Diet and cookery for common ailments / by a fellow of the Royal College of Physicians and Phyllis Browne.

Date:
1894
Catalogue details

Licence: Public Domain Mark

Credit: Diet and cookery for common ailments / by a fellow of the Royal College of Physicians and Phyllis Browne. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    sugiir. Pour over all a pint and a lialf of boiling water, and let the liquiil stand till cold. Strain and serve. To make lemonade look inviting, nurses sometimes cut a very thin slice from the middle of the lemon before scpieezing it, and when it has become cold serve it in a tumbler with the slice of lemon floating on the top. A plainer lemonade, which ought, perhaps, to be named lemon drink rather than lemonade, may be made thus :—Peel thinly a large juicy lemon, and let the rind soak in water to cover it for an hour. Strain it, add the clear juice of the fruit and a pint and a half of boiling water. Strain when cold, and serve. Lemonade made with barley water or with rice water is occasionally much liked. Milk Lemonade.—Put a tablespoonful of loaf-sugar, two tablespoonfuls of lemon juice, and two tablespoonfuls of sherry into a bowl, and pour on a cupful of boiling water. Stir till the sugar is dissolved, add half a pint of cold milk, and stir again till the milk curdles. Strain for use. AfiAe ir«to\ — Slice without peeling a pound of apples, and boil in a quart of water till the fruit is soft. Strain through muslin, sweeten to taste, and serve when cold. Milk and Soda Water. —Y\W a glass half full of milk with soda water. Use at once. Fntit Juice and Soda ]Vater.—Express the juice from any sort of ripe, sound, fresh fruit, such as strawberries, raspberries, currants, oranges, apricots, peaches, apples.