Thoroughly wash 2 ounces of barley ; put in a clean pot on the fire, with 2 quarts of cold water, and boil it until it is reduced to 1 quart; then strain it, arid let it cool ; add a little sugar. A slice of lemon, or an apple out in slices, may be added if liked. The barley can be used for soup, or made into a pudding. Clear Barley Water✪ Barley Water. 2 oz. Barley, 1 oz. Sugar, Rind and Juice of 1 Lemon. Pour over it 1 pint boiling water. Set in same manner as apple water. Black Currant Drink. Take 1 good tablespoonfnl of black currant jam, place it in a jug, pour on ^ pint of boiling water, stir thoroughly, and cover top of jug with a folded cloth. When nearly cold stir again and strain into another jug through a clean gravy strainer or piece of muslin. Red currant jam can be treated in the same manner. Particularly good for sore throat or any form of. illness where thirst is groat and fruit drinks are allowed. Black Currant Vinegrar. Fill a large jug nearly full with black currants, then fill up with vinegar, and let this stand 8 or 10 days , each day stirring it well and mashing the currants. At the end of that time strain oft’ the vinegar, and to every pint add f lb. loaf sugar. Boil it until quite clear, taking off the scum as it rises. Let it go quite cold, then bottle it and cork it securely. Good for colds and coughs. Bread and Milk. 5 pint Sweet Milk, J of a round of Bread from a 2 lb. loaf, 2 lumps Sugar. Cut the bread about f in. thick and remove any burnt or black- ened crust. Cut it into dice and lay in small basin. Bring milk and sugar to the boil, pour over the bread. Cover basin with a plate for 5 minutes to keep in the steam, but keeping hot (on range top) Stir well and serve. or, Soak the bread with boiling water. Strain, and add the boiling sweetened milk. Breadberry or Toast Water. 1 slice Bread, a large cup of boiling Water. Toast the bread on both sides till quite dry and a nice brown, but not burnt. Break it, and put it in a jug ; pour the boiling water over it, and cover. Let it stand till cold, and strain. Cooling. TRIED FAVOURITES COOKERY BOOK. ■‘«4 Stock for Calf’s Foot Jelly. 4 Calf's Feet, 3 pints Water. Divide and wasv feet well and. remove all fat, put into pan with the water cold, bring sloTrly to- the boil, and skim well ; simmer vei’y slowly 6 hours, strain throiigh wire sieve, allow to stand 12 houre ; remove the fat, and it is ready foi +he jelly. It should bj stiff enough to stand ; if not, add a little isinglass. Calf’s Foot Jelly. 1 quart Calf’s Foot Stock, Rind and Juice of 3 Ivcmons, 6 oz. Sugar, Whites and Shells 3 Eggs, a little Isinglass if required, 2 inches Cinnamon ■ Stick, 2 Clove®✪ Calf’s Foot Jelly. Put stock, lemon, cinnamon, cloves, and sugar into pan, beat shells and eggs in 2 tablespoonfuls water, add to pan, and stir occas- ionally till jelly boils. Let it boil well up till it reaches. top of pan, draw to one side, and let it stand 10 minutes. Prepare jelly bag or cheese cloth by pouring through it 1 quart boiling water, then the jelly. If not clear the first time, pour it back gentl}’- into the bag till it nins clear. Pour into small moulds or glasses. After the jelly has been lun through the bag, pour in 1^ pints Imiling water. Let it nm into a jug and stand till cold. It will be a very pleasant drinlc. Camomile Tea. (Good for Sleeplessness.) ✪ Camomile Tea

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Thoroughly wash 2 ounces of barley ; put in a clean pot on the fire, with 2 quarts of cold water, and boil it until it is reduced to 1 quart; then strain it, arid let it cool ; add a little sugar. A slice of lemon, or an apple out in slices, may be added if liked. The barley can be used for soup, or made into a pudding. Clear Barley Water. 2 oz. Barley, 1 oz. Sugar, Rind and Juice of 1 Lemon. Pour over it 1 pint boiling water. Set in same manner as apple water. Black Currant Drink. Take 1 good tablespoonfnl of black currant jam, place it in a jug, pour on ^ pint of boiling water, stir thoroughly, and cover top of jug with a folded cloth. When nearly cold stir again and strain into another jug through a clean gravy strainer or piece of muslin. Red currant jam can be treated in the same manner. Particularly good for sore throat or any form of. illness where thirst is groat and fruit drinks are allowed. Black Currant Vinegrar. Fill a large jug nearly full with black currants, then fill up with vinegar, and let this stand 8 or 10 days , each day stirring it well and mashing the currants. At the end of that time strain oft’ the vinegar, and to every pint add f lb. loaf sugar. Boil it until quite clear, taking off the scum as it rises. Let it go quite cold, then bottle it and cork it securely. Good for colds and coughs. Bread and Milk. 5 pint Sweet Milk, J of a round of Bread from a 2 lb. loaf, 2 lumps Sugar. Cut the bread about f in. thick and remove any burnt or black- ened crust. Cut it into dice and lay in small basin. Bring milk and sugar to the boil, pour over the bread. Cover basin with a plate for 5 minutes to keep in the steam, but keeping hot (on range top) Stir well and serve. or, Soak the bread with boiling water. Strain, and add the boiling sweetened milk. Breadberry or Toast Water. 1 slice Bread, a large cup of boiling Water. Toast the bread on both sides till quite dry and a nice brown, but not burnt. Break it, and put it in a jug ; pour the boiling water over it, and cover. Let it stand till cold, and strain. Cooling. TRIED FAVOURITES COOKERY BOOK. ■‘«4 Stock for Calf’s Foot Jelly. 4 Calf's Feet, 3 pints Water. Divide and wasv feet well and. remove all fat, put into pan with the water cold, bring sloTrly to- the boil, and skim well ; simmer vei’y slowly 6 hours, strain throiigh wire sieve, allow to stand 12 houre ; remove the fat, and it is ready foi +he jelly. It should bj stiff enough to stand ; if not, add a little isinglass. Calf’s Foot Jelly. 1 quart Calf’s Foot Stock, Rind and Juice of 3 Ivcmons, 6 oz. Sugar, Whites and Shells 3 Eggs, a little Isinglass if required, 2 inches Cinnamon ■ Stick, 2 Clove®. Put stock, lemon, cinnamon, cloves, and sugar into pan, beat shells and eggs in 2 tablespoonfuls water, add to pan, and stir occas- ionally till jelly boils. Let it boil well up till it reaches. top of pan, draw to one side, and let it stand 10 minutes. Prepare jelly bag or cheese cloth by pouring through it 1 quart boiling water, then the jelly. If not clear the first time, pour it back gentl}’- into the bag till it nins clear. Pour into small moulds or glasses. After the jelly has been lun through the bag, pour in 1^ pints Imiling water. Let it nm into a jug and stand till cold. It will be a very pleasant drinlc. Camomile Tea. (Good for Sleeplessness.)

Tried favourites cookery book