With so many varieties of drinks available in stores and restaurants, I forget that people in the past had to make all their own drinks, both for family and guests. I’ve always made ice tea and occasionally hot tea, and I’ve recently begun making homemade kombucha. The drink recipes below sound delicious.
Charged Water – Soda water
Loaf Sugar – Sugar sold in a hard block, which has to be broken and then pounded into sugar granules.
Threads (sugar) – When sugar is heated, the syrup forms a liquid thread that will not form into a ball.
RECIPES BELOW FROM THE MYRTLE REED COOK BOOK
Copyright 1905, 1906, 1911, 1916
Inasmuch as coffee usually appears both at breakfast and dinner, it is well to bar it absolutely from the luncheon table. Too much coffee drinking is injurious, as the makers of imitation coffees assure us daily through the medium of expensive advertisements. Though nothing else is quite as good as coffee, there are many other beverages which will prove acceptable at luncheon.
Crush two or three sprays of mint with a lump of sugar. Put into a glass half full of cracked ice. Add four tablespoons of grape juice and fill the glass to the brim with charged water. Shake thoroughly and strain into another glass.
Upon a tablespoon of good tea, pour two quarts of boiling water. In the meantime have ready the juice and peelings of three lemons and one orange in a pitcher. When the tea has steeped for five minutes, strain through a fine strainer into the pitcher. Add a cup of sugar and cool slowly. At serving-time, put into glasses with plenty of ice.
Select perfect lemons and roll until soft. Extract the juice, using a glass lemon squeezer and rejecting the seeds and pulp. Rub cut loaf sugar over the peel of the lemon to extract the oil, and add to the lemon-juice. Fill a glass pitcher one-third full of broken ice, pour the lemon-juice upon the ice, and add granulated sugar and water to taste.
Squeeze the juice of a lemon into a tall glass, add two inches of shaved ice, two heaping teaspoonfuls of sugar and fill the glass with seltzer or Apollinaris.
Serve from an earthen pitcher, either hot or cold as preferred.
Buttermilk is always served ice cold. On a hot day, a glass of buttermilk and a cracker or a bit of salted toast will often prove a sufficient luncheon.
Mix three heaping tablespoons of grated chocolate to a paste with cold water. Pour it into a double boiler with four cups of milk boiling hot. Add sugar to taste, and let cook five minutes. Beat the whites of two eggs to a stiff froth and put into the chocolate pot. Put a teaspoon of vanilla into the chocolate after taking from the fire, and pour the hot chocolate very slowly upon the eggs, stirring constantly with a silver spoon or the wooden stick which comes for the purpose. It makes a delicious, frothy chocolate. The cocoa which comes in packages may be used instead of grated chocolate.
Directions are given on the package the cocoa comes in. If not, buy another kind next time.
Use the best tea. Scald out the tea-pot, which should never be of metal, and put into it a teaspoon of tea for each person and one for the pot. Add as many cups of hot water as there are teaspoons of tea. The water for tea must be freshly boiled and taken at the first vigorous boil. When tea is boiled, tannin is extracted from the grounds, and tannin, even in the most minute quantities, has a very injurious effect upon the lining of the stomach.
Make tea according to directions given above, using two or three extra teaspoons of tea. Fill a glass pitcher half full of broken ice, and pour the tea, scalding hot, upon the ice, being careful that the stream strikes the ice, and not the pitcher. Serve with cut loaf sugar, and slices of lemon.
Put into a bowl the juice of three lemons, two oranges, sliced and seeded, one grated pineapple, and one cup of sugar. Let stand an hour to extract the juice, then strain through a fruit press. Add to the juice as much cold water as desired, and two slices of pineapple, shredded. Pour into glasses half full of cracked ice.
Take one cup of sugar, one cup of canned pineapple, one cup of water and the juice of two lemons. Boil the sugar and water until it threads. Put the pineapple through the fruit press and add to the syrup with the juice of the lemons. When ready to serve, add water and sugar to taste. Serve ice cold.
Mash and strain two cupfuls of currants stripped from the stems. Mash also an equal quantity of raspberries. Mix the juices, sweeten to taste, and serve in glasses with cracked ice and cold water.
Stem ripe Concord grapes. Do not wash unless necessary. Cover with cold water and put into a saucepan over a slow fire. Boil until the grapes are in pieces, then strain through coarse cheese-cloth and sweeten to taste. Serve in glasses with plenty of cracked ice.
For every cup of fruit juice, take one-half cup of cider vinegar and two cups of sugar. Put the fruit, sugar, and vinegar over the fire, stir until the sugar dissolves, and boil until a thick syrup. Skim if necessary, strain, and bottle. When served, allow one-fourth cup of syrup to half or three-fourths of a cup of ice water.
Fill the tumbler half full of cracked ice. Add one tablespoon of sweetened raspberry juice and one tablespoon of cream. Fill the glass with soda water.
What Are Your Favorite Refresing Drinks?