NOURISHING BEVERAGES

95. Many times it is necessary or desirable to administer food in the form of liquid. When this is to be done, as much nourishment as possible should generally be incorporated into the beverage. To meet such a need, the following recipes are presented. In each case, the quantities mentioned make a drink sufficient for only one person, so that if more than one are to be served the amounts should be multiplied by the number desired. The food materials used in these drinks are easily digested, and the beverages are comparatively high in food value.

96. At most soda fountains, these nourishing drinks are offered for sale, so that if one does not desire the work of preparation, they may be obtained at such places. However, as practically all the ingredients are materials used in the home and are therefore nearly always on hand in most households, drinks of this kind may be prepared at home at much less cost than when purchased already made. The main thing to remember in their preparation is that the ingredients should be as cold as possible and that the beverage should be cold when served.

97. The beverages containing eggs may be made in more than one way. They may be mixed in a bowl or an enamelware dish with a rounded bottom and then beaten with a rotary egg beater, or they may be mixed in a metal shaker designed especially for this purpose and then shaken thoroughly in that. In drinks of this kind, the point to remember is that the eggs should be beaten or shaken until they are light and foamy.

98. CHOCOLATE SIRUP.--While chocolate sirup is not a beverage in itself, it is used to such an extent in beverages, as well as an accompaniment to numerous desserts, that it is well for the housewife to know how to prepare it. It may be kept an indefinite length of time if it is put into a glass jar and sealed. Here, as in the preparation of other sirups, a tablespoonful or two of corn sirup or glucose will help to keep the sirup from crystallizing.

CHOCOLATE SIRUP

Melt the chocolate in a saucepan, stir in the water, and add the sugar. Boil until a thick sirup is formed.

99. PLAIN MILK SHAKE.--A pleasant variation for milk is the plain milk shake here given. Even those who are not fond of milk and find it hard to take like it when it is prepared in this way.

PLAIN MILK SHAKE

Beat all the ingredients together with an egg beater or shake well in a shaker and serve in a glass with cracked ice.

100. EGG MILK SHAKE.--The simplest form of egg drink is the egg milk shake explained in the accompanying recipe. This is an extremely nutritious drink and is often served to invalids and persons who must have liquid nourishment.

EGG MILK SHAKE

Mix all the ingredients and beat the mixture with a rotary beater or shake it in a shaker. Serve in a glass over cracked ice.

101. EGG CHOCOLATE.--The addition of chocolate to an egg milk shake improves it very much and makes a drink called egg chocolate.

EGG CHOCOLATE

Mix all the materials and beat with an egg beater or shake thoroughly in a shaker. Serve in a glass with cracked ice.

102. CHOCOLATE MALTED MILK.--A preparation that is much used in nourishing drinks and that furnishes a great deal of nutrition is malted milk. This is made from cow's milk and is blended by a scientific process with malted grains. It comes in powder form and may be purchased in bottles of various sizes. It is well to keep a good brand of malted milk on hand, as there are various uses to which it can be put.

CHOCOLATE MALTED MILK

Mix and shake in a shaker or beat with a rotary egg beater. Serve in a glass with cracked ice.

103. ORANGE EGG NOG.--The accompanying recipe for egg nog requires orange for its flavoring, but any fruit juice may be substituted for the orange if desired. Pineapple and apricot juices are exceptionally good.

ORANGE EGG NOG

Mix the cream, milk, egg, and sugar, beat well with an egg beater, and continue beating while adding the juice of the oranges. Serve in a glass over crushed ice.

104. FOAMY EGG NOG.--An egg nog can be made foamy and light by separating the eggs and beating the yolks and whites separately. Either cream or milk may be used for this drink, and it may be flavored with vanilla or fruit juice, as preferred. A small piece of red jelly beaten into the egg white makes this drink very attractive; or, jelly may be used as a flavoring and beaten with the ingredients.

FOAMY EGG NOG

Separate the yolks and whites of the eggs. Mix the yolks with the sugar, cream or milk, and the fruit juice or vanilla and beat thoroughly. Beat the whites stiff and fold into the first mixture, retaining a tablespoonful of the beaten white. Pour into a tall glass, put the remaining white on top, and serve.

BEVERAGES

EXAMINATION QUESTIONS

(1) What is a beverage?

(2) What does boiling do to: (a) hard water? (b) impure water?

(3) What is the value of beverages in the diet?

(4) Mention and define the three classes of beverages.

(5) (a) What are caffeine, theine, and theobromine? (b) Where is each found? (c) What effect do they have on the human body?

(6) (a) Where is tannic acid found? (b) What effect does it have on the human body?

(7) Tell briefly about the preparation of coffee for the market.

(8) How should coffee be bought?

(9) What are the general proportions of coffee and liquid used in the making of coffee?

(10) What use can be made of left-over coffee?

(11) Tell briefly about the preparation of black and green tea for the market.

(12) What points should be observed in the selection of tea?

(13) What general proportions of tea and water are used for the making of tea?

(14) Tell briefly about the preparation of cocoa and chocolate for the market.

(15) What advantage have cocoa and chocolate over tea and coffee as. articles of food?

(16) What use can be made of left-over cocoa and chocolate?

(17) (a) How are cereal coffees made? (b) Of what value are they?

(18) Of what value are fruit beverages?

(19) What uses can be made of left-over fruit juices?

(20) What good use can be made of nourishing beverages?