| quart cranberries Y2 to % cup sugar 1 quart water Juice of 1 lemon 3 whole cloves✪ Cranberry Juice Cocktail Boil cranberries until very soft. Strain as for jelly, then add sugar, cloves and lemon juice. Boil 5 minutes. May be served hot or cold. ICED TEA 1 cup tea leaves 1 dozen lemons 3 pounds sugar 1 gallon boiling water✪ Iced Tea Squeeze juice from lemons. Put tea leaves and lemon rinds in vessel. Pour boiling water over them and let stand fifteen minutes. Strain and add lemon juice and sugar while hot. Serve in tea glasses filled with crushed ice. Mrs. H. A. MILLIs SUNSET LEMONADE 1¥2 cups sugar 1 quart water 2 oranges (juice and grated 4 lemons (juice)✪ Sunset Lemonade rind) Boil five minutes and set aside to cool. Serve with cracked ice. MILDRED COFFIELD (Mrs. H. I.) 181 THE QUAKER COOK BOOK RUSSIAN TEA 1 cup sugar 1 lemon 1 tablespoon tea 1 orange 1 teaspoon cloves (crushed) 142 quarts water Tie tea and cloves in cloth bag and put in water with sugar. Let come to boiling point. Take away from flame and put in lemon and orange juice. Vary with other juices as desired. BERTHA C. SHEETZ HOT SPICED TEA 1 teaspoon tea Juice of 2 oranges 2 quarts water | teaspoon whole cloves 1 cup sugar 1 stick whole cinnamon Juice of 1 lemon✪ Hot Spiced Tea Steep tea in 1 quart of water for 20 minutes. Add sugar, fruit juices and spices followed by remaining quart of water. Bring to boiling point and serve hot. MELITA HANING (Mrs. Ted) GRAPE JUICE PUNCH 2 quarts grape juice ¥Y2 cup lemon juice 1 6 ounce can frozen orange 1 6 ounce can frozen pine- juice (1% pints) apple juice (11% pints) Mix juices and sweeten to taste. VERA F. BARKER (Mrs. Luther) To Remove Ink From Any Fabric (Will Not Injure Fabric) Place ink stained portion in a basin. Sprinkle over it thick layer of powdered borax. Pour peroxide on until well soaked. Let stand three hours. Wash out in cool water and then with warm suds. Miss EMMA BLAIR 182 MISCELLANEOUS GLUE Very desirable for use of primary teachers and any who have to use much glue. | | 3 cups flour , 1 teaspoon 10% solution of ~. 3 cups cold water. carbolic acid 3 cups hot water 7 2 drops oil of wintergreen 1 tablespoon powdered alum 14 teaspoon salicylic acid Sift dry ingredients together, mix thoroughly with the cold water and add the hot water. Cook until well thickened and after removing from fire add carbolic acid and wintergreen. Seal in jelly glasses. Mrs. Luna Cox RAy 183 THE QUAKER COOK BOooK HELPFUL HINTS IN COOKING Onion juice—To extract, press raw surface of onion against grater, move it slightly and juice will run off point of grater. When adding cornstarch, arrowroot or any starchy materials to hot liquid, first mix with enough cold water or milk to make it fluid, then add slowly and stir constantly until smooth. When making anything that calls for cornstarch and sugar, mix thoroughly dry sugar and starch to prevent lumping. This applies to cocoa or any powder that contains starch. The sugar separates the starch grains. A dash of salt in whites of eggs makes them whip better. A very little cold water has a similar effect. Add a tablespoon of cold water to egg when used in crumbing croquettes, etc. It prevents stringiness and makes egg go further. When baking very juicy pies, sift over bottom crust fine stale bread crumbs before putting in the fruit. This will insure crisp lower crust while crumbs can neither be seen nor tasted. Salt or vinegar in the water will help to keep poached eggs from floating to pieces. Pumpkin—Instead of paring while raw, cut in convenient size pieces and steam or bake with shell on. When soft, pulp can be easily scraped from the shell. Silver spoons tarnished by egg may be cleaned with damp salt.

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| quart cranberries Y2 to % cup sugar 1 quart water Juice of 1 lemon 3 whole cloves Boil cranberries until very soft. Strain as for jelly, then add sugar, cloves and lemon juice. Boil 5 minutes. May be served hot or cold. ICED TEA 1 cup tea leaves 1 dozen lemons 3 pounds sugar 1 gallon boiling water Squeeze juice from lemons. Put tea leaves and lemon rinds in vessel. Pour boiling water over them and let stand fifteen minutes. Strain and add lemon juice and sugar while hot. Serve in tea glasses filled with crushed ice. Mrs. H. A. MILLIs SUNSET LEMONADE 1¥2 cups sugar 1 quart water 2 oranges (juice and grated 4 lemons (juice) rind) Boil five minutes and set aside to cool. Serve with cracked ice. MILDRED COFFIELD (Mrs. H. I.) 181 THE QUAKER COOK BOOK RUSSIAN TEA 1 cup sugar 1 lemon 1 tablespoon tea 1 orange 1 teaspoon cloves (crushed) 142 quarts water Tie tea and cloves in cloth bag and put in water with sugar. Let come to boiling point. Take away from flame and put in lemon and orange juice. Vary with other juices as desired. BERTHA C. SHEETZ HOT SPICED TEA 1 teaspoon tea Juice of 2 oranges 2 quarts water | teaspoon whole cloves 1 cup sugar 1 stick whole cinnamon Juice of 1 lemon Steep tea in 1 quart of water for 20 minutes. Add sugar, fruit juices and spices followed by remaining quart of water. Bring to boiling point and serve hot. MELITA HANING (Mrs. Ted) GRAPE JUICE PUNCH 2 quarts grape juice ¥Y2 cup lemon juice 1 6 ounce can frozen orange 1 6 ounce can frozen pine- juice (1% pints) apple juice (11% pints) Mix juices and sweeten to taste. VERA F. BARKER (Mrs. Luther) To Remove Ink From Any Fabric (Will Not Injure Fabric) Place ink stained portion in a basin. Sprinkle over it thick layer of powdered borax. Pour peroxide on until well soaked. Let stand three hours. Wash out in cool water and then with warm suds. Miss EMMA BLAIR 182 MISCELLANEOUS GLUE Very desirable for use of primary teachers and any who have to use much glue. | | 3 cups flour , 1 teaspoon 10% solution of ~. 3 cups cold water. carbolic acid 3 cups hot water 7 2 drops oil of wintergreen 1 tablespoon powdered alum 14 teaspoon salicylic acid Sift dry ingredients together, mix thoroughly with the cold water and add the hot water. Cook until well thickened and after removing from fire add carbolic acid and wintergreen. Seal in jelly glasses. Mrs. Luna Cox RAy 183 THE QUAKER COOK BOooK HELPFUL HINTS IN COOKING Onion juice—To extract, press raw surface of onion against grater, move it slightly and juice will run off point of grater. When adding cornstarch, arrowroot or any starchy materials to hot liquid, first mix with enough cold water or milk to make it fluid, then add slowly and stir constantly until smooth. When making anything that calls for cornstarch and sugar, mix thoroughly dry sugar and starch to prevent lumping. This applies to cocoa or any powder that contains starch. The sugar separates the starch grains. A dash of salt in whites of eggs makes them whip better. A very little cold water has a similar effect. Add a tablespoon of cold water to egg when used in crumbing croquettes, etc. It prevents stringiness and makes egg go further. When baking very juicy pies, sift over bottom crust fine stale bread crumbs before putting in the fruit. This will insure crisp lower crust while crumbs can neither be seen nor tasted. Salt or vinegar in the water will help to keep poached eggs from floating to pieces. Pumpkin—Instead of paring while raw, cut in convenient size pieces and steam or bake with shell on. When soft, pulp can be easily scraped from the shell. Silver spoons tarnished by egg may be cleaned with damp salt.

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