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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.
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