BEET JUICE.— Boil beets until tender and slice as for pickles. To every quarj; of beets add 2 qts. of diluted vinegar. Let stand 3 days in a cool place; the juice will then be a deep 'red; dip out beets to use on table and strain juice. Place on stove with a rose geranium leaf for each pint of liquid✪ Beet Juice. Heat and bottle at once, sealing with parafine wax to exclude air. There is no more cooling drink on a hot summer day than a glass of beet- juice. — Mrs. Mose Fifield, Franklin Park, 111. GRAPE JUICE.— Pour 6 qts. of clean rain water, boiled, over 4 baskets of blue grapes✪ Grape Juice, washed and stemmed, in an 8- gallon crock. Let stand 3 days. At the end of that time crush the grapes with the hands and let stand another week, when all of the grapes will be coming to the top; skim and bottle. Add sugar to taste when serving. — Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111. COOK COUNTY "COOK BOOK 573 ORANGE JUICE (ICED)— Make a syrup of 1 cup sugar, ^ cup water boiled ten minutes, set aside until cold. Mix Yz pt. orange juice a✪ Orange Juice (Iced)nd y^, pt. lemon juice and sweeten abundantly with cold syrup. In sweetening this beverage, remember that the ice is still to be added and that this in melting will dilute the syrup and thus render the drink more acid. Fill tumblers to the brim with finely cracked ice and pour the orange mixture upon it. — Mrs. Loran Mclntyre, Glenwood, III. FRUIT PUNCH. — Add the juice of 1 can pineapple, 6 lemons, 3 oranges, 1 can rich preserved strawberries and 1 of the same quality preserved cherries. Sweeten to taste and let stand for 2 or 3 hours. Add, then. 1 qt. and 1 cup iced water, 1 large cup chopped ice. 1 pt. of claret✪ Fruit Punch may be addqd. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. APPLE TEA. — Cut apples into very small pieces and spread on a pan in a moderately hot oven to dry; the oven must not be too hot as the apples will not dry out thoroughly. When the apples are nicely brown, let them cool and grind in an ordinary coffee grinder. Use a teaspoon for every cup of water and allow to boil for a few minutes. Serve with milk or cream and sugar. — Mrs. C. J. Canthorn, Wilmette, 111. APRICOT TEA. — Prepare apricots as directed for apples in preceding recipe. Dried fruit may be used, and more thoroughly dried out in oven. — Mrs. C. J. Canthorn, Wilmette, 111. BERRY TEA.— All kinds of dried berries may be used as above. — ^Irs. C. J. Canthorn, Wilmette, 111. SLIPPERY ELM TEA.— Pour 1 cup of boiling water over 1 teaspoon of slippery-elm. bar✪ Slippery Elm Teak. When cold strain, and add lemon juice and sugar to taste. This is very soothing in case of in- flammation of the mucous membrane of the throat. — Mrs. Edgar Marcellus, Austin, 111. CURRANT WINE.— To 20 lbs. crushed fruit, add 1 qt. of wa- ter; let stand until ferments. To 11 qts. of juice, strained, add 17 lbs. sugar. Cork loosely until it ferments. This makes 6 gallons of wine.— Mrs. Klug, 25 N. 5th Ave., Maywood, 111. 574 CANDY ✪ Currant Wine

AI-modernized reading of the original text

BEET JUICE.— Boil beets until tender and slice as for pickles. To every quart of beets add 2 qts. of diluted vinegar. Let stand 3 days in a cool place; the juice will then be a deep 'red; dip out beets to use on table and strain juice. Place on stove with a rose geranium leaf for each pint of liquid. Heat and bottle at once, sealing with parafine wax to exclude air. There is no more cooling drink on a hot summer day than a glass of beet juice. — Mrs. Mose Fifield, Franklin Park, 111. GRAPE JUICE.— Pour 6 qts. of clean rain water, boiled, over 4 baskets of blue grapes, washed and stemmed, in an 8- gallon crock. Let stand 3 days. At the end of that time crush the grapes with the hands and let stand another week, when all of the grapes will be coming to the top; skim and bottle. Add sugar to taste when serving. — Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111. ORANGE JUICE (ICED)— Make a syrup of 1 cup sugar, ^ cup water boiled ten minutes, set aside until cold. Mix Yz pt. orange juice and y^, pt. lemon juice and sweeten abundantly with cold syrup. In sweetening this beverage, remember that the ice is still to be added and that this in melting will dilute the syrup and thus render the drink more acid. Fill tumblers to the brim with finely cracked ice and pour the orange mixture upon it. — Mrs. Loran Mclntyre, Glenwood, III. FRUIT PUNCH. — Add the juice of 1 can pineapple, 6 lemons, 3 oranges, 1 can rich preserved strawberries and 1 of the same quality preserved cherries. Sweeten to taste and let stand for 2 or 3 hours. Add, then. 1 qt. and 1 cup iced water, 1 large cup chopped ice. 1 pt. of claret may be addqd. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. APPLE TEA. — Cut apples into very small pieces and spread on a pan in a moderately hot oven to dry; the oven must not be too hot as the apples will not dry out thoroughly. When the apples are nicely brown, let them cool and grind in an ordinary coffee grinder. Use a teaspoon for every cup of water and allow to boil for a few minutes. Serve with milk or cream and sugar. — Mrs. C. J. Canthorn, Wilmette, 111. APRICOT TEA. — Prepare apricots as directed for apples in preceding recipe. Dried fruit may be used, and more thoroughly dried out in oven. — Mrs. C. J. Canthorn, Wilmette, 111. BERRY TEA.— All kinds of dried berries may be used as above. — Mrs. C. J. Canthorn, Wilmette, 111. SLIPPERY ELM TEA.— Pour 1 cup of boiling water over 1 teaspoon of slippery-elm. bark. When cold strain, and add lemon juice and sugar to taste. This is very soothing in case of inflammation of the mucous membrane of the throat. — Mrs. Edgar Marcellus, Austin, 111. CURRANT WINE.— To 20 lbs. crushed fruit, add 1 qt. of water; let stand until ferments. To 11 qts. of juice, strained, add 17 lbs. sugar. Cork loosely until it ferments. This makes 6 gallons of wine.— Mrs. Klug, 25 N. 5th Ave., Maywood, 111.

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Beet JuiceGrape JuiceOrange Juice (Iced)Fruit PunchSlippery Elm TeaCurrant Wine

The Cook County cook book