Woman's Institute Library of Cookery Volume V Part 33

SERVING COCOA AND CHOCOLATE

75. When cocoa or chocolate is used to accompany meals, it is served in the usual sized teacup. However, when either of these beverages is served at receptions or instead of tea in the afternoon, regular chocolate cups, which hold only about half as much as teacups, are used.

An attractive chocolate service to use for special occasions is shown in Fig. 11. The cocoa or chocolate is prepared in the kitchen, but is served to the guests from a chocolate pot, such as the one shown, in tall cups that match the chocolate pot in design. If such a service is not available, the cocoa or chocolate may be poured into the cups in the kitchen and then brought to the guests on a tray.

[Ill.u.s.tration: FIG. 11]

Besides sugar, which is generally added in the preparation of cocoa and chocolate, cream usually accompanies these beverages, especially when they are made without milk or with only a little. If the cream is whipped and slightly sweetened, a spoonful or two will be sufficient to render the beverage delightful. In case no cream is on hand, marshmallows make a very good subst.i.tute. One of these should be placed in the bottom of each cup and the hot beverage poured over it. The marshmallow softens and rises to the top. When marshmallows are to be added to cocoa, less sugar should be used in its preparation.

NON-STIMULATING BEVERAGES

CEREAL BEVERAGES

76. NON-STIMULATING BEVERAGES are those which contain neither stimulant nor alcohol. They are the ones usually depended on to carry nutrition into the body and to provide the necessary refreshment. In this cla.s.s of beverages come the various cereal beverages, fruit drinks, soft drinks, and milk-and-egg drinks. With the exception of the cereal beverages, these drinks are of a very refres.h.i.+ng nature, for they are served as cold as possible and they contain materials that make them very pleasing to the taste. Most of them can be prepared in the home at much less cost than they can be purchased commercially prepared or at soda fountains; so it is well for the housewife to be familiar with their nature and their preparation.

77. CEREAL BEVERAGES, as the name implies, are made from cereals. Of these, the _cereal coffees_ are perhaps the most common. They contain nothing that is harmful, and are slightly beneficial in that they a.s.sist in giving the body some of the necessary liquid. However, they have absolutely no food value and are therefore of no importance in the diet except to take the place of stimulating beverages that are likely to injure those who drink them. They are made of cereals to which sugar or mola.s.ses is added, and the whole is then baked until the cereals brown and the sugar caramelizes, the combination producing a flavor much like that of coffee. Plain roasted wheat or bran can be used very well as a subst.i.tute in the making of these beverages. In the parts of the country where rye is extensively grown, it is roasted in the oven until it is an even brown in color. It is then used almost exclusively by some persons to make _rye coffee_, a beverage that closely resembles coffee in flavor.

78. The _instantaneous cereal beverages_ are made by drawing all the flavor possible out of the material by means of water. The water is then evaporated and the hard substance that remains is ground until it is almost a powder. When water is added again, this substance becomes soluble instantly. _Instantaneous_ coffee is prepared in the same way.

The way in which to use these beverages depends, of course, on the kind selected, but no difficulty will be experienced in their preparation, for explicit directions are always found in or on all packages containing them.

FRUIT BEVERAGES

INGREDIENTS FOR FRUIT BEVERAGES

79. FRUIT BEVERAGES are those which contain fruit and fruit juices for their foundation. As there are many kinds of fruit that can be used for this purpose, almost endless variety can be obtained in the making of these beverages. One of the important features is that a great deal of nourishment can be incorporated into them by the materials used. In addition, the acids of fruits are slightly antiseptic and are stimulating to the digestion as well as beneficial to the blood.

80. Lemon juice, when mixed with other fruit juices, seems to intensify the flavor. Because of this fact, practically all the recipes for fruit beverages include this juice as one of the ingredients. The combination of pineapple and lemon yields a greater quant.i.ty of flavor for beverages, ices, etc. than any other two fruit flavors. Juice may be extracted from all fruits easily. To obtain lemon juice for a fruit beverage, first soften the fruit by pressing it between the hand and a hard surface, such as a table top, or merely soften it with the hands.

Then cut it in two, crosswise, and drill the juice out, as shown in Fig.

12, by placing each half over a drill made of gla.s.s or aluminum and turning it around and around until all the juice is extracted. To remove the seeds and pulp, strain the juice through a wire strainer. The juice from oranges and grapefruit, if they are not too large, may be extracted in the same way.

81. It is not always necessary to extract juices from fresh fruit for fruit beverages; in fact, juice from canned fruit or juice especially canned for beverage making is the kind most frequently employed. For instance, in the canning of fruit there is often a large quant.i.ty of juice left over that most persons use for jelly. It is a good plan to can this juice just as it is and then use it with lemon juice or other fruit juices for these beverages. Also, juices that remain after all the fruit has been used from a can may be utilized in the same way, no matter what the kind or the quant.i.ty. In fact, unless otherwise stated in the recipes that follow, the fruit juices given, with the exception of orange and lemon juice, are those taken from canned fruit or juices canned especially for beverage making. These juices also lend themselves admirably to various other uses, for, as has already been learned, they are used in ices, gelatine desserts, salad dressing, pudding sauces, etc. Therefore, no fruit juice should ever be wasted.

[Ill.u.s.tration: FIG. 12]

82. The clear-fruit beverages become more attractive when they are garnished in some way. A slice of lemon, orange, or pineapple, or a fresh strawberry put into each gla.s.s improves the flavor and makes the beverage more appetizing. Red, yellow, and green cherries may be bought in bottles and used for such purposes. As these are usually preserved in wine and are artificially colored, many persons object to their use. A good subst.i.tute for them is candied cherries. These can be bought from any confectioner and do very well when a red decoration is desired.

PREPARATION OF FRUIT BEVERAGES

83. LEMONADE.--Next to water, no other drink is so refres.h.i.+ng nor quenches the thirst to so great an extent as lemonade. Lemonade is suitable for many occasions, and as lemons can be purchased at any time of the year it can be made at almost any season. The lemon sirup prepared for this beverage may be used as desired, for if it is put in a cool place it will keep for a long time. The more the sirup is boiled down, the better will it keep. A tablespoonful or two of glucose or corn sirup added to such mixtures when they are boiled will help to keep them from crystallizing when they stand.

LEMONADE (Sufficient to Serve Six)

1 c. sugar 1 qt. water 1/2 c. lemon juice

Make a sirup by boiling the sugar and water for a few minutes, and set aside to cool. Add the lemon juice and then dilute with ice water to suit the taste. Serve in gla.s.ses and garnish each one with a slice of lemon or a red cherry.

84. ORANGEADE.--While not so acid in flavor as lemonade, orangeade is also a delightful drink. On warm days, drinks of this kind should take the place of the hot ones that are generally used during the cold weather.

ORANGEADE (Sufficient to Serve Six)

3/4 c. sugar 1 qt. water 1/2 c. orange juice 3 Tb. lemon juice

Make a sirup of the sugar and 1 cupful of the water. Allow this to become cool and then add the fruit juices and the remaining water. Pour into gla.s.ses and garnish each gla.s.s with a slice of orange, a red cherry, or a fresh strawberry.

85. GRAPE LEMONADE.--An excellent combination in the way of a beverage is lemonade and grape juice. Besides adding flavor to the lemonade, the grape juice gives it a delightful color.

GRAPE LEMONADE (Sufficient to Serve Six)

1 qt. lemonade 1 c. grape juice

Prepare the lemonade in the manner explained in Art. 83. Add the grape juice to the lemonade and stir well. Serve ice cold in gla.s.ses.

86. PINEAPPLE LEMONADE.--Another variation of lemonade is produced when pineapple juice is added to it. To garnish this beverage, a slice of lemon and a spoonful of grated pineapple are generally used. This pineapple beverage is delightful with wafers or small cakes as refreshments for informal social affairs during hot weather.

PINEAPPLE LEMONADE (Sufficient to Serve Six)

1 c. water 3/4 c. sugar 3 c. ice water 1 c. juice from canned pineapple 3 lemons

Make a sirup of the water and sugar, and set aside to cool. Add the ice water, the pineapple juice, and the juice of the lemons. Stir well, strain, and serve. Garnish with a slice of lemon and a spoonful of grated pineapple added to each gla.s.s.

87. MINT JULEP.--Mint drinks are not served so often as some of the other fruit beverages, but those with whom they find favor will undoubtedly be delighted with mint julep prepared according to the following recipe:

MINT JULEP (Sufficient to Serve Eight)

4 sprigs mint 1 c. sugar 1 qt. water 1 c. red cherry juice 1/2 c. pineapple juice 1/2 c. orange juice 1/4 c. lemon juice

Crush the mint with the sugar, using a potato masher or a large spoon.

Add the water and fruit juices and strain. Serve over crushed ice and garnish the gla.s.ses with sprigs of mint. Tall, narrow gla.s.ses are especially attractive for serving this drink.

88. FRUIT NECTAR.--The term nectar was used by the early Greeks to mean the drink of the G.o.ds. Now it is often applied to an especially delightful beverage. Pineapple combined with lemon is always good, but when orange juice is also used, an excellent nectar is the result.

FRUIT NECTAR (Sufficient to Serve Eight)

3/4 c. sugar 2 c. water 1-1/2 c. orange juice 1 c. pineapple juice 1/2 c. lemon juice

Boil the sugar and water for 2 minutes and then cool. Add the fruit juices, strain, and serve over cracked ice.

89. RED-RASPBERRY NECTAR.--A beverage that is pleasing to the eye, as well as delightful to the taste, can be made by combining red-raspberry juice and lemon juice with the required amount of sugar and water. The juice from canned raspberries may be used for this drink.

RED-RASPBERRY NECTAR (Sufficient to Serve Six)

1/2 c. sugar 2 c. water 1/2 c. lemon juice 1-1/2 c. red raspberry juice