Lowney's cook book

The arrangement of the tray is often of great importance. Select attractive dishes and arrange them so that the patient can reach them without trouble. Serve everything which should be hot, very hot, and cold dishes, icecold. Apple Water 1 large juicy apple 2 cups water sugar Wash, pare, core, and cut apple into pieces; add water and simmer until tender; strain, add sugar to water, cook five minutes, chill, and serve. If apple is not tart, a small amount of lemon juice may be added to give a more agreeable flavor. Pears, peaches, plums, figs, prunes, raisins and rhubarb may be used in the same way. Barley Water 2 cups boiling water salt I tablespoon prepared barley sugar Mix barley with a small amount of cold water, add to boiling water, and simmer twenty minutes. Season with salt and sugar. Lemon juice may be added if desired. Cinnamon Water h ounce stick cinnamon 2 cups boiling water Break cinnamon in small pieces, add water, and boil twenty minutes. Strain and serve hot or cold. Currant Water 2 tablespoons currant jelly 1 cup boiling water Mix jelly and water, strain, chill, and serve. Cranberry, strawberry, raspberry, blackberry and plum water may be prepared in the same way. Distilled Water This may be prepared at home by attaching one end of a curved tube to the spout of the teakettle, and having the other end placed in a jar. The jar should be placed in a kettle of cold water. This condensed steam is distilled water. Flaxseed Tea J cup flaxseed 4 cups boiling water salt sugar lemon juice Boil flaxseed and water one hour, strain, sweeten, and flavor. Serve hot or cold. Grape Water 2 cups grapes IJ cups boiling water Wash grapes, mash, add water, simmer ten minutes, strain, chill, and serve. Lemonade 2 tablespoons lemon juice 2 tablespoons sugar syrup 1 cup cold water Mix ingredients, add crushed ice, and serve ice-cold with straws. Oatmeal Water 4 tablespoons fine oatmeal 4 cups boiling water salt Boil all ingredients twenty minutes, strain, cool, add water to make of pleasant consistency. Tamarind Water 1 tablespoon tamarinds 1 cup boiling water Let tamarinds stand in water one half hour, strain, chill, and serve. Toast Water Dry and brown in the oven very thin slices of white or graham bread, break into small pieces, cover with boiling water; when cold, strain and season with salt. Sugar Syrup 1 cup sugar i cup boiling water Boil two minutes, keep in preserve jar, and use when needed. Irish Moss Lemonade 4 tablespoons Irish moss 3 tablespoons lemon juice 2 cups cold water sugar syrup Pick over and soak moss in cold water to cover for one half hour; drain, cover with two cups cold water, and cook ten minutes; strain, add lemon juice and sugar syrup to taste. Milk Punch f cup fresh milk 2 tablespoons brandy or whiskey salt nutmeg sugar Sweeten milk to taste, add salt and liquor, and pour from one tumbler to another until frothy. Egg and Milk Punch 1 egg 1 tablespoon whiskey or brandy I cup milk 2 teaspoons sugar Beat yolk ; add milk, liquor and sugar, pour into glass ; add well-beaten white of egg^ stir lightly, and serve. Eggnog 1 egg 2 tablespoons wine, whiskey, or 1 teaspoon sugar brandy salt 1 cup cream