Canadian cook book

2 T. lemon juice. Fruit sugar to taste. }4 c. cold water. 1. Cut egg white with scissors, or squeeze through a double thickness of cheesecloth. 2. Add water, fruit juice and sugar. 3. Strain and chill. EGG LEMONADE. 1 egg. 1 tb. sugar. Juice of 1 lemon. }/2 c. cold water. 1. Beat white and yolk of egg separately then together. 2. Add sugar, water and strained lemon juice. 3. Beat well; chill. BARLEY WATER I. }/2 c. pearl barley. 6 c. cold water. Salt. 1. Pick over and wash barley, put into double-boiler; add cold water and salt ; cook 6 hours. 2. Strain and cool. BARLEY WATER II. }/2 tb. barley flour. 2 tb. cold water. 1 c. boiling water. H T. salt. 1. Mix flour and cold water in upper part of double-boiler. 2. Add boiling water gradually and salt. 3. Cook over direct heat 5 mins., then in double-boiler 15 mins. Note. — Barley water is astringent in its effect. It may be served as a beverage, hot or cold, or used in cocoa, eggnog, to dilute milk, etc. It may be flavored with lemon or other fruit juice and sugar. For infants it is made much more dilute, the strength varying according to the age and special requirements of the child. RICE WATER. 3 tb. rice. 1 qt. boiling water. Salt. 1. Pick over and wash rice, add boiling water and salt; cook until rice is tender; strain. Note. — Rice water has an astringent effect. OATMEAL WATER. 1 tb. oatmeal. 1 tb. cold water. 1 qt. boiling water. Salt. 1. Mix oatmeal, salt and cold water. 2. Stir into boiling water in the upper part of a double boiler. 3. Boil 5 mins., then cook over hot water 3 hours; strain. Note. — Oatmeal water is laxative in its effect. TOAST WATER. 3 slices toast. 2 c. boiling water. 1. Have toast very dry and browned throughout; break into pieces. 2. Add boiling water, cover, let stand 1 hour. 3. Strain and season; serve hot or cold. CRUST COFFEE. 1. Place crusts of bread in slow oven to become very crisp and brown. 2. Break into small pieces, cover with boiling water; when the water has been absorbed add more, to cover the bread. 3. Set at back of range or over boiling water 15 mins. 4. Strain through cheesecloth; serve hot or cold. Note. — Toast water and crust coffee are used in fevers and conditions of nausea. They contain nourishment, mostly as dextrin; in some cases this may be increased by the addition of lactose, milk, cream or white of egg. GRUELS Gruel is a thin porridge in which flour or some other cereal product is used for thickening; it may be made by diluting porridge with water, milk or cream. Gruel should be very thoroughly cooked and should be strained before serving, especially when prepared for invalids and children. In seasoning, salt should be added just before straining; if spices are used, add a small piece of whole spice during the cooking or a small piece of lemon rind may be cooked with the gruel. Sugar should be used sparingly. Oatmeal and cornmeal gruel are laxative; rice, barley and arrowroot are astringent in their effect. ARROWROOT GRUEL. }/2 tb. arrowroot. H T. salt. 1 tb. cold water. 1 c. hot milk or milk and water. 1. Mix arrowroot and salt with cold water. 2. Add gradually to hot milk; cook over hot water 15 mins. 3. Strain and serve. BARLEY BROTH.