The Suffrage Cook Book Part 29

To the unbeaten white add the orange juice, sweeten to taste and blend thoroughly. Strain and set on ice to cool. Serve cold.

Alb.u.minized Sherry, 22 Calories[1]

White 1 egg 3/4 tablespoon sherry Sugar

Beat the white stiff, add slowly, while beating, the wine and sugar.

Serve cold.

NOTE.--Have all ingredients cold before blending.

Alb.u.minized Grape Juice, 40 Calories[7]

2 tablespoons Welch's Grape Juice White 1 egg Sugar Chopped ice

Put in a dainty gla.s.s the grape juice, and the beaten white of egg and a little pure chopped ice; sprinkle sugar over the top and serve.

FOOTNOTES:

[1] Calculated with 1 tablespoon brandy. 277 calories if brandy is omitted.

[2] Without liquor.

[3] Without liquor.

[4] Calculated with milk.

[5] Without sugar.

[6] Without lemon juice or sugar.

[7] Without milk.

STARCHY BEVERAGES

Starchy drinks consist of cereals or cereal products, cooked thoroughly in a large amount of water and strained before serving. Arrowroot, cornstarch, tapioca, rice and rice flour are nearly pure starch. Oats, barley and wheat in forms which include the whole grains contain besides starch some protein and fat, and also valuable mineral matter, especially phosphorous, iron, and calcium salts. In starchy drinks these ingredients are necessarily present in small amounts; hence they have little energy value, unless milk or other highly nutritive material is added. Such drinks are of value when only a small quant.i.ty of nutriment can be taken.

_Principles of Cooking._ As the chief ingredient is starch, long cooking is necessary, in water at a high temperature (212 F.), which softens the cellulose, and breaks open the starch grains, changing the insoluble starch to soluble starch and dextrin, so that it can be readily digested.

Time of cooking should be conscientiously kept by the clock.

_Digestion._ The action of ptyalin is very rapid, and if these drinks are sipped slowly, so as to be thoroughly mixed with saliva, a considerable portion of starch may be changed to sugar before reaching the intestines.

Barley Water, 180 Calories

2 tablespoons pearl barley 1 quart cold water

Wash barley, add cold water and let soak several hours or over night; in same water, boil gently over direct heat two hours, or in a double boiler steadily four hours, down to one pint if used for infant feeding, and to one cup for the adult. Strain through muslin.

NOTE.--Cream or milk and salt may be added, or lemon juice and sugar.

Barley water is an astringent or demulcent drink used to reduce laxative condition.

Rice Water, 100 Calories[8]

2 tablespoons rice 3 cups cold water Salt Milk

Wash the rice; add cold water and soak thirty minutes, heat gradually to boiling point and cook one hour or until rice is tender. Strain, reheat and dilute with boiling water or hot milk to desired consistency. Season with salt.

NOTE.--Sugar may be added if desired, and cinnamon, if allowed, may be cooked with it, and will a.s.sist in reducing a laxative condition.

Barley Water (infant feeding) 19 Calories

1 teaspoon barley flour 2 tablespoons cold water 1 pint boiling water

Blend flour and cold water to a smooth paste in top of double boiler; add gradually the boiling water. Boil over direct heat five minutes, stirring constantly, then put over boiling water and cook 15 minutes longer, stirring frequently. Older infants take the barley water in much more concentrated form. Barley water is used as a diluent with normal infants and in forms of diarrhoea.

NOTE.--For children or adults, use 1/2 tablespoon barley or rice flour, 1 cup boiling water, 1/4 teaspoon salt.

Rice Water No. II, 160 Calories

3 tablespoons rice 1 pint boiling water 1 tablespoon stoned raisins

Wash rice, put into saucepan with water and raisins; boil gently for one hour. Strain. When cold serve. Sugar or salt may be added to taste.

NOTE.--Do not use raisins in bowel trouble.

Oatmeal Water, 50 Calories

1 tablespoon oatmeal 1 tablespoon cold water Speck salt 1 quart boiling water

Mix oatmeal and cold water, add salt and stir into the boiling water.

Boil three hours; replenish the water as it boils away. Strain through a fine sieve or cheese cloth. Season, serve cold. Different brands of oatmeal vary considerably in the amount of water which they take up in cooking, and sufficient should always be added to make this drink almost as thin as water.

Oatmeal Water No. II, 220 Calories[9]

1/2 cup fine oatmeal 1 quart water

Use sterile water (boiled and cooled). Add oatmeal and stand in warm place (covered), for one and one-half hours. Strain, season, and cool.