The white ribbon cook book

That a good coffee will always command a fair price, but that all high-priced coffees are not necessarily of high quality. That, in serving, the cups and cream should be warm; the cream should be put in the cup before the coffee is poured in, but it is immaterial when the sugar is added. That a level teaspoonful of the ground coffee to each cup is the standing allowance, from which deviation can be made in either direction, according to the strength desired. Cocoa — Two tablespoonfuls cocoa, 1 breakfast cupful boiling milk and water. Put sufficient cold milk in to form the cocoa into a smooth paste. Now add equal proportions of boiling milk and boiling water, mixing well. Great care must be taken that the milk does not burn, or it will impart a disagreeable flavor. Chocolate — Allow 2 sticks of chocolate to 1 pint of new milk. After the chocolate is scraped, either let it soak an hour or so, with a tabiespoonful of milk to soften it, or boil it a few moments in 2 or 3 tablespoonfuls water; then, in either case, mash into a smooth paste. When the milk, sweetened to taste, is boiling, stir in the chocolate paste, adding a little of the boiling Beverages. 257 milk to it first to dilute it evenly. Let it boil half a minute, stir it well and serve immediately. Ginger Beer — One and one-fourth lbs. loaf sugar, 1 lemon, 2 oz. best white ginger, 1 gallon boiling water, 1 tablespoonful German yeast, and ^ oz. cream of tartar. Peel the lemon; cut the inside in pieces. Crush the ginger, add the sugar and cream of tartar; pour over all the boiling water; stir well until the sugar is melted. Let it stand 24 hours to be quite cold, then stir in the yeast, which ought to be previously dissolved. Stir, and strain through a coarse cloth ; then bottle, taking care the corks are secured. Keep in a cool place in hot weather. Oatmeal Drink — (Dr.Parkes) — "The proportions are }^ lb. oatmeal to 2 or 3 quarts water, according to the heat of the day and the work and thirst; it should be well boiled, and then 1 or 13^ oz. brown sugar added. If you find it thicker than you like, add 3 quarts water. Before drinking it shake up the oatmeal well through the liquid. In summer drink this cold; in winter, hot. You will find it not only quenches thirst, but will give you more strength and endurance than any other drink. If you cannot boil it, you can take a little oatmeal mixed with cold water and sugar, but this is not so good; always boil it if you can. If at any time you have to make a very long day, as in harvest, and cannot stop for meals, increase the oatmeal to }/2. lb., or even ^ lb., and the water to 3 quarts if you are likely to be very thirsty. If you cannot get oatmeal, wheat flour will do, but not quite so well." Those who try this recipe will find that they can get through more work than when using beer, and that they will be stronger and healthier 258 White Ribbon Cook Book. at the end of the harvest. Cold tea and skim milk are also found to be better than beer, but not equal to the oatmeal drink. Lemonade (1) — Six large lemons and 1 lb. loaf sugar.