If eggs are not to be used, stir in a little butter after the panada is made and whilst it is hot, but do not let the butter go on the fire. Rusks may be used instead of bread crumbs, or toasted bread. BARLEY WATER. 457 Toast or Bread Jelly. Dissolve toast or bread crumbs in boiling water, and pass through a tamis. If liked, add a tablespoonful of brandy and the yolk of an ^gg beaten up in hot water. Dry Toast. Bread used for making toast should be two days old. The thickness should never be such as to leave a raw bread interval between the toasted sides. Sometimes an invalid desires toast as thin as a wafer. For ordinary breakfast use, toast should be rather less than half an inch thick when toasted ; it should not be made before wanted ; each piece must be placed in the rack as soon as it is done, and the colour must be uniform over the whole piece, a golden brown. Barley Water. I lb. pearl barley ; \ lb. sugar ; 4 lemons✪ Barley Water. Wash the barley thoroughly ; to do so, use at least four waters. Peel the lemons as thin as possible ; put the peel, the sugar, and the barley in four quarts of cold water, let the saucepan come to the boil, and let it con- tinue at the boil for ten minutes. Take care the heat does not go beyond boiling-point, or the barley water Vv'ill become thick. Squeeze the juice of the four 458 A RESTORATIVE. lemons into a large basin, taking care not to drop in any pips. Strain the barley water through a hair sieve into the basin, which must have a lip ; let it get cold ; pour off into a jug, taking care not to disturb the deposit, which is not to be used. A Restorative. Two eggs with the shells broken up small, the juice of one lemon put over the top to cover the shell. Let it stand till the egg-shells are dissolved, beat up, add sugar to taste, and one tablespoonful of brandy. Take two tablespoonsful at a time. Hen's Milk. Beat up two yolks of fresh eggs with one ounce of powdered sugar, and enough orange-flower water to turn the yolks white ; then stir in a cup of boiling water, and serve immediately. Hen's Milk No. 2. The yolks of 3 eggs ; 5 ozs. boiling water ; If allowed, 3 ounces brandy. White Wine Whey A large wine-glass of sherry is to be stirred into half a pint of milk, heated to the point at which it is done for cheese — below boiling-point ; as soon as the milk is turned strain off the curd. SUBSTITUTE FOR KOUMISS. 459 Digested Milk. A pint of milk or of well-boiled gruel is to be added while boiling to an equal quantity of cold milk. This gives the temperature for artificial digestion. Add first thirty grains of carbonate of soda. Then i^ teaspoonsful of Liq. Pancreaticus. — {Benson.) The vv'hole to stand for three hours maintained at the same temperature ; finally boil well. Drink a large wine-glass at a time. This preparation will not keep longer than twenty- four to thirty hours, but when koumiss is not ob- tainable digested milk is a substitute. Syrup of Gum. Take 4 ozs. of pure white gum, wash it carefully, let it stand in a pint of water till it is dissolved, strain through linen, wringing so as to waste none of the gum. Dissolve i lb. of sugar in water, flavour with orange-flower water, mix with the gum water, and bottle for use. Lemonade. ✪ Lemonade

AI-modernized reading of the original text

If eggs are not to be used, stir in a little butter after the panada is made and whilst it is hot, but do not let the butter go on the fire. Rusks may be used instead of bread crumbs, or toasted bread. BARLEY WATER. 457 Toast or Bread Jelly. Dissolve toast or bread crumbs in boiling water, and pass through a tamis. If liked, add a tablespoonful of brandy and the yolk of an ^gg beaten up in hot water. Dry Toast. Bread used for making toast should be two days old. The thickness should never be such as to leave a raw bread interval between the toasted sides. Sometimes an invalid desires toast as thin as a wafer. For ordinary breakfast use, toast should be rather less than half an inch thick when toasted ; it should not be made before wanted ; each piece must be placed in the rack as soon as it is done, and the colour must be uniform over the whole piece, a golden brown. Barley Water. I lb. pearl barley ; \ lb. sugar ; 4 lemons. Wash the barley thoroughly ; to do so, use at least four waters. Peel the lemons as thin as possible ; put the peel, the sugar, and the barley in four quarts of cold water, let the saucepan come to the boil, and let it continue at the boil for ten minutes. Take care the heat does not go beyond boiling-point, or the barley water will become thick. Squeeze the juice of the four 458 A RESTORATIVE. lemons into a large basin, taking care not to drop in any pips. Strain the barley water through a hair sieve into the basin, which must have a lip ; let it get cold ; pour off into a jug, taking care not to disturb the deposit, which is not to be used. A Restorative. Two eggs with the shells broken up small, the juice of one lemon put over the top to cover the shell. Let it stand till the egg-shells are dissolved, beat up, add sugar to taste, and one tablespoonful of brandy. Take two tablespoonsful at a time. Hen's Milk. Beat up two yolks of fresh eggs with one ounce of powdered sugar, and enough orange-flower water to turn the yolks white ; then stir in a cup of boiling water, and serve immediately. Hen's Milk No. 2. The yolks of 3 eggs ; 5 ozs. boiling water ; If allowed, 3 ounces brandy. White Wine Whey A large wine-glass of sherry is to be stirred into half a pint of milk, heated to the point at which it is done for cheese — below boiling-point ; as soon as the milk is turned strain off the curd. SUBSTITUTE FOR KOUMISS. 459 Digested Milk. A pint of milk or of well-boiled gruel is to be added while boiling to an equal quantity of cold milk. This gives the temperature for artificial digestion. Add first thirty grains of carbonate of soda. Then i^ teaspoonsful of Liq. Pancreaticus. — {Benson.) The vv'hole to stand for three hours maintained at the same temperature ; finally boil well. Drink a large wine-glass at a time. This preparation will not keep longer than twentyfour to thirty hours, but when koumiss is not obtainable digested milk is a substitute. Syrup of Gum. Take 4 ozs. of pure white gum, wash it carefully, let it stand in a pint of water till it is dissolved, strain through linen, wringing so as to waste none of the gum. Dissolve i lb. of sugar in water, flavour with orange-flower water, mix with the gum water, and bottle for use. Lemonade.

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