1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis
How to l\lfix A ll Kinds of Drinks.
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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. FLAXSEED 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 fire for four hours. Strain it through a sieve. GRAPE JUICE. Allow one pint of water to three pints of fruit (picked from stems). Let it simmer slowly for five minutes then strain it through flannel or cheese cloth. It is drank cold without sweetening. Add a little sugar if not sweet enough. LIME WATER. Pour over a piece of fresh unslacked lime, about an inch square, two quarts of hot water. When it has slacked (in a few minutes) stir it thoroughly . Let it remain over night. Bottle carefully a-11 the liquid that can be poured off in perfectly clear state. As water will hold only a certain amount of lime in solution, the addition of more lime would make the water of no great strength. Lime water (an alkali) is generally added to milk for the purpose of neutralizing the effects of an acid stomach.
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