Strain the lemon juice, and add to it the sherry and sugar. Pour on the boiling water, and stir until the sugar is dissolved. Add the milk cold, and stir until the milk curdles. Strain through a piece of muslin that has been rinsed in warm water, and serve warm or cold. Probable cost, 3d. 2614. Linseed Tea 1 table-sp. whole lin- seed. 1- pt. boiling water. 2 or 3 lumps of sugar. Rind and juice of \ a lemon✪ Linseed Tea. Put the linseed into a jug with the sugar, the thinly peeled rind of | a lemon, and the juice. Have the water freshly boiled, and pour it over. Cover the jug, let it stand till cold, and then strain. Notes. — If this is wanted thicker, it may be put on with cold water in the same proportions, and slowly boiled for 20 minutes. Add the lemon juice after straining. Do not bruise the linseed, or it will have a bitter taste. If the drink is used for a bad cold, a small piece of liquorice root or sugar candy may be soaked or boiled with it, or half a table-spoonful of honey may be used. Probable cost, 1 \d. 2615. Milk, To Keep and Serve Purity and cleanliness in milk are essential. Every jug or vessel in which it is kept must be carefully washed and well scalded. The best way to buy it is in sealed or closed bottles. Always keep the milk in a cool place and let it be well covered. Milk must never be boiled, but if required hot place the jug or bottle containing it in a saucepan of water ; bring to the boil, and continue the boil- ing until the milk is hot enough. If the milk has to be kept overnight, continue the boiling for 15 minutes. When pure milk is found too heavy, it may be diluted with soda or potash water, or lime water or barley water may be used. The flavour of the milk may be somewhat disguised by adding to it a little strong, clear coffee, or milk tea may be made, if allowed. Or again, it may be given in the form of junket or milk jelly. When a more strengthening drink is required, the milk may be mixed with a little beef-tea, meat essence, or Bovril, or one of the various egg drinks may be made. Milk should always be taken very slowly, and not gulped down. When the digestion is very weak, the doctor may order the milk to be peptonised or pre- digested. This can be done with Fairchild’s Pep- tonising Powders (see directions given on the box 2 M 546 COOKERY FOR EVERY HOUSEHOLD containing the powders), or with Benger’s “ Liquor Pancreaticus.” Benger’s Food may be given for a change. Malt, also, in various forms is much used for making milk more digestible. 2616. Milk Tea

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Strain the lemon juice, and add to it the sherry and sugar. Pour on the boiling water, and stir until the sugar is dissolved. Add the milk cold, and stir until the milk curdles. Strain through a piece of muslin that has been rinsed in warm water, and serve warm or cold. Probable cost, 3d. 2614. Linseed Tea 1 table-sp. whole lin- seed. 1- pt. boiling water. 2 or 3 lumps of sugar. Rind and juice of \ a lemon. Put the linseed into a jug with the sugar, the thinly peeled rind of | a lemon, and the juice. Have the water freshly boiled, and pour it over. Cover the jug, let it stand till cold, and then strain. Notes. — If this is wanted thicker, it may be put on with cold water in the same proportions, and slowly boiled for 20 minutes. Add the lemon juice after straining. Do not bruise the linseed, or it will have a bitter taste. If the drink is used for a bad cold, a small piece of liquorice root or sugar candy may be soaked or boiled with it, or half a table-spoonful of honey may be used. Probable cost, 1 \d. 2615. Milk, To Keep and Serve Purity and cleanliness in milk are essential. Every jug or vessel in which it is kept must be carefully washed and well scalded. The best way to buy it is in sealed or closed bottles. Always keep the milk in a cool place and let it be well covered. Milk must never be boiled, but if required hot place the jug or bottle containing it in a saucepan of water ; bring to the boil, and continue the boil- ing until the milk is hot enough. If the milk has to be kept overnight, continue the boiling for 15 minutes. When pure milk is found too heavy, it may be diluted with soda or potash water, or lime water or barley water may be used. The flavour of the milk may be somewhat disguised by adding to it a little strong, clear coffee, or milk tea may be made, if allowed. Or again, it may be given in the form of junket or milk jelly. When a more strengthening drink is required, the milk may be mixed with a little beef-tea, meat essence, or Bovril, or one of the various egg drinks may be made. Milk should always be taken very slowly, and not gulped down. When the digestion is very weak, the doctor may order the milk to be peptonised or pre- digested. This can be done with Fairchild’s Pep- tonising Powders (see directions given on the box 2 M 546 COOKERY FOR EVERY HOUSEHOLD containing the powders), or with Benger’s “ Liquor Pancreaticus.” Benger’s Food may be given for a change. Malt, also, in various forms is much used for making milk more digestible. 2616. Milk Tea

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