anner. Reserve a
quart of the soup, put about an ounce of flour into a stewpan, pour the
liquor to it by degrees, stirring it well together till it boils. Add a
glass of port wine or mushroom ketchup, and let it gently boil up;
strain the sauce through a sieve over the meat, and add to it some
capers, minced gherkins, or walnuts. The flavour may be varied or
improved, by the addition of a little curry powder, ragout, or any other
store sauces.

BARLEY GRUEL. Wash four ounces of pearl barley, boil it in two quarts of
water and a stick of cinnamon, till reduced to a quart. Strain and
return it into the saucepan with some sugar, and three quarters of a
pint of port wine. It may be warmed up, and used as wanted.

BARLEY SUGAR. This well known article of confectionary is made in the
following manner. Put some common or clarified syrup into a saucepan
with a spout, such as for melting butter, if little is wanted to be
made, and boil it till it comes to what is called carimel, carefully
taking off whatever scum may arise; and having prepared a marble stone,
either with butter or sweet oil, just sufficiently to prevent sticking,
pour the syrup gently along the marble, in long sticks of whatever
thickness may be desired. While hot, twist it at each end; and let it
remain till cold, when it will be fit for immediate use. The rasped rind
of lemon, boiled up in the syrup, gives a very agreeable flavour to
barley sugar; and indeed the best is commonly so prepared.

BARLEY WATER. Wash a handful of common barley, then simmer it gently in
three pints of water, with a bit of lemon peel. Or boil an ounce of
pearl barley a few minutes to cleanse it, and then put on it a quart of
water. Simmer it an hour: when half done, put into it a piece of fresh
lemon peel, and one bit of sugar. If likely to be thick, add a quarter
of a pint of water, and a little lemon juice, if approved. This makes a
very pleasant drink for a sick person; but the former is less apt to
nauseate.

BASIL VINEGAR. Sweet basil is in full perfection about the middle of
August, when the fresh green leaves should be gathered, and put into a
wide-mouthed bottle. Cover the leaves with vinegar, and let them steep
for ten days. If it be wished to have the infusion very strong, strain
out the liquor, put in some fresh leaves, and let them steep for ten
days more. This is a very agreeable addition to sauces and soups, and to
the mixture usually made for salads.

BA