Wash one ounce of barley, soak it all night in cold water ;
put it into a pan with half a pint of milk and one ounce of
sugar; simmer it very slowly over the fire until it is soft, about
an hour; pour it into a dish to cool, then add an egg well
beaten✪ Barley Pudding ; place it in the oven to brown or before the fire.
DOMESTIC COOKERY.
21
Barley Sugar.
Put into a clean pan one pound of loaf sugar, pour over
it one teacup of boiling water, melt it slowly over the fire,
stirring it frequently till it boils ; do not stir it after it has
once reached boiling-point. Now add a quarter of a teaspoon-
ful of cream of tart✪ Barley Sugarar — this prevents it going back to sugar;
boil it without a lid until it will set ; drop a little into cold
water to try it, and if sufficiently boiled it will be brittle ; then
pour it out onto an oiled dish. Take a pair of scissors and
clip pieces off all round the outer edge, twist them and lay
them on a flat board.
Barley Water, Clear.
To make half a pint wash two ounces of pearl barley well
in two or three fresh waters; put it into a jug with a little piece
of lemon rind and two lumps of sugar ; pour on to it one
pint of boiling water✪ Barley Water, Clear ; cover the top of jug ; stand in cool
place till cold; strain into a clean jug for use.
Barley Water, Thick.
Wash well two ounces of barley ; put it into a pan with
one pint of water; boil it ten minutes; throw away the water,
and pour over it two quarts of fresh clean water ; boil slowly
two hours ; strain it into a jug on a little lemon rind✪ Barley Water, Thick. When
cold, sweeten to taste, remove the peel, and serve.
Note. — The barley water is a much better colour if the
water is changed as above.
Bath Buns.
Put into a bowl a quarter of a pound of flour ; cream one
ounce of German yeast with half a teaspoonful of salt or
sugar ; mix with it half a teacup of warm milk ; set a sponge
with it in the centre of the flour ; cover it with a cloth ; set it
in a warm place to rise one hour. Put into another bowl
threequarters of a pound of flour ; rub into it finely six
DOMESTIC COOKERY.
ounces of butter, six ounces of sugar, a tablespoonful of
carraway seeds ; drop in four eggs, not beaten✪ Bath Buns ; mix well at
the end of one hour ; add this to the first bowl ; beat ten
minutes. Set to rise again half an hour ; form into rocky
buns ; put them on a floured tin with a few pieces of sugar
upon each bun ; prove fifteen minutes ; bake in a hot oven.
Beacon Biscuits.
Put into a basin one pound of flour, two ounces of butter,
and two ounces of fine sugar; rub them finely together ; then
add just enough milk to make a stiff dough✪ Beacon Biscuits ; work it till
quite smooth and soft. Roll it out very thinly ; cut it into
rounds ; prick and bake on a greased tin ten minutes in a
moderate oven.
Bechamel, or French White Sauce. ✪ Bechamel, or French White Sauce
Page 15 · 7 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wash one ounce of barley, soak it all night in cold water ; put it into a pan with half a pint of milk and one ounce of sugar; simmer it very slowly over the fire until it is soft, about an hour; pour it into a dish to cool, then add an egg well beaten ; place it in the oven to brown or before the fire.
Barley Sugar.
Put into a clean pan one pound of loaf sugar, pour over it one teacup of boiling water, melt it slowly over the fire, stirring it frequently till it boils ; do not stir it after it has once reached boiling-point. Now add a quarter of a teaspoonful of cream of tartar — this prevents it going back to sugar; boil it without a lid until it will set ; drop a little into cold water to try it, and if sufficiently boiled it will be brittle ; then pour it out onto an oiled dish. Take a pair of scissors and clip pieces off all round the outer edge, twist them and lay them on a flat board.
Barley Water, Clear.
To make half a pint wash two ounces of pearl barley well in two or three fresh waters; put it into a jug with a little piece of lemon rind and two lumps of sugar ; pour on to it one pint of boiling water ; cover the top of jug ; stand in cool place till cold; strain into a clean jug for use.
Barley Water, Thick.
Wash well two ounces of barley ; put it into a pan with one pint of water; boil it ten minutes; throw away the water, and pour over it two quarts of fresh clean water ; boil slowly two hours ; strain it into a jug on a little lemon rind. When cold, sweeten to taste, remove the peel, and serve.
Note. — The barley water is a much better colour if the water is changed as above.
Bath Buns.
Put into a bowl a quarter of a pound of flour ; cream one ounce of German yeast with half a teaspoonful of salt or sugar ; mix with it half a teacup of warm milk ; set a sponge with it in the centre of the flour ; cover it with a cloth ; set it in a warm place to rise one hour. Put into another bowl threequarters of a pound of flour ; rub into it finely six
ounces of butter, six ounces of sugar, a tablespoonful of carraway seeds ; drop in four eggs, not beaten ; mix well at the end of one hour ; add this to the first bowl ; beat ten minutes. Set to rise again half an hour ; form into rocky buns ; put them on a floured tin with a few pieces of sugar upon each bun ; prove fifteen minutes ; bake in a hot oven.
Beacon Biscuits.
Put into a basin one pound of flour, two ounces of butter, and two ounces of fine sugar; rub them finely together ; then add just enough milk to make a stiff dough ; work it till quite smooth and soft. Roll it out very thinly ; cut it into rounds ; prick and bake on a greased tin ten minutes in a moderate oven.
Bechamel, or French White Sauce.
Records on this page
Barley PuddingBarley SugarBarley Water, ClearBarley Water, ThickBath BunsBeacon BiscuitsBechamel, or French White Sauce