Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-04-08
Table and Kitchen.
It is Human to Err, but More Human
to Drink. EI7

Whether such changes and variations are
as necessary to his physical we'll being as
varied diet of solids is better determined
by results than theory. There is not much
doubt, however, that We drink too little
water and too many beverages which are
enjoyed because of their stimulating effect
and the flavor which pleases the fancy.
The same rule which applies to foods
should be observed in relation to drinks.
To avoid all hurtful effects they should be
as simple as possible and not always taken
only to crafty the contrast the taste may
bring. or without judgment and thought as
to how their properties, and the quantity
taken, will affect the digestive functions.
A good constitution and plenty of phys
1cal exercise will permit man to indulge
his "drinkitite" to a much greater extent
than he whose employment places him
among the "shut-ins," whose exercise is en-
tlrely mental and whose constitution and
temperament Will sooner or later show the
untoward symptoms of their injudicious
use Water being an essential need, must
not De included when considering the sub
1ect or beverage, as its necessary connec-
ton with foods makes 1t very important
part of the dietary.
People of sedentary habits do not drink a
suncient amount of water, and too fire.
quently depend largely upon stimulating
beverages to satisfy natures demand for
liquids. These do not always answer; on
greater
craving Of the appetite Persons whose
lives are mostly spent indoors should have
greater quantity of water mixed with
their foods than those who live more in the
open air. The physical inactivity of their
lives as well as the heated dry and ex-
hausted atmosphere which surrounds them
the greater part of their time makes
greater need of liquid for the indoor worker
instead of meeting this necessity by
!udlclous use of such beverages as will
nave no damaging effect on the constitu-
lion, eventually If not Immediately, bust
ness men indulge, without reflection, in the
habitual use of such drinks as beer heavy
wines, liQuOrs-especially the popular and
alluring cocktail-each one believing try
ing to, that in his own particular case
1t Is not merely for the pleasure of
taxing these, that he does so, but because
IN his own individual case he needs a use
full and pleasant stimulant to keep in
tone He does not, later on, attribute his
nervous and other organic troubles to the
TOO Tree use OF over-Stimulating drinks.
Common Table Beverages.
These are usually grouped under three
headings-coffee, cocoa and tea.
Coffee ranks first for more general use
because it's flavor Is very agreeable to most
people and blends so nicely with the fiavors
of great variety of foods. This fact the
discriminating eater soon discovers, and
will never, from choice, have tea served
with any kind Of fish, especially shell fish
Many have acquired the breakfast habit
which demands coffee above all things
They would rather eat the crust of dry
bread with good cup of coffee than every
delicacy without it. If this desire may be
gratlfied without being followed with any
interferenceS with the natural functions
which will soon manifest themselves to
those or nervous. bilious temperaments
tnen a drink from the coffee berry is whole
some; but there are many who, either be-
cause of some constitutional condition or an
overindulgence in strong concoction of
cofree, find 1t deleterious in their individual
case. They do not wish to forego the pleas
ure this beverage gives them, and choosing
between two evils they take the greater
rather than deny themselves. When coffee
is found to disagree, even when properly
made, there are other preparations which
may be substituted which are found to be
wholesome and quite as satisfying in gen
efal as the more stimulating drink Cereal
coffees may be made to so closely resemble
tne perry product as to deceive almost
every one. When these are of superior
grade they are more than Clean whole
some beverage, for they possess much of
the nutrient food qualities of the grain
Cocoa Preparations.
Here we have as many variations as
come under the head of coffee, and the
housewife may range as fancy dictates or
the members of her family desire from old
fashioned chocolate made by grating the
unsweetened cake down to the delicious
malt creamlet cocoa. The fact that some
one or more of the family circle find most
cocoa preparations difficult to digest need
not obilge them to deny themselves a de-
liciOus cup of cocoa if they select the kind
specially prepared to meet Just such ext
gencies. 1t is the starch in some cocoas
that makes them Objectionable for some,
because this raw starch requires long cook
ing to render it at all digestible This is not
consistent with the purpose in view as the
idea is to have a preparation quickly made.
as well as convenient, in the form of con-
centrated food.
A new idea is to combine the strong ele-
ments of wheat, barley and cocoa in pre-
digested FORM convenient for simple and
quick preparation. This gives us an ad-
GENTLY nourishing to take the place of
other foods when solid food stuffs are not
adviSa bic or available.
Tea Drinking.
The quality which recommends tea to the
majority of persons who are devoted to it
is Its restfuness." In order to enjoy this
the beverage must be of best quality and
properly made. The ability to make a good
cup Of tea is a rarer accomplishment than
it's universal would indicate. The fin
est quality of tea is no better than the
poorest when made in a careless and in
different manner. Nothing is simpler or
ably its very simplicity that defeats the
end Freshly boiled water and hot dry
tea pot with knowledge of quality and
kind of tea. whether it needs short or
longer infusion, is all the skill required
If teapot Is not clean and dry and hot and
the tea kettle clean and filled with fresh
water. which should be used as soon as 1t
boils, do not expect to enjoy that delicate
effervescent bouquet you have sought to
obtain by paying high price for your tea
Breakfast Coffee.
Fill measuring cup three-quarters full
with fresh ground Java coffee; fill up with
ground Mocha. Put into an ordinary coffee
pot; add one and one-half cups Of cold
water Beat an egg until mixed, then add
a third Of it to the coffee with a little of
the shell. Stir all together, then add three
half pints of boiling water and set over the
fire. where it will boil quickly for five
minutes. Stir down well, add a little cold
water, and set back where 1t will keep Just
below boiling point for fifteen minutes.
Then pour off into a heated coffee urn or
pot for the table.
Vienna Coffee.
This is nice for teas and receptions. Make
a strong coffee and cream and sweeten it,
xl>;Sl