This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
Abeverage is a flavored drink, the chief constituent of which is water. Since the body requires from four to five pints of water daily, a beverage is a wholesome article providing it contains no deleterious substances.
Unfortunately our common beverages, tea, coffee and chocolate each contain a stimulant which affects both the nervous system and the heart.
They also contain tannin, an astringent which retards digestion. Hence these beverages have no part in a wholesome dietary.
Fruit juices in various combinations, cereal coffees, Kaffir tea, sassafras tea, etc., give delightful flavors and form refreshing drinks.
Milk preparations represent the more nourishing of the beverages.
2 tablespoons Minute Brew 1 pint boiling water.
Tie the Minute Brew loosely in a piece of cheese cloth, or if preferred it may be used without being enclosed. Pour the boiling water over it and let boil one minute. Serve with cream and sugar as desired.
± cup cereal coffee 1 pint water.
Tie the dry cereal coffee loosely in a cheese cloth bag or place in a percolater inside of a coffee pot. Boil for 20 minutes and serve hot with cream and sugar as desired.
1 teaspoon Kaffir tea.
1 cup water.
Place the dry tea in a small strainer and pour the boiling water over it.
It is important that the water should be freshly boiled, as water which has been cooked for some time has a very insipid taste. Serve with cream and sugar as desired or with a slice of lemon.
Mix the cocoa with y2 cup water. Cook until thick and smooth, then add the remaining liquids and let come to the scalding point. Milk may be substituted for the cream.
For each glass of the beverage, use 1/2 glass of yogurt buttermilk, the juice of one orange and one teaspoonful of sugar. Stir the ingredients together and chill. If yogurt buttermilk is unobtainable, kumyss or clabbered milk beaten smooth with an egg-beater, or other sour milk preparations, will suffice.
Juice of 3 oranges Juice of 3 lemons 1 quart water.
1/2 to 3/4 cup of sugar 1 cup strawberry or other fruit juice.
Extract the juice of the orange and the lemon with the drill; strain through a cheese cloth; add to it the sugar, water, and the other fruit juices; set on ice to chill. The amount of sugar used must vary according to the amount of sugar used in the canned fruit juices.
1 1/2 cups orange juice cups pineapple juice.
2/3 cup sugar.
1/2 cup lemon juice.
1 to 2 cups water.
Strain the orange and the lemon juices, and add to the pineapple juice. (The canned pineapple is used in this recipe.) Then add the sugar and water. Stir and set on the ice until chilled.
2 cups water 3/4 cup sugar 1 cup boiling water.
6 mint sprigs.
1/2 cup strawberry juice.
1/2 cup raspberry juice.
Juice of 4 lemons.
Boil sugar and water 20 minutes, crush mint, and pour over it the one cup of boiling water. (If fresh mint is not obtainable, use two tablespoons of the dried spearmint.) Let it stand five to ten minutes, strain, and pour into the syrup. To this add the strawberry, raspberry and lemon juice. Serve cold.
1/4 cup lemon juice 4 tablespoons sugar.
1 3/4 cups water.
1 cup raspberry juice.
Make a lemonade of the lemon juice, sugar and water, then add the raspberry (red preferred) juice. Chill.
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