WHAT shall we have for our five o'clock tea?
This must to some degree depend upon the hour at which we dine. If we have our dinner at 2 o'clock or perhaps later, it would be advisable to take only one of the beverages mentioned later, but as we think that most of our readers dine at an earlier hour than this, we will endeavour to suggest a few articles of diet which, when combined with some healthful drink, make a nourishing, and, at the same time, palatable meal.
First let us consider the beverages. These must be taken in small quantities, preferably at the close of the meal, as you doubtless know by recent talks in the GOOD HEALTH that large quantities of liquids hinder digestion by preventing thorough mastication, and by diluting the digestive fluids. One of the following may be selected, viz. :—
Caramel Cereal, or Prune Juice with Lemon.
Brunak, Grape Juice
Grauose Biscuit with Almond, Sponge Cake,
Dairy, or Cocoanut Butter, Fruit Wafers.
Oatmeal Biscuits, Zwieback.
Stewed Raisins, Steamed Figs, Apples and Grapes.
Ingredients.—2 teacupfuls of granose flakes, 2 eggs, 3 ripe bananas (sliced thinly), 1 teaspoonful sugar, 1 pint milk or almond milk.
[To make almond milk take 1 tablespoonful. of almond butter to 1 pint of water.]
Method.—Heat the milk to boiling point, stir in the Hakes, remove from the stove, and add sugar and bananas. Beat the eggs well and add slowly. Cook thirty minutes in a moderate oven. Sultanas or raisins may be used in the place of bananas if preferred.
Ingredients.—5 large or six small eggs, 1 cup' sugar, 1 cup flour (measured after sifting 3 times), 1 tablespoonful juice of lemon, 1 teaspoonful vanilla extract, a pinch of salt.
Method.—Separate the eggs, yolks and whites; bead yolks first with Dover beater; when light and stiff, add the sugar, bea'ing it in, then beat whites till very stiff, adding lemon juice and salt after they have acquired as much bulk as they can have. Beat the yolks and sugar into the whites, then the flour, stirring as little as possible after you. put in the flour. Add vanilla last. Bake forty to fifty minutes in a moderate oven.
—Two breakfast cups of flour, two ounces Bilson's oocoanut butter, half a teaspoonful of salt, a quarter of an ounce German yeast mixed with one teacupful of warm milk. Add a trifle more milk or flout as may be required to make into a soft dough. Mix and knead well. Put to rise in covered earthen dish. When light, which, will be in two or three hours, mould into jem irons warmed and well oiled. Lot rise about forty-five minutes in warm (not hot) place. Bake in moderate oven for twenty minutes.
This must to some degree depend upon the hour at which we dine. If we have our dinner at 2 o'clock or perhaps later, it would be advisable to take only one of the beverages mentioned later, but as we think that most of our readers dine at an earlier hour than this, we will endeavour to suggest a few articles of diet which, when combined with some healthful drink, make a nourishing, and, at the same time, palatable meal.
First let us consider the beverages. These must be taken in small quantities, preferably at the close of the meal, as you doubtless know by recent talks in the GOOD HEALTH that large quantities of liquids hinder digestion by preventing thorough mastication, and by diluting the digestive fluids. One of the following may be selected, viz. :—
Caramel Cereal, or Prune Juice with Lemon.
Brunak, Grape Juice
BREADS, SWEETS.
Brown and White Bread, Banana Custard,Grauose Biscuit with Almond, Sponge Cake,
Dairy, or Cocoanut Butter, Fruit Wafers.
Oatmeal Biscuits, Zwieback.
FRUITS.
Stewed Raisins, Steamed Figs, Apples and Grapes.
Banana Custard.
Ingredients.—2 teacupfuls of granose flakes, 2 eggs, 3 ripe bananas (sliced thinly), 1 teaspoonful sugar, 1 pint milk or almond milk.
[To make almond milk take 1 tablespoonful. of almond butter to 1 pint of water.]
Method.—Heat the milk to boiling point, stir in the Hakes, remove from the stove, and add sugar and bananas. Beat the eggs well and add slowly. Cook thirty minutes in a moderate oven. Sultanas or raisins may be used in the place of bananas if preferred.
Sponge Cake.
Ingredients.—5 large or six small eggs, 1 cup' sugar, 1 cup flour (measured after sifting 3 times), 1 tablespoonful juice of lemon, 1 teaspoonful vanilla extract, a pinch of salt.
Method.—Separate the eggs, yolks and whites; bead yolks first with Dover beater; when light and stiff, add the sugar, bea'ing it in, then beat whites till very stiff, adding lemon juice and salt after they have acquired as much bulk as they can have. Beat the yolks and sugar into the whites, then the flour, stirring as little as possible after you. put in the flour. Add vanilla last. Bake forty to fifty minutes in a moderate oven.
Dinner Rolls.
—Two breakfast cups of flour, two ounces Bilson's oocoanut butter, half a teaspoonful of salt, a quarter of an ounce German yeast mixed with one teacupful of warm milk. Add a trifle more milk or flout as may be required to make into a soft dough. Mix and knead well. Put to rise in covered earthen dish. When light, which, will be in two or three hours, mould into jem irons warmed and well oiled. Lot rise about forty-five minutes in warm (not hot) place. Bake in moderate oven for twenty minutes.
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