The Ideal cook book

937. A Nice Drink for a CGough.—Ingredients—A fresh laid egg, Y% pt. of new milk warmed, a large spoonful of capillaire, the - same of rose water, a little grated nutmeg. Beat the egg and mix with remaining ingredients. Do not warm it after the egg has been put in. 938. Toast and Water— Ingredients—A slice of bread, a jug of cold water. Toast slowly the bread till extremely brown and hard, but. not in the least black. Put into the water and cover closely for an hour before used. It should be a fine brown color before using. 939. A Nice Drink—Ingredients—A glass of clear, cold water, a” tablespoonful of capillaire, a tablespoonful of some good vinegar. Put the capillaire and vinegar into the water and it is ready. Tamarinds, currants, fresh or in jelly, or scalded currants, or cranberries, make excellent drink ; with sugar or not, according to taste. : 940. Lemonade (1).—Ingredients—Six large lemons and 1 lb. of loaf sugar. Rub the sugar over the rindsto get out the flavor, then squeeze out all the juice on the sugar, cut what remains of the lemons into slices and pour on them a quart of boiling water ; when this has cooled strain it on to the juice and sugar and add as much more water (cold) as will make it palatable. A teaspoonful of orange flower water added gives it a pleasant flavor, much liked by some people. 941. Lemonade (2).—Ingredients—1 oz. tartaric acid, I lb. loaf sugar ; I pt. of boiling water, and 20 or 30 drops of essence of lemon. To be kept in a bottle and mixed with cold water as desired. . 942. Milk Lemonade-—Ingredients—2 Ibs. of loaf sugar dissolved in aqt. of boiling water, % pt. of lemon juice, I pt. of new milk (cold). Mix the dissolved sugar, the lemon juice and milk. Stir the whole well and strain ready for use. + MGI) BO aap EN ga TIENTS po Te ey i SPS Ce LON ei ie Ne PS ed Ee Oh NB A aA SORE CSOT ca 4 ae 4 ie ee thee 7» a ear, z se @ y i br i r . > Ld ; re . . ( ¢ Sick Room Cookery. 263 943. A Fever Drink (1)—Ingredients—A little tea-sage, 2 sprigs of balm, avery small quantity of wood sorrel, a small lemon, 3 pts. of boiiing water. Put the sage, balm and wood sorrel into a stone jug, having previously washed and dried them. Peel thin the lemon and clear from the white ; slice and put a piece of the peel in ; then pour on the water, sweeten and cover. 944. A Fever Drink (2)—Ingredients—1 oz. pearl barley, 3 pts. water, I oz. of sweet almonds, a piece of lemon peel, a little syrup of lemon and capillaire. Wash well the barley ; sift it twice, then add the water, sweet almonds beaten fine, and the lemon peel; boil till you have a smooth liquid, then add the syrup. 945. Apple Water.—Ingredients—Some well-flavored apples, 3 or 4 cloves, a strip of lemon peel, boiling water. Slice the apples into a large jug, they need be neither peeled nor cored. Add the cloves and lemon peel, and pour boil- ing water over. Let it stand a day. It will be drinkable in twelve hours or less. 946. Currant Water.—Ingredients—One quart of red currants, 4 pt. of raspberries, 2 qts. of water, syrup—r qt. of water, about 3¢ Ib. of sugar. Put the fruit with the water over a very slow fire to draw the juice, for half an hour. They must not boil. Strain through a hair sieve, add the syrup. Other fruit may be used in the same way. 947. Barley Water. —Ingredients—2 oz. of barley, 2 qts. of water, flavor with lemon, currant, or any juice preferred. Wash the barley and boil in the water till it looks white and the barley grows soft ; then strain and flavor. 948. Peppermint Water—Ingredients—Three quarts of water (boiling), 8c. worth of oil of peppermint, sugar to taste. Boil the water and pour into a jug and let it remain till lukewarm ; add the oil of peppermint ; sweeten and stir till cold ; then bottle.