Currant Water

Stir a table-spoonful of currant jelly into a glassful of water. Sweeten slightly, if desired. When currant juice is obtainable, use three table-spoonfuls of the juice and enough water to dilute to the desired acidity. Acid drinks are most refreshing in fever.

Apple Water

Bake two large, tart apples until tender, sprinkle a table-spoonful of sugar over them, return them to the oven, and cook until the sugar is slightly brown. Place the apples in a bowl, mash them with a spoon, pour a, pint of boiling water on them, cover, and let them stand for an hour ; then strain and cool.

Rice Water

Wash four table-spoonfuls of rice, add to it three cup-fuls of cold water, place it on the fire, and cook for half an hour. Season with salt, strain and serve.

Barley Water

Wash five table-spoonfuls of pearl barley, add to it four cupfuls of cold water, place it on the fire, and boil slowly for two hours. Strain, and when cold, season with a little salt, or, if not hurtful, a little lemon and sugar.

Toast Water

Toast two or three slices of stale bread until brown all through, but not at all scorched. Break the toast in small pieces, and put a cupful of it into a pitcher, using none of the toast that is not thoroughly brown. Pour on the toast three cupfuls of boiling water, let this stand for ten minutes, strain, and serve when cold.

Flaxseed Lemonade

This is very soothing to patients suffering from colds.

One quart of boiling water.

Four table-spoonfuls of whole flaxseed.

Two lemons.

Sugar.

Boil the flaxseed in the water for three hours, letting it steep slowly. Strain, sweeten to taste, and add the juice of the lemons. If too thick, add a little water.

Hot Lemonade

This should only be drunk just before retiring; it is excellent for colds, but care should be taken to avoid all exposure on the following clay.

One lemon.

Three-quarters cupful of boiling water.

Sugar to taste.

Squeeze the lemon- Juice into the water, and add the sugar, Serve as hot as possible.

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Egg Nog

One egg. Milk.

One table-spoonful of brandy, rum or wine.

One table-spoonful of sugar.

Heat the white of the eggs still, stir the sugar into it, add the yolk of the egg, beat well, and stir in the liquor. Place the mixture in a tumbler, and gradually add enough milk to fill the glass, stirring all the time. Add a slight grating of nutmeg, and serve.

Wines or liquors should never be given to a patient without the advice of the physician, as in fevers they are positive!) harmful. Cases of sudden prostration are, however, an exception, a spoonful of liquor often quickly relieving the distress.

Milk Punch

Sweeten three-quarters of a glassful of milk to taste, and add one or two table-spoonfuls of the best brandy. Grate a little nutmeg over the top, turn the whole into a pint bowl, and beat two minutes with a Dover egg beater; then pour the punch back into the glass, and serve.

Rice Jelly

Mix enough water with two table-spoonfuls of rice flour to make a thin paste, and then add a coffee-cup-ful of boiling water. Sweeten to taste, and boil until the rice is transparent. If intended for a person suffering from intestinal trouble, boil with it a stick of cinnamon ; if for a fever patient, add, when done, several drops of lemon-juice. Wet a mould with cold water, pour in the jelly, and when cold serve with milk and sugar.

To Prepare An Uncooked Egg

Beat the yolk of the egg and a tea-spoonful of sugar together, and add to this two tea-spoonfuls of sherry, brandy or port, stirring well. Beat the white of the egg to a very stiff froth, stir it in, beating well, and serve at once. This will quite fill the glass. If wine is not desired, nutmeg may be used for flavoring.

To Prepare Raw Beef

Scrape very fine two or three table-spoonfuls of fresh, juicy raw beef, season it slightly with pepper and salt, spread it between two thin slices of lightly buttered bread, and cut for serving into little diamond shapes, two and a-half inches long and an inch wide.

Chips For Dyspeptics

One cupful of Arlington wheat meal. One cupful of milk. One cupful of water. One-half tea-spoonful of salt.

Beat all together until smooth, pour into two well buttered dripping-pans, and bake until thoroughly brown.