The National Cook Book, 9th ed.

by Hannah Mary Peterson

495. Pour one pint of boiling water over two table spoonsful of gum arabic; add lemon-juice and sugar to the taste. Stand it away to get cold.

TAMARIND WATER.

496. Pour half a pint of boiling water on a table spoonful of tamarinds. Stand it away to get cold. Pour off the water, and add sugar to the taste. If it should prove too acid, cold water may be added.

GRAPE WATER.

497. Put in a tumbler a table spoonful of grape jelly. Fill the tumbler with cold water.

MULLED WATER.

498. One egg,
Half a pint of boiling water,
Sugar to the taste.

Beat the egg well; pour the water gradually over it, but be sure to stir it all the time. Sweeten it to the taste of the patient.

Serve it with light bread or dry toast.

Wine may be added if approved of by the physician.