Originally Published:
Everyday Cookbook, Unknown
Original Images:

Slices of toast, nicely browned, without a symptom of burning. Enough boiling water to cover them. Cover closely, and let them steep until cold. Strain the water, sweeten to taste, and put a piece of ice in each glassful.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

One egg, one tablespoonful and one half glass of cold water, one glass of sherry, sugar and grated nutmeg to taste. Beat the egg, mixing with it a tablespoonful of cold water; make the wine and water hot, but not boiling; pour it on the egg, stirring all the time. Add sufficient lump-sugar to sweeten the mixture, and a little grated nutmeg; put all into a very clean saucepan, set it on a gentle fire, and stir the contents one way until they thicken, but do not allow them to boil. Serve in a glass with sippets of toasted bread or plain crisp biscuits. When the egg is not warmed, the mixture will be found easier of digestion, but it is not so pleasant a drink.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Break the bark into bits, pour boiling water over it, cover and let it infuse until cold. Sweeten, ice, and take for summer disorders, or add lemon juice and drink for a bad cold.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

This is very nourishing and light, either for invalids or infants; make it with milk or water---put a pint of either into a stew-pan, make it boiling hot, add a saltspoonful of salt, put a heaped teaspoonful of ground Bermuda arrowroot into a cup, make it smooth with cold milk, stir it into the stew-pan, and let it simmer for two or three minutes; then turn it into a bowl, sweeten and grate nutmeg over, if liked; should it be preferred thin, use less arrowroot. This should be made only as much as is wanted at a time, since it will become as thin as water if heated over.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

One pound lean beef, cut into small pieces. Put into a jar without a drop of water; cover tightly, and set in a pot of cold water. Heat gradually to a boil, and continue this steadily for three or four hours, until the meat is like white rags, and the juice all drawn out. Season with salt to taste, and when cold, skim.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Four tablespoons flax seed (whole), one quart boiling water poured on the flax seed, juice of two lemons, leaving out the peel. Sweeten to taste; steep three hours in a covered pitcher. If too thick, put in cold water with the lemon juice and sugar. Ice for drinking. It is splendid for colds.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

One half a lemon, lump sugar to taste, one pint of boiling water. Pare off the rind of the lemon thinly; cut the lemon into two or three thick slices, and remove as much as possible of the white outside pith, and all the pips. Put the slices of lemon, the peel, and lump-sugar into a jug; pour over the boiling water; cover it closely, and in two hours it will be fit to drink. It should either be strained or poured off from the sediment.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Put a large tablespoonful of well-washed pearl-barley into a pitcher; pour over it boiling water; cover it, and let it remain till cold; then drain off the water; sweeten to taste, and, if liked, add the juice of a lemon, and grated nutmeg.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Take elderberries perfectly ripe, wash and strain them, put a pint of molasses to a pint of the juice, boil it twenty minutes, stirring constantly, when cold add to each quart a pint of French brandy; bottle and cork it tight. It is an excellent remedy for a cough.

Originally Published:
Everyday Cookbook, Unknown
Original Images:

To two quarts of red currants put one quart of whiskey; let it stand twenty-four hours, then bruise and strain through a flannel bag. To every two quarts of this liquor, add one pound of loaf-sugar, add quarter of a pound of ginger well bruised and boiled; let the whole stand to settle, then strain or filter; bottle and cork, seal the corks tightly. It is an improvement to have half red raspberry juice if the flavor is liked. The above is fit for use in a month.