N. B. Other jellies or jams may be used in the same
way. In winter hot water may be used instead of the cold
and instead of fresh fruits a few drops of fine liquor may be
added.
ORANGEADE.
To the juice of one orange mix two teaspoonfuls pow-
dered sugar, then add one beaten egg and three-fourths
cupful water✪ Orangeade. Very refreshing and nourishing.
33
HOT LEMONADE.
Bake two lemons in the oven until soft. Squeeze out the
contents into a porcelain or graniteware vessel. Add two
tablespoonfuls powdered sugar and one pint boiling water✪ Hot Lemonade.
Stir well and drink when sufficiently cooled. Should be
taken only just before retiring. Very valuable in cases of
colds and pulmonary disorders.
BLACKBERRY WINE.
Take a quantity of blackberries, extract the juice either
by pressing thru sieve or by heating on the fire. To each
quart of juice add one-half pound of sugar. Boil ten to
fifteen minutes, then bottle in the usual manner. The
flavor will be improved by the addition of a little cinnamon✪ Blackberry Wine.
Will keep indefinitely. When serving, dilute with water to
taste. Very delicious.
APPLE DRINK.
Cut two pounds of apples, keeping the skins, pits, cores,
seeds, etc., into halves or quarters and boil in three pints
of water✪ Apple Drink until apples become absolutely tasteless. Strain the
liquid and use either warm or cold. Prune, raisin and fig
drinks are prepared in the same way. Combined with regu-
lar food will aid bowel action.
APPLE WATER.
Pour two quarts of boiling water over six apples, finely
cut, peeHngs, cores, seeds included; one ounce of lump
sugar, one-half of a lemon rind✪ Apple Water, fine sliced. Use earthen-
ware jug. Cover it well. When cold strain into another
jug, when it will be ready for use.
GRAPE JUICE.
To six quarts stemmed and washed grapes add two
quarts water✪ Grape Juice. Bring slowly to a boil, then strain thru a
flannel bag. Return juice to the fire, bring again to a
boil, bottle and seal at once. Upon opening for use,
sweeten to taste with granulated sugar and serve in wine
glasses.
34
CAKES.
In the making and use of cakes and pastry it is well to
have a certain knowledge of chemistry and digestion. The
principal ingredients of cakes are white flour (starch),
sugar and oil; all three being carbon, differing only in
form. When separate, and properly prepared, they are not
difficult to digest ; but when combined, without due knowl-
edge, into one mass, they form a mixture revolting to a
sensitive stomach. The fact that sugar is digested prin-
cipally in the mouth and throat, starch in the stomach, and
animal oils emulsified in the duodenum, is sufficient evi-
dence that harmful results follow the taking into the stom-
ach of these three forms of carbon incorporated into one
consistent mass. Scientific investigation has proved that
only vegetable oils, such as olive, cottonseed, and cocoa-
nut, can, in limited quantities, be digested in the stomach ;
Avhile animal fats cannot be digested, so must pass to the
duodenum, there to be emulsified by the action of the
bile and pancreatic juices before they can be assimilated.
Again, when the starch cells have been surrounded with
animal fats, the action of the gastric juices is impaired and
digestion is prevented; fermentation and acidulation fol-
low. From this it can readily be seen that animal fats
have no place whatever in cookery, and that they should be
entirely superseded by vegetable oils.
Page 17 · 7 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
N. B. Other jellies or jams may be used in the same way. In winter hot water may be used instead of the cold and instead of fresh fruits a few drops of fine liquor may be added.
ORANGEADE.
To the juice of one orange mix two teaspoonfuls powdered sugar, then add one beaten egg and three-fourths cupful water. Very refreshing and nourishing.
HOT LEMONADE.
Bake two lemons in the oven until soft. Squeeze out the contents into a porcelain or graniteware vessel. Add two tablespoonfuls powdered sugar and one pint boiling water. Stir well and drink when sufficiently cooled. Should be taken only just before retiring. Very valuable in cases of colds and pulmonary disorders.
BLACKBERRY WINE.
Take a quantity of blackberries, extract the juice either by pressing thru sieve or by heating on the fire. To each quart of juice add one-half pound of sugar. Boil ten to fifteen minutes, then bottle in the usual manner. The flavor will be improved by the addition of a little cinnamon. Will keep indefinitely. When serving, dilute with water to taste. Very delicious.
APPLE DRINK.
Cut two pounds of apples, keeping the skins, pits, cores, seeds, etc., into halves or quarters and boil in three pints of water until apples become absolutely tasteless. Strain the liquid and use either warm or cold. Prune, raisin and fig drinks are prepared in the same way. Combined with regular food will aid bowel action.
APPLE WATER.
Pour two quarts of boiling water over six apples, finely cut, peeHngs, cores, seeds included; one ounce of lump sugar, one-half of a lemon rind, fine sliced. Use earthenware jug. Cover it well. When cold strain into another jug, when it will be ready for use.
GRAPE JUICE.
To six quarts stemmed and washed grapes add two quarts water. Bring slowly to a boil, then strain thru a flannel bag. Return juice to the fire, bring again to a boil, bottle and seal at once. Upon opening for use, sweeten to taste with granulated sugar and serve in wine glasses.
CAKES.
In the making and use of cakes and pastry it is well to have a certain knowledge of chemistry and digestion. The principal ingredients of cakes are white flour (starch), sugar and oil; all three being carbon, differing only in form. When separate, and properly prepared, they are not difficult to digest ; but when combined, without due knowledge, into one mass, they form a mixture revolting to a sensitive stomach. The fact that sugar is digested principally in the mouth and throat, starch in the stomach, and animal oils emulsified in the duodenum, is sufficient evidence that harmful results follow the taking into the stomach of these three forms of carbon incorporated into one consistent mass. Scientific investigation has proved that only vegetable oils, such as olive, cottonseed, and cocoanut, can, in limited quantities, be digested in the stomach ; Avhile animal fats cannot be digested, so must pass to the duodenum, there to be emulsified by the action of the bile and pancreatic juices before they can be assimilated. Again, when the starch cells have been surrounded with animal fats, the action of the gastric juices is impaired and digestion is prevented; fermentation and acidulation follow. From this it can readily be seen that animal fats have no place whatever in cookery, and that they should be entirely superseded by vegetable oils.
Records on this page
OrangeadeHot LemonadeHot LemonadeBlackberry WineApple DrinkApple WaterGrape Juice