_Grape Juice, Apple Juice, and Currant Juice_ are tonics and make a dainty variety for the sick room. They should be used according to their strength, usually about one-third juice to two-thirds water. They should be kept cold and tightly corked until ready to serve. _Grape Lithia._ Add 4 ounces of Lithia-water to 1 ounce of grape juice and 2 teaspoonfuls of sugar. _Grape Nectar._ Boil together 1 pound of sugar and one-half pint of water until it begins to thread. Remove from the fire and when cool add the juice of 6 lemons and 1 quart of grape juice. Let stand overnight. Serve with ice water, Apollinaris, or plain soda water. _Tea Punch._ Pour boiling lemonade, sweetened to taste, over tea leaves. Allow the liquid to stand until cool. Then strain and serve with shaved ice and slices of lemon. This makes a delicious cooling drink for hot weather. LIQUID FOOD Under this heading such liquids are given as are actual foods. _Milk._ Milk is a complete food and a perfect food for infants, but not a perfect food for adults. It may be used as Whole or skimmed; Peptonized; boiled; Sterilized; pasteurized; Milk with lime water, Vichy or Apollinaris; With equal parts of farinaceous liquids; Albuminized milk with white of egg; Milk with egg yolk, flavored with vanilla, cinnamon, or nutmeg; Milk flavored with coffee, cocoa, or meat broth; Milk punch; milk lemonade; Kumyss; kefir or whey, with lemon juice, as above. _Milk and Cinnamon._ Boil in one pint of new milk sufficient cinnamon to flavor it and sweeten with white sugar. _Egg Preparations._ These consist of: Albumin water (diluted white of egg), flavored with fruit juice; Egg lemonade; egg orangeade; Egg with meat broth; Egg with coffee and milk; Chocolate eggnog. Often the white of egg, dissolved in water or milk, is given when the yolk cannot be digested because of the amount of fat which it contains. When one is inclined to biliousness, the egg is better digested if beaten in wine. The albuminous or egg drinks are best prepared cold. _Eggnog._ To make eggnog, separate the white and the yolk, beat the yolk with three-quarters of a tablespoonful of sugar and a speck of salt until creamy. Add three-quarters of a cup of milk and 1 tablespoonful of brandy. Beat the white until foamy, add to the above mixture, and serve immediately. A little nutmeg may be substituted for the brandy. The eggs and milk should be chilled before using. Eggnog is very nutritious. _Egg Broth._ Beat the yolk of 1 egg, add 1 tablespoonful of sugar and a speck of salt. Add 1 cup of hot milk and pour it on gradually. Flavor with nutmeg. Dried and rolled bread crumbs may be added, or beef, mutton, or chicken broth may be used in place of the milk, and the sugar may be omitted. The whole egg may be used if desired. This is very delicious made with beef broth, instead of hot milk. Pineapple juice or coffee may be used.