Chocolate is made from cocoa nibs ground into a paste by machinery, mixed with sugar, flavored, and pressed into molds of various shapes. It is the most con- venient and nutritious way of preparing cocoa. It does not stimulate the nervous system as much as tea and coffee do, and it is food as well as drink, satisfying hunger to some extent. Delicate stom- achs will digest it more readily if the oily scum is removed from the surface after it is boiled, but for healthy beople the scum is nutritious and need not be removed. Coca is the dried leaf of the Enjfhroxylon Co- ca, a plant resembling the blackthorn. It is used by the inhabitants of Peru and Bolivia, who chew the leaves and make an infusion of them. It is es- timated that 8,000,000 people use it, but it is little used in this country, except by a few cyclists or' pedestrians. It derives its special properties from the alkaloid cocaine. It is a powerful stimulant to the nervous system and enables fatigue to be borne more easily for a time, but there is some uncer- tainty about the exact effects of its continued use. Mate, ob Paraguay Tea is prepared from the Brazillian holly. It is used in Paraguay and Bra- zil, but very little in this country. It contains 1 or 2^ of theine, about 16^ of tannin, some aromatic oil, and gluten. It acts mainly on the nervous system, but also affects the digestive system. It is not suitable for general consumption, and is very injurious if habitually used. MISCELLANEOUS BEVERAGES. APPLE WATER. — Take tart apples, quarter and core; add \ their weight of sugar, cover with water✪ Apple Water, and simmer till tender; strain through a jelly bag and cool. Put pounded ice in the glass when you drink it. MATE OK PARAGUAY TEA. BEVERAGES 565 BLACKBERRY NECTAR.— Crush the berries, add an equal amount of water, and 1 teaspoon orange juice and 1 sliced lemon to each 2 quarts✪ Blackberry Nectar; let stand 4 hours, strain through flannel, and to 1 quart of juice add 1 cup sugar. Kee^o on ice till ready to serve. CHERRY ACID — Dissolve 8 oz. citric acid in 1 quart water; pour it on a bowl of cherries and let stand 6 or 8 hours; strain off the juice, pour it over another bowl of cherries and let stand the same time; strain, and to each pint of juice add 1 pint sugar✪ Cherry Acid, boil, skim, bottle, and cork while hot. COCOANUT BEVERAGE — Break 2 cocoanuts, saving the milk carefully; grate the cocoanuts, add them to the milk and also 4 pints water; put in a sauce^pan, and boil 5 minutes, stirring with a wooden spoon continually to prevent burning (it will ruin it to burn); then strain, add f lb. powdered suga✪ Cocoanut Beverager, and mix well. Ice it and serve. CREAM SODA. — Boil together, for 3 or 4 minutes, 1| quarts water, 4^ cuios sugar, the juice of 1 lemon, and 2 oz. tartaric acid; when cold, add the well-beaten whites of 3 eggs, 2 tablespoons of flour blended in |- cup cold water✪ Cream Soda; flavor to taste, bottle, and keep cool. To use, put 2 tablespoons in | tumbler of water, add a salt- spoon of soda, and drink when it effervesces. CURRANT SHRUB.— Mash the currants, strain, and to each pint of juice add 1 pint sugar, boil 10 minutes✪ Currant Shrub, and bottle when cold. If used at once it need not be boiled. CURRANT WATER.— To 2 cups red currant juice add | cup raspberry juice, 2 cups white sugar, and 2 xoints water.

AI-modernized reading of the original text

Chocolate is made from cocoa nibs ground into a paste by machinery, mixed with sugar, flavored, and pressed into molds of various shapes. It is the most convenient and nutritious way of preparing cocoa. It does not stimulate the nervous system as much as tea and coffee do, and it is food as well as drink, satisfying hunger to some extent. Delicate stomachs will digest it more readily if the oily scum is removed from the surface after it is boiled, but for healthy people the scum is nutritious and need not be removed. Coca is the dried leaf of the Erythroxylon Coca, a plant resembling the blackthorn. It is used by the inhabitants of Peru and Bolivia, who chew the leaves and make an infusion of them. It is estimated that 8,000,000 people use it, but it is little used in this country, except by a few cyclists or pedestrians. It derives its special properties from the alkaloid cocaine. It is a powerful stimulant to the nervous system and enables fatigue to be borne more easily for a time, but there is some uncertainty about the exact effects of its continued use. Mate, or Paraguay Tea is prepared from the Brazillian holly. It is used in Paraguay and Brazil, but very little in this country. It contains 1 or 2^ of theine, about 16^ of tannin, some aromatic oil, and gluten. It acts mainly on the nervous system, but also affects the digestive system. It is not suitable for general consumption, and is very injurious if habitually used. MISCELLANEOUS BEVERAGES. APPLE WATER. — Take tart apples, quarter and core; add \ their weight of sugar, cover with water, and simmer till tender; strain through a jelly bag and cool. Put pounded ice in the glass when you drink it. MATE OK PARAGUAY TEA. BLACKBERRY NECTAR.— Crush the berries, add an equal amount of water, and 1 teaspoon orange juice and 1 sliced lemon to each 2 quarts; let stand 4 hours, strain through flannel, and to 1 quart of juice add 1 cup sugar. Keep on ice till ready to serve. CHERRY ACID — Dissolve 8 oz. citric acid in 1 quart water; pour it on a bowl of cherries and let stand 6 or 8 hours; strain off the juice, pour it over another bowl of cherries and let stand the same time; strain, and to each pint of juice add 1 pint sugar, boil, skim, bottle, and cork while hot. COCOANUT BEVERAGE — Break 2 cocoanuts, saving the milk carefully; grate the cocoanuts, add them to the milk and also 4 pints water; put in a saucepan, and boil 5 minutes, stirring with a wooden spoon continually to prevent burning (it will ruin it to burn); then strain, add f lb. powdered sugar, and mix well. Ice it and serve. CREAM SODA. — Boil together, for 3 or 4 minutes, 1| quarts water, 4^ cups sugar, the juice of 1 lemon, and 2 oz. tartaric acid; when cold, add the well-beaten whites of 3 eggs, 2 tablespoons of flour blended in |- cup cold water; flavor to taste, bottle, and keep cool. To use, put 2 tablespoons in | tumbler of water, add a saltspoon of soda, and drink when it effervesces. CURRANT SHRUB.— Mash the currants, strain, and to each pint of juice add 1 pint sugar, boil 10 minutes, and bottle when cold. If used at once it need not be boiled. CURRANT WATER.— To 2 cups red currant juice add | cup raspberry juice, 2 cups white sugar, and 2 points water.

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Apple WaterBlackberry NectarCherry AcidCocoanut BeverageCream SodaCurrant Shrub

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