This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
For cooking purposes is of two kinds or more: Scotch and pearl barley; the latter is larger grain and whiter; either kind answers for cooking; both are cheap, costing less than rice and swelling to a great bulk in boiling water.
Gruel for the sick, made by boiling barley in two waters and straining off.
Made of a mixture of barley meal with flour. Scarcely known in this country, but used in lands where there is no cornmeal.
Flat cakes of barley meal baked on a griddle; very thin.