Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Wipe very clean two tablespoons of pearl barley. Put it in a quart jug with three or four lumps of sugar, a pinch or two of salt, and a strip of lemon peel. Fill up the jug with boiling water and shake the mixture gently for some minutes. Then cover it and let it stand until perfectly cold. In twelve hours it will be fit for use. Made in this way the barley water will be comparatively clear and soft and pleasant to drink. If the flavor of lemon is unpalatable to the invalid, or the sugar makes it too sweet, these ingredients may be omitted or modified. A glass of calf's-foot jelly added to the barley is much appreciated by some. After the barley water has been poured off, the jug may be filled a second time with boiling water. Barley Water Put two ounces of well-washed pearl barley in a porcelainlined saucepan with a quart of water, the grated rind and juice of a lemon, and two ounces of seeded raisins. Boil steadily until the liquor is reduced one-half . Strain and sweeten while warm. Barley Negus Boil two tablespoons of barley in a quart of water. Add a pint of Sherry, the juice of half a large lemon, a dash of nutmeg, and sweeten to tasto. A Bishop Stick cloves in the rind of a lemon or orange and roast it a long time before a slow fìre. Put equal quantities of cinnamon, cloves, allspice, and mace into a little water, and boU them until the whole strength is extracted. Boil a bottle of Port or claret wine and put the roast lemon and spice into it. Sweeten, and add the juice of half a lemon and grate in some nutmeg. Serve hot with the lemon and spice floating in it. Blackberry Cordial Heat the berries, press them through a colander, and strain the juice. To three pinta of juice use one pound of sugar. Tie in a small bag the whole spice of cinnamon, clove, and allspice. Use clove very sparingly. Boil fifteen or twenty minutes. Add California brandy to tasto. BEVERAGES 295 Candle Mix two tablespoons of oatmeal in a quart of water with a blade or two of mace and a piece of lemon peel. Stir often, and let the mixture boil twenty minutes. Strain and sweeten, and add a little white wine, nutmeg, and a little lemon juice. Chocolate Syrup Mix three tablespoons of scraped chocolate with one pint of boiling water. Let the mixture boil up, then add one pint of sugar, and boil three minutes. When cold, add one tablespoon of vanilla. Put two tablespoons of the syrup and two of cracked ice in a glass, and Fill the glass with milk. Add two tablespoons of whipped cream. Stir well. Brandy Cocktail Fill a small bar glass one-third full of shaved ice, and on it place three or four dashes of gum syrup, two dashes of Angostura bitters, one wine-glass of brandy, and one or two dashes of curaçao. Shake well together, strain into a cocktail glass, twist a small piece of lemon rind in it, and serve at once. Holland Gin Cocktail Fill a small bar glass one-third full of shaved ice, add two or three dashes of Boker's bitters, one wine-glass of Holland gin, and one or two dashes of curaçao. Shake, and strain into a cocktail glass, twist a small piece of lemon rind in it, and serve at once. Manhattan Oooktail