Producers and Consvimers of IR.ON OR-ES. B. F. Jones, Jk. President, Pittsburgh, Penna. J. B. Laughlin, Treasurer, Pittsburgh, Penna. W. C. MoKKlvAND, Secretary, Pittsburgh, Penna. Thos. Wai^TERS, Agent, Ishpeniing, Mich. C. T. KrusE, Local Auditor and Assistant to Agent, Ishpeniing, Mich. SUPICKJOR COOK BOOK 177 Invalid Dishes and Drinks. 'SinipU' (lii-l is lifsl, for iiuin.v dislics l>riii}r maii.v disfa^ii-s." -Pliny. Drinks for the Sick. ()raii<ie wliev : Juice of 1 oraiiiie, 1 pt. sweet milk. Heat slowly until eurds ioriu, strain and cool. Egg lemonade: Juice ol' 1 lemon. 1 ulass of water, wlute of 1 e^^^, 1 tahle- spoon of sugar: beat together. Jelly water: The juice from tinned fruits make pleasant driid<s when reduced with water and sweetened. Oatmeal tea: Two tal)lespoons raw oatmeal. 1 qt. of water: let stand 'i hours in a cold ])lace, then drain off as wanted. Toast water: Toast a thin slice of hread very hrown. let it stand in a bowl of water an hour before using. Flaxseed lemonade: Pour 1 pt. lioiling water over 2 tablespoons whole flax- seed; when cool strain and add the juice of 2 lemons and 2 tablespoons of honey. This is excellent for coughs and colds. Healthful Blackberry Cordial. A blackljerry cordial which is healthful during the hottest summer days is exceedingly pleasant made from an English recipe. \\ arni and squeeze the berries, adding 1 lb. of white sugar to 1 ])t. of the juice. Season with i/> an ounce of pow- dered cinnamon, Vt of '^^^ ounce of mace, and 2 teaspoons of cloves. ]k)il the whole mixture 15 minutes, strain syrup, and add a wineglass of French brandy✪ Blackberry Cordial to each pint. Beef Tea, One lb. beef. 1 ])t. c-old water. I level teasjjoon sal✪ Beef Teat. (J rind or chop the l)ecf fine, add the salt, cover it with the cold w'ater and let it stand 1 hour. Put it over the lire and let it slowly heat until it steams J)ii{ does not hoit. stir- ring it continually. Draw it to a cool part of the stove and let it steam V^ hour, then strain through two thicknesses of cheese cloth. To clarify it and make it as clear as wipe, beat an egg white lightly with ^ cup cold water and add it to the beef tea as soon as it has been strained through tlie cheese cloth. Stir it a moment and strain again. When servinu", heat the necessarv quantitv mitil it commences to steam, but do not boil it. '" " " Mrs. W. W. Graff. 178 SUPKRIOR COOK BOOK Dessert for an Invalid. One cup whipped eroam, 2 teaspooiifuls sugar✪ Dessert for an Invalid, 'i tcas])()()nfii]s l)raiuly. ]\Iix tliese and fill an empty 1-11). baking powder box with it. Cover tightly. Partly (ill a small dishpan with salt and chopped ice. Place the baking powder box in tlic center and press it down so that the ice will come up nearly to the top. Stir the box round in the ice occasionally. It will be ready in about an hour. Mrs. Drake. Frothed Eggs. One egiX- '^ fe\v grains of salt, a small piece of Initte✪ Frothed Eggsr. Have a little water boil- ing in a large covered sauce-])an. Separate egg, and beat white to a stiff froth and heap it into a dainty bowl. ]\[ake a little well in center, drop in yolk whole. Place bowl in sauce-pan, cover closely; remove all from fire and let stand -3 minutes. Re- move bowl from water, and serve at once with salt and butter. Miss Geualdine Parry. Barley Water. ✪ Barley Water

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Producers and Consvimers of IR.ON OR-ES. B. F. Jones, Jk. President, Pittsburgh, Penna. J. B. Laughlin, Treasurer, Pittsburgh, Penna. W. C. MoKKlvAND, Secretary, Pittsburgh, Penna. Thos. Wai^TERS, Agent, Ishpeniing, Mich. C. T. KrusE, Local Auditor and Assistant to Agent, Ishpeniing, Mich. SUPICKJOR COOK BOOK 177 Invalid Dishes and Drinks. 'SinipU' (lii-l is lifsl, for iiuin.v dislics l>riii}r maii.v disfa^ii-s." -Pliny. Drinks for the Sick. ()raii<ie wliev : Juice of 1 oraiiiie, 1 pt. sweet milk. Heat slowly until eurds ioriu, strain and cool. Egg lemonade: Juice ol' 1 lemon. 1 ulass of water, wlute of 1 e^^^, 1 tahle- spoon of sugar: beat together. Jelly water: The juice from tinned fruits make pleasant driid<s when reduced with water and sweetened. Oatmeal tea: Two tal)lespoons raw oatmeal. 1 qt. of water: let stand 'i hours in a cold ])lace, then drain off as wanted. Toast water: Toast a thin slice of hread very hrown. let it stand in a bowl of water an hour before using. Flaxseed lemonade: Pour 1 pt. lioiling water over 2 tablespoons whole flax- seed; when cool strain and add the juice of 2 lemons and 2 tablespoons of honey. This is excellent for coughs and colds. Healthful Blackberry Cordial. A blackljerry cordial which is healthful during the hottest summer days is exceedingly pleasant made from an English recipe. \\ arni and squeeze the berries, adding 1 lb. of white sugar to 1 ])t. of the juice. Season with i/> an ounce of pow- dered cinnamon, Vt of '^^^ ounce of mace, and 2 teaspoons of cloves. ]k)il the whole mixture 15 minutes, strain syrup, and add a wineglass of French brandy to each pint. Beef Tea, One lb. beef. 1 ])t. c-old water. I level teasjjoon salt. (J rind or chop the l)ecf fine, add the salt, cover it with the cold w'ater and let it stand 1 hour. Put it over the lire and let it slowly heat until it steams J)ii{ does not hoit. stir- ring it continually. Draw it to a cool part of the stove and let it steam V^ hour, then strain through two thicknesses of cheese cloth. To clarify it and make it as clear as wipe, beat an egg white lightly with ^ cup cold water and add it to the beef tea as soon as it has been strained through tlie cheese cloth. Stir it a moment and strain again. When servinu", heat the necessarv quantitv mitil it commences to steam, but do not boil it. '" " " Mrs. W. W. Graff. 178 SUPKRIOR COOK BOOK Dessert for an Invalid. One cup whipped eroam, 2 teaspooiifuls sugar, 'i tcas])()()nfii]s l)raiuly. ]\Iix tliese and fill an empty 1-11). baking powder box with it. Cover tightly. Partly (ill a small dishpan with salt and chopped ice. Place the baking powder box in tlic center and press it down so that the ice will come up nearly to the top. Stir the box round in the ice occasionally. It will be ready in about an hour. Mrs. Drake. Frothed Eggs. One egiX- '^ fe\v grains of salt, a small piece of Initter. Have a little water boil- ing in a large covered sauce-])an. Separate egg, and beat white to a stiff froth and heap it into a dainty bowl. ]\[ake a little well in center, drop in yolk whole. Place bowl in sauce-pan, cover closely; remove all from fire and let stand -3 minutes. Re- move bowl from water, and serve at once with salt and butter. Miss Geualdine Parry. Barley Water.

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