WHEN CONVALESCING

Wanganui Chronicle, Volume 76, Issue 108, 10 May 1933, Page 2

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-oxer 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 home-made cordial, specially when it is based on eggs—the lightest, most nourishing and most easily digested of foods. Take six eggs, which should be tsriaght from the nest and not more than two days old. Wipe them thor oughly and put them in an earthen ware 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 arc covered with the juice of the lemons. Then when the eggs have absorbed al l 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 fo'lows: Take the yolk of an 6gg, beat it well with three spoonsful of castor sugar, and add a spoonful of port wine.