Better Meals for Less Money Part 4

19.--PICKLED NASTURTIUM SEEDS

Into one quart of cider vinegar put three tablespoons salt and five or six slices of horseradish root. Pour into a jar and cover closely. Add the seeds as they ripen. Use in salads, sauces, or for garnis.h.i.+ng as a subst.i.tute for capers.

CHAPTER IV

BEVERAGES

20.--COFFEE, EGG, AND MILK

2 eggs 1-1/2 teaspoons instantaneous coffee 2-1/2 tablespoons sugar 3 cups milk Few grains salt

Beat the eggs until light; add the other ingredients, and strain into gla.s.ses. Serve very cold. (This recipe fills four tumblers.)

21.--GRAPE JUICE (Unfermented)

Pick over and wash grapes, barely cover with water, and cook until soft and white; drain through cheesecloth, and to each quart of juice add one cup each of water and sugar; bring to boiling point, skim, bottle, and cork tightly. When cold, dip corks into melted paraffin.

22.--GRAPE EGGNOG

1 egg 1/4 cup milk 1/3 cup grape juice Nutmeg 1 teaspoon powdered sugar

Beat egg until very light, add grape juice and sugar, and beat again, add milk, beat well, pour into a gla.s.s, and dust with nutmeg.

23.--GINGER PUNCH

1-1/4 cups sugar 2 teaspoons Jamaica ginger 1 quart boiling water 1/2 cup orange juice Grated rind 1 lemon 1/3 cup lemon juice

Boil sugar and water with the lemon rind for ten minutes; when cool, add ginger and fruit juice, and strain over cracked ice.

24.--GINGER ALE PUNCH

1/2 cup mint leaves 1 cup boiling water 1-1/4 cups sugar 2 pints ginger ale Juice of 3 lemons 1 pint grape juice

Pour boiling water over mint leaves, sugar, and grated rind of one lemon, and let stand until cool; strain into a punch bowl containing ice, add ginger ale, grape juice, and strained lemon juice; garnish with sprigs of mint.

25.--MINT JULEP (Ginger Ale)

3/4 cup sugar 4 sprigs mint 1 cup water 1 pint ginger ale Juice of 3 lemons

Boil sugar and water ten minutes, and cool; add strained lemon juice, mint leaves bruised, and ginger ale; half fill gla.s.ses with crushed ice, add julep, and garnish with a sprig of mint.

26.--MINT LEMONADE

1 cup sugar 1 cup mint leaves 6 cups water Juice of 3 lemons

Boil sugar and water twenty minutes; add mint, and let stand until cold; add lemon juice, and strain into gla.s.ses half filled with cracked ice.

Garnish with sprigs of mint.

27.--TEA

Tea should be made from freshly drawn, freshly boiled water, poured over the dry tea, which has been put into a clean, scalded teapot. Cover with a cozy or stand on back of range for three or four minutes. Allow from a half to a full teaspoon of tea to each cup, according to the variety used. The finer varieties made from the first pickings require less than the coa.r.s.er kinds. Be sure that tea does not boil. Serve with sugar, cream, lemon, cloves, mints, ginger, or bits of candied fruit.

28.--ICED TEA

Fill a large gla.s.s two-thirds full with cracked ice, add two thin slices of lemon with seeds removed, two teaspoons of powdered sugar, and fill with freshly made hot tea. One or two mint leaves may be added.

29.--FILTERED COFFEE

1/2 cup pulverized coffee 4 cups boiling water

Put coffee into bag or filter, add boiling water gradually; pour through a second time, or even a third time if liked strong. Do not boil. Serve with hot milk and cream. Wash coffee pot and bag thoroughly, and dry in the sun if possible; renew bag often.

30.--AFTER-DINNER COFFEE

1/2 cup pulverized coffee 2 cups boiling water

Put coffee into a filter coffee pot, add boiling water, and filter three times. Serve very hot.

31.--CAFe AU LAIT

To recipe for After-dinner Coffee (see No. 30) add one and a half cups of hot milk.

32.--COCOA

4 teaspoons cocoa 2 cups boiling water 2 tablespoons sugar 2 cups hot milk 1/8 teaspoon salt

Mix cocoa, sugar, salt, and boiling water, and boil five minutes; add hot milk, and beat with egg beater until frothy.

33.--CHOCOLATE