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RESTORATIVE DRINKS
Baltimore Egg Nogg.
Beat the yolks of sixteen eggs and twelve
tablespoonfuls of icing sugar to the consistency
of cream ; beat into this two-thirds of a
grated nutmeg, then pour in half a pint of
good brandy or Jamaica rum and two wine
glasses of Madeira wine. Have ready the
whites of the sixteen eggs whipped to a stiff
froth, and beat them well into the above
mixture, and then stir in six pints of good rich
milk. Made in the above manner, this forms
an excellent drink for debilitated people and a
nourishing diet for consumptives.
For other Noggs, see pages 61 and 8g.
Barley Wa,ter.
Mix one tablespoonful of prepared barley
to a smooth paste with two tablespoonfuls of
water, add the juice and thinly-pared rind of
one lemon ; pour on boiling water to make up
a pint, stirring all the time; set aside to get
cold, sweeten to taste.
This can be made
without the lemon, and an equal quantity of
good milk added to it, when it makes a nourish
ing, digestible food for invalids and infants.
Beef Tea Cordial.
Make half a pint of beef tea by adding the
required quantity of boiling water to one large
dessert-spoonful of bovril; ice for an hour; add
one dessert-spoonful of brandy. Serve with
finger strips of dry toast.