Household science and arts

1 tbs. whole flaxseed 2i c. cold water 4 tbs. lemon juice Sugar to taste LEMONADE Wash the lemon, cut a very thin slice from the center, and remove the seeds. Squeeze the juice from the lemon into a bowl, add the sugar and the boiling water ; cover it and set it on ice to cool. Strain it into a glass and put the slice of lemon on top. EFFERVESCENT DRINK Add to above recipe } ts. soda free from lumps. Stir it into the lemonade and drink it while it is foaming. PINEAPPLE LEMONADE Mix the pineapple, lemon juice, and sugar ; pour on the boiling water, and let it stand about fifteen minutes, or until it is cool. Add the cold water ; strain it into a glass. ORANGEADE Follow the directions in No. 264. nasH'Moss lemonade Pick over the moss, wash it, and allow it to soak in cold water about twenty minutes. Put the moss and the boiling water into the upper part of a double boiler and cook it until the mixture is like sirup. Strain it and add the sugar and lemon juice. Serve it hot. FLAXSEED TEA Wash the flaxseed thoroughly, put it into the cold water in a saucepan, and simmer it three quarters of an hour. Strain it, and if it is too thick, add boiling Digitized by Google 4 tbs. grape jelly 1 tbs. lemon juice } c. boiling water Sugar to taste 1 stalk rhubarb 1 c. boiling water 1 tbs. lemon juice Sugar to taste 1 sour apple 1 tbs. sugar 1 tbs. lemon juice 1 c. boiling water water. Add the lemon juice and sugar. Serve it hot. GRAPE WATER Dissolve the jelly in the boiling water and allow the water to cool. Add the lemon juice and sugar. Serve it ice cold. RHUBARB WATER Wash and wipe the rhubarb and cut it into thin slices, leaving the skin on. Add the boiling water and about 1 tbs. sugar. Cover it and let it stand until it is cold. Strain it. Add the lemon juice. APPLE WATER Wash the apple and without paring it cut it into thin slices. Add the boiling water and sugar. Cover it, and let it stand until it is cold ; then strain it ; add the lemon juice. Serve it cold. 1 qt. milk 2 tbs. sugar J yeast cake softened in 2 tbs. lukewarm water See No. 83. EGG NOG BEEF TEA See No. 101. PASTEURIZED MILK See page 59. KOUMISS Heat the milk until it is lukewarm. Add the sugar and stir it until it is dissolved. Add the yeast cake and the lukewarm water to the nm'lk mixture. Fill sterile patent bottles to the neck. Place them in an upright position in a warm (75° F.) place for twelve hours. Then invert them and set them in a cold place. When they are needed, open them carefully to prevent loss of the liquid. Digitized by Google INVALID COOKERY 1 c. hot milk 1} tbs. sugar 2 tbs. lemon juice 2 tbs. rice 4 c. boiling water i stick cinnamon Salt and sugar Milk 1 C. milk 1 tbs. flour 1 doz. raisins Spk. salt 1 tbs. barley flour 2 c. hot^milk Salt 1 tbs. Indian meal i tbs. flour } c. cold water 2 0. boiling water i ts. salt Milk or cream Koumiss should not be used after it is three days old. LEMON WHEY Scald the milk in a double boiler. Add the lemon juice. Cook it without stirring it until the whey separates. Strain it through cheesecloth. Add the sugar and serve it hot or cold. RICE WATER Pick over the rice and wash it ; add the boiling water and the cinnamon; cook it until the rice is thoroughly soft. Strain it, season it with salt and sugar (if liked), and dilute it with hot milk. FLOUR GRUEL