1 tbsp. of lung tea ¾ pt. of boiling water 1 tbsp. of malt sugar Preparation: Cover all of the ingredients, boil slowly for 5 minutes and strain through a sieve. No. 54—IRON AND WINE. Ingredients. 1 bottle of white wine 1⁄10 lb. of horse radish 1⁄20 lb. of iron filings ¼ tsp. of ginger Preparation: Mix the ingredients and set aside for about 12 hours in a warm place, strain through a sieve and fill into a bottle. The iron filings must be rinsed in water before using. Take ½ wineglassful twice every day. As a remedy in anaemia or stomach troubles, this preparation will be found efficacious. No. 55—WHEY. Ingredients. 1 qt. of milk 1½ tsps. of lemon juice 2 tbsps. of sugar Preparation: Put the lemon juice into the milk, warm up slowly and when curdled, pour through a thin cloth and sweeten with sugar. No. 56—WARM MILK WITH COGNAC. Quantity for 1 tumblerful. ½ pt. of milk Rind of ¼ of a lemon Yolk of an egg 2½ tbsps. of sugar 3 tbsps. of cognac Preparation: Warm the milk with the lemon rind, pour through a sieve, add the yolk of an egg, sugar and cognac, put on the stove and beat to a froth; serve while hot. No. 57—YOLK OF EGG AND WINE. Ingredients. Yolk of an egg 3 tbsps. of sugar 2 tbsps. of Tokay wine 1 tbsp. of cognac Preparation: Beat the yolk of an egg and the sugar to a foam, and mix with the Tokay wine and the cognac. No. 58—CREAM OF ALMONDS AS A BEVERAGE. Ingredients. ¼ lb. of sweet almonds 1 qt. of water or milk 1⁄10 lb. of sugar 1 tbsp. of orange-flower water Preparation: Blanch the almonds and let them lie in cold water for 24 hours, then crush them very finely and mix with the water or milk; at the expiration of about 4 hours, pour through a fine cloth and mix with the sugar and the orange-flower water; the latter can be omitted. No. 59—MILK LEMONADE. Ingredients. ½ pt. of water ¼ lb. of sugar ½ qt. of milk 3 tbsps. of lemon juice ¼ pt. of white wine Preparation: Boil the water with the sugar, add milk, lemon juice and white wine, bring the lemonade to a boil, then pass through a fine sieve or cloth and set in a cold place. No. 60—TOAST AND WATER. Quantity for 1 Quart. ¼ lb. of rye bread 1 qt. of water 1 tbsp. of lemon juice. 3 tbsps. of sugar 1 pinch of salt Preparation: Hold the bread over the fire with a toasting fork until thoroughly toasted, cut into small cubes and pour boiling water over it. When cool, pour the water through a sieve and season with lemon juice and sugar. No. 61—BARLEY WATER. Ingredients. ¼ lb. of barley 1 qt. of water 1 pinch of salt Preparation: Rinse the barley carefully, dry it thoroughly with a cloth and put it in the oven to roast. Grind the barley after it is roasted, put it into the water and boil for 2 hours until smooth and thick, using an earthenware utensil for this purpose; then rub through a fine sieve. Add a little sugar when serving. Can be mixed with any kind of wine or fruit juice.