mmer 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 an
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