Evening Republican, Volume 22, Number 148, Rensselaer, Jasper County, 24 June 1919 — Mother’s Cook Book. [ARTICLE]

Mother’s Cook Book.

Make us meet what is, or is to be With fervid welcome, knowing ft la sent To serve us in some way fujl excellent. Though we discern it all belatedly. —James Whitcomb Riley. Refreshing Summer Drinks. acids in fruits as well as the mineral salts are especially good to quench thirst. Some drinks such as iced milk, chocolate and coffee with cream are of themselves food. Grape Nectar. To a quart of grape juice add a pint of sirup and the juice of four oranges. When ready to serve add a quart of charged water and serve. Grape juice served In a third of a glass of water with ice is a most refreshing and palatable drink. The grape juice when put up at home is not expensive and may be used for various frozen desserts or puddings as well as for drinks. Ginger Lemonade. Cook a half-pound of Canton ginger and one and one-half cupfuls of sugar, the rind and juice of three lemons and three pints of water 20 minutes. Add the juice of six lemons to the sirup, strain and cool. Serve with ice. Ginger Water. This is an old-fashioned drink which was used in early times in the fields for a harvest drink. Mix two tablespoonfuls of ginger with three tablespoonfuls of sugar, add a pint or more of chilled water, stir well and serve. Molasses used to be the sweetening instead of sugar. Orangeade. To each tumbler add the strained juice of an orange, two tablespoonfuls of prepared sirup made by boiling sugar and water together, and threefourths of a cupful of plain or charged water. ” Pineapple Drink. Add a pint of grated pineapple to a pint of prepared sirup and a quart of water. Set on ice for three hours, strain and serve. Lemon juice is sometimes added to this drink with a pint of charged water. Reception Coffee. Make or two of strong coffee. the amount depending upon the number to serve. Sweeten to taste. Strain and cool and serve in tall glasses with a spoonful of ice cream, on top of each. < Chocolate Sirup. Melt two squares of chocolate with two tablespoonfuls of boiling watebr a cupful of sugar and a speck of salt Add two cupfuls of boiling water, cook five minutes, strain and bottle. Keep in j*. cool place until needed.