The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

boils, pour in as much white wine as will turn it into curds, boil it up, let the curds settle, strain off, and add a little boiling water, and sweeten to taste. * * * * * TAMARIND WHEY. Boil three ounces of tamarinds in two pints of milk, strain off the curds, and let it cool. This is a very refreshing drink. * * * * * PLAIN WHEY. Put into boiling milk as much lemon juice or vinegar as will turn it, and make the milk clear, strain, add hot water, and sweeten. * * * * * ORGEAT. Beat three ounces of almonds with a table-spoonful of orange-flour water, and one bitter almond; then pour one pint of new milk, and one pint of water to the paste, and sweeten with sifted white sugar; half an ounce of gum-arabic is a good addition for those who have a tender chest. * * * * * IRISH MOSS. Boil half an ounce of carrageen or Irish moss, in a pint and a half of water or milk till it is reduced to a pint; it is a most excellent drink for delicate persons or weakly children. * * * * * A FINE SOFT DRINK FOR A COUGH. Add to a quarter of a pint of new milk warmed, a beaten new laid egg, with a spoonful of capillaire, and the same of rose water. * * * * * A REFRESHING DRINK. Cut four large apples in slices, and pour over a quart of boiling water, let them stand till cold, strain the liquor, and sweeten with white sugar; a little lemon peel put with the apples improves the flavour. * * * * * A VERY FINE EMMOLIENT DRINK. Wash and rinse extremely well one ounce of pearl barley, then put to it one ounce of sweet almonds beaten fine, and a piece of lemon peel, boil together till the liquor is of the thickness of cream and perfectly smooth, then put in a little syrup of lemon and capillaire. * * * * * A