Bring the water and sugar to a boil, cool, and add lemon and pineapple juices. Serve ice-cold. 350 VEGETARIAN COOK BOOK OEANGEADE Sugar, 1 cup. Water, 2 cups. Orange juice, 2 cups. Cracked ice✪ Orangeade. Boil sugar and water together ten minutes to make a sirup; then add the orange juice, and let it cool. When cold, pour into goblets half filled with cracked ice. APOLLINARIS LEMONADE Juice of 6 lemons. Rind of 4 lemons, sliced very thin. Sugar, 2 cups. Apollinaris water, ice-cold, ^ bottle. Cracked ice. Mix the lemon juice, rind of the lemons, and sugar to- gether, and add Apollinaris water. Serve in goblets of cracked ice. UTENSILS Convenient Articles for the Kitchen Omelet Pan 23 Flour Sieve (353) 354 VEGETARIAN COOK BOOK Frencli Enife Pastry Tubes UTENSILS 355 Batter Bowl Milk Pan Strainer Vegetable Slicer Pie Markers UTENSILS 357 Pastry Bag Feel mjim Scallop Knife 358 VEGETARIAN COOK BOOK Asbestos Mat Wire Potato Masher Batter Whip Scales Double Boiler KITCHEN UTENSILS No room in the house or institution requires more care and painstaking effort in the matter of furnishing than the kitchen. A large part of the health and comfort of the family depends upon the success of this all-important room. A good kitchen outfit is one of the foundation stones of good housekeeping. NUMBER OF UTENSILS The number of cooking utensils will depend upon the size of the household and the extent of work to be done. It is unwise to lay in a large stock of all possible articles just because there is a possibility of their being used at some time. The better plan is to secure the necessary articles first, and buy the others as occasion may demand. This list should not be curtailed for the sake of display in some other department where less depends upon the re- sult. It is true economy to buy the best quality and of simple construction. Kitchen utensils should have a smooth surface, and be light enough to handle well and heavy enough to be durable. They should be of such material as will not dis- color the food prepared in them and will stand a high temperature without becoming rough. They should be suf- ficiently solid not to absorb flavors and thus transmit them to other preparations. (359) 360 VEGETARIAN COOK BOOK GRANITE WARE For the preparation of cooked salad dressings, cooking of fruits, desserts, etc., granite ware is very desirable; but in many eases aluminum is displacing granite. TINWARE Such, articles as steamers, cake tins, strainers, graters, flour scoops, molds for puddings, measures, milk pans, dip- pers, cutters, flour sieves, funnels, salt shakers, dust-pans, bread tins, strainers, and boxes for meal and bread, cake, etc., can as well be of tin as of more expensive material. A tin pie pan will render good service for a time, but is liable to discolor the crust. For this and other reasons we recommend granite pie pans. It is not profitable to purchase tin teakettles if durability is considered. STEEL WARE

AI-modernized reading of the original text

Bring the water and sugar to a boil, cool, and add lemon and pineapple juices. Serve ice-cold. ORANGEADE Sugar, 1 cup. Water, 2 cups. Orange juice, 2 cups. Cracked ice. Boil sugar and water together ten minutes to make a sirup; then add the orange juice, and let it cool. When cold, pour into goblets half filled with cracked ice. APOLLINARIS LEMONADE Juice of 6 lemons. Rind of 4 lemons, sliced very thin. Sugar, 2 cups. Apollinaris water, ice-cold, ^ bottle. Cracked ice. Mix the lemon juice, rind of the lemons, and sugar together, and add Apollinaris water. Serve in goblets of cracked ice. Convenient Articles for the Kitchen Omelet Pan Flour Sieve (353) French Knife Pastry Tubes Batter Bowl Milk Pan Strainer Vegetable Slicer Pie Markers Pastry Bag Feel Egg Beater Scallop Knife Asbestos Mat Wire Potato Masher Batter Whip Scales Double Boiler KITCHEN UTENSILS No room in the house or institution requires more care and painstaking effort in the matter of furnishing than the kitchen. A large part of the health and comfort of the family depends upon the success of this all-important room. A good kitchen outfit is one of the foundation stones of good housekeeping. NUMBER OF UTENSILS The number of cooking utensils will depend upon the size of the household and the extent of work to be done. It is unwise to lay in a large stock of all possible articles just because there is a possibility of their being used at some time. The better plan is to secure the necessary articles first, and buy the others as occasion may demand. This list should not be curtailed for the sake of display in some other department where less depends upon the result. It is true economy to buy the best quality and of simple construction. Kitchen utensils should have a smooth surface, and be light enough to handle well and heavy enough to be durable. They should be of such material as will not discolor the food prepared in them and will stand a high temperature without becoming rough. They should be sufficiently solid not to absorb flavors and thus transmit them to other preparations. (359) GRANITE WARE For the preparation of cooked salad dressings, cooking of fruits, desserts, etc., granite ware is very desirable; but in many eases aluminum is displacing granite. TINWARE Such, articles as steamers, cake tins, strainers, graters, flour scoops, molds for puddings, measures, milk pans, dippers, cutters, flour sieves, funnels, salt shakers, dust-pans, bread tins, strainers, and boxes for meal and bread, cake, etc., can as well be of tin as of more expensive material. A tin pie pan will render good service for a time, but is liable to discolor the crust. For this and other reasons we recommend granite pie pans. It is not profitable to purchase tin teakettles if durability is considered. STEEL WARE

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Orangeade

Vegetarian Cook Book