Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1910-02-09
SOME COOL DRINKS.

oidhSeaue IS made by preparing one
orange in the same manner as for LEM
onade. using one tablespoonful of su-
gar; If the orange is very sweet one
little lemon juice may be added.
"A delightful invalid drink is made by
blending three-fourths of q Gun of lem
onade with One-fourth cup of Crane
juice.
Orange vichy is also delicious: to
one-half glass slightly sweetened Or
ange juice add one-fourth glass of
vichy.
A dainty way of serving raw white
OF egg IS to put in q glass two tables
poems OF lemon, orange. or grape juice,
and then add the white of egg we'll
beaten. and little chopped ice; sprin-
kle sugar over the top, and serve at
once.
BARLEY WATER.
Blend one tablespoon of barley flour
with little cold water until smooth:
add slowly to one quart of boiling wa
ter and boil for five minutes, stirring
constantly. Add one tablespoon Of SUI
gar, one tablespoon of lemon Juice, and
one saltspcon of salt; cook five minutes
longer. Strain and COOL
RICE WATER.
Wash two ounces of rice in several
changes of water; put into u saucepan
with three cups of water and one
ounce of raisins; boil slowly for ono
hour. Strain and sweeten to taste.
MEAT BROTHS.
Cut one pound of lean meat. either
mutton, chicken, or veal, into tiny
cubes, and crush the bones; to the meat
add one quart of cold water. and let it
simmer gently for three hours. season
with salt and pepper one-half hour be-
fore removing from the fire. Strain
through coarse sieve, and let it
stand until cold, then remove all fat.
Reheat in a double boiler.
CLEAR CLAM BROTH.
Wash thoroughly one dozen clans.
Place on top of the range in a basin, y
and when the shells open take them :
off; remove the juice and strain. To
one-half cup of Juice add one fourth
cup Of water.
CLAM FRAPPE.
Freeze soft one pint OF clear clam
placing snail pail in basin Of chop
ped ice emo salt. Serve in sherbet cups
with a little unsweetened cream.
CHICKEN BROTH FRAPPE.
Boil one-half cup Of sugar in one-half
cup of~water until clear; cool, and add
the jrice Of one lemon and one cup OF
clear strong chicken broth. Freeze soft
-, Gov rtor fra n
BEEF JUICE.
This is best made from tender beef
steak. Slightly broiled over a quick fire.
Cut into small squares about an inch
or two in diameter. and squeeze out
all the juice while hot, with lemon
sqIeezer Season with little salt and
serve warm or frozen. %
KoUMISs.
Koumiss is an excellent form OF serv~
ing milk. Take enc quart OF fresh.
sweet milk, heat until lukewarIn, add
to it one-third Of q compressed yeast
cake dissolved in a little Of the milk.
and one tablespoon of sugar. Put the
mixture into perfectly clean beer-bot-
ties, fill the neck, and cork. Let them
stand for twelve hours where the tenn
perature is about sixty-eight degrees;
then put on ice upside down for twen-
.y-four hours.
CHICKEN-BROTH CUSTARD.
Heat one cup Of clear chicken broth
n double boiler, then stir in carefully
three well-beaten egg yolks. Cook
slowly, stirring constantly. until thick
and smooth. Pour into custard cups
and chill. -Harper's Bazaar.
i sa-1s &C., J. :. = ~ ! i ~ 49,
waterrroofedlby COW
,rinE ntns With finely shaved beeswax
Ind ts,sH gneltins3tdn twitlAiAAeAAlat-
ROY. ia ri stslz...a.L zl.l93 w ~