Cassell's dictionary of cookery

Barberry Cream. — This pleasant sharp cream is made by mixing one pint of cream, half a pint of barberry jelly, and half an ounce of isinglass. Stir over a slow fire until the isinglass is dissolved. When removed from the fire add a little cochineal, if required. Sweeten to taste, beat to a froth, and pour into a mould to set. Probable cost, 3s. Sufficient for a large mould. Barberry Jam. — Take equal quantities of barberries and good finely-pounded sugar; heat gently and boil together ten minutes. Take off the scum, and put it into pots, tied down with thick paper. Probable cost of barberries, from 4d. to 5d. per pint. Barberry Jelly. — The fruit should be quite ripe. Strip the berries, wash them in clear spring water, and put them into a jar with only the water that clings to them. Place the jar in a vessel of boiling water ; cover the top of the jar, and in one hour they will be fit to strain. To every pound of juice put one pound and a quarter of sugar; boil quickly five minutes. Probable cost of barberries, 4d. to 5d. per pint. Barberry Marmalade. — Take one pound of nice ripe barberries ; boil, but do not crush them, in a quarter of a pint of cold water. "WTWhen they are sufficiently soft remove them from the pan, and use the water, with enough fresh, to make a pint of syrup. Boil it with a pound and a half of sugar ; then put in the fruit and boil for fifteen minutes Probable cost, 4d. to 5d. per pint. BAR (44) BAT Barberry Syrup for Ice. — Make a syrup with uue pound of good sugar and a pint of water, boiling it and removing the sciun, for twenty minutes. Put in half a pound of fine ripe barberries and boil ten minutes. Let it get cold, and bottle to use when ice required. Probable cost, 4d. to 6d. per pint. Barberry Water Ice. — Squeeze the juice from half a dozen lemons and an orange. Eub off the rind of three lemons on lumps of sugar. Mix these with a pint of clarified sugar, a half pint of water, and enough barbeiTy syrup to flavour. Strain and freeze, or use lemon water ice, and add syrup and colour to taste. Time, twenty-five minutes to freeze. Sufficient for one quart. Barley Gruel. — The colour and taste of gruel is much improved by washing the seeds and throwing off the first water after it has boiled a few minutes. Boil three ounces of pearl barley in a pint of water for ten minutes, then throw it off and put to it two quarts of boiling water. When reduced one half it will be sufficiently boiled. Strain, add sugar, lemon-peel, or wine to taste, and simmer for a few. minutes. Barley Meal Seones. — The preparation of these wholesome cakes is a very simple process. The barley meal, with the addition of salt to taste, should be mixed with hot milk till it forms a thick paste. Roll out thin and cut into scones. Bake in a quick oven or on a griddle over a bright fire. They should be buttered and eaten hot. Barley Soup or Broth.— Put two sheeps' heads, or two or three pounds of shin of beef, in a gallon of water. Add a tea-cupful of pearl barley, three large onions cut small, a small bunch of parsley, a few potatoes sliced, a little thjrme, and pepper and salt to taste. Simmer gently for three or four hours, and frequently stir it to prevent the meat from burning. It should not be allowed to boil. Probable cost, 6d. per quart.