Evening star., 1914-08-16
NOURISHING
DRINKS FOR
THE SICK

7ALUABLE as variety is in the
" menu of the healthy. it is ten
times more desirable for the all
ing. whose palate requires tempting,
and whose appetite needs stimulating.
The utmost care must be exercised in
preparing the following simple recipes:
Currant Jelly Water.-Dissolve a tea
spoonful of good red or black currant
jelly in a tumbler of warm water; add
sugar, If required, and sip slowly. This
acts as an excellent lubricant to a dry
or swollen throat.
Grape Water-Remove the skin and
stones from a pint Of grapes and sim
mer for five minutes in a pint of water.
Strain through fine muslin, add sugar
and serve cold
Apple Water-Peel and core half a
dozen good eating apples. Boil in
sufficient water to cover until reduced
to pulp. Press all the liquid from the
fruit. strain and sweeten to taste.
Tamarind Water.-Stir a teaspoonful
of preserved tamarinds into a tumbler
of water and allow the mixture to
stand for two hours before drinking.
A Grape Juice Drink.
Put two tablespoonfuls of grape juice
in a wine glass with a little shaved
ice. add the white of one egg which
has been beaten 10 a stiff froth. If
the juice is too tart, add little sugar.
Orange Froth.-There is nothing more
| nourishing than the white of a fresh
egg beaten to froth, slightly sweet
ened, and blended with the juice of a
sweet orange
Oatmeal Water.-Mix two tablespoon
| fuls of oatmeal to smooth paste in
cupful of water, and pour slowly into
a of hn, no
ture we'll, add a little salt. and boil
for half an hour. then strain. Serve
either warm or cold.
Bran Tea--Boil two tablespoonfuls of
bran in q pint of water for twenty min
utes. add a tablespoonful of honey and
| one-fourth of an ounce of gum arabic
and stir until all is dissolved. Strain.
Milk Posset.-Cut two ounces of stale
bread into small dice and sprinkle with
| a dessertspoonful of sugar. little nut
meg and a pinch of salt. On this pour
a pint of hot milk and keep covered for
| ten minutes. Stir in tablespoonful
OF sherry and serve.
Milkade.-Bake one-half an ounce of
| flour in the oven until it becomes slight
| ly brown. Stir to a smooth paste with
little milk. Pour on this half pint
| of boiling milk, and let simmer for
| ten minutes. stirring gently. Sweeten.
Sage Gruel-To half pint of boiling
water add dessertspoonful of sago
| and boil slowly until smooth. stirring
| sweeten.
Rice Drink-Allow an ounce of rice
| to soak in warm water for three hours,
and after that to simmer for one hour.
| Strain and flavor the rice water with
vanilla, lemon peel and little Gin
namon.
Egg and Soda-Beat the white of an
| egg until it IS a stfff froth. and add a
little sifted sugar and a tablespoonful
of lemon juice. Pour into tumbler
containing a quarter of a pint of soda
| water. and stir briskly. If a more
nourishing drink is required, use the
yolk as well as the white Of the egg.
Old-Fashioned Recipe.
Place in a pan a quarter of a pint
of water. half pint of milk, a table
spoonful of fine oatmeal and a few
, strips of lemon rind cut up into fine
pieces. Bring slowly to the boil and
allow to simmer for a quarter Of an
hour. Stir in wineglassful of brandy.
tablespoonful of sifted sugar. flavor
with nutmeg and serve.
Beef Tea.-Chop lean, juicy beef quite
fine. Put into a glass fruit jar and
put on the cover. Set in kettle of
water with cloth under it Cover
| closely. and boil slowly at least four
hours, the longer the better. up to seven
or eight hours. No water must be per-
| mitted to get into. the can, as what
you aim for is the pure extract of beef.
full strength. Season to taste, very
lightly. Strain before serving.