DEPEW'S OOLONG LEMONADE

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: Mrs. M. V. Torrans

One qt. water bottle 1/2 full of ice, add juice of 3 lemons, dump in a wine glass of sugar and fill with fresh hot oolong tea. This by the mingling of hot and cold stirs itself and is ready to drink while the brewer is telling a summer story. If he has a mint fancy, a spear or two of this herb may be set in the neck of the bottle for flavor and picturesqueness.

MEXICAN CHOCOLATE

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: Mrs. John Burg

Grate ordinary cake of chocolate very fine, sweeten as desired, boil in water and milk equally mixed, at least 5 minutes, stirring constantly. The Mexicans say that long continued slow boiling develops flavors imperceptible in chocolate which is quickly made. Separate the yolks and whites of perfectly fresh eggs, allowing 4 for every qt. Beat the yolks to a smooth cream, and the whites to a stiff froth, draw the boiler containing the chocolate to the side of the fire, where it cannot boil, and gradually pour in the yolks, stirring constantly so the yolks will be smoothly mixed through it. Just before serving stir in the beaten whites, so as to make a foaming drink. Serve with whipped cream.

CHOCOLATE

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: Miss Camilla Haentzsche

Three qts. milk, 1 1/2 qts. water, 3 cups sugar, 2 teaspoonfuls vanilla extract, 1 pt. whipped cream, 1 lb. chocolate.
Put the chocolate in a porcelain kettle and cover with 1 pt. water. Let come to boiling point and add the sugar, stirring until it is dissolved and perfectly smooth. At the same time heat the milk and the remaining qt. of water to the boiling point in another porcelain kettle; then pour this into the chocolate and stir over a slow fire until it has a froth on top, but do not let it boil again. When done stir in the flavoring. Put whipped cream on top of each cup.

CHOCOLATE

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Contributed by: Miss Camilla Haentzsche

One qt. milk, 1 qt. water, 2 cups sugar, yolks of 2 eggs, 1/2 lb. of chocolate; vanilla flavoring.
While the milk and water are coming to the boiling point, grate the chocolate. When the milk boils, stir the chocolate and sugar into it and beat it until it has a froth. Then take from the fire and add the vanilla. Beat the yolks to a froth and add some of the hot chocolate, spoon by spoon, then turn this into the rest of the chocolate. Do not allow to boil again, but keep hot and covered up.

COFFEE FOR 20, COFFEE FOR 100

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

For 20 use 1 1/2 pts. of ground coffee and 1 gallon of water. For 100 use 5 lbs. of coffee, 6 eggs, 5 gallons of water. When making a large amount mix the eggs with the coffee and then put in muslin bags, 1 pt. to a bag, allowing room to swell. Do not put all the bags in at once, but put in fresh ones and take out the old ones as you continue to serve. This preserves the fresh flavor of the coffee.

COLD WATER COFFEE

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

One tablespoonful of coffee for each person. Prepare as for other coffee, pouring over it as much cold water as you wish coffee. When it boils it is ready to serve.

PREPARATION OF COFFEE

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: Mrs. Bogle

If a mild and pleasant flavored beverage be desired, the French method of straining it through sieves is preferable, but if a strong economical coffee be desired the common pot may be used and the following proportions allowed:
1 heaping tablespoon of coffee for each cup desired and one extra, mix with a part of an egg for clearing, add enough cold water to start to boil, and when boiling add enough boiling water for the quantity desired. Boil quickly and thoroughly and remove to back of range until served. After a little experience the amount of water may easily be measured in the pot without the aid of an exact measure.

ICED TEA

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: Mrs. H. S. Dean

It is better to put the tea in cold water and set in the ice box the morning of the day it is to be used for supper. The flavor is better than if steeped in hot water.

Tea Punch

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:
Contributed by: Alice Douglas

1 qt. lemon Juice
1 qt. orange Juice
4 tablespoons of tea steepad in 4 qts. water
1 qt. sugar bailed in 1 qt. water
3 pineapples - shredded
Strawberries, cherries or amy similar fruit
4 qt. bottles of charged water from bottling works

Serves 100 people.

Cleveland Cooler

Originally Published:
Domestic Guide, 1937
Original Images:

4 limes
1 cup sugar
2 cups water
1 bottle ginger ale

Mix juice of limes with a syrup made of sugar and water. Just before serving add 1 pint cracked ice and the ginger ale.

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