The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-08-02
Eagle Table and Kitchen
Suggestions What to Eat
And How TO Preoare Food.

Suggestions What to Eat
And How to Prepare Food.
~~--oN,-o.o.~-o-o~o>
These articles on tie necessarily alb
| s,rbing topic OF food are carefully pre-
| pared and based on knowledge of chem,
| istry as applied to cooking and practical
| Information derived from actual expert
| eDce.
First volume-Conducted by Ida Ames
Willis. Marquette Building. Chics go. u
| whom all inquiries should be addressed
| All rights reserved by Banning CO.
! Chicago.
COOLING DRINKS FOR SUMMERS
THIRST.
at Is Human to Err, But More Human
to Drink.
Iced drinks have been termed the
American drink folly" And no doubt
| IL is rank impu6ence TO indulge in them
simply TO please the taste and take them
: in too great bulk The immediate eff
! feet may be present, but may be fol-
lowed by serious results. Very cold
drinks introduced into the stomach in
the form of deluge, when one is over
heated are apt to lower the temperature
OF the stomach and paraiyze the nerves
The large number of sweetened and
! favored summer drings show that the
| thirst is not satisfied with ordinary ice
water or else the taste, once pampered.
/ Graves the tart addition of an acid, or of
some quality which will give a good imi-
| alton fthe peculiar rnellownsss Of gen.
/ uine settler.
There are many gratifying and deli
81
This gives a certainty OF the purity of
! the materials in the mixtures and also
| furnishes a very acceptable form OF re-
| freshment to have ready TO serve your
guests at short notice. Usually the most
popular summer hostess is she who
serves the most delightful and attractive
beverages.
Fresh fruit beverages are to be pre-
ferred, as these give a natural. whole
some drink wit hthe sweet and acid de-
lghtfuily combined. These drinks are
also more cooling and satisfying.
Raspberry Vinegar.
Place fine ripe, red raspberries into
bowl and pour over them pure cider
vinegar. allowing one quart to the same
measure of fruit Allow this to stand
twentyfour hours, then strain this guam
tity over another quart of berries and
let stand for another day. Repeat this
for four days, then strain. make very
sweet with pure cane sugar. bottle and
seal and use.
Blackberry Cordial.
Put the berries In large stone jar and
set this inside a larger vessel OF water
and let cook until the berries are soft;
then strain through a cheese-cloth bag.
To every quart of the juice allaw two
tablespconfuls each of ground cloves.
mace and allspice, and four of ground
cinnamon. Tie the spices in a cheese
cloth bag so that they may be removed
when the cordial is done. Add one pound
of graduated cane sugar, and boil all
together for fifteen minutes. Swimming
we IL; then add one pint Of best brandy,
and set aside to cool When cold strain
out the spices. bottle and seal.
Mulberry Shrub.
Press out the juice from fine ripe black
mulberries and allow il to stand for ten
days until il ceases to ferment, then care
fully remove all scum and pour off into
a fresh vessel and allow to stand for
twenty-f0ur hours. Again pour off. To
thirteen ounces of the juice allow one
pound of best cane sugar; heat to boil
ing point and then strain through jelly
bag, bottle and seal. Serve in glass
half filed with cracked ice.
Lemon Syrup.
Express the juice from twelve lemons,
crate the rind of six and add TO the juice
and allow all to stand over night; then
take six pounds of loaf sugar and make a
thick syrup; when this is cool strai min
the juice. pressing the oil from the graf
ed rind. Put into bottles and cork tight
ly. Add one tablespoonful to each glass
of ice water.
Royal Spruce Beer.
Three-quarters of a pound OF sugar.
one-quarter OF an ounce of ginger, grated
rind of two lemons and teaspoonful of
essence of spruce. Dissolve half a cake
OF compressed yeast in half cup Of luke
warm water and add TO the mixture;
allow It TO stand until it ferments, then
strain and bottle, corking tightly.
Black Currant Cup.
To each pint of black currant juice add
10 taste and cool. Serve in tall glasses
with cubes of ice.
Turkish Delight.
Crate a fine. large. ripe pineapple into
a bowl and cover with boiling water; al
low it TO stand five hours, then strain
off the clear liquid and sweeten to taste
and freeze TO a soft snow. serve in glass
es with a spoonful OF red raspberries in
the bottom OF each glass
Raspberry Shrub.
Pick over carefully six quarts of black
raspberries. cover with pure cider vine
gar, cover the jar with a piece OF fine
cheese-cloth TO keep out the dust and let
stand for twenty-four hours, then put in
a bag and press out all the juice. Pre-
pare six quarts more Of the berries and
put them in the Juice and allow TO stand
for twenty-four hours. then squeeze out
the juice and strain through cheesecIoth. |
Measure the Juice and 70 each pint allow
a pound Of sugar Put the Juice over the |
fire in a porcelain-lined kettle; boil rapid !
" for ten minutes. removing all scum as
II rises. then bottle and seal. One cup OF /
the shrub to a quart OF water makes a /