Cut a thin slice off the lemon and squeeze the juice
from the rest. Put the juice and sugar in a glass
(removing all seeds), add the slice of lemon and the cold
water. Stir well immediately before serving.
Note. — Lemons are a desirable addition to the diet owing to the
mineral matter and acids they contain. Lemonade taken in moder-
ation and not too sweet is a cooling and refreshing drink, especially
in cases of fever. Sometimes the addition of a little lemon juice to
an article of food, such as vegetables, fish, etc., renders them more
palatable.
2.— COCOA.
1 to 2 tsps. cocoa.
^ cup water.
Pinch of salt.
1 tsp. sugar.
^ cup milk✪ Cocoa.
Mix the cocoa, sugar, salt and water in a saucepan or
inside part of double boiler. Boil gently ten minutes,
closely covered. Add the milk and bring to scalding
point ; beat thoroughly with a Dover egg-beater ; re-heat
and serve.
Note.— This is much Improved if cooked two or three hours in a
double boiler before the milk is added.
The nutritive value of cocoa is little more tlian that
of tea or coffee, but as it is K^hs utimulating may be
WATER — BEVERAGES. 25
taken by children and young people with les8 harm than
either tea or coffee. The composition of cocoa and choco-
late are similar, although chocolate contains a little more
fat than cocoa, and is, therefore, a little more difficult to
digest. The chief nutritive value is in the milk used in
the preparation of cocoa or chocolate.
3.— BOILED COFFEE.
1^ tbsps. coffee.
1 tsp. egg, white ; or
2 tbsps. cold water.
§ cup boiling water.✪ Boiled Coffee
Scald a granite or earthenware cofFee-pot, add the cold
water and the crushed shell of the egg and mix with the
coffee. Put the mixture into the cofFee-pot, pour on the
boiling water and stir thoroughly. Boil three minutes,
then move to the back of the stove. If not boiled the
coffee will not be clear, and if boiled too long the tannic
acid is extracted. Stir and pour some into a cup so as
to clear the spout from grounds. Return to the coffee-
pot and repeat. Then add a tablespoon of cold water
which will help to clear. Cold water being heavier than
hot water sinks to the bottom, and carries the grounds
with it. Stand where it will keep hot, but not boil, for
five minutes and serve at once. If it must be kept
longer, strain into another hot pot. No coffee is good
that is kept long after it is ready.
4— FILTERED COFFEE.
2 tsps. finely-ground coffee. | § cup boiling water,
A French coffee-pot is the best for this method of
preparing coffee. Put the coffee in a strainer (a piece
of cheesecloth may be fastened inside a coffee-pot to
serve as a strainer), place the strainer in coffee-pot, set
26 DOMESTIC SCIENCE.
on warm part of stove, add gradually boiling water and
allow it to filter. After the water has all filtered through
the strainer pour the liquid again over the coffee grounds
and filter a second time. If desired very strong it may
be filtered a third time. Serve very hot. Put sugar and
cream in cup before the coffee. If cream is not available
use hot milk instead.
Page 12 · 3 recipe records on this page
Presented as published in 1905. 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
Cut a thin slice off the lemon and squeeze the juice from the rest. Put the juice and sugar in a glass (removing all seeds), add the slice of lemon and the cold water. Stir well immediately before serving.
Note. — Lemons are a desirable addition to the diet owing to the mineral matter and acids they contain. Lemonade taken in moderation and not too sweet is a cooling and refreshing drink, especially in cases of fever. Sometimes the addition of a little lemon juice to an article of food, such as vegetables, fish, etc., renders them more palatable.
2.— COCOA.
1 to 2 tsps. cocoa. ^ cup water. Pinch of salt.
1 tsp. sugar. ^ cup milk.
Mix the cocoa, sugar, salt and water in a saucepan or inside part of double boiler. Boil gently ten minutes, closely covered. Add the milk and bring to scalding point ; beat thoroughly with a Dover egg-beater ; re-heat and serve.
Note.— This is much Improved if cooked two or three hours in a double boiler before the milk is added.
The nutritive value of cocoa is little more than that of tea or coffee, but as it is less stimulating may be
WATER — BEVERAGES. 25
taken by children and young people with les8 harm than either tea or coffee. The composition of cocoa and chocolate are similar, although chocolate contains a little more fat than cocoa, and is, therefore, a little more difficult to digest. The chief nutritive value is in the milk used in the preparation of cocoa or chocolate.
3.— BOILED COFFEE.
1^ tbsps. coffee.
1 tsp. egg, white ; or
2 tbsps. cold water. § cup boiling water.
Scald a granite or earthenware coffee-pot, add the cold water and the crushed shell of the egg and mix with the coffee. Put the mixture into the coffee-pot, pour on the boiling water and stir thoroughly. Boil three minutes, then move to the back of the stove. If not boiled the coffee will not be clear, and if boiled too long the tannic acid is extracted. Stir and pour some into a cup so as to clear the spout from grounds. Return to the coffee-pot and repeat. Then add a tablespoon of cold water which will help to clear. Cold water being heavier than hot water sinks to the bottom, and carries the grounds with it. Stand where it will keep hot, but not boil, for five minutes and serve at once. If it must be kept longer, strain into another hot pot. No coffee is good that is kept long after it is ready.
4— FILTERED COFFEE.
2 tsps. finely-ground coffee. | § cup boiling water,
A French coffee-pot is the best for this method of
preparing coffee. Put the coffee in a strainer (a piece
of cheesecloth may be fastened inside a coffee-pot to
serve as a strainer), place the strainer in coffee-pot, set
on warm part of stove, add gradually boiling water and allow it to filter. After the water has all filtered through the strainer pour the liquid again over the coffee grounds and filter a second time. If desired very strong it may be filtered a third time. Serve very hot. Put sugar and cream in cup before the coffee. If cream is not available use hot milk instead.
Records on this page
CocoaBoiled CoffeeFiltered Coffee