Currant Jelly Water

Stir a teaspoonful of currant jelly in a glass of water and add sugar to taste. When the sugar and jelly are dissolved, serve. Any fruit jelly may be used in the same way.

Lime Water

Put into a glass bottle one cubic inch of un-slacked lime, and pour over it two quarts of boiling water. Stir well and let stand overnight. The next morning pour off very carefully the clear water, and bottle. Keep in a cool place. It should be served in milk or cream; one table-spoonful of lime water to a pint of milk.

Malt Tea

Cover one pint of ground malt with three pints of scalded water, not boiling. Steep for two hours and then strain. Add sugar or lemon juice to season. This is excellent for inflammatory fevers.

Slippery Elm Tea

Cover one teaspoonful of slippery elm bark with one cupful of boiling water. Let stand until cold; then strain and add lemon juice and sugar to taste. This is very healing for irritation of the throat.

Egg Tea

Beat the white and yolk of one egg separately. While beating the yolk add one level teaspoonful of sugar. When well beaten, mix, and add a cupful of boiling water. Season with nutmeg.

Flaxseed Tea

Cover an ounce of flaxseed and a bit of liquorice root with a pint of boiling water. Let it stand on the back of the stove for four or five hours. Do not boil. Strain through a jelly bag. This should be made fresh every day and is very soothing to the throat.

Cranberry Cordial

Boil a large tablespoonful of cornmeal or oatmeal with a small piece of lemon peel in two quarts of water. Mash a cupful of cranberries and mix with a cupful of water. Add to the oatmeal with enough sugar to sweeten and boil gently for fifteen minutes. Strain and serve cold.

Almond Cream

Peel and pound to a paste three dozen sweet almonds. Boil in two quarts of milk until soft, and then add one half pound of sugar and a teaspoonful of vanilla. When cool strain through a fine sieve. Put on ice until thoroughly chilled.

Fever Drink No. 1

Wash and dry one sprig of sage, two sprigs of balm, and a little sorrel. Put in a stone jug with one small lemon, peeled and sliced thin, with a small piece of the peel. Cover with three pints of boiling water. Add sugar to taste, and keep covered until cold. Strain.

Fever Drink No. 2

Squeeze the juice of two lemons into one quart of cold water and add one teaspoonful of cream of tartar. Stir well and use at once.

Castor Oil And Sarsaparilla

Put a little soda water into the bottom of a glass, add two tablespoonfuls of sarsaparilla syrup, then two tablespoonfuls of castor oil. Nearly fill the glass with soda water using the syphon, and drink at once. Orange juice may be used in place of the sarsaparilla.

Clam Broth

Scrub two dozen perfectly fresh clams, and add one half cup of boiling water, and steam until the 12 clams open. Strain off the juice very carefully and serve plain or with cream, or whipped cream. Season with salt.

Clam Phosphate

Put three tablespoonfuls of clam bouillon into a glass with a little cracked ice. Fill up with cold soda water, add a dash of phosphate, and a little salt. Decorate with a slice of lemon.

Clam Juice And Lemon

To four tablespoonfuls of clam juice add two dashes of lemon juice and a little celery salt. Fill up the glass with hot water.

Clam Juice And Ginger

Mix well two tablespoonfuls each of ginger syrup, cream, and clam juice. Add hot water and season with celery salt and salt.

Clam Juice And Tomato Catsup

Mix two tablespoonfuls of clam juice with one half tablespoonful of tomato catsup and a little cream. Add a small piece of butter and fill up the glass with hot water. A grating of nutmeg may be added.

Seaside Shake

Put into a glass three tablespoonfuls of clam juice and four tablespoonfuls of milk or cream. Fill up the glass with soda water. Stir well and season with salt and a little white pepper.

Oyster Broth

Chop the oysters and cook in the oyster liquor for a few minutes. Then add scalded milk and bring to the boiling point. Strain, and season with salt or celery salt if desired.

Quick Mutton Broth

Pour one pint of cold water over one pound of lean mutton, chopped very fine. Let stand until the water turns very red. Then simmer for ten minutes. Strain and season with salt. Serve hot with toasted crackers.

Orange And Egg

Add the beaten white of an egg to the juice of an orange. This makes a delicious drink for an invalid.