Other Syrups

A variety of syrups may be made, besides those mentioned, by using a sugar syrup like that in the above recipe, and flavoring it with cinnamon, lemon, almond, rose-water, chocolate, etc. All of the cooked syrups will keep indefinitely.

Flaxseed Tea With Lemon

1 Tablespoon of flaxseed. 1 Pint of water. 1 Tablespoon of sugar. Juice of one lemon.

Boil the flaxseed one hour in the water; strain it, and add the lemon-juice and sugar. The flaxseed should be examined for little black grains which often occur in it, and which injure the delicate flavor of the drink. Serve this tea either cold or warm. It is excellent for croup, or for any irritated condition of the throat or lungs.

Apple Tea

Wash and wipe a good sour apple, cut it into small pieces, and boil it in a cup of water until it is soft. Then strain the water into a bowl, add a bit of sugar, and serve when cold.

If the apple is of good flavor this is a pleasant drink, and may be given to fever patients, children with measles, or whenever there is much thirst.

Cocoa

1/2 Teaspoon of any Dutch cocoa. 1 Cup of boiling water. 1 Cup of boiling milk. 1 Tablespoon of sugar.

Put the cocoa and sugar into a saucepan, and pour in the boiling water ; cook for two minutes, then add the milk, and let it heat just to the boiling-point. When most other brands are used, as a general thing a larger proportion of powder will be necessary. It is therefore important to experiment with each until it is found what amount will make a drink equal in strength to the above. This valuable food is often made so strong that ill persons cannot digest it.

Cocoa-Shells

Put a tablespoon of shells into a pint of water, and simmer for two hours; add one tablespoon of sugar and a cup of milk, then strain out the shells, and it is ready to serve. This is a mild and delicately flavored drink, and may be used freely in cases of great thirst.

Cocoa-Nibs

Boil one teaspoon of cracked cocoa in a pint of water one hour; then add a cup of milk and a tablespoon of sugar, let it heat to the boiling-point again, strain out the nibs, and it is ready to serve.

It is necessary to boil cracked cocoa, otherwise you will have a bitter infusion, lacking the good flavor which is extracted by the higher degree of heat. This is an instance in which a few degrees more or less of heat make a great difference in the result.

Chocolate

Put one third of a square (one ounce) of Baker's chocolate, with one cup of boiling water and a tablespoon of sugar, into a saucepan. Set the saucepan on the fire, and stir for a while, moving the piece of chocolate through the water occasionally until it is melted. As soon as it boils add a cup of milk, and when it again reaches the boiling-point it will be ready to serve. If chocolate is allowed to boil for a length of time, separation of the fat from the other ingredients takes place, rendering it indigestible. Chocolate, if delicately and carefully made, is as nice as cocoa, much more nutritious, on account of the fat which it contains, and less expensive.