Choose well-matured ears of yellow corn, shell, wash, and steam or boil for two hours in as little water as possible, drain in colander, then put it in large dripping pans, and dry in a slow oven, stir- ring it occasionally; when dry put it away in a bag until it is desired for use, then put one or two pounds in a pan and brown in the oven, stirring it every two minutes until it is the color of browned coffee. Do not burn any, as one or two grains which are burned will spoil the entire lot. After it is cool put away in tin or glass vessels. Grind as used. Take a heaping tablespoon of the ground corn for each cup of cold water✪ Corn Coffee used. Let it boil for a minute, set where it will keep hot, and steep for fifteen minutes. Serve with good rich cream. Fruit Punch. Make a sirup of one quart of water and one pound of sugar, and mix with one can of best grated pine- apple and one pint of fruit juice✪ Fruit Punch (oranges and lemons or currants). Add water and ice to make one gallon, 222 Home Science Cook Book. and more sugar if required. When a fine quality of pineapple is used the drink need not be strained. Bits of candied cherries and banana may be added. The juice and pulp of almost any fruit or combina- tion of fruits may be the basis of an acceptable cold drink for hot weather. • Fruits like the banana and peach should be com- bined with lemons or other fruits having1 acid juices. When fresh fruits are not abundant bottled grape juice, canned grated pineapple, currant jelly, stewed raisins, the water in which dried apricots have soaked, the sirup from preserved fruits, the acidulated gelatins, etc., may be useful. Cold tea is also helpful in extend- ing such drinks. A few cloves, or bits of cinnamon bark, and a little salt are sometimes used to give more flavor. Where there is a lack of lemons a little cream of tartar may be added, but nothing can take the place of fresh lemons. A very little gelatin gives smoothness, and pink gelatin is sometimes helpful when more color is desirable. The most satisfactory means of sweetening such beverages is a sirup made by boiling together for ten minutes or more one pound of sugar and one quart of water. This sirup may be made in large quantities and kept bottled ready for use. A Dinner without a Maid. 223 How a Course Dinner May Be Served without a Maid. To give a course dinner without extra help is some- thing that many housekeepers who keep no servant hestitate to attempt. This detailed description is given place here as one of the most practical helps that can be given to the average housekeeper. The dinner described was given by a lady, assisted only by a friend who shared her home. The menu decided on was: Consomme. Broiled Steak with Fried Bananas. Creamed Spinach. Mashed Potato. Lettuce and Cucumber Salad. Walnut Caramel Cake. Macaroons. Fancy Cakes. Coffee Mousse. Cheese. Wafers and Coffee.

AI-modernized reading of the original text

Choose well-matured ears of yellow corn, shell, wash, and steam or boil for two hours in as little water as possible, drain in colander, then put it in large dripping pans, and dry in a slow oven, stirring it occasionally; when dry put it away in a bag until it is desired for use, then put one or two pounds in a pan and brown in the oven, stirring it every two minutes until it is the color of browned coffee. Do not burn any, as one or two grains which are burned will spoil the entire lot. After it is cool put away in tin or glass vessels. Grind as used. Take a heaping tablespoon of the ground corn for each cup of cold water used. Let it boil for a minute, set where it will keep hot, and steep for fifteen minutes. Serve with good rich cream. Fruit Punch. Make a sirup of one quart of water and one pound of sugar, and mix with one can of best grated pineapple and one pint of fruit juice (oranges and lemons or currants). Add water and ice to make one gallon, 222 Home Science Cook Book. and more sugar if required. When a fine quality of pineapple is used the drink need not be strained. Bits of candied cherries and banana may be added. The juice and pulp of almost any fruit or combination of fruits may be the basis of an acceptable cold drink for hot weather. • Fruits like the banana and peach should be combined with lemons or other fruits having acid juices. When fresh fruits are not abundant bottled grape juice, canned grated pineapple, currant jelly, stewed raisins, the water in which dried apricots have soaked, the sirup from preserved fruits, the acidulated gelatins, etc., may be useful. Cold tea is also helpful in extending such drinks. A few cloves, or bits of cinnamon bark, and a little salt are sometimes used to give more flavor. Where there is a lack of lemons a little cream of tartar may be added, but nothing can take the place of fresh lemons. A very little gelatin gives smoothness, and pink gelatin is sometimes helpful when more color is desirable. The most satisfactory means of sweetening such beverages is a sirup made by boiling together for ten minutes or more one pound of sugar and one quart of water. This sirup may be made in large quantities and kept bottled ready for use. A Dinner without a Maid. 223 How a Course Dinner May Be Served without a Maid. To give a course dinner without extra help is something that many housekeepers who keep no servant hestitate to attempt. This detailed description is given place here as one of the most practical helps that can be given to the average housekeeper. The dinner described was given by a lady, assisted only by a friend who shared her home. The menu decided on was: Consomme. Broiled Steak with Fried Bananas. Creamed Spinach. Mashed Potato. Lettuce and Cucumber Salad. Walnut Caramel Cake. Macaroons. Fancy Cakes. Coffee Mousse. Cheese. Wafers and Coffee.

Records on this page

Corn CoffeeFruit Punch

The home science cook book