Malted Milk And Currant Jelly, 85 Calories

1 tablespoon Horlick's Malted Milk. ¼ cup boiling water.

1 tablespoon currant jelly. ¾ cup cold water. Cracked ice.

Mix the malted milk powder with a little of the boiling water to make a smooth paste, add the jelly and the rest of the water, and stir till the jelly is dissolved. Add the cold water and ice, strain and serve daintily in glass or sherbet cup, partly filled, and set on a small plate with doily.

Malted Milk With Wine, 88 Calories

1 tablespoon Horlick's Malted Milk. 1 cup hot water.

1 teaspoon port or sherry wine. 1 teaspoon sugar.

Mix the malted milk powder with enough of the hot water to make a smooth paste, then add gradually the rest of the hot water, the wine, and sugar if desired.

Jelly And Ice

With a large needle or pin, chip half a cup of ice into bits as large as a pea (or use an ice-scraper). Mix with it about the same quantity of lemon, currant, blackberry, or barberry jelly. Very refreshing in fevers. Be sure ice is perfectly pure.

Grape Water, 135 Calories

4 tablespoons grape jelly. ½ cup cold water.

½ cup boiling water. Lemon juice and sugar.

Dissolve the jelly in the boiling water, then add the cold water, season to taste. Serve ice cold.

Currant Water, 100-125 Calories

¼ cup currant juice or 4 tablespoons currant jelly.

½ cup boiling water.

½, cup cold water. Lemon juice and sugar.

Dissolve the jelly in the boiling water (put over heat a few moments if it does not dissolve quickly). When dissolved add the cold water, sweeten to taste, and add a little lemon juice, if desired. Serve cold.

Apple, Water, 25 Calories

1 sour apple. Lemon juice.

1 cup boiling water. Sugar.

Wipe a rosy-cheeked sour apple, and, without paring it, cut it into small pieces. Add the boiling water and one tablespoon sugar. Cover, and let it stand till cold, then strain, and add lemon juice and sugar to taste. Serve cold.

Note

Dried apple may be substituted, or two baked apples.

Rhubarb Water, 15 Calories

1 stalk rhubarb. Lemon juice.

1 cup boiling water. Sugar.

Wash and wipe the rhubarb, and cut in thin slices, leaving on the skin. Add the boiling water and one tablespoon sugar. Cover, and let stand till cold. Strain, add lemon juice and sugar to taste, and serve cold.

Tamarind Water, 60 Calories

2 tablespoons preserved tamarinds.

1 cup boiling water. Sugar.

Pour the water over the tamarinds and let stand one-half hour. Sweeten to taste, strain and serve cold.

1 Without lemon juice or sugar.

2 Without sugar. Estimated from average composition of preserves.

Tamarind Halted Milk, 115 Calories

2 tablespoons Horlick's Malted Milk. 1 tablespoon tamarinds.

¼ cup hot water. ½ cup cold water. Cracked ice.

Make a smooth paste of the malted milk powder and hot water, add preserved tamarinds and the cold water. Strain and chill, or add pure cracked ice.