1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

ii8 A COMPLETE BUFFET MANUAL.OR

INVALIDS' DRINKS.

APPLE "WATER.

(The same for any of the fruits, viz.: pears, peaches, plums, French prunes, figs, raisins, rhubarb, etc.) Boil a large, juicy apple, (parred, cored and cut into pieces) in a pint of water in a close-covered saucepan, until the apple is stewed into a pulp. Strain the liquor, pressing all the juice from the pulp. Sweeten to taste. Sometimes these • fruit- ivaters are made with rice or barley water. To be drank cold. Add to a pint of boiling water half a tablespoonful (half an ounce) of barley, rubbed smooth, with two tablespoonfuls of cold water; add also a pinch of salt and a tablespoonful of sugar. Let it boil five minutes. It is to be drank cold. The simple barley water has not an unpleasant taste, and is often pre pared without additional flavor. Yet zest i. e., the thin yellow cuts of the rind of a lemon", or lump sugar rubbed over to extract the oil, can be added as flavoring, or a lemonade may be made of barley water. Barley water may be used temporarily Instead of milk. BARLEY WATER.