Beverages. Part 5

Ingredients

• Warm and squeeze the berries; add to one pint of juice one pint of sugar, one-half ounce of powdered cinnamon, one-fourth ounce of mace, two teaspoonfuls of cloves.
• Sweeten the berries a little sweeter than for table use, and let them stand over night.
• Do all this in a cool cellar or it may sour.
• To two pints of juice add one pint of French brandy and sweeten to taste.
• Toast a pint of bread crusts very brown; pour cold water over them, let them stand for an hour, strain, and add cream and sugar to taste.
• The nourishment in the bread is easily absorbed when taken in the liquid form.
• Pour one cupful of boiling water over one teaspoonful of slippery-elm bark. When cold, strain, and add lemon juice and sugar to taste.
• This is very soothing in case of inflammation of the mucous membrane of the throat.
• Roast two large sour apples and pour boiling water over them.
• When cold, pour off the water, strain, and sweeten to taste.
• Pour a pint of boiling water over an ounce of flaxseed and a little licorice-root, and let it stand where it will keep warm but not cook, for four hours.
• Strain through a piece of linen and make fresh every day. This is an excellent drink for a fever patient who has a cough.
• Over four tablespoonfuls of flaxseed pour one quart of boiling water and let it steep three hours.
• Strain, sweeten to taste, and add the juice of two lemons. If too thick, add more water. This is very soothing in colds.
• Beat until very light, the yolk of one egg and a teaspoonful of sugar; then add the white of the egg beaten to a stiff froth.
• Stir well together, pour into a glass, and add a teaspoonful of rum or brandy and as much milk as the glass will hold. It will give more nourishment if whipped cream is used instead of milk.