Grape Yolk. Separate the white and the yolk of an egg, beat the yolk, add the sugar, and let the yolk and sugar stand while the white of the egg is thoroughly whipped. Add 2 tablespoonfuls of grape juice to the yolk and pour this on to the beaten white, blending carefully. Have all ingredients chilled before blending and serve cold.
Albuminized Milk. Beat one-half cup of milk and the white of 1 egg with a few grains of salt. Put into a fruit jar, shake thoroughly until blended. Strain into a glass and serve cold.
White Wine Whey. To half a pint of milk boiling add 1 wineglassful of sherry. Strain through a cheesecloth. Sweeten with powdered sugar to taste. For a child give a tablespoonful every 2 or 3 hours.
Albumin Water. Albumin water is used chiefly for infants in cases of acute stomach and intestinal disorders, in which some nutritious and easily assimilated food is needed. The white of 1 egg is beaten and mixed with a pint of water, which has been boiled and cooled.
Albuminized Grape Juice. Put 2 tablespoonfuls of grape juice into a dainty glass with pure chopped ice. Beat the white of 1 egg, turn into the glass, sprinkle a little sugar over the top, and serve.
Cream of Tartar Water. Dissolve a teaspoonful or a teaspoonful and a half of cream of tartar in a pint of boiling water, flavor with lemon peel and sugar. Strain and drink when cold.
Farinaceous Beverages. These are all made by slowly cooking cereals, such as barley, rice, oatmeal, etc., in a large quantity of boiling water from two to three hours, straining off the liquid, and seasoning to taste. They are particularly valuable when only a small amount of nutriment can be assimilated. Since the chief ingredient is starch, long cooking is necessary to make soluble the starch globules, so that it can be more readily digested. Since these drinks are given only in case of weak digestion, it is important that they be taken slowly and held in the mouth until they are thoroughly mixed with the saliva.
Barley Water (Infant feeding). Mix 1 teaspoonful of barley flour with 2 tablespoonfuls of cold water, until it is a smooth paste. Put in the top of a double boiler and add gradually 1 pint of boiling water. Boil over direct heat five minutes, stirring constantly; then put into a double boiler, over boiling water, and cook fifteen minutes longer. This is used as a milk diluent for normal infants and to check diarrhea.
For children or adults use one-half teaspoonful of barley or rice flour, 1 cup of boiling water, and one-quarter teaspoonful of salt. Cream or milk and salt may be added for adults, or, lemon juice and sugar, according to the condition.
Barley water is an astringent and used to check the bowels when they are too loose.