Healthful Beverages by MRS. S. N. HASKELL

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Oct 17, 1912

Healthful Beverages

By MRS. S. N. HASKELL

MRS. S. N. HASKELL

THERE are three varieties of beverages mentioned in the Bible; namely, water, milk, and fruit-juice.

The happiness and health of the human family are quickly affected if they are deprived of water. Ex. 20:5; 15:23, 24. Throughout eternity the redeemed will drink of the water of the river of life. Rev. 22:2, 17. While water is necessary to sustain life, yet it could hardly be called a food; but, milk is a food. Prov. 27:27. Milk was given to guests as a refreshing drink. Judges 4:19. Milk and wine are mentioned among the class of foods that satisfy. Isa. 55:1, 2.

The clear fruit-juice was ever considered a delicious beverage. It was drunk when first pressed from the fruit before fermentation began. Gen. 40:11; Deut. 32:14. The Bible recognizes the medicinal value there is in fruit-juice, or unfermented wine. 1 Tim. 5:23. God forbade the use of the fermented wine. Prov. 23:29-32.

Dietetic Value of Beverages

Few persons know the medicinal value of water. If they did, much more pure water would be drunk. Sir Lauder Brunton says, “It is doubtful whether gall-stones would ever occur if each individual drank from two to four pints of water daily.” Stones of the kidneys and many other diseases may largely be prevented by freely drinking pure water.

Drinking a pint of clear water every morning will often relieve the most stubborn cases of constipation. If one pint of water in the morning does not give relief, double the amount by also drinking one pint in the evening. “Milk is a nitrogenous or flesh-building food. It contains all the elements of a perfect food. It is the only food that a body less than a year old needs.”

Many of the fruit-juices are destructive to germ life. An exclusive fruit diet for one or two days is an excellent way to cleanse and disinfect the alimentary canal. Fruit-juices help the kidneys to throw off the poisons from the system; they are cooling to the blood. The juice of the lemon and grapefruit is especially helpful in combating malarial fevers. Lemons and grapefruit are far better for the liver than the poisonous drugs so often taken, and they leave no poisonous effects to weaken the system.

A free use of water, milk, and fruit-juice, the beverages of the Bible, will give health and happiness; while the use of alcoholic drinks, tea, coffee, and other stimulating beverages, will give weak nerves, sickness, and sorrow.

Bran Coffee

Mix bran with molasses, using only enough molasses to moisten; toast to a dark brown in oven, stirring frequently to keep from burning and from lumping. Use one tablespoonful of bran to a cup of water. Boil twenty minutes.

Wheat and Peas Coffee

Roast entire wheat kernels and dried peas to a rich brown, and grind to a coarse meal. Use one level tablespoonful to one cup of water. Boil for fifteen minutes, then set on back part of stove to steep for ten or twenty minutes. The wheat alone can be used. Serve hot with cream.

Peanut Coffee

Look over the peanuts, rejecting the poor ones, roast in oven until a dark brown, about the color of Java coffee when roasted. Remove skins, as they will make it bitter, and grind coarse. Use one teaspoonful to a cup of water.

Brazil-Nut Coffee

Roast the kernels of the Brazil-nut to a nice brown; when cold, grind to a coarse meal. Use one heaping tablespoonful to one pint of water. Simmer gently for an hour.

Walnut Coffee

Roast the walnut kernels in the same way as for Brazil-nut coffee, and use the same quantity for making the coffee.

Fruit Punch

One cupful of sugar, one-half cupful of lemon-juice, one and one-half cupfuls of strawberry-juice, one-fourth cupful of currant-juice, one quart of cold water; to this add one apple diced very small, one orange, and one banana sliced. Let stand in a cool place one hour. Serve ice-cold.

Fruit Cordial

Crush a pint of blackberries, raspberries, grapes, currants, or cherries, adding the juice of two sour oranges, and a sliced lemon; pour over all a quart of cold water. Stir the mixture frequently, and let stand for an hour or two. Strain, and add sirup made by dissolving white sugar in boiling water, sufficient to sweeten. Cool on ice, and serve.

Raspberry Nectar

Juice and grated rind of ten lemons, three-fourths cupful of sugar; one-half cupful pineapple-juice, one and one-half cupfuls of raspberry-juice, one-fourth cupful of cherry-juice; one quart of water. Allow to stand one hour, then strain through cheese-cloth. Serve ice-cold.

Banana-Lemon Nectar

Three-fourths cupful of water and one-half cupful of sugar; boil, and add one-half cupful of lemon-juice; cool. Slice thin one large banana into this. Let stand in refrigerator an hour or more. Serve with thin slices of lemon.

Egg Lemonade

Beat the whole of an egg, add to this lemonade made as usual, stirring thoroughly after egg has been put in.

Pink Lemonade

To lemonade add one fourth as much strawberry-juice or currant-juice as the quantity of lemonade.

Mixed Lemonade

A very pleasant cooling summer drink is made from the juice of four lemons and six oranges, with sugar to taste. Add to this some pounded ice and the juice of a small can of pineapple; to this add two quarts of cold water.

Egg Orangeade

Put the white of one egg through a strainer. Add to this three fourths of a glass of clear orange-juice. This is nutritious as well as tasty.

Kumiss

Two quarts of milk, one-half tablet of kumiss, one-half teaspoonful (scant) of salt. Let the milk come to the boiling-point, but not boil. Cool to lukewarm, then put in kumiss tablet. Put in a warm place overnight (or twelve hours). When thick, take beater and whip until smooth. Can be bottled and kept in a cool place.

Fruit-Juice

A very nutritious beverage can be made by pressing the juice from grapes, apples, blackberries, or any juicy fruit, and adding one fourth water. This juice can be heated and canned before the water is added and kept for any length of time.