The Cooking Manual of Practical Directions for Economical Every-Day Cookery

other preparations of the fruit of the cocoa-palm, are invaluable adjuncts; the active principle of all these is identical, and the chief nutritive element is oil. A very small quantity of cocoa will sustain life a long time. 236. =Filtered Water.=--Put a quart of clear water over the fire, and just bring it to a boil; remove it, and strain it three or four times through flannel; then cool it in a covered jar or pitcher, and give it to the patient in small quantities as the condition requires. 237. =Jelly Water.=--Mix one large teaspoonful of wild-cherry or blackberry jelly in a glass of cool water; drink moderately, and at intervals. 238. =Flaxseed Lemonade.=--Pour one quart of boiling water over four tablespoonfuls of whole flaxseed, and steep three hours covered. Then sweeten to taste, and add the juice of two lemons, using a little more water if the liquid seems too thick to be palatable. This beverage is very soothing to the irritated membranes in cases of severe cold. 239. =Barley Water.=--Wash two ounces of pearl barley in cold water until it does not cloud the water; boil it for five minutes in half a pint of water; drain that off, put the barley into two quarts of clean water, and boil it down to one quart. Cool, strain, and use. Pearl barley largely contains starch and mucilage, and makes an excellent soothing and refreshing draught in fevers and gastric inflammations. NOURISHING DRINKS.--These are useful when liquid nourishment is better suited to the invalid's condition than solid food. 240. =Iceland Moss Chocolate.=--Dissolve one ounce of Iceland moss in one pint of boiling milk; boil one ounce of chocolate for five minutes in one pint of boiling water; thoroughly mix the two; and give it to the invalid night and morning. This is a highly nutritive drink for convalescents. 241. =Egg Broth.=--Beat an egg until it is frothy, stir into it a pint of boiling hot meat broth, free from fat, season it with a saltspoonful of salt, and eat it hot, with thin slices of dry toast; it may be