1920 What to Drink E L Bertha

IX — DRINKS FOR INVALIDS AND SMALL CHILDREN 1 shall try to give a few helpful suggestions in this chapter for the making of drinks which are both appetizing and nutri- tious. Some are offered because of their nutritive value and some, like treacle, posset and Iceland moss, because they are a real aid in helping to ward off colds and some because they please the palate of the invalid or the child whose appetite must be catered to.

APPLE WATER

2 large tart apples, i tablespoon ful of lemon juice, I pint of boiling water, Lemon peel, Sugar.

Peel, core and slice the apples ; place them in a deep bowl with the lemon juice, one strip of rind and as much sugar as the nurse or mother thinks wise, and cover with the boiling water, allowing this to stand covered tightly until cold. Strain, chill and serve in small glasses. Be sure to serve on a plate on which a fresh doylie is placed.

APPLE TEA (FROM ROAST APPLES)

(Very old recipe)

3 apples,

Pint of water.

Roast sour apples until tender, pour boiling water over them and let them stand until cold. Sweeten a little if the patient so desires. 112