Miss Parloa's kitchen companion

Put two table-spoonfuls of preserved tamarind in a bowl. Pour three gills of boiling water on the preserve. Stir well, and let the liquid stand for ten minutes. Strain and cool. * Currant Water. When currant juice is at hand, use three tablespoonfuls to half a glass of water. Sweeten slightly. A teaspoonful of currant jelly dissolved in half a glass of water makes a refreshing drink. * Barley Water. Wash two table-spoonfuls of pearl barley, and put it into a saucepan with one pint and a half of cold water. Simmer for two hours. Strain the water, and if it is to be used without sweetening or flavor, add a grain of salt. A few lumps of sugar may be rubbed on the skin of a lemon. If rubbed hard enough, they will break the oil cells, the sugar absorbing the oil. Add this sugar to the barley water, or flavor with the lemon juice and some sugar. *Rice Water. Wash four table-spoonfuls of rice, and put it into a saucepan with a pint and a half of cold water. Place on the fire, and cook for half an hour. Season the liquid with half a teaspoonful of salt ; then let it cool. Another way is to use only half as much water. When the rice has been cooking for half an hour, add three gills of milk. Heat this to the boiling-point; then strain. This is good in case of bowel trouble. * Apple Water. Bake two large tart apples until they are tender all through. Sprinkle one table-spoonful of sugar over them, and, returning them to the oven, cook them until the sugar has browned slightly. Place the apples in a bowl, and break them with a spoon. Pour a generous pint of boiling water on them, and let them stand for an hour. Strain and cool the liquid. * Toast Water. Toast slices of stale bread very slowly until they are dry and slightly brown all through. Now hold the toast near the fire until it is a rich brown. Break the toast into small pieces, and put half a pint of it into a pitcher. Pour over it a pint and a half of boiling water. Let the mixture stand for ten minutes ; then strain. Cool the water before giving it to the patient. A word of caution : Do not use a particle of the bread that is not thoroughly browned ; it will spoil the flavor of the water. * Crust Coffee. Toast the crusts of graham or white bread until a very dark brown. Break them into small pieces. Put half a pint of the broken crusts into a pitcher, and pour a pint and a half of boiling water over them. Cover the pitcher, and let it stand for ten minutes ; then strain the contents. This drink is given to the patient cold or hot. Sometimes a little milk or cream is added to it. * Flaxseed Lemonade. Put two table-spoonfuls of flaxseed in a bowl or pitcher, and pour over it one pint of boiling water. Steep, for three hours, in a warm place. • At the end of that time strain the liquid, and add to it the juice of one lemon and two table-spoonfuls of sugar. More sugar may be used if liked. This drink is soothing for colds. Should the lemonade be too thick, add a little more water to it. Mulled Wine. Put into a bowl one inch of stick cinnamon, three whole cloves, a slight grating of nutmeg, and half a cupful of water. Cover the bowl, and, placing it in a sauce-