1903 The still-room by C. Roundell

Food for Invalids

little lemon juice as flavouring. . a little of this jelly warmed as broth ; in this case omit the lemon-peel, and use as flavouring a tea- spoonful of thyme leaves finely minced and sewn up in a bit of muslin, removing the muslin before the jelly is strained. Clear Barley Water. — Wash one pound of pearl barley very thoroughly, using fresh water two or three times. Put the barley into a quart jug with one lump of sugar. Fill the jug with boiling water, and let it stand to get cold. The barley will settle at the bottom, and the liquid will be clear. Pare the rind of a lemon as thinly as possible, put it into a breakfast-cup, pour boiling water upon it, and let it stand half an hour. Strain the liquid, put it into a glass jug, pour the barley water upon — This refreshing and nutritious drink must be freshly made, as it soon turns sour. Toast a thin slice of bread very slowly and carefully it becomes very hard and brown, but not Cover the jug, and let the toast soak for one hour. Then take out che toast, and pour the water into the jug it is to be served in. Toast and water does not generally need straining, but it must be served quite cold. American Crust Coffee, — Cut some thin slices of stale bread, and bake them in the oven till they are 143 Some invalids like it, and set the jug on ice before serving. Toast and W ater. till scorched or blackened. Put it into a jug, and pour upon it one quart of freshly drawn cold water.