Rice Water

1 tablespoonful of rice. 1 quart of cold water.

1/4 teaspoonful of salt.

Put the well-washed rice and salt in the cold water; let cook for one hour, or until it is soft. A little cream, sugar and flavoring may be added.

Barley Water (Mrs. Lincoln)

1 tablespoonful pearl barley. 3 blocks of sugar.

1/2 lemon.

1 quart boiling water.

Wash the barley in cold water; put barley, sugar and lemon into the boiling water; let it stand covered on the back of the stove for three hours, then strain it and serve. Currant jelly or orange juice may be used instead of the lemon. This is a valuable for colds and affections of the chest.

Toast Or Cracker Water

Toast in the oven bread crumbs or crackers very brown, but do not burn. To a cup of crumbs or crackers add one cup of cold water; let stand for one hour, then strain; add cream and sugar to taste.

Slippery Elm Tea

Pour one cup of boiling water over one teaspoon-ful of the powdered slippery elm, or a little of the bark. When cool, strain, flavor with lemon juice and sugar. Serve cold.

Beef Tea

Remove the fat from one pound of round steak, cut in small pieces, put in a glass jar, add one cup of cold water; set the jar in cold water, after being closely covered; heat very slowly, taking fully an hour or more, or till the meat is white; strain, pressing the meat to obtain all the juice; season with salt.

Beef Juice

Remove the fat from a slice of the round of beef, wipe with a cloth that has been dipped in warm water. Broil for a few seconds to start the juice. Cut the meat in small pieces, press through a meat press. Pour boiling water through the press just before using it. Season with salt.

Lamb Broth

Cut lean, juicy meat in inch pieces, cover with cold water; let stand for half an hour, then put on the stove and heat gradually. Cook slowly after it begins for a half hour. Salt, peppercorns and a small onion may be added when it is put on the stove. Strain, season if more is needed, add a little well-cooked rice. The fat should be all skimmed off before serving. Do not skim until the broth is strained.

Chicken Broth

The best flavor and most nourishment is obtained from an old chicken. Cut apart the joints, remove all the fat that is possible. Cover the chicken with cold water, let stand for a half hour, then put on the stove where it will heat slowly. Simmer till the meat is cooked from the bones; add salt, peppercorns and a small onion when put on the stove. Strain before serving. Remove the fat and add a little well-cooked rice.

Acid Drinks

Pour boiling water onto any kind of acid berries; when cold, serve, or dissolve acid jelly in cold water. Barberry and currant are especially good.

Tamarinds Water

Boil one-half cup of tamarinds in three pints of boiling water for one hour; cool; sweeten a little if cared for.

Lemonade

Juice of a small lemon, cutting off a thin slice to put in the glass; one glass of ice water, one tablespoonful of sugar, or, much better, a little sugar syrup.

Orangeade

Make the same as lemonade, using the juice of half a lemon and half an orange.

Flaxseed Lemonade (Mrs. Lincoln)

Pour one quart of boiling water over four table-spoonfuls of whole flaxseed and steep three hours; strain, add the juice of two lemons, sweeten to taste; add a little more water if the liquid seems thick. This is soothing to colds.

Albumenized Water

Beat the white of one egg slightly; mix with a glass of cold water; flavor with brandy, wine, lemon or orange juice, as directed.

Albumenized Milk

Shake the white of an egg and a glass of milk in a jar or shaker until they are mixed thoroughly; sweeten, and flavor to taste.

Mustard Poultice

Use one-fourth as much corn meal as mustard; mix to a consistency to spread with warm water.

Flaxseed Poultice

Mix the ground flaxseed with hot water.