Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

by E. E. Kellogg

Gum Arabic Water.—Pour a pint of boiling water over an ounce of clean gum arabic. When dissolved, add the juice of one lemon and a teaspoonful of sugar, and strain.

Hot Water.—Put good, fresh water into a perfectly clean granite-ware kettle, already warmed; let it come to a boil very quickly, and use at once. Do not leave it to simmer until it has become insipid through the loss of the air which it contains.

Hot lemonade.—Put in a glass a thin slice of lemon and the juice of half a small lemon, being careful to remove all seeds; mix with it one dessertspoonful of white sugar, and fill the glass with boiling water. Or, remove the peel of a lemon in very thin parings, turn one pint of boiling water over them, letting it stand for a few moments covered. Remove the peel, add the juice of a lemon and one tablespoonful of sugar, and serve.

Irish Moss Lemonade.—Soak one fourth of a cup of Irish moss in cold water until it begins to soften; then work it free from sand and tiny shells likely to be on it, and thoroughly wash. Put it in a granite-ware basin, and pour over it two cups of boiling water. Leave on the back of the range where it will keep hot, but not boil, for half an hour; strain, add the juice of one lemon, and sugar to taste. Drink hot or cold, as preferred.

Orangeade.—Rub lightly two ounces of lump sugar on the rind of two nice, fresh oranges, to extract the flavor; put this sugar into a pitcher, to which add the juice expressed from the oranges, and that from one lemon. Pour over all one pint of cold water, stir thoroughly, and serve.

Plain Lemonade.—For one glass of lemonade squeeze the juice of half a small lemon into the glass; carefully remove all seeds and particles. Add a dessertspoonful of sugar, and fill the glass with cold water.

Slippery Elm Tea.—Pour boiling water over bits of slippery elm bark or slippery elm powder, cool, and strain, if desired, a little lemon juice and sugar may be added to flavor.

Toast Water.—Toast a pint of whole-wheat or Graham bread crusts very brown, but do not burn. Cover with a pint of cold water. Let it stand an hour, strain, and use. Sugar and a little cream may be added if allowed.

Tamarind Water.—Boil four ounces of tamarinds and the same of raisins slowly, in three quarts of water, for fifteen or twenty minutes, or until the water is reduced nearly one fourth; strain while hot into a bowl with a small slice of lemon peel in it. Set away until cold before using.