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This eBook from the Gutenberg Project consists of approximately 141 pages of information about Reform Cookery Book (4th edition).

can usually be retained and assimilated by the most debilitated.  The refreshing and restorative properties of orange, grape, and similar fruit juices are generally appreciated, though many people hold the extraordinary belief that these are best when almost all the nourishment has been fermented out of them as in ordinary wine; but not so many even of the more advanced among us, as yet, realise the wonderful healing and anti-toxic possibilities of fresh fruits, more especially grapes.  Pure grape juice has been found to act with such destructive force upon disease germs of various kinds as would appear little short of miraculous.

To prepare, press out with squeezer and strain, dilute or not with hot or cold water according to the condition of the patient.  The juice of an orange to a tumbler of water makes an excellent tonic drink where there is feverishness and debility of the digestive organs, and a teaspoonful or more of lemon juice may be used in the same way.

Rhubarb Juice

is very good when made from fresh, naturally-grown rhubarb.  Wipe and cut small, put in covered jar in oven or steamer till the juice flows freely.  This will not be ordered where there is rheumatism or the like.  For such, an alkaline beverage is wanted instead of an acid.

Celery Milk

is exceedingly good, and I claim to have discovered it for myself.  Wash and trim some sticks of celery.  Cut small and simmer for an hour or longer in milk and water.  Bruise well to get all the goodness out, and strain through jelly-bag.  When fresh celery is not to be had, celery seeds may be used.  Simmer in water, strain, and add milk.

Cocoanut Milk

is also very good, and will sometimes be retained when ordinary milk is rejected.  Select a juicy cocoanut, pierce a hole and drain out the milk.  Break and remove from shell, and pare off the brown skin very finely, so as not to lose any of the oil.  Grate or run through mincer, add two cupfuls boiling water, and beat with a wooden spoon from ten to fifteen minutes; then squeeze through a cloth or potato masher.  Put the cocoanut into a saucepan with more boiling water, mash over the fire for a few minutes, and squeeze again very thoroughly.  If it has been squeezed in a masher the liquor may need to be strained again through a cloth or hair sieve.

For a bland soothing drink, invaluable in practically every form of internal irritation and debility, Barley Water reigns supreme, and in its preparation Robinson’s Patent Barley will be found invaluable.

Smooth one or two spoonfuls to a cream with cold water.  Pour on boiling water, stirring all the while, and boil gently for five to ten minutes.  When cool it will be a firm jelly, and can be diluted as required with hot or cold water, milk, fruit-juice, “Extract,” &c., &c.

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