A Plain Cookery Book for the Working Classes

jug, and allow the orangeade to stand and steep until quite cold; it may then be given to the patient. This is a cooling beverage, and may be safely given in cases of fever. No. 206. HOW TO MAKE LEMONADE. Proceed in all particulars as directed for making orangeade, using, for the purpose, lemons instead of oranges. No. 207. APPLE-WATER DRINK. Slice up thinly three or four apples without peeling them, and boil them in a very clean saucepan with a quart of water and a little sugar until the slices of apples are become soft; the apple water must then be strained through a piece of clean muslin, or rag, into a jug. This pleasant beverage should be drunk when cold; it is considered beneficial in aiding to allay scorbutic eruptions. No. 208. HOW TO MAKE A SOOTHING DRINK FOR COUGHS. Take of marsh-mallow roots and of liquorice roots each one ounce; of linseed, half an ounce; shave the roots very thinly; put them and the linseed into a clean earthen pot with one quart of hot water, cover with the lid, and set the whole on the hob of the fire to simmer for half an hour or more; then strain the drink into a clean jug, sweeten with honey, and when it has become quite cold, let it be given in small quantities several times in the course of the day. This mucilaginous beverage is most beneficial in relieving persons who are suffering from cold on the chest, and also those who are afflicted with gravel, etc. No. 209. LINSEED TEA. Put a table-spoonful of linseed into a clean earthen pot or pipkin with a quart of water, and a little orange or lemon rind; boil this gently for about ten minutes, and then strain it through muslin into a jug; sweeten with honey or sugar, add the juice of a lemon, stir all together, and give this beverage to allay irritation of the chest and lungs--in the latter case, the lemon juice had better be omitted. Linseed tea in its purest form is an excellent accessory