. Diet in illness and convalescence. a cupful of green tea. Rub the sugar over theoranges and lemons to obtain their zest; squeeze thefruit, and add the juice, the sugar, and the tea, withsome shreds of orange and lemon peel, to the it stand for twelve hours, strain, and serve verycold, but with no ice in it; adding, just before serving,slices of orange, pineapple, or other fruit. Or two table-spoonfuls of brandy may be added tothe mixture given above, and the whole poured over ablock of ice and served immediately. Claret-cup (No. 2) To one pint of claret add four ounces of sugar, a
. Diet in illness and convalescence. a cupful of green tea. Rub the sugar over theoranges and lemons to obtain their zest; squeeze thefruit, and add the juice, the sugar, and the tea, withsome shreds of orange and lemon peel, to the it stand for twelve hours, strain, and serve verycold, but with no ice in it; adding, just before serving,slices of orange, pineapple, or other fruit. Or two table-spoonfuls of brandy may be added tothe mixture given above, and the whole poured over ablock of ice and served immediately. Claret-cup (No. 2) To one pint of claret add four ounces of sugar, apint of the juice of any fruit in season, strained, a gillof curacoa or other liqueur, and a pint of strawberries, sliced pineapples, oranges, or otherfruit, and pour into glasses over crushed ice. A Glass of Cream There is no- beverage more wholesome for a con-valescent than a glass of fresh, sweet cream. Withthe addition of a cold roll, or a health-food crackerbiscuit, and perhaps a baked apple, it is a meal in 118. DIET IN ILLNESS AND CONVALESCENCE itself. It is preferable to a repast with tea or glass of cream served at a Vienna cafe is partlywhipped. Tea Two things are necessary to ensure good tea : first,the water should be at the boiling-point, actuallybubbling (water simply hot or steaming not answeringthe purpose); and, secondly, the tea should be servedfreshly made. Tea should never be boiled, nor leftstanding more than three minutes after it is made, be-fore drinking. Sqald out well a little Chinese earthen-ware teapot,then throw into it two teaspoonfuls (not heaping) ofgood black tea (English breakfast especially recom-mended). Place over the fire some clear, fresh water,and when it begins to boil, pour two cupfuls into theteapot. Water at the first toiling is essential to goodtea. Let the teapot then stand at the side of the fire(without boiling) a minute. Now serve the tea. Do not attempt to pour thetea into the cup, but place the teapot on
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