Music Welcome to Snooze Cast, the podcast is on to help you fall asleep. Find us at snoozecast.com and if you enjoy our show, please share it with a friend. This episode is brought to you by... A Thin Slice of Lemon. Tonight we'll read the Settlement Cookbook, first published in 1901 by Lizzie Blackcander. The Settlement Cookbook is a classic American cookbook aimed at teaching immigrants practical cooking skills and assimilation into American culture. Known for its comprehensive recipes and household tips, it became a bestseller and a cornerstone of immigrant cuisine. Over the years, it underwent numerous editions, adapting to changing tastes and needs while maintaining its cultural and historical significance. Let's get cozy. Close your eyes.

Relax your body into the softness of your bed.

Now, take a few deep breaths. Hot drinks. General rules. A beverage is any drink. Water is a beverage and is an essential to life. All beverages contain a large percentage of water and aid to quench thirst to introduce water into the system and regulate the temperature to assist in carrying off waste, to nourish, to stimulate the nervous system in various organs. Freshly boiled water should be used for making hot beverages, freshly drawn water for making cold beverages. Milk Vassals used for milk must be thoroughly cleansed. They should be first washed in clear, cold water. Fill them with water in which a teaspoon of borax or bicarbonate of soda has been dissolved and let's stand one hour.

Then scald, wipe thoroughly, and stand in the sun or near the stove to dry. Cover milk with muslin and keep in a cold place. Milk may be sterilized or pasteurized to destroy disease germs. In summer, milk should be sterilized twice a day for babies or young children. Pasteurized milk. Sterealized milk bottles or jars by boiling them 20 minutes in water. Fill sterile bottles or jars nearly full of milk. Cork them with baked cotton. Place on rings in a deep pan and fill with cold water so that the water may be as high outside the jars as the milk is inside. Place the pan over the fire and heat until small bubbles appear around the top of the milk. Remove to the back of the fire and allow the bottle to stand there 15 minutes.

Then reduce the temperature as quickly as possible. And when milk is cold, remove the bottles from the water and keep in a cold place. coffee and tea. Coffee the seeds of the berry of the coffee tree, are roasted in order to develop their aroma. Coffee contains a stimulating substance called caffeine and the tenon. The tenon is an injurious substance found in tea and coffee. Long-steeping develops the tanin. Tea is made from the leaves of the tea plant. Tea leaves have to be wilted, rolled, and dried by artificial heat in order to develop their flavor. Green tea is made from freshly picked young leaves which are prepared quickly. For example, gunpowder, heisen, and japan. Black tea is made from leaves left in a heap on the ground in order to darken and develop the flavor. Oolong, English breakfast, orange pico. Tea and coffee should never be taken on an empty stomach unless from medicinal purposes. Coffee should be bought in small quantities and kept in air-type cans. filtereded coffee. One cup coffee, finely ground. Six cups freshly boiling water. Place coffee and strainer. Strainer in coffee pot and pot over slow fire.

Add gradually the boiling water

and allow it to filter or drip.

Cover between additions of water

if desired stronger refilter.

Serve that once with cut sugar, cream, or scalded milk, put sugar and cream in cup, then add the hot coffee. Boiled coffee. One heaping teaspoon ground coffee to one cup of freshly boiling water One cup ground coffee to one quart freshly boiling water Mix the coffee with a clean egg shell and a little cold water and place in a well-aired coffee pot. Add the freshly boiling water and boil five minutes. Let's stand on back of stove ten minutes. Add one half cup cold water. No, coffee should be freshly ground and kept in airtight cans. A favorite coffee is two thirds Java and one third Mocha. Chocolate half an ounce of bitter chocolate. One cup boiling water. Four tablespoons sugar. Three cups milk. Few grains salt, Scald milk, melt chocolate in small saucepan over hot water, add sugar, salt, and gradually boiling water. When smooth, place on range and boil one minute. Add scalded milk, beat and serve. If milk In a saucepan, put the cocoa sugar and boiling water. Boil one minute, then add it to the scalded milk. Taste and add more sugar if needed. T. Three teaspoons T. Two cups boiling water. Scald and earthen or China teapot. Put in tea and pour on boiling water.

Let's stand on back of range, or in a warm place, five minutes. Strain and serve immediately, with or without sugar and milk. Russian tea. Russian tea is made and served in the dining or drawing room. The water is kept hot in a samevar and the tea steeped in a teapot, the tea may be served hot or cold, but always without milk. A thin slice of lemon, or a few drops of lemon juice, is for each cup. Preserved strawberries, cherries, or raspberries are considered an improvement. Punch Imperial One sliced pineapple, grated rind, of one lemon, one bottle of champagne, or salsa, four oranges cut into pieces, grated rind of one orange. One bottle of red wine, one stick of cinnamon, broken into pieces, half a bottle of rum, juice of four lemons, One stick of the nele bean, about four inches long, Half a quart of boiling water, One pound of sugar, have a cup of maraschino cherries if desired. Boil spices thoroughly with water. Remove them and pour water into large earthen dish. lemon and orange juice and rind, also pineapple and sugar. Sugar and fruit to be prepared in a separate dish. Then add wine and rum, cover and heat on back of stove at champagne before serving. Cold drinks, iced tea, strain freshly made tea into glasses, one third full of cracked ice. A slice of lemon may be added. Seats removed. The flavor is much finer by chilling the infusion quickly. Lemonade. One lemon. Two cups water. Four tablespoons sugar. Extract the juice of one lemon with a lemon squeezer. Add the sugar and water and stir till dissolved. Add chipped ice if desired. The water may be poured over the sugar boiling hot in which case, cover and allow to stand until cool and then add the lemon juice. Lemonade for 150 people. Five dozen lemons squeezed. Six pounds sugar, one dozen oranges sliced, six gallons water, one can or a fresh pineapple, ice. The rule is one pound of sugar to every dozen of fruit. If pineapple is fresh, add one more pound of sugar. Make sugar with fruit and juice, and let stand. When ready to serve, add water and ice to keep cool. The sugar and some water may be boiled to a syrup, allowed to cool, and the fruit and juices added afterward. Our ENJAID. the same rule as for lemonade, adding a little lemon juice. Pineapple punch. One quart cold water. Half cup lemon juice. Two cups of sugar, 2 cups of chopped pineapple, 1 cup of orange juice, Oil, water, and sugar, and pineapple, 20 minutes. Add fruit juice, cool, strain, and dilute with ice water. Fruit punch for 50 people. One cup water, juice of 5 lemons, 2 cup sugar, juice of 5 oranges, 1 cup tea infusion, 1 can grated pineapple, 1 quart mineral water, 1 cup maraschino cherries, 2 cups strawberry syrup, water and sugar to a syrup 10 minutes, add tea, strawberry syrup, lemon juice, orange juice, and pineapple. Let's stand half an hour. Strain and add ice water to make half gallons of liquid. Add cherries and mineral water. Serve in punch bowl with large pieces of ice. Grape punch. One fourth cup grape juice. Three fourth cup cold water. One teaspoon lemon juice. Sugar to taste. Mix sugar with strained grape juice. Add lemon juice and water. A slice of orange or pineapple may also be added. very punch. Two quartz strawberries. Ice water. Two pounds sugar. One cup champagne. Two oranges. Two whites of eggs, one lemon, ice. Crush the berries with the sugar. Let's stand two hours, strain through a bag, add orange and the juice of the lemon, and let stand on ice until wanted.

Then add an equal measure of ice water.

The champagne and whites of egg be in stiff.

Place in punch bowl with large piece of ice and serve in tall glasses. Ginger punch, one quart cold water, half pound, Canton ginger, one cup sugar, 1 cup orange juice, 1 cup lemon juice, chopped ice, chopped ginger, to water and sugar and boil 15 minutes.

Add orange and lemon juice. Add to a water and sugar and boil 15 minutes.

Add orange and lemon juice. Cool, strain, and add chopped ice to dilute. Washington Punch for 12 people. One pint pineapple sliced. One bottle Claret wine One cup sugar

One pint pineapple

Sliced fine

Half bottle Mozel wine

One qu- One pineapple sliced fine. Half bottle, Mozel wine. One quart champagne. Two bottles, Ryan wine. Large piece of ice. Sprinkle the sugar over the pineapple. the the half-bottle mozelle and let stand 24 hours. Strain. Add the rest of the rind and the clarette line and the other half-sliced pineapple. Place on ice, just before serving,

add the champagne and serve from a punch bowl

with a large piece of ice.

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