Chapter 162
Boil the sugar and water for 2 minutes and allow the sirup to become cool. Then add the fruit juices, strain, and serve over cracked ice.
90. SPICE CUP.--Occasionally a spice drink seems to be just what is desired. When this is the case, the directions given in the accompanying recipe for spice cup should be followed.
SPICE CUP (Sufficient to Serve Eight)
1-1/2 c. sugar 1-1/2 pt water 12 cloves 2-in. stick cinnamon 3 lemons 4 oranges 2 drops oil of wintergreen
Boil the sugar, water, and spices together for 5 minutes and allow the sirup to become cool. Add the juice of the lemons and oranges and the wintergreen oil and serve in gla.s.ses over cracked ice. Garnish each gla.s.s with slices of orange and lemon or a piece of preserved ginger.
91. FRUIT PUNCH.--As fruit beverages are very often served at small receptions, club meetings, or parties, a recipe that will make a sufficiently large quant.i.ty is often desired. The amounts mentioned in the following recipe will make enough fruit punch to serve thirty to forty persons if punch gla.s.ses are used, or sixteen to twenty if ordinary drinking gla.s.ses are used.
FRUIT PUNCH
2-1/2 c. sugar 1 qt. water 2 c. fruit juice (raspberry, strawberry, or cherry) 6 oranges 6 lemons 1 pt. can grated pineapple 1 c. strong black tea (strained) 1 qt. carbonated water
Boil the sugar and water for 2 minutes and allow the sirup to become cool. Then add the fruit juice, the juice of the oranges and lemons, the pineapple, and the tea. Just before serving, add the carbonated water, which lends a sparkling appearance and a snappy taste to a beverage of this kind. Pour over cracked ice into sherbet or punch gla.s.ses or into tall narrow ones.
92. GINGER-ALE PUNCH.--As most persons like the flavor of ginger ale, punch containing ginger ale is always a favorite when a large company of persons is to be served. The quant.i.ty that the accompanying recipe makes will serve twenty to twenty-five persons if punch gla.s.ses are used, or ten to twelve persons if drinking gla.s.ses are used.
GINGER-ALE PUNCH
1-1/2 c. sugar 1 pt. water 2 lemons 3 oranges 1 pt. grape juice 4 sprigs fresh mint (crushed) 1 lemon sliced thin 1 qt. ginger ale
Boil the sugar and water for 2 minutes and allow the sirup to become cool. Drill the juice from the lemons and oranges and add this with the grape juice, crushed mint, and sliced lemon to the sirup. Just before using, add the ginger ale and serve over cracked ice.
SOFT DRINKS
93. A cla.s.s of very popular non-stimulating beverages are the SOFT DRINKS sold at the soda fountains. Many of them can also be bought in bottles and so may be purchased and served at home. These drinks really consist of carbonated water and a flavoring material that is either prepared chemically and colored or made of fruit extracts. Sometimes ice cream is added, and the drink is then called _ice-cream soda_.
94. Soft drinks include phosphates, ginger ale, coca cola, birch beer, root beer, and various other drinks called mashes, sours, and freezes.
While these are pleasing to the taste and have the advantage of being ready to drink when prepared, it is advisable not to indulge in them too frequently, because excessive use of them is liable to affect the system. Besides, beverages that are
NOURIs.h.i.+NG BEVERAGES
95. Many times it is necessary or desirable to administer food in the form of liquid. When this is to be done, as much nourishment as possible should generally be incorporated into the beverage. To meet such a need, the following recipes are presented. In each case, the quant.i.ties mentioned make a drink sufficient for only one person, so that if more than one are to be served the amounts should be multiplied by the number desired. The food materials used in these drinks are easily digested, and the beverages are comparatively high in food value.
96. At most soda fountains, these nouris.h.i.+ng drinks are offered for sale, so that if one does not desire the work of preparation, they may be obtained at such places. However, as practically all the ingredients are materials used in the home and are therefore nearly always on hand in most households, drinks of this kind may be prepared at home at much less cost than when purchased already made. The main thing to remember in their preparation is that the ingredients should be as cold as possible and that the beverage should be cold when served.
97. The beverages containing eggs may be made in more than one way. They may be mixed in a bowl or an enamelware dish with a rounded bottom and then beaten with a rotary egg beater, or they may be mixed in a metal shaker designed especially for this purpose and then shaken thoroughly in that. In drinks of this kind, the point to remember is that the eggs should be beaten or shaken until they are light and foamy.
98. CHOCOLATE SIRUP.--While chocolate sirup is not a beverage in itself, it is used to such an extent in beverages, as well as an accompaniment to numerous desserts, that it is well for the housewife to know how to prepare it. It may be kept an indefinite length of time if it is put into a gla.s.s jar and sealed. Here, as in the preparation of other sirups, a tablespoonful or two of corn sirup or glucose will help to keep the sirup from crystallizing.
CHOCOLATE SIRUP
4 sq. chocolate 1 c. water 3/4 c. sugar
Melt the chocolate in a saucepan, stir in the water, and add the sugar.
Boil until a thick sirup is formed.
99. PLAIN MILK SHAKE.--A pleasant variation for milk is the plain milk shake here given. Even those who are not fond of milk and find it hard to take like it when it is prepared in this way.
PLAIN MILK SHAKE
1 c. milk 2 tsp. sugar Few drops of vanilla Dash of nutmeg
Beat all the ingredients together with an egg beater or shake well in a shaker and serve in a gla.s.s with cracked ice.
100. EGG MILK SHAKE.--The simplest form of egg drink is the egg milk shake explained in the accompanying recipe. This is an extremely nutritious drink and is often served to invalids and persons who must have liquid nourishment.
EGG MILK SHAKE
3/4 c. milk 1 egg 1 Tb. sugar Pinch of salt Few drops of vanilla
Mix all the ingredients and beat the mixture with a rotary beater or shake it in a shaker. Serve in a gla.s.s over cracked ice.
101. EGG CHOCOLATE.--The addition of chocolate to an egg milk shake improves it very much and makes a drink called egg chocolate.
EGG CHOCOLATE
3/4 c. milk 1 egg 2 Tb. chocolate sirup Few drops of vanilla Pinch of salt
Mix all the materials and beat with an egg beater or shake thoroughly in a shaker. Serve in a gla.s.s with cracked ice.
102. CHOCOLATE MALTED MILK.--A preparation that is much used in nouris.h.i.+ng drinks and that furnishes a great deal of nutrition is malted milk. This is made from cow's milk and is blended by a scientific process with malted grains. It comes in powder form and may be purchased in bottles of various sizes. It is well to keep a good brand of malted milk on hand, as there are various uses to which it can be put.
CHOCOLATE MALTED MILK
3/4 c. milk 1 egg 2 Tb. malted milk 2 Tb. chocolate sirup Few drops of vanilla Pinch of salt
Mix and shake in a shaker or beat with a rotary egg beater. Serve in a gla.s.s with cracked ice.
103. ORANGE EGG NOG.--The accompanying recipe for egg nog requires orange for its flavoring, but any fruit juice may be subst.i.tuted for the orange if desired. Pineapple and apricot juices are exceptionally good.
ORANGE EGG NOG
1/4 c. cream 1/4 c. milk 1 egg 1 Tb. sugar 2 oranges
Mix the cream, milk, egg, and sugar, beat well with an egg beater, and continue beating while adding the juice of the oranges. Serve in a gla.s.s over crushed ice.
104. FOAMY EGG NOG.--An egg nog can be made foamy and light by separating the eggs and beating the yolks and whites separately. Either cream or milk may be used for this drink, and it may be flavored with vanilla or fruit juice, as preferred. A small piece of red jelly beaten into the egg white makes this drink very attractive; or, jelly may be used as a flavoring and beaten with the ingredients.
FOAMY EGG NOG
2 eggs 1 Tb. sugar 1/2 c. cream or milk 2 Tb. fruit juice or 1/2 tsp. vanilla
Separate the yolks and whites of the eggs. Mix the yolks with the sugar, cream or milk, and the fruit juice or vanilla and beat thoroughly. Beat the whites stiff and fold into the first mixture, retaining a tablespoonful of the beaten white. Pour into a tall gla.s.s, put the remaining white on top, and serve.