Wholesome Drinks
Water is best.—Pindar.
Tea is a stimulant; coffee is a hurtful indulgence.
Wine is a mocker, strong drink is raging; and whosoever is deceived thereby is not wise.—Solomon.
If you wish to keep mind clear and body healthy, abstain from all fermented liquors.—Sydney Smith.
Many who never touch alcohol ruin their health by tea.—Hygiene Review.
Temperance is the parent of health, cheerfulness, and old age.—George Mogridge.
CEREAL COFFEE
To prepare, take three and one-half quarts of fresh bran, one and one-half quarts corn-meal, two cupfuls of molasses, and one cupful of boiling water; mix all together thoroughly, bake in a large dripping-pan in the oven till a rich brown color; stir often to prevent scorching. Make the same as ordinary coffee, only let boil a little longer.
CRUST COFFEE
Brown stale pieces of brown or white bread in the oven slowly to a golden brown; then crush with a rolling-pin. Put the crumbs in a thin cloth bag, filling only half full, and tying near the top; put the bag in the coffee-pot and turn on hot water, allowing seven parts of water to one of crumbs. Boil five or ten minutes. Remove the bag, bring the coffee to a boil again, and serve with cream and sugar. This makes a very smooth drink, and is especially nice for the sick.
CORN COFFEE
Brown common field corn as brown as possible without burning; then pound, or grind coarsely in a coffee-mill, and place in a covered can ready for use. In making the coffee, mix the white of an egg with three tablespoonfuls of the ground grain, pour over three or four cups of boiling water, and steep for ten or fifteen minutes. Serve with cream and sugar.
Peas, wheat, barley, or rice may be prepared in the same way.
HOT MILK
Heat the milk in a double boiler until the surface becomes wrinkled. It should be drunk a few sips at a time. A bowl of hot milk and brown bread forms a nourishing meal.
CAMBRIC TEA
Take a cup of boiling water, add a little cream, and sugar to sweeten. A simple but pleasant and wholesome drink.
EGG-NOG
Beat one egg and a teaspoonful of powdered sugar to a foam; add the juice of half a lemon, pour into a glass and fill up with cold water.
EGG-NOG, HOT
Beat well together the yolk of one egg and a tablespoonful of sugar; add one-half cup of hot milk or water, and the white of the egg beaten to a stiff froth; stir lightly, and serve.
LEMONADE, NO. 1
Roll the lemons till soft; cut into halves, and with a lemon drill squeeze out sufficient juice to make one cupful; add to this one cupful of white sugar; as soon as the sugar dissolves, add about two quarts of water, and serve. For lemon frappé add the beaten whites of three eggs.
LEMONADE, NO. 2
For each quart desired, take the juice of three or four lemons, and the rind of one. Peel the rind very thin, getting just the yellow; place it in a pitcher with the juice of the lemons and from four to six tablespoonfuls of white sugar. Pour over enough hot water to make a quart in all; cover at once, and let stand until cold; or pour over a spoonful or two of boiling water to dissolve the sugar, and add the necessary quantity of cold water.
HOT LEMONADE
To the juice of each lemon add a cupful of boiling water, and sweeten to taste. Excellent for a cold.
ORANGEADE
Choose nice, juicy, ripe oranges, and make the same as Lemonade Nos. 1 and 2, only using less sugar. This will be found a much nicer drink than many imagine. Try it.
FRUIT JUICE LEMONADE
To a pint of lemonade prepared according to foregoing recipes, add a half cup of strawberry, raspberry, blackberry, or currant juice. This gives a nice color to the lemonade, besides improving its flavor.
PINEAPPLE LEMONADE
Make the lemonade as indicated above, and flavor with a few spoonfuls of pineapple juice.
GRAPEADE
Take two pounds of thoroughly ripe purple grapes, crush, and strain the juice through a coarse cloth or jelly-bag. Add to the juice three tablespoonfuls of white sugar, and dilute with sufficient cold water to suit the taste.
FRUIT JUICE DRINKS
Take a small quantity of the juice of any stewed or canned fruit. Dilute with water, and add sugar according to the acidity of the juice. When fruit juice is not available, similar drinks may be made by dissolving fruit jelly in warm water, and allowing to cool. Such drinks are especially refreshing for the sick.
FRUIT PUNCH
Boil two pounds of sugar and three quarts of water for five minutes. Then strain, and add to it the juice of two lemons and two oranges, and one pint of freshly grated pineapple. Let stand for an hour or two, then add sufficient shaved ice to make it palatable, a cupful of halved strawberries, a few raspberries, and serve.
BUTTERMILK
If rich and thick, drop into it a piece of ice; or if not, place on ice till cool. This is a very healthful drink, for, after the butter, which is the carbonaceous or heat-producing element, is removed, a most refreshing, nourishing quality remains.