FoodNetArchive

Mary Jane's cook book

1916

Page 2 · 5 recipe records on this page

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Sugar, 114 cups. Lemons, 4. Ice water, 1 quart✪ Pineapple Punch. Make a syrup by boiling the sugar and water 10 minutes. Add the pineaple and the juice of the lemon. Cool, strain and add ice water. Serve in punch bowl with ice and strawberries as a garnish. LEMONADE VARIATIONS. To plain lemonade, add grape, pineapple or strawberry juice. Steep a bunch of mint leaves in 1 cup of water for y% hour. Strain and add juice of 2 lemons, 3 glasses of water and sugar to taste. Add carbonated water to plain lemonade. Egg lemonade is made by adding the beaten yolk of an egg to the juice of half a lemon in a tall glass. Add a pinch of salt, a tablespoon of sugar and mix well. Fold in the beaten white of the egg and fill glass with chilled carbonated water. Soak 14 CUP °f bran in 2 cups of water over night. In the morning strain and add the juice of 1 lemon. Sweeten to taste and chill. Mrs. J. E. L., Andover. CHING CHING. Shaved ice, 2-3 glass. Sugar lumps, 4. Orange, 1. Essence of clove or pepper- mint. Fill a glass two-thirds full of shaved ice, add the sugar, the juice of the orange and 3 or 4 drops of the essence. Mrs. H. B. C., East Boston. EGGNOG. Egg yolk, 1. Salt, a pinch. Sugar, 1 teaspoon. Milk, 1 cup. Nutmeg. Whipped cream✪ Eggnog. Beat the egg yolk, add sugar and salt and then pour the milk in slowly, stirring all the time. Pour into a glass and top with a spoon- ful of whipped cream and a grating of nutmeg. BEVERAGES. GRAPE EGGNOG. Egg, 1. Cream, i/, wineglass. Grape juice. y2 glass. Sugar. Beat egg very light, add grape juice and beat again, add cream and beat. Sweeten to taste. CIDER EGGNOG. Egg, 1. Cider, 1 cup. Sugar. • Nutmeg. Whip the egg and sweeten to taste. Add cider and pour into a glass containing shaved ice. Grate a little nutmeg on top. GRAPE LEMONADE. Lemonade, 1 quart. Grape juice, 1 glass. Make the lemonade rather sweet and when ice cold add grape juice. B. E. W., Concord, N. H. ROOT BEER. Compressed yeast, 1 cake. Root beer extract, 1 bottle. Warm water, 1 cup. Salt. Sugar, 3 cups. Warm water. 8 quarts✪ Root Beer. Dissolve the yeast in the warm water, add sugar, salt and extract and mix well. Add water and bottle it. Set bottles in a warm place for 12 hours and then keep in a cold place. R. B., Cambridge. CHOCOLATE CREAM. Milk, 1 pint. Eggs, 3. Grated chocolate, 1 small cup. Vanilla extract, 1 teaspoon. Cold milk. Whipped cream, 1 pint. Sugar. Chopped ice, 2 cups. Carbonated water✪ Chocolate Cream. Heat the milk in a double boiler and when almost boiling add the chocolate mixed with a little cold milk and the sugar and boil till quite thick. Remove from the lire and while still warm stir in the eggs, well beaten, and the vanilla. Place on ice until very cold, then stir in lightly the whipped cream and ice. Dilute if necessary with carbonated water. 8 BEVERAGES. OLD COLONIAL PUNCH. Sultana raisins, % pound. Lemons, 2. Currants, 1 cup. Powdered sugar, 2 cups. Almond extract, 1 teaspoon. Grated cocoanut, 3 tablespoons. Preserved ginger, % cup. Cinnamon, y2 teaspoon. Oranges, 4. Ginger ale, 1 quart. Boiling water, 1 quart✪ Old Colonial Punch.