FoodNet

Machias Cook Book

1899

Page 29 · 3 recipe records on this page

Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
To I quart of milk, ooe tablespoonful of Baker's cocoa,✪ Breakfast Cocoa or i pint m Ik and i pint water ; place milk on the stove in double boiler, dissolve cocoa in a little cold milk or water ; when milk is scalding hot add the cocoa mixture and let it cook about 15 minutes. Nellie P. Spaulding. CHOCOLATE. 2 squares of chocolate, i tablespoonful white sugar, add a little water, put on the stove until thoroughly dissolved ; scald i quart of milk or part milk and water, add the chocolate mixture ; serve hot with whipped cream. LEMONADE. ^ pint lemon juice, 3 pints water, i generoui pint sugar.✪ Lemonade Hot lemonade is highly recommended for a cold ; a glass can be made with a juice of i lemon, [ large tablespoonful sugar, and a cupful of boiling water ; drink it hot. FRUIT LEMONADE. The juice and good of 2 lemons and 2 oranges, and a small can of grated pineapple, or any other fruit, and J/^ pint of raspberry shrub ; sweeten to taste, and add 2 quarts of water. FRUIT PUNCH. 2 quarts water, 12 lemons, ^ dozen sliced bananas, i can peach, I can pineapple, i pint strawberry preserves, 4 oranges, i cup chopped raisins, i J^ pounds grapes. ✪ Fruit Punch Mrs. T. W. McCabe. RASPBERRY SHRUB. ^ 1 2 pounds raspberries, 5 ounces tartaric acid dissolved in 2 quarts cold water, turned over the berries ; let them stand 48 hours, then drain off the juice and add i^ pounds sugar to every pint of the juice ; let it stand an hour or two, until the sugar is thoroughly dis- solved, then bottle air tight. 90 MACHIAS COOK BOOK. CURRANT SHRUB. Put the currants into a porcelain kettle to heat, in order to extract the juice ; to each pint of juice add ^ of a pound of white sugar ; cook long enough to dissolve the sugar thoroughly ; bottle and seal tight. This is a delicious drink when used with equal quantity of ice water. CREAM SODA. 3 pounds white sugar, 2 ounces tartaric acid, 3 pints water, juice of I lemon, boil 5 minutes ; when nearly cold add the beaten whites of 3 eggs, ^^ cup flour mixed with the eggs and J^ ounce of checkerberry. MEDICINES. BEST COUGH SYRUP. I oz. thoroughwort, i oz. slippery elm, i oz. stick licorice, i oz. best fiax seed. Summer together till the strength is entirely ex- tracted. Strain carefully, i pint molasses, t quart of water, or a little more, J^ pound loafsugar^ simmer tvell together; when cold, bottle tightly. Aunc Brown. REMEDY FOR A COUGH. Roast a lemon very carefully without burning it. When it is thoroughly hot cut and squeeze into a cup upon 3 ounces of sugar finely powdered. Take a teaspoonful whenever your cough troubles you. A SURE CURE FOR PNEUMONIA. Take 10 or 12 raw onions and chop fine and- put in a large spider, ov^er a hot fire ; then add about the same quantity of rye meal and vinegar, enough to form a thick paste -, let it simmer five or ten minutes, stirring it thoroughly, then put it in a cotton bag large enough to cover the lungs and apply to the chest as hot as the patient can bear it, when this gets cold apply another and thus continue by repeating the poultice, and in a few hours the patient will be out of danger. 92 MACHIAS COOK BOOK. LINIMENT FOR RHEUMATISM. yi, pint New England rum, i oz. borax, i oz. saltpetre, i gill sweet oil. . Pound up the borax and saltpetre ; put all in a bottle ; shake the bottle often for a day. Bathe freely with the liniment.' N. Y. SUN CHOLERA REMEDY. Equal parts of camphor, capsicum, laudanum, peppermint and rhubarb. Dose lo to 30 drops. Repeated every hour if nec- cessary. (Good.) HEALING SALVE.