Part 8

1 tablespoon Horlick's Malted Milk 1 tablespoon crushed fruit 1 egg 20 drops acid phosphate 1 tablespoon crushed ice 3/4 cup ice water

Mix the malted milk powder, crushed fruit and egg and beat five minutes. Add the phosphate and crushed ice, blending thoroughly. Strain and add ice water or cold carbonated water, and a grating of nutmeg to flavor.

Stokes Mixture

Eggs and brandy 196 calories.

"2 egg yolks, 50 c. c. of brandy, 120 c. c. of aqua aurantii florun (sugar or syrup enough to sweeten), has considerable nutritive, as well as stimulative value, and is eligible for use when such a combination is indicated."

Grape Yolk, 150 Calories

1 egg 1 tablespoon sugar Speck salt 2 tablespoons Welch's Grape Juice

Separate egg. Beat yolk, add sugar and stand aside while the white is thoroughly whipped. Add the grape juice to the yolk and pour this onto the whipped white, blending carefully. Serve cold. Have all ingredients chilled before blending.

Grape Juice and Egg, 270 Calories

1 egg 1/2 cup rich milk 1 tablespoon sugar 1/4 cup Welch's Grape Juice

Beat yolk and white separately very light. To the yolk add milk, sugar and grape juice, and pour into glass. To the white add a little powdered sugar and a taste of grape juice. Serve on yolk mixture. Chill all ingredients before using.

Mulled Wine, 250-280 Calories

1 ounce stick cinnamon A slight grating nutmeg 1/2 cup boiling water 1 egg 1/2 cup sherry, port or claret wine 2 tablespoons sugar

Put the spices into top of a double boiler with the water. Cover and cook over hot water ten minutes. Add wine to the spiced water and bring to the boiling point. Beat the egg to a stiff froth, add sugar and pour on the mulled wine, and beat well. Serve at once.

Albuminized Milk, 98 Calories

1/2 cup milk (sterile) White 1 egg Salt

Put milk and white of egg in a glass fruit jar, cover with air tight cap and rubber band. Shake until thoroughly blended. Strain into glass. A few grains of salt may be added if desired. Two teaspoons of Sanatogen added 30 calories.

NOTE.--The blending may be done in a lemonade shaker.

Albuminized Water, 13 Calories[6]

1/2 cup ice-cold water (boiled and chilled) White 1 egg Lemon juice Sugar

Blend as for "Albuminized Milk," serve plain or add lemon juice and sugar to taste. If set on ice to keep cool, shake before serving. Two teaspoons of Sanatogen added 30 calories.

Albumin Water (for infants), 13 Calories

Albumin water is utilized chiefly in cases of acute stomach and intestinal disorders in which some nutritious and easily assimilated food is needed; albumin water is then very useful. The white of one egg is dissolved in eight ounces or a pint of water which has been boiled and cooled. --Koplik.

Albuminized Clam Water, 18 Calories

1 cup cold water Clam Broth White 1 egg

To the water add the required amount of the clam broth to make the strength desired, add the unbeaten white of egg, and follow general directions for "Albuminized Milk." Serve cold in dainty glasses. This is a very nutritious drink, and will be retained by the stomach when other nourishment is rejected.

NOTE.--Milk may be substituted for the water.

Albuminized Orange, 30 Calories[1]

White 1 egg Juice 1 orange Sugar

To the unbeaten white add the orange juice, sweeten to taste and blend thoroughly. Strain and set on ice to cool. Serve cold.

Albuminized Sherry, 22 Calories[1]

White 1 egg 3/4 tablespoon sherry Sugar

Beat the white stiff, add slowly, while beating, the wine and sugar. Serve cold.

NOTE.--Have all ingredients cold before blending.

Albuminized Grape Juice, 40 Calories[7]

2 tablespoons Welch's Grape Juice White 1 egg Sugar Chopped ice

Put in a dainty glass the grape juice, and the beaten white of egg and a little pure chopped ice; sprinkle sugar over the top and serve.

FOOTNOTES:

[1] Calculated with 1 tablespoon brandy. 277 calories if brandy is omitted.

[2] Without liquor.

[3] Without liquor.

[4] Calculated with milk.

[5] Without sugar.

[6] Without lemon juice or sugar.

[7] Without milk.

STARCHY BEVERAGES

Starchy drinks consist of cereals or cereal products, cooked thoroughly in a large amount of water and strained before serving. Arrowroot, cornstarch, tapioca, rice and rice flour are nearly pure starch. Oats, barley and wheat in forms which include the whole grains contain besides starch some protein and fat, and also valuable mineral matter, especially phosphorous, iron, and calcium salts. In starchy drinks these ingredients are necessarily present in small amounts; hence they have little energy value, unless milk or other highly nutritive material is added. Such drinks are of value when only a small quantity of nutriment can be taken.

_Principles of Cooking._ As the chief ingredient is starch, long cooking is necessary, in water at a high temperature (212 deg. F.), which softens the cellulose, and breaks open the starch grains, changing the insoluble starch to soluble starch and dextrin, so that it can be readily digested.

Time of cooking should be conscientiously kept by the clock.

_Digestion._ The action of ptyalin is very rapid, and if these drinks are sipped slowly, so as to be thoroughly mixed with saliva, a considerable portion of starch may be changed to sugar before reaching the intestines.

Barley Water, 180 Calories

2 tablespoons pearl barley 1 quart cold water

Wash barley, add cold water and let soak several hours or over night; in same water, boil gently over direct heat two hours, or in a double boiler steadily four hours, down to one pint if used for infant feeding, and to one cup for the adult. Strain through muslin.

NOTE.--Cream or milk and salt may be added, or lemon juice and sugar. Barley water is an astringent or demulcent drink used to reduce laxative condition.

Rice Water, 100 Calories[8]

2 tablespoons rice 3 cups cold water Salt Milk

Wash the rice; add cold water and soak thirty minutes, heat gradually to boiling point and cook one hour or until rice is tender. Strain, reheat and dilute with boiling water or hot milk to desired consistency. Season with salt.

NOTE.--Sugar may be added if desired, and cinnamon, if allowed, may be cooked with it, and will assist in reducing a laxative condition.

Barley Water (infant feeding) 19 Calories

1 teaspoon barley flour 2 tablespoons cold water 1 pint boiling water

Blend flour and cold water to a smooth paste in top of double boiler; add gradually the boiling water. Boil over direct heat five minutes, stirring constantly, then put over boiling water and cook 15 minutes longer, stirring frequently. Older infants take the barley water in much more concentrated form. Barley water is used as a diluent with normal infants and in forms of diarrhoea.

NOTE.--For children or adults, use 1/2 tablespoon barley or rice flour, 1 cup boiling water, 1/4 teaspoon salt.

Rice Water No. II, 160 Calories

3 tablespoons rice 1 pint boiling water 1 tablespoon stoned raisins

Wash rice, put into saucepan with water and raisins; boil gently for one hour. Strain. When cold serve. Sugar or salt may be added to taste.

NOTE.--Do not use raisins in bowel trouble.

Oatmeal Water, 50 Calories

1 tablespoon oatmeal 1 tablespoon cold water Speck salt 1 quart boiling water

Mix oatmeal and cold water, add salt and stir into the boiling water. Boil three hours; replenish the water as it boils away. Strain through a fine sieve or cheese cloth. Season, serve cold. Different brands of oatmeal vary considerably in the amount of water which they take up in cooking, and sufficient should always be added to make this drink almost as thin as water.

Oatmeal Water No. II, 220 Calories[9]

1/2 cup fine oatmeal 1 quart water

Use sterile water (boiled and cooled). Add oatmeal and stand in warm place (covered), for one and one-half hours. Strain, season, and cool. Sometimes used for dyspeptics.

Toast Water, 350 Calories

1 cup stale bread toasted 1 cup boiling water Salt

Cut bread in thin slices and in inch squares. Dry thoroughly in oven until crisp and a delicate brown. Measure, and break into crumbs; add the water and let it stand one hour. Rub through a fine strainer, season and serve hot or cold. The nourishment of the bread is easily absorbed in this way and valuable in cases of fever or extreme nausea.

NOTE.--Milk or cream and sugar may be added.

Crust Coffee

Take some pieces and crusts of brown bread and dry them in a slow oven until thoroughly hard and crisp. Place in a mortar and pound or roll. Pour boiling water over and let soak for about fifteen minutes. This when strained carefully is very acceptable to invalids who are tired of the ordinary drinks, such as lemonade, etc.

Cracker Panada, 100 Calories[10]

4 hard crackers 1 quart water Sugar

Break crackers into pieces and bake quite brown; add water and boil fifteen minutes, allow to stand three or four minutes. Strain off the liquid through a fine wire sieve; season with salt and a little sugar. This is a nourishing beverage for infants that are teething, and with the addition of a little wine and nutmeg, is often prescribed for invalids recovering from a fever.

Bread Panada, 162 Calories

1 1/2 cups water 1 tablespoon sugar 2 tablespoons stale white bread crumbs 1/4 cup white wine 1 tablespoon lemon juice Nutmeg

Put water and sugar on to cook, just before it commences to boil add the bread crumbs; stir well, and let it boil three or four minutes. Add the wine, lemon and a grating of nutmeg; let it boil up once more, remove from fire, and keep it closely covered until it is wanted for use.

FOOTNOTES:

[8] Without Milk.

[9] Estimated on one-half the oatmeal.

[10] Without sugar.

THE COOK SAYS

Cook has discovered some little things which help to make her dishes so much above the average.

When next making griddle cakes add a little brown sugar or molasses to the batter, the cakes will brown better and more easily.

* * * * *

Pie crust is best kept cold in the making; to this end an excellent substitute for a rolling pin is a bottle filled with ice water.

* * * * *

When boiling turnips, add a little sugar to the water; it improves the flavor of the vegetables and lessens the odor in the cooking.

* * * * *

Hard boiled eggs should be plunged into cold water as soon as they are removed from the saucepan. This prevents a dark ring from appearing round the yolk.

* * * * *

Instead of mixing cocoa with boiling water to dissolve it, try mixing it with an equal amount of granulated sugar and then pouring it into the boiling water in the pot, stirring all the while.

* * * * *

What gave her peas she served such a nice color and taste was the adding of a lettuce leaf and a tablespoon of sugar.

Do not cover rising bread in bowls and tins with a dry cloth. Instead, cover with a damp cloth which has been wrung out of warm water. In cold weather the damp cloth should be placed over a dry cloth.

As a result, the dough will not dry on the top and the loaves when baked will be much more uniform.

* * * * *

To prevent holes appearing in brown bread prick twice with needle, once when the loaves are placed in tins and once immediately before loaves are placed in the oven.

Cake Hints

For those who would excel in cake making these admonitions are offered:

First--Cream the shortening.

Second--Add sugar slowly and cream it again.

Third--Add yolks of eggs well beaten.

Fourth--Mix and sift the dry ingredients.

Fifth--Add the dry materials to the mixture, which has the baking powder in it; alternate flour and liquid.

Sixth--Cut and fold in (do not beat or stir) the whites of eggs which are beaten to a dry stiff froth.

Seventh--Have a fire and pans ready. Put the cake into the oven quickly; remember that the oven can wait, but the cake never. Bake according to rule.

To test the oven heat--A hot oven will brown flour in five minutes; or you can try if you can hold the hand in it and count twenty.

Time of baking--Layer cakes, 20 or 25 minutes; loaf cakes, from 40 to 80 minutes; gem cakes, from 20 minutes to half an hour.

Never bang the oven door. The cake will fall if you do.

* * * * *

To prevent icing from cracking when it cuts add a teaspoon sweet cream to each unbeaten egg. When boiling syrup for icing add a pinch of cream of tartar.

* * * * *

Brown sugar frosting which will not crack is made of one tablespoon of vinegar, brown sugar enough to mix and the beaten white of half an egg. Beat all well together and add sugar enough to spread.

* * * * *

I have many times been asked how I retained the color of preserved fruits. I allow for all preserves equal measure of sugar and fruit.

It is impossible to have success if you make large quantities. I never make over three pints at a time--usually one quart.

The same method applies to all preserves. If possible, I extract some juice to start with. I then put this with one quart of sugar, (no water if the fruit contains plenty of juice, but if not, I add a little water). Allow this to boil until thick then have fruit ready to drop in; when it boils up, remove scum, and, as the juice is extracted by the boiling, dip off and allow only enough to thicken quickly.

This juice can be used for sauces, beverages of all kinds--Fruit darkens on account of continued boiling.

Economical Soap

Soap without boiling, will float if not too much ham or bacon drippings are used.

Into 1 quart of cold water dissolve the contents of one can of Babbits potash or lye. Melt to luke warm heat, 6 lbs, (light weight) of clean drippings that have been strained through cheesescloth several times.

Before adding the lye to the strained grease, add 1 large cupful of borax. Stir lye into kettle containing grease and stir constantly until very thick. Pour into a pan, score; in 10 or 12 hours turn out of pan and let dry. A little perfume may be added if you wish. Lamb drippings makes the finest soap.

* * * * *

Transcriber's Notes:

Obvious punctuation errors repaired.

Italic text is denoted by _; bold by = and underlined text by ~.

Text uses both "today" and "to-day." It also used both "tablespoon" and "tablespoons" when referring to an ingredient with an additional fraction of a tablespoon added, i.e. "1 1/2 tablespoon" and "1 1/2 tablespoons."

Page 13, The original had the portrait pages out of order on the list. These have been reordered. The original read:

Fanny Garrison Villard 34 Helen Ring Robinson 40 Jane Addams 38 Julia Lathrop 44 Jack London 46 Mrs. J. O. Miller 42 Mrs. Desha Breckinridge 52

This also occurred on the following pages. The original text is below.

Page 15:

Potato Puffers 78 Baked Tomatoes 80 Stuffed Tomatoes 79

Page 16:

Virginia Butter Bread 102 Bran Bread 102 Excellent Nut Bread 101 Dr. Wylies' Recipes 103

Page 17:

Jam Cake 136 Hickory Nut Cake 138 Lace Cakes 137

Page 18:

Suet Pudding 157 Raw Carrot Pudding 161 Cottage Fruit Pudding 158 Prune Souffle 158 Plain Suet Pudding 157 Plum Pudding 159 Lemon Cream 160 Corn Pudding 161 Lemon Hard Sauce 161

Pear Salad 168 Potato Salad 168 Bean Salad 170 Codfish Salad 169 Swedish Wreathes 169

Orange Salad 173 Cucumber Aspic 175 Tomato Aspic 174 Mayonnaise Dressing Without Oil 176 Mayonnaise Dressing Boiled 175 Suffrage Salad Dressing 174

Page 19:

Pittsburgh Sherbet 198 Lemon Sherbet 198 Synthetic Quince 200 Fruit Cocktails 199 Grape Juice Cup 201 Peppermint Cup 202

PRESERVES, PICKLES, ETC.

Sour Pickles 204 Sweet Pickles 204 Amber Marmalade 203 Grape Juice 203 Lemon Butter 205

Page 15, "Lienn" changed to "Lunn" (Sally Lunn)

Page 37, "tablespons" changed to "tablespoons" (2 tablespoons butter)

Page 37, "stock" changed to "stalk" (stalk of celery chopped)

Page 37, "ramkins" changed to "ramekins" (serve in ramekins)

Page 47, "majoram" changed to "marjoram" (thyme, and sweet marjoram)

Page 64, "carbonhydrate" changed to "carbohydrate" (bulky carbohydrate foods)

Page 74, "mussy" changed to "mushy" (mushy before the)

Page 76, "Wash" changed to "Mash" (Mash all well together)

Page 80, "his" changed to "this" (Put this sauce)

Page 95, "dispositon" changed to "disposition" (the disposition of)

Page 95, "on" changed to "or" (or a finger)

Page 95, "or" changed to "of" (finger of buttered brown)

Page 103, "while" changed to "whole" (whole Indian corn)

Page 148, "thoroughy" changed to "thoroughly" (and heat thoroughly)

Page 166, "seive" changed to "sieve" (a wire sieve and)

Page 168, "lovlier" changed to "lovelier" (Nothing lovelier can be)

Page 174, "Lavarin" changed to "Savarin" (Brillat Savarin)

Page 174, "proporton" changed to "proportion" (proportion of a dessertspoon)

Page 176, "Mayonaise" changed to "Mayonnaise" (Mayonnaise Dressing Without)

Page 202, "sieze" changed to "seize" (seize the pleasures of)

Page 207, "Peal" changed to "Peel" (Peel chestnuts and)

Page 214, "alspice" changed to "allspice" (1/4 pound allspice)

Page 218, "Asosciation" changed to "Association" (Coffee Roasters' Association)

Page 241, "leaves" changed to "loaves" (the loaves when baked)