CONVALESCENT DRINKS.

New Zealand Herald, Volume LXV, Issue 19959, 30 May 1928, Page 7

CONVALESCENT DRINKS.

Effervescing Gruel.—Mix a teaspoonful of fine oatmeal to a smooth paste with cold water, then pour over half-pint of boiling water, stirring well. Pour *his into a tumbler, and add tho strained juice of a lemon and sugar to taste. Jubt before drinking stir in a pinch of bicarbonate of soda, and drink while effervescing. Milk Punch.—Boil 1 pint of milk and 4oz. of loaf sugar. Beat up tho yolks of 2 eggs in a gill of cold milk, stir this into the boiling milk, and stir it over low heat until the mixture thickens, but do not lot it boil. Add half a wineglassfnl of brandy ind a grate of nutmeg. This may bo drunk hot or cold.

Lemon Barley Water.—Wash 2oz. of pearl barley and put it into a pan with cold water to cover.. Bring to the boil, then strain. Put the barley into a jug with the thinly peeled rind of half a lemon, poui* over one quart of boiling water and leave until cold. Add the strained juice of half a lemon. Sweeten to taste, strain and serve. Drinking Milk.—ln days influenza and bad colds, a large proportion of the population drinks hot milk, or rather should sip hot milk, for it should be taken as slowly as possible. Gulping milk down qiyckiy gives rise to a very bad form of indigestion, whereas if it is sipped the digestive juices act upon it a little at tho time and make it easily assimilated. Take five minutes over a tumbler of milk, and eat a dry biscuit \yith it*