tightly. Serve in a pretty cup
and saucer. {376}

DRINKS.

1. APPLE WATER.--Cut two large apples into slices and pour a quart of
boiling water on them, or on roasted apples: strain in two or three hours
and sweeten slightly.

2. ORANGEADE.--Take the thin peel of two oranges and of one lemon; add
water and sugar the same as for hot lemonade. When cold add the juice of
four or five oranges and one lemon and strain off.

3. HOT LEMONADE.--Take two thin slices and the juice of one lemon; mix with
two tablespoonfuls of granulated sugar, and add one-half pint of boiling
water.

4. FLAXSEED LEMONADE.--Two tablespoonfuls of whole flaxseed to a pint of
boiling water, let it steep three hours, strain when cool and add the juice
of two lemons and two tablespoonfuls of honey. If too thick, put in cold
water. Splendid for colds and suppression of urine.

5. JELLY WATER.--Sour jellies dissolved in water make a pleasant drink for
fever patients.

6. TOAST WATER.--Toast several thin pieces of bread a nice deep brown, but
do not blacken or burn. Break into small pieces and put into a jar. Pour
over the pieces a quart of boiling water; cover the jar and let it stand an
hour before using. Strain if desired.

7. WHITE OF EGG AND MILK.--The white of an egg beaten to a stiff froth, and
stirred very quickly into a glass of milk, is a very nourishing food for
persons whose digestion is weak, also for children who cannot digest milk
alone.

8. EGG COCOA.--One-half teaspoon cocoa with enough hot water to make a
paste. Take one egg, beat white and yolk separately. Stir into a cup of
milk heated to nearly boiling. Sweeten if desired. Very nourishing.

9. EGG LEMONADE.--White of one egg, one tablespoonful pulverized sugar,
juice of one lemon and one goblet of water. Beat together. Very grateful in
inflammation of lungs, stomach or bowels.

10. BEEF TEA.--For every quart of tea desired use one pound of fresh beef,
from which all fat, bones and sinews have been carefully removed; cut the
beef into pieces a quarter of an inch thick and mix with a pint of cold
water. Let it stand an hour, then pour into a glass fruit can and place in
a vessel of water; let it heat on the stove another hour, but do not let it
boil. Strain before using. {377}

JELLIES.

1. SAGO JELLY.--Simmer gently in a pint of water two tablespoonfuls of sago
until it thickens, frequently stirring. A little sugar may be added if
desired.

2. CHICKEN JELLY.--Take half