Currant juice, pineapple juice,
Orangeade and lemonade.
They are especially grateful to fever patients and are often used to stimulate the appetite. They are particularly valuable for the acids which they contain, which stimulate the action of the kidneys and the peristaltic action of the digestive tract; they also increase the alkalinity of the blood.
Apples contain malic acid, lemons citric acid and grapes tartaric acid. The ferment in the ripe pineapple juice aids in the digestion of proteins.[14]
Lemonade. Wash and wipe a lemon. Cut a slice from the middle into two pieces to be used in the garnish before serving; then squeeze the juice of the rest of the lemon into a bowl, keeping back the seeds. Add sugar and boiling water; cover and put on ice to cool; strain and pour into a glass.
Fruit Lemonade. To change and vary the flavor, fresh fruit of all kinds may be added to strong lemonade, using boiling water as directed above.
Egg Lemonade. Beat an egg thoroughly, add 2 tablespoonsful of sugar, 2 tablespoonsful of lemon juice and gradually pour in one cup of cold water. Stir until smooth and well mixed. Serve thoroughly cold. This drink is very easily digested, the lemon having partly digested the egg; 2 tablespoonsful of sherry or port may be added.