1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

HOW TO MIX FANCY DRINKS. 119

BEEP TEA. CUse a hot-water glass.) % teaspoonful of the best beef extract

Fill the glass with hot water; stir well with a spoon; place pepper, salt and celery salt so as the customer can season to suit himself. CINNA3ION WATER. Add five or six sticks (half an ounce) of cinnamon to a pint of boiling water, and boil fifteen minutes. To be administered by the tablespoonful. Given for hemorrhages. A teaspoonful of currant jelly, dissolve in a goblet of water, and sweeten to taste, affords a refreshing drink for invalids. FLAXSEED TEA. Add half a cupful of flaxseed to four cupfuls, or a quart, of boiling water. Let it boil half an hour. Let it stand fifteen or twenty minutes near the fire, after it has boiled. Of course the longer it.stands the thicker it becomes. Strain, sweeten to taste, and add a little lemon-juice, or not. as preferred. This is a useful demulcent drink for coughs, etc. PLAXSEED AND LICORICE TEA. Pour one pint of boiling water over one ounce of flaxseed, not bruised, and two drachms of licorice- root bruised, and place the covered vessel near Are for four hours. Strain It through a sieve, CURRANT JELLY WATER. (For fever patients.)