1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis

The Coniplete Buffet Guide, or

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minutes. It is to be drank cold. The simple barley– water has not an unpl easant t aste, and is often pre-· pared without additional flavor. Yet zest i. e. , the thin yellow cuts of the rind of a lemon, or lump sugar rubbed over to extract the oil, can be added as flavoring, or a lemonade may be made of barley water. Barley water may be used temporarily instead of milk. BEEF TEA. (Use a hot-water glass.) "U teaspoonful of the best beef extract. Fill the glass with hot water; stir well with a spoon; place pepper, salt and celery salt so that the. customer can season to suit himself. CINNAMON 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 j elly, 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. CURRANT JELLY WATER. (For fever patients.)