Kentucky receipt book

Refreshing Drinks in Fever. Crush 1 bunch of Malaga grapes' and pour over 1 pint of hot water, leave until cold. Pour 1 pint boiling water over 1 tablespoon currant jelly, and stir until jelly is dissolved. .Any jelly preferred may be prepared in a similar manner. And it is excellent for a fever patient. Flaxseed Tea. One pint of cold water, 1 tablespoon of flaxseed. Boil slowly 1 hour. Strain and add the juice of 1 lemon, and several lumps of cut sugar. Use for a cough, or cold. Barley Water. Put 1 heaping tablespoon of pearl barley in a pitcher, pour over it 1 pint boiling water, and leave until cold. Drain off water, add juice of 1 lemon, a little nutmeg, and several lumps of cut sugar. Flaxseed Lemonade. Four tablespoons of whole flaxseed, 1 quart of boiling water, juice of 2 lemons, sugar to taste. Let it remain in a covered pitcher 3 hours. If too thick add a little cold water, with the lemon juice and sugar. Add crushed ice, when ready to use. Excellent for colds. Wine Whey. Boil 1 cup of new milk, then add 1 cup of wine. Let it stand on back of range 5 minutes. Strain and sweeten the whey. It is excellent for weak and debilitated people. Hot Milk. Heat milk over boiling water, but it must not scald, shake in a few grains of salt. Often times, hot milk may be taken by the invalid, as it assimilates more readily than cold milk. Cocoa. When cocoa is prepared for the invalid, boil 1 minute and cool. Remove globules of fat, and reheat when needed. Toast Water. Toast 1 pint of crusts until brown, and pour over 1 pint of cold water, and leave for 30 minutes. Then strain, and add cream and sugar. This is excellent, when persons are too ill to take solid food. Barley Water. One tablespoon of pearl barley, 1 quart of boiling water, juice of ^ lemon, and 4 lumps of cut sugar. Wash barley in cold water, then drain. Put barley, sugar and lemon into the boiling water, cover and let steep 3 hours, then strain. Orange juice may be substituted for lemon juice. This is excellent used for colds and fevers. EggNogg. Yolks of 5 eggs, 1 quart of cream, 8 tablespoons of granulated sugar, % quart of whisky, Jamaica rum to taste. Beat yolks light, add gradually the sugar, and beat until perfectly smooth, then add whisky and rum; mix well, and stir in lightly the whipped cream. Serve immediately. Vinegar Stew. One-half coffee cup of vinegar, % coffee cup of water, 1 heaping teaspoon butter, sugar to taste. Put vinegar and water in saucepan, sweetened to taste. When it comes to a boil, remove from fire Drink hot. Lemon Stew. Peel 2 lemons, and slice thin. Put in saucepan with 1 pint of water sweetened to taste. Boil until reduced to % pint. Drink hot. Fruit Syrups. Take 1 quart of fresh raspberries, strawberries, cherries, or cur* rants, put in porcelain kettle with 1 pint of water. Cook until soft, then press through a cloth. When cold sweeten to taste. put in punch glasses, adding water and crushed ice. Serve at noon with delicate wafers. Orangette. Two parts of orange juice, 1 part lemon juice ; sweeten to taste. Put in a shaker with shaved ice, and shake until chilled. It is then ready to drink. Lemonade. Use juice of 4 lemons to 1 quart of water ; sweeten to taste, and serve in lemonade glasses with crushed ice. F y N C H Champagne Punch. One quart of orange juice, jiiice of 4 lemons, 1 teacup syrup from strawberry preserves, % teacup of Maraschino, 2% pints of granulated sugar, 3 quarts of champagne, V/2 quarts of whisky, ^ pint of water. Make a syrup of sugar and water, add this to orange and lemon juice, add all ingredients except the liquor, put block of ice in punch bowl. Add liquor and champagne last when ready to serve. Lemon Punch.