Tamarind Water.—This is a pleasant and cooling drink in fevers, allowing half a pint of cold water to as many tamarinds as you can take up with a table-spoon. Cover it, and let it stand for a few minutes.
Apple Water.—Take four fine large juicy apples, (pippins or bellflowers,) core and pare them, and bake them side by side in a tin pan. When well done and quite soft all through, put them into a pitcher and fill up with warm water. Simmer them over the fire, and when quite soft mash them; and, if necessary, add more water till they become a thick liquid that can be drank. Sweeten well with loaf sugar, and if permitted, add some lemon juice or rose-water. Drink it cool.
Egg Wine.—Break a nice fresh egg into a tumbler, and beat it till smooth and thick. Add a heaped tea-spoonful of powdered loaf sugar, and stir in a glass of the best port wine. This, when permitted, is very strengthening and cheering for an invalid, to take about the hour of noon or earlier. When wine is not allowed, you may beat the egg into a glass of new unskimmed milk.
WHEY.—
Milk can be converted into a curd by the infusion of rennet water, white wine, lemon juice, tamarind juice, or vinegar, stirred into good milk, covered and set in a warm place till the curd has formed, and has separated from the whey which remains beneath it. Take off the curd carefully, breaking it as little as possible, and put it into a deep dish. Pour the whey into a pitcher. It should look clear, and greenish rather than white, and have none of the milk curd remaining about it. Set the pitcher on ice. It is an excellent drink in fevers. When approved, the curd may be eaten in a saucer with sugar. For rennet whey, cut a piece of dried rennet about two inches square, and wipe all the salt from the outside, but do not wash it. Soak the bit of rennet for several hours (or all night) in a small tea-cup of lukewarm water. Then pour the rennet water into the milk. For wine whey, boil a jill of sherry in a pint of milk, without stirring it.
TAPIOCA.—
Having washed in cold water three heaped table-spoonfuls of tapioca; drain it, put it into a clean quart bowl, pour on water enough to cover it well, and soak it four hours. Then pour on as much more water, transfer the whole to a porcelain skillet, in the bottom of which you have laid the yellow peel of a fresh lemon, pared so thin as to be transparent, and boil the tapioca gently till it looks quite clear. Then take out the lemon peel, and stir in sufficient loaf sugar to make it very sweet. If approved, flavor it with some madeira or sherry, and some grated nutmeg. Tapioca may be boiled in plain milk, with no seasoning but the sugar to sweeten it.
Sago.—Pick and wash clean, in two cold waters, a half pint of sago. Put it into a porcelain skillet, with the yellow rind of a lemon pared transparent. Pour on it a quart of water, and let it all soak for two hours. Then set it over the fire, and boil it, gently, till the lemon is all to pieces and nearly dissolved, and the sago looks clear. Take out the lemon peel, and stir in, if permitted, some sherry wine, sugar, and grated nutmeg, and give it another boil.