Pop=Corn Balls. — Pop the corn and re-
ject all the hard kernels ; place in a large
pan. To eight quarts of corn take one pint
sugar, scant one-half teaspoonful cream of
tartar✪ Coconut Candy, and a little water. Boil all together
until it hardens in w^ater, then pour over
the corn and make into balls.
Beverages.
Tea. — The water for tea should be freshly
boiled. An earthenware pot should be used.
Scald the pot, put in one teaspoonful tea,
THE MODEL COOK BOOK
■59
and pour on one cup of boiling water.
Cover it and let it steep five minutes . Never
allow tea to boil.
Coffee. — To one tablespoonful ground
coffee add an eggshell or one-half teaspoon-
ful white of ^<g^ and one tablespoonful cold
water. Mix together and pour on one cup
freshly-boiled water. Let it come to a boil ;
then steep five minutes. A little boiling
water may be poured in the spout of the
coffee-pot to clear away the grounds. Serve
with loaf sugar and hot cream or milk.
Le^^t-over coffee may be used if poured
off the grounds immediately. Keep it in a
cool place until needed. Wash the pot out
carefully after using.
Filtered Coffee. — Use pulverized coffee.
Put one teaspoonful into the upper part ot
a double coffee-pot and pour one cup boil-
ing water through it. Let it stand a few
minutes on the back part of the stove, where
it wall not boil. Then remove it, and serve.
Cereal Coffee. — Put two tablespoonfuls
cereal coffee into the pot and pour a pint of
boiling water over it. Let it boil fifteen
minutes. Strain and serve with sugar and
hot cream or milk. As cereal coffee is made
of browned grain, it is a wholesome drink,
and is not stimulating.
Chocolate. — Grate chocolate, allowing
six tablespoonfuls for one quart of water ;
mix smooth with a little water, and boil ten
minutes ; add one quart rich milk, boil five
minutes longer, and serve hot with sugar✪ Chocolate.
Cocoa. — For one cup, take one teaspoon-
ful of cocoa, add either boiling milk or
water, or half each ; sweeten to taste✪ Cocoa.
Cream Nectar. — To one gallon boiling
water add four pounds granulated sugar and
five ounces tartaric acid. Beat the v/hites
of three eggs, and pour into a bottle with a
little of the warm syrup; shake briskly,
then pour it into the kettle of syrup, and
stir it through well. Boil three minutes,
removing the scum as it rises. Flavor with
any preferred extract✪ Cream Nectar, and bottle for use.
When wanted to use, take two or three
tablespoonfuls of the syrup to a glass of
ice-cold water and one-half teaspoonful of
soda.
I Grape Juice. — Weigh grapes before pick-
( ing from stem, then pick from the stem and
I put in a kettle. Add a very little water,
cook until stones and pulp separate ; strain
through a cloth and return juice to kettle.
Add three pounds of sugar to ten pounds of
grapes✪ Grape Juice previously weighed ; heat just to
simmering. This makes one gallon.
Lemon Syrup. — Take the juice of twelve
lemons ; grate the rind of six in it, let it
stand over night ; then take six pounds of
white sugar✪ Lemon Syrup, and make a thick syrup. When
it is quite cool, strain the juice into it ; put
in bottles, securely corked, for future use.
A tablespoonful in a glass of water will
make a delicious drink on a hot day.
Page 74 · 7 recipe records on this page
Presented as published in 1901. 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
Pop=Corn Balls. — Pop the corn and reject all the hard kernels ; place in a large pan. To eight quarts of corn take one pint sugar, scant one-half teaspoonful cream of tartar, and a little water. boil all together until it hardens in water, then pour over the corn and make into balls.
Beverages.
Tea. — The water for tea should be freshly boiled. An earthenware pot should be used. Scald the pot, put in one teaspoonful tea,
■59
and pour on one cup of boiling water. Cover it and let it steep five minutes . Never allow tea to boil.
Coffee. — To one tablespoonful ground coffee add an eggshell or one-half teaspoonful white of egg and one tablespoonful cold water. Mix together and pour on one cup freshly-boiled water. Let it come to a boil ; then steep five minutes. A little boiling water may be poured in the spout of the coffee-pot to clear away the grounds. Serve with loaf sugar and hot cream or milk.
Left-over coffee may be used if poured off the grounds immediately. Keep it in a cool place until needed. Wash the pot out carefully after using.
Filtered Coffee. — Use pulverized coffee. Put one teaspoonful into the upper part of a double coffee-pot and pour one cup boiling water through it. Let it stand a few minutes on the back part of the stove, where it wall not boil. Then remove it, and serve.
Cereal Coffee. — Put two tablespoonfuls cereal coffee into the pot and pour a pint of boiling water over it. Let it boil fifteen minutes. Strain and serve with sugar and hot cream or milk. As cereal coffee is made of browned grain, it is a wholesome drink, and is not stimulating.
Chocolate. — Grate chocolate, allowing six tablespoonfuls for one quart of water ; mix smooth with a little water, and boil ten minutes ; add one quart rich milk, boil five minutes longer, and serve hot with sugar.
Cocoa. — For one cup, take one teaspoonful of cocoa, add either boiling milk or water, or half each ; sweeten to taste.
Cream Nectar. — To one gallon boiling water add four pounds granulated sugar and five ounces tartaric acid. Beat the whites of three eggs, and pour into a bottle with a little of the warm syrup; shake briskly, then pour it into the kettle of syrup, and stir it through well. Boil three minutes, removing the scum as it rises. Flavor with any preferred extract, and bottle for use. When wanted to use, take two or three tablespoonfuls of the syrup to a glass of ice-cold water and one-half teaspoonful of soda.
I Grape Juice. — Weigh grapes before pick- ( ing from stem, then pick from the stem and I put in a kettle. Add a very little water, cook until stones and pulp separate ; strain through a cloth and return juice to kettle. Add three pounds of sugar to ten pounds of grapes previously weighed ; heat just to simmering. This makes one gallon.
Lemon Syrup. — Take the juice of twelve lemons ; grate the rind of six in it, let it stand over night ; then take six pounds of white sugar, and make a thick syrup. When it is quite cool, strain the juice into it ; put in bottles, securely corked, for future use. A tablespoonful in a glass of water will make a delicious drink on a hot day.
Records on this page
Coconut CandyPop-Corn BallsChocolateCocoaCream NectarGrape JuiceLemon Syrup