APPLE TOAST WATER.—­Break a slice of zwieback into small pieces, and mix with them two or three well-baked tart apples.  Pour over all a quart of boiling water, cover, and let stand until cold, stirring occasionally.  When cold, strain, add sugar to sweeten if desired, and serve.

BAKED MILK.—­Put a quart of new milk in a stone jar, tie a white paper over it, and let it stand in a moderately heated oven eight or ten hours.  It becomes of a creamy consistency.

BARLEY LEMONADE.—­Put a half cup of pearl barley into a quart of cold water, and simmer gently until the water has become mucilaginous and quite thick.  This will take from an hour to an hour and a half.  The barley will absorb most of the water, but the quantity given should make a teacupful of good, thick barley water.  Add to this two teaspoonfuls of lemon juice and a tablespoonful of sugar.  Let it get cold before serving.  By returning the barley to the stewpan with another quart of cold water, and simmering for an hour or an hour and a half longer, a second cap of barley water may be obtained, almost as good as the first.

BARLEY AND FRUIT DRINK.—­Prepare a barley water as above, and add to each cupful a tablespoonful or two of cranberry, grape, raspberry, or any tart fruit syrup.  The pure juice sweetened will answer just as well; or a little fruit jelly may be dissolved and added.

BARLEY MILK.—­Wash two tablespoonfuls of pearl barley in cold water until the water is clear.  Put it to cook in a double boiler, with a quart of milk, and boil till the milk is reduced to a pint.  Strain off the milk, and sweeten if desired.

CRANBERRY DRINK.—­Mash carefully selected, ripe cranberries thoroughly in an earthen dish, and pour boiling water over them.  Let the mixture stand until cold, strain off the water, and sweeten to taste.  Barberries prepared in the same manner make a nice drink.

CURRANTADE.—­Mash thoroughly a pint of ripe, red currants, and one half the quantity of red raspberries; add sugar to sweeten and two quarts of cold water.  Stir, strain, cool on ice, and serve.

CRUST COFFEE.—­Brown slices of Graham bread in a slow oven until very ark in color.  Break in pieces and roll fine with a rolling pin.  A quantity of this material may be prepared at one time and stored in glass fruit cans for use.  When needed, pour a cupful of actively boiling water over a dessertspoonful of the prepared crumbs, let it steep for a few moments, then strain and serve.

EGG CREAM.—­Beat the white of an egg to a stiff froth, add one tablespoonful of white sugar, then beat again.  Next add the yolk, and beat; then a tablespoonful of milk, one of cold water, and one of any fruit juice desired.

EGG CREAM NO. 2.—­Prepare as above, using two tablespoonfuls of water instead of one of water and one of milk, and a teaspoonful of lemon juice in place of other fruit juice.

EGG CREAM NO. 3.—­Beat the yolk of a freshly laid egg with a tablespoonful of sugar until it is light and creamy; add to this, one half cup of hot milk and stir in lightly the stiffly beaten white of the egg.  Serve at once.