Furmity

Boil wheat till it comes to a jelly, and to a quart of this add by degrees two quarts of new milk; stir and boil till well mixed; beat the yolks of three eggs, with a little nutmeg, and sugar to sweeten it to taste; stir this well in over the fire; pour it into deep dishes, and eat either hot or cold.

Barley Gruel

Wash four ounces of pearl barley; boil it into two quarts of water, with a bit of cinnamon, till it is reduced to one quart; strain, and return it to the sauce-pan, with a little sugar and three-quarters of a pint of port wine; make it quite hot, and it is ready to be used as wanted. It is very strengthening.

Ground-Rice Milk

Boil one spoonful of ground rice, rubbed down smooth, with a pint and a half of milk, a bit of cinnamon and lemon-peel, a little nutmeg and sugar to taste; add the sugar only when nearly done. It should be thick and smooth.

Thick Barley-Water

Wash a quarter of a pound of pearl barley, and boil it in a gallon of water till it is quite soft, smooth, and white; then strain, and flavour with lemon-juice, and sweeten with a little syrup. Some people consider barley-water made with common barley as preferable to pearl barley. It should be well washed, and allowed to simmer slowly, with a little lemon-peel, in water, and when thick enough strained.

Clear Barley-Water

Wash a large cupful of pearl barley twice in cold and once in warm water, throwing away the water; then put the barley into a jug holding about two pints, with the peel of a lemon cut very thin and a small piece of sugar; pour quite boiling water over this, cover it close, and let it stand till cold; do not strain, but pour it off clear.

Toast And Water

Cut a crust off a loaf of stale bread, about twice the thickness toast is usually cut; toast it carefully till it is hard and brown all over, but not at all blackened or burnt; put this into a jug, and pour over it what quantity of water you require, boiling hot; cover the jug close, and let it stand till cold. The fresher it is made the better, as it is apt to turn sour.

Oatmeal-Water

Is made in the same way as toast and water. The oatmeal may be browned in the oven or before the fire; boiling water is then poured over it as above. It is very useful in stopping sickness.

Orgeat Of Montpellier

Take one pound of barley; wash it and soak it in water; separate the grains well; tie it up in a piece of muslin, put it in a pot with a quart of water, and set it on the fire to boil gently four hours. Then put into the water one pound of sweet almonds, without their skins; boil a few minutes; then take out the barley and almonds; pound them together in a mortar; mix well with the water; strain all together through a piece of linen; pound again the residue; pour the water over; stir, and repeat the straining. This water should now look very thick. Add a pound of pounded lump-sugar, and boil to a syrup. You will know that the syrup is done by dropping some on to a plate, and it remains like paste. Then take it off the fire, and flavour it with fleur d'orange, or anything else you please. Bottle and keep it for use. To make the drink, put into the bottom of a decanter one ounce of syrup, pour fresh water over it, shake to mix it well, and it is ready to drink immediately.