medium-sized sour apples until soft and richly browned.
Put them in a warm pitcher or bowl, add a pinch of salt
and a little sugar, if desired, mash and break them until
the seeds are released from the cores, then pour a quart
of boiling water✪ Apple Water over them. Cover the pitcher, let
stand five minutes, then strain off the water. Apple
water can be used either warm or cold.
A great variety of refreshing drinks may be made for
invalids by pouring boiling water over crushed fruit, add-
ing a dust of salt and sugar to taste, and stirring well
together. Such heavily flavored and comparatively
sweet fruits as bananas, raspberries, etc. , make a much
more refreshing drink when a small quantity of lemon
juice is added to the fruit. Very acceptable drinks may
also be prepared from such dried or evaporated fruits as
apples, peaches, plums, apricots, prunes, prunellas, and
raisins by soaking the prepared fruit a few hours, and
then cooking it gently until the water is of the desired
flavor. All fruit-juice preparations for invalids may be
served either hot, warm, or cold to suit the taste, or fancy
of the invalid.
Egg Whips. — A great variety of palatable and nutri-
tious drinks for invalids may be prepared by combining
whipped eggs with cream, coffee, cocoa, chocolate, fruit
juices, fruit syrups, flavoring extracts, etc.
Egg Nog without Wine or Brandy. — Put the yolk
of a fresh ^^^ in a small bowl or cup, add a teaspoonful
of lemon juice, a tablespoonful of sugar, a grating of
nutmeg, and five drops each of ginger and lemon ex-
tract. Whip until light and thick. Beat the white of
the ^^g to a stiff froth, and mix with the beaten yolk,
i6o The Art of Cooheiy.
then add three tablespoonfuls of cream, whipped or un-
whipped, and serve.
Egg Whips with Syrup. — Put the yolk of a fresh
^g<✪ Egg Nog without Wine or Brandyg in a small bowl or cup, add a teaspoonful of cold
water, and whip very light and thick. Mix with it the
white of the q.%^ beaten stiff and a tablespoonful of any
fruit syrup preferred, then add three tablespoonfuls of
cream, milk, or ice water, and serve. A tablespoonful
of cold coffee, cocoa, or chocolate may be used in place
of a fruit syrup ; or the ^^% may be whipped as directed,
and sugar, orange, lemon, vanilla, nutmeg, or any flavor-
ing extract desired be added, with cream, milk, or water
in the proportion liked.
Lemonade No. i. — To half a cup of lemon juice add
two cups of sugar, or sugar to taste, four cups of water,
a quarter of the peel of one lemon in thin strips, and a
pinch of salt✪ Lemonade No. 1. Stir well and serve.
Lemonade No. 2. — To four cups of freshly boiled
water add one and a half cups of sugar, and a dust of
salt, boil two minutes, strain upon half a cup of lemon
juice and two or three strips of lemon peel. Serve hot
or cold.
Lemonade No. 3. — Omit the lemon peel and prepare
like Lemonade No. 2. When cold add a cup each of
crushed strawberries and flaked or grated pine-apple.
Orangeade. — To one cup of orange juice add a cup of
sugar, the juice of one lemon, a pinch of salt, a quarter
of the peel of one orange cut in very thin strips, or half
a teaspoonful of orange extract, and four cups of water.
Strawberryade. — To one cup of strawberry juice add
the juice of one lemon, one cup of sugar, or sugar to
Sick- Room Cookery. 1 6 1
taste, a pinch of salt, and four cups of water. Stir until
the sugar dissolves, then serve.
Page 71 · 3 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
medium-sized sour apples until soft and richly browned. Put them in a warm pitcher or bowl, add a pinch of salt and a little sugar, if desired, mash and break them until the seeds are released from the cores, then pour a quart of boiling water over them. Cover the pitcher, let stand five minutes, then strain off the water. Apple water can be used either warm or cold.
A great variety of refreshing drinks may be made for invalids by pouring boiling water over crushed fruit, adding a dust of salt and sugar to taste, and stirring well together. Such heavily flavored and comparatively sweet fruits as bananas, raspberries, etc. , make a much more refreshing drink when a small quantity of lemon juice is added to the fruit. Very acceptable drinks may also be prepared from such dried or evaporated fruits as apples, peaches, plums, apricots, prunes, prunellas, and raisins by soaking the prepared fruit a few hours, and then cooking it gently until the water is of the desired flavor. All fruit-juice preparations for invalids may be served either hot, warm, or cold to suit the taste, or fancy of the invalid.
Egg Whips. — A great variety of palatable and nutritious drinks for invalids may be prepared by combining whipped eggs with cream, coffee, cocoa, chocolate, fruit juices, fruit syrups, flavoring extracts, etc.
Egg Nog without Wine or Brandy. — Put the yolk of a fresh egg in a small bowl or cup, add a teaspoonful of lemon juice, a tablespoonful of sugar, a grating of nutmeg, and five drops each of ginger and lemon extract. Whip until light and thick. Beat the white of the egg to a stiff froth, and mix with the beaten yolk,
i6o The Art of Cooheiy.
then add three tablespoonfuls of cream, whipped or unwhipped, and serve.
Egg Whips with Syrup. — Put the yolk of a fresh egg in a small bowl or cup, add a teaspoonful of cold water, and whip very light and thick. Mix with it the white of the egg beaten stiff and a tablespoonful of any fruit syrup preferred, then add three tablespoonfuls of cream, milk, or ice water, and serve. A tablespoonful of cold coffee, cocoa, or chocolate may be used in place of a fruit syrup ; or the egg may be whipped as directed, and sugar, orange, lemon, vanilla, nutmeg, or any flavoring extract desired be added, with cream, milk, or water in the proportion liked.
Lemonade No. i. — To half a cup of lemon juice add two cups of sugar, or sugar to taste, four cups of water, a quarter of the peel of one lemon in thin strips, and a pinch of salt. Stir well and serve.
Lemonade No. 2. — To four cups of freshly boiled water add one and a half cups of sugar, and a dust of salt, boil two minutes, strain upon half a cup of lemon juice and two or three strips of lemon peel. Serve hot or cold.
Lemonade No. 3. — Omit the lemon peel and prepare like Lemonade No. 2. When cold add a cup each of crushed strawberries and flaked or grated pine-apple.
Orangeade. — To one cup of orange juice add a cup of sugar, the juice of one lemon, a pinch of salt, a quarter of the peel of one orange cut in very thin strips, or half a teaspoonful of orange extract, and four cups of water.
Strawberryade. — To one cup of strawberry juice add the juice of one lemon, one cup of sugar, or sugar to
Sick- Room Cookery. 1 6 1
taste, a pinch of salt, and four cups of water. Stir until the sugar dissolves, then serve.
Records on this page
Apple WaterEgg Nog without Wine or BrandyLemonade No. 1