ughly,
and serve.

PLAIN LEMONADE.--For one glass of lemonade squeeze the juice of
half a small lemon into the glass; carefully remove all seeds and
particles. Add a dessertspoonful of sugar, and fill the glass with cold
water.

SLIPPERY ELM TEA.--Pour boiling water over bits of slippery elm
bark or slippery elm powder, cool, and strain, if desired, a little
lemon juice and sugar may be added to flavor.

TOAST WATER.--Toast a pint of whole-wheat or Graham bread crusts
very brown, but do not burn. Cover with a pint of cold water. Let it
stand an hour, strain, and use. Sugar and a little cream may be added if
allowed.

TAMARIND WATER.--Boil four ounces of tamarinds and the same of
raisins slowly, in three quarts of water, for fifteen or twenty minutes,
or until the water is reduced nearly one fourth; strain while hot into a
bowl with a small slice of lemon peel in it. Set away until cold before
using.

BREAD.

For invalids who are able to partake of solid foods, the Breakfast
Rolls, Whole-wheat Puffs, Beaten Biscuit, Crisps, and other unfermented
breads, directions for the preparation of which are given in the chapter
on Bread, will be found excellent.

The various crackers, wafers, and invalid foods manufactured by the
Sanitarium Food Co., Battle Creek, Mich., are also to be recommended.
Zwieback, prepared as directed on page 289, will be found serviceable
and wholesome to be used with broths and gruels. It may be prepared so
as to look especially tempting by cutting off the crust of the bread,
and cutting the slice into fancy shapes with a cookie-cutter before
toasting. In cases where their use is allowable, many of the various
toasts given under the head of Breakfast Dishes will be relished.

_RECIPES._

DIABETIC BISCUIT.--Make a stiff dough of Graham or entire-wheat
flour and water. Knead thoroughly, and let it stand three hours; then
place on a sieve under a faucet, turn a stream of water over the dough,
and wash out the starch, kneading and working with the hands so that all
portions of the dough will be equally washed. When the starch has been
all washed out, as will be indicated by the water running off clear, the
dough will be a rubber-like, glutinous mass. It may then be cut into
long strips, and these divided into equal-sized pieces or cubes. Place
the pieces on shallow baking pans in a rather hot oven, which, after a
short time, should be allowed to cool to moderate heat, and bake for two
hou