Refreshing Beverages for Convalescents
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.