Grape Juice, Apple Juice, and Currant Juice are tonics and make a dainty variety for the sick room. They should be used according to their strength, usually about one-third juice to two-thirds water. They should be kept cold and tightly corked until ready to serve.
Grape Lithia. Add 4 ounces of Lithia-water to 1 ounce of grape juice and 2 teaspoonfuls of sugar.
Grape Nectar. Boil together 1 pound of sugar and one-half pint of water until it begins to thread. Remove from the fire and when cool add the juice of 6 lemons and 1 quart of grape juice. Let stand overnight. Serve with ice water, Apollinaris, or plain soda water.
Tea Punch. Pour boiling lemonade, sweetened to taste, over tea leaves. Allow the liquid to stand until cool. Then strain and serve with shaved ice and slices of lemon. This makes a delicious cooling drink for hot weather.
LIQUID FOOD
Under this heading such liquids are given as are actual foods.
Milk. Milk is a complete food and a perfect food for infants, but not a perfect food for adults. It may be used as
Whole or skimmed;
Peptonized; boiled;
Sterilized; pasteurized;
Milk with lime water, Vichy or Apollinaris;
With equal parts of farinaceous liquids;
Albuminized milk with white of egg;
Milk with egg yolk, flavored with vanilla, cinnamon, or nutmeg;
Milk flavored with coffee, cocoa, or meat broth;
Milk punch; milk lemonade;
Kumyss; kefir or whey, with lemon juice, as above.
Milk and Cinnamon. Boil in one pint of new milk sufficient cinnamon to flavor it and sweeten with white sugar.
Egg Preparations. These consist of: