Boiling kills any disease germs that the water may contain, but at
the same time it gives the water a very flat taste because of the loss
of air in boiling. However, as is mentioned in _Essentials of Cookery_,
Part 1, the natural taste may be restored by beating the boiled water
with an egg beater or by partly filling a jar, placing the lid on, and
shaking it vigorously.
RELATION OF BEVERAGES TO MEALS
7. About one-third of all the water required each day is taken in the
form of beverages with the meals. It was formerly thought that liquids
dilute the gastric juice and so should be avoided with meals. However,
it has been learned that beverages, either warm or cold, with the
exception of an occasional case, may be taken with meals without
injury. The chief point to remember is that it is unwise to drink
beverages either too hot or too cold. For the best results, their
temperature should be rather moderate.
8. Foods that may be dissolved in water can be incorporated in a
beverage to make it nutritious. With many persons, as in the case of
small children and invalids, this is often the only means there is of
giving them nourishment.
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