1. APPLE WATER.--Cut two large apples into slices and pour a quart of
boiling water on them, or on roasted apples; strain in two or three
hours and sweeten slightly.

2. ORANGEADE.--Take the thin peel of two oranges and of one lemon; add
water and sugar the same as for hot lemonade. When cold add the juice
of four or five oranges and one lemon and strain off.

3. HOT LEMONADE.--Take two thin slices and the juice of one lemon; mix
with two tablespoonfuls of granulated sugar, and add one-half pint of
boiling water.

4. FLAXSEED LEMONADE.--Two tablespoonfuls of whole flaxseed to a pint
of boiling water, let it steep three hours, strain when cool and add
the juice of two lemons and two tablespoonfuls of honey. If too thick,
put in cold water. Splendid for colds and suppression of urine.

5. JELLY WATER.--Sour jellies dissolved in water make a pleasant drink
for fever patients.

6. TOAST WATER.--Toast several thin pieces of bread a slice deep
brown, but do not blacken or burn. Break into small pieces and put
into a jar. Pour over the pieces a quart of boiling water; cover the
jar and let it stand an hour before using. Strain if desired.

7. WHITE OF EGG AND MILK.--The white of an egg beaten to a stiff
froth, and stirred very quickly into a glass of milk, is a very
nourishing food for persons whose digestion is weak, also for children
who cannot digest milk alone.

8. EGG COCOA.--One-half teaspoon cocoa with enough hot water to make
a paste. Take one egg, beat white and yolk separately. Stir into a cup
of milk heated to nearly boiling. Sweeten if desired. Very nourishing.

9. EGG LEMONADE.--White of one egg, one tablespoonful pulverized
sugar, juice of one lemon and one goblet of water. Beat together. Very
grateful in inflammation of of lungs, stomach or bowels.

10. BEEF TEA.--For every quart of tea desired use one pound of
fresh beef, from which all fat, bones and sinews have been carefully
removed; cut the beef into pieces a quarter of an inch thick and mix
with a pint of cold water. Let it stand an hour, then pour into a
glass fruit can and place in a vessel of water; let it heat on the
stove another hour, but do not let it boil. Strain before using.

JELLIES.

1. SAGO JELLY.--Simmer gently in a pint of water two tablespoonfuls
of sago until it thickens, frequently stirring. A little sugar may be
added if desired.

2. CHICKEN JELLY.--Take half a raw chicken, tie in a coarse cloth and
pound, till well