The official handbook for the National Training School for Cookery

8. We then strain the water into a clean jug for use. N.B. — The barley can be used again with the addition of one ounce of fresh. Vox one pint of thick Barley Water: — 1. We take two ounces of pearl barley \ and wash it well in two or three waters. 2. We put the barley into a stewpan, with one quart of cold water. 3. We put the stewpan on the fire, and let it boil gently for two hours. 4. We take half a lemon, wipe it clean in a cloth, and peel it very thinly. 5. We put the lemon peel into a jug. 6. When the barley water is sufficiently boiled, we strain it into the jug over the lemon. 7. We put the jug into a cool place, and when it is perfectly cold, we take out the lemon peel, and sweeten the water, according to taste. It is then ready for use. BARLEY WATER FOR INVALIDS. Time required, five minutes. 1. We take one ounce of Robinson's Patent Barley, mixed with a wine-glass full of cold water. 2. We pour this into a stewpan containing one quart of boiling water. 3. We stir this over the fire while boiling for five minutes. 4. We then flavour it with a small piece of lemon peel or cinnamon. 5. We put the jug into a cool place, and when it is perfectly cold we take out the lemon peel and sweeten the water, according to taste. It is then ready for use. 43 o National Training School for Cookery. Lesson No. 7. APPLE WATER. Average cost of "Apple Water" (one quart). d. 6 apples 5 The rind of half a lemon ) L Sugar ) z IT Time required for making, about eight minutes. Now we will show you how to make Apple Water. 1. We take six apples, peel them, and cut out the core. N.B. — When the apples are juicy, six will be sufficient, but more may be required according to the season of the year. 2. We put a kettle of water on the fire to boil. 3. We cut the apples up in slices. 4. We take half a lemon, wipe it clean in a cloth, and peel it very thinly. 5. We put the slices of apple and the lemon rind into a jug- 6. When the water is quite boiling, we pour one quart of it on to the apples in the jug. 7. We sweeten it according to taste. 8. We stand the jug of apple water aside to cool. 9. When the water is quite cold we strain it into another jug, and it is then ready for use. Lessons on Sick-Room Cookery. — Lemonade. 431 Lesson No. 8. LEMONADE. Average cost of " Lemonade" {one pint and a half). a. 2 lemons 3 Loaf sugar Time required, about one hour. Now we will show you how to make Lemonade. 1. We put a kettle of water on the fire to boil. 2. We take two lemons, wipe them clean in a cloth, and peel them very thinly. N.B. — We should be careful, in peeling the lemons, not to cut any of the pith, or white skin, as it would make the lemonade bitter. 3. We now cut off all the pith. 4. We cut up the lemons into thin slices, take out all the pips, and put the slices and half the rind of the lemons into a jug. 5. We add loaf sugar, according to taste, about one ounce. 6. When the water is quite boiling, we pour one pint and a half on to the lemons in the jug. 7. We cover over the jug, and stand it aside to cool. 8. When the lemonade is quite cold, we strain it into another jug, and it is then ready for use. 43 2 National Training School for Cookery.