DRINKS FOR THE INVALID

Sun (Auckland), Volume I, Issue 210, 24 November 1927, Page 4

DRINKS FOR THE INVALID

A pleasant drink will often tempt and nourish an invalid, where other food will fail. Here are a few welltried recipes: Egg-Orangeflower Water Beat a new-laid egg and mix it well with a quarter of a pint of warmed new milk, a large tablespoonful of orangeflower water, and one level teaspoonful of castor sugar. Do not warm the drink after the egg has been mixed with the milk. Serve in an attractive glass with a little grated nutmeg on the top. White Wine Whey Put half a pint of new milk on the lire in a double saucepan. Tae moment it boils, pour in as much raisin wine as will turn the milk and make it look clear. Let it boil up and set the saucepan aside until the curd subsides, but do not stir it. Pour the whey off and add to it half a pint of boiling water with a little white sugar. You will have a whey that is perfectly clear of milky particles, yet nourishing as well as pleasant to drink. Egg Wine Beat a very new-laid egg, mix it with a spoonful of cold water and put on one side; set on the fire in a double saucepan a good-sized claret glass of white wine, the same amount of water, a little grated lemon rind and a teasponful of castor When this mixture boils, let it just go off the boil, then pour it very gradually a little at a time, on to the egg, stirring well the while with a wooden spoon. Return to the saucepan and stir one way only for one minute; if allowed to boil, the drink will be spoiled. Serve with rusks.