Daily Kennebec journal., 1897-09-02
nsusshsld Hiais.

Fruit lemonade Is an improvement over
the plain variety. 1t is made by adding
the juice OF two ordinary oranges and Of
four blood oranges to half-dozen lem
the drink they should be rolled soft. after
carefully scraping or any speck or blefl-
ish. Slice thin. carefully taking out the
seeds Put In heavy pitcher and pour
over cupful of granulated sugar. Nix
and bruise the lemons with woodsn
pestle before adding the other fruit jnjce.
Cover with pint of chopped ice and let
1t stand ten minutes. Then add three
pints OF water and such further sweet
ening as taste may suggest. Dice Of
pineapple and big luscious bIackberrtes
enhance the favor. In the strawberry
season pint of this fruit may replace
the blood oranges.
All dietists agree as to the healthful
value OF fruit. differing only in opinion
thorities admit that fruit alone Will not
sustain life for prolonged period, bat
its use is almost Indispensable to the
maintenance of health. Prof. Elliett
thinks that ripe fruit as a rule II mere
palatable and equally nutritious in the
uncooked state. The proper time too TO
eat fruit he advises, Is either at the BE-
ginning of meal or between meals.
when 1t aids digestion and exerts the
greater laxative effect. Taken at the
completion of a meal 1t dilutes the gas-
tric juice and tends to embarrass digeG-
tion This idea is not in accordance With
the English custom, 1t being an almost
national practice over there to serve
fruit at the end of the meal.
A test of good chocolate is that 1t
does not thicken in the cooking - the
Inferior sorts do because or aduitera-
tion with flour. A formula for chocolate
to be served at any function. and which
may be made several hours before
hand. is given by a cooking teacher.
wet one pound cocoa powder IN little
cold milk and stir into two quarts0
milk brought to the boiling point. ~
1t boil ten minutes. then add -
tablespoonfuls of sugar and one y1nt
Of cream. Stir well while bdal6&
Turn into double boiler and keep
water in the lower boiler at almo61 =
boiling point for half an hour. Beat
eggs light, add. and remove at otcr
from the fire. When cool add 4&tees
teaspoOnfuls Of vanilla extract. 1sSuta
oy putting about dessertsp0Unful INTO
zach cup, filling up with boiling water
The finest flavor is extracted from
cocoa by cooking 1t thoroughly.
Anything that will destroy the ALE
powerful and ubiquitous micrObe
should be gladly welcomed, and when
the agent comes In the pleasant form
of perfume 1t is certainly the more ac-
ceptable. We now find, from expest-
nents that are said to have been nhade
With the perfumes of flowers. that*oy
means of them many . species oe
/ microbes are easily destroyed. -
,dor Of cloves has been known n a.
| troy these minute creatures II IS min.
utes. Cinnamon win kiil eq4e
species in IL minutes. tles
in IS. In 46 minutes COM
ates, thyme In IS. In 45 minutes cotN-
/ non wild verbena il found effective.
While the odor Of some Reraniuun hoak-
,rs has destroyed various. forms q
microbes In 50 minutes. Tha essence q
cinnamon II said to destroy the typhold
fever microbe in IL minutes, and =
recorded as the most effective q ~
odQrs as an antiseptic. II u now -
lieved that flowers which are found ~
Egyptian mummiss were placed tneee
more for their antiseptic prepar1h1e
than a. mere ornaments or elements II
work. II perfumes ~ -
singu,arly eAlcxcious - th1D DstAeneoe~
fiower farmer must ~ = foctoAAte -
son and his life . healthy ono.