WHEN CONVALESCING

New Zealand Herald, Volume LXX, Issue 21467, 15 April 1933, Page 16

WHEN CONVALESCING

AN EGG TONIC One of the worst features of influenza is its weakening effect after recovery. Careful attention to.diet, early bedtime, and freedom from over-exer-tion are obvious rules for the convalescent, but sometimes more than that is required to build up the strength which has ebbed since the illness. Those who have no great faith in the ordinary tonic will often take a homemade cordial, specially when it is based on eggs—the lightest, most nourishing and most easily digested of foods. Take six eggs, which should be straight from the nest and not more than two days old. Wipe them thoroughly and put them in an earthenware, basin. Pour the juice of seven lemons over them and let them stand for 48 hours until all the shells are dissolved. Turn them over occasionally, and take care that the eggs are covered with the juice of the lemons. Then when the eggs have absorbed all the juice beat them up well, strain the mixture, and add a-quarter of a pound of Demerara sugar, half a bottle of Jamaica rum, shake well and bottle. The cordial is ready for use in a day or two. One liqueur-glassful should be taken in the middle of the morning with a biscuit. An egg cordial which needs less preparation is made as follows: —Take the yolk of an egg, beat it well with three spoonfuls of castor sugar, and add a spoonful of port wine.