The progress meatless cook book

FOR COLD WATER

Keep a large bottle of cold water with half a lemon over the top, in the refrigerator. By refilling when necessary, cold drinking water is always ready.

In case of emergency, water may be cooled by placing it in a tin vessel covered with a coarse wet cloth where a breeze blowing on it will cause it to cool, by evaporation.

CLARET CUP No. 1

Mix all together, let stand thirty minutes, remove cucumber rind and add ice.

CLARET CUP No. 2

Simmer the raisins in the water thirty minutes. Strain, add cinnamon broken in small pieces, sugar, and half the lemon juice. Boil all together for five minutes. Then add orange and remainder of lemon juice, strain and let become ice cold. Put in the punch bowl a block of ice, pour the claret over it, then the mixture and then just before serving, the Apollinaris.

Put in small slices of fruits.

This is for a company of twenty five.

FRUIT COCKTAIL

Cut pineapples, bananas and strawberries in small pieces enough to fill one cup. Fill another cup with small pieces of grape fruit pulp, mix, and add

Mix and pour over the fruit, set on ice and when cold, serve in cocktail glasses.

GINGER AND GRAPE BEVERAGE

Use equal parts of ginger ale and grape juice. Serve ice cold in cocktail glasses, with maraschino cherries on top.

A few small pieces of cracked ice may be in the glass.

ICED FRUIT JUICE

Mix and serve with ice in glasses.

ICED TEA

Into a large size granite tea-pot put six teaspoonfuls of tea, and pour on it three cupfuls of water that has just boiled about two minutes. Cover and stand in a warm place five minutes. Strain into any desired tea-pot, ready to pour into glasses half filled with cracked ice. A crushed mint leaf may be placed in each glass, and a little lemon juice added.

Half a dozen cloves added to tea leaves just before pouring boiling water on, gives a good flavor.

KUMISS

Dissolve yeast in water, and sugar in milk, stir all together, bottle and cork very tightly. Leave in a moderately warm place for six hours, then put in a cold place. Never fill bottles more than two-thirds full.

LEMONADE

Cut lemons in two, remove the juice with a lemon reamer and pour into glasses, or according to quantity required, pour into a pitcher. Sweeten to taste. Dissolve the sugar in a little hot water and let cool before adding. One ordinary sized lemon makes three glasses of lemonade. Add sugar and ice water or pour water over cracked ice in glasses.

A cupful of grape or raspberry juice, or a few crushed mint leaves are good in a pitcher of lemonade.

Boil water and sugar about ten minutes, add lemon juice, pour into fruit jars and set in refrigerator. Dilute part of the syrup with ice water for lemonade, making strong as desired.

OATMEAL WATER

Mix one teacupful oatmeal to a paste with a little cold water. Pour over it one quart boiling water and let it get cold. A few drops of lemon juice may be added. Drink it as cold as desired.

ORANGEADE

Pour the well beaten egg in a glass, add juices, fill the glass with water and sweeten to taste. Ice if desired.

SODA WATER

Mix acid, sugar, lemon juice and boiling water and boil three minutes. Let partially cool, and add the stiffly beaten whites into which flour has been smoothed. Add any desired flavoring, bottle, and keep in a cool place. Shake well before using. Fill a glass two-thirds full of ice water, put in two tablespoonfuls of the syrup, add while stirring rapidly, one-fourth teaspoonful of soda.

CREME de MENTHE

Wash about one dozen sprays of fresh mint, place in a fruit jar and pour over them the strained juice of the lemons, then the brandy. Cover closely, let stand from one to two weeks, according to the desired strength, strain, sweeten to taste with syrup, cork tightly, and keep in a cool dark place.

MANHATTAN COCKTAIL

Put in a mixing glass half filled with ice.

Stir thoroughly, strain, and pour into cocktail glasses.