FOR FEVER CONVALESCENT.--One half fresh peach, one teaspoon brandy, one
tablespoon sugar, juice of half a lemon. Press through sieve and add
plenty of shaved ice. Sip a little at a time.

ICED MINT.--One fourth teaspoon peppermint essence, one tablespoon of
powdered sugar, one tablespoon of water, one tablespoonful of wine, one
teaspoon of brandy. Mix well together, fill glass with shaved ice and
sip through a straw.

STERILIZED LEMONADE.--Boil one pint of water and mix it with juice of a
lemon, four lumps of sugar and grated rind of lemon. Cover and stand
two hours. Strain and serve ice cold. For orangeade add juice of two
oranges to above and two extra lumps of sugar.

EGG-NOG.--Scald one pint of milk, but do not boil. Beat three eggs to a
froth with one fourth cup sugar, add half a gill of beet brandy and one
tablespoon of rum and a little nutmeg. Beat well and add the scalded
milk, either hot or cold.

LEMON WHEY.--Good to induce perspiration, to break up a cold. Boil half
pint of milk and add one tablespoon of lemon juice; add more if this
does not turn the milk. Let it boil up then turn into bowl to settle;
strain, sweeten and add hot water to suit taste.

FRUIT JELLY DRINKS.--Melt currant, raspberry or cranberry jelly in hot
water, sweeten to suit taste and set aside to cool. The juice of fresh
berries is pleasing to a patient when the berries are forbidden. Strain
the fruit through a fine sieve or through cheese cloth and cool with
shaved ice and sweeten.

FLAX SEED TEA.--One ounce of flax seed and a little powdered licorice
root and pour on a pint of hot water. Steep four hours then strain.
Good for a cold.

BARLEY COFFEE.--Roast Barley until well browned and boil 1 tablespoon
of it in a pint of water five minutes, strain and add a little sugar,
if liked. Nourishing drink for fever convalescent.

APPLE WATER.--Roast two tart apples until soft. Pour a pint of cold
water on them and stand in cold place one hour. Good for patients in
fever and eruptive diseases. Do not sweeten.

Eggs

"Twelve studies in white and gold,
Oh, egg, within thy oval shell,
What palate tickling joys do dwell."

STUFFED EGGS.--Cook eggs twenty minutes just below boiling point.
Remove shells, cut in half lengthwise. Take out yolks and mash them.
Add one half quantity finely minced ham or chicken, moisten with one
tablespoon of butter softened and seasoned with salt, pepper and
mustard. Fill whites with