Barley Water Recipe (Used Alone Or In Diluting Milk)

Put three teaspoonfuls of pearl barley over the fire in cold water; let heat to the boiling point and boil five minutes, then drain, rinse in cold water and add one quart of water; let come to the boiling point, then simmer until reduced to about three cups of liquid. Or cook one teaspoonful of barley flour, diluted with cold water to pour, in a pint of boiling water twenty minutes. This may be sweetened and flavored when required.

Rice Water Recipe (Used Alone Or In Diluting Milk)

Blanch two tablespoonfuls of rice; add a quart of water and let simmer very gently an hour; strain and use as directed.

Flaxseed Tea Recipe

Blanch two tablespoonfuls of flaxseed; add one quart of boiling water and let boil one or two hours; strain and add lemon juice and sugar

Currant And Tamarind Water Recipe

Currant jelly, dissolved in hot water, or tamarinds, steeped in hot water an hour and the liquid strained, either with or without the addition 6i lemon juice, are often prized as beverages in the sick room. Lemon juice may be taken, when the oil from the rind would occasion flatulency or other unpleasant manifestations.

Toast Water Or Bread Coffee Recipe

Put slices of bread, cut one fourth an inch thick, in a slack oven to dry until crisp and a golden brown. Break in pieces, add an equal measure of boiling water and let stand about an hour. Strain through a piece of cheesecloth. Serve hot or cold, with or without sugar and cream.

Irish Moss Lemonade Recipe

Pick over one fourth cup of Irish moss and let stand half an hour or more in cold water to cover; drain the water from the moss, add a pint of fresh water and let cook twenty minutes in a double-boiler, then strain. To half a cup of the liquid add the juice of a lemon and sugar to taste. This drink may also be made of sea-moss farine. Sprinkle half a teaspoonful of farine into a quart of cold water and stir until the liquid thickens, and then, occasionally, for half an hour.

Oatmeal Gruel Recipe

Stir a cup of oatmeal into two quarts of boiling salted water; cook three hours in a double-boiler, then strain through a piece of coarse cheesecloth. To half a cup of gruel add half a cup of thin cream and about one pint of boiling water; sugar may also be added. Prepare other gruels in the same way.

Wheat Flour And Cornmeal Gruel Recipe

Sift together two tablepoonfuls of flour, one tablespoonful of cornmeal and half a teaspoonful of salt; mix to a thin batter with about one fourth cup of water or milk and stir into a quart of boiling water or scalded milk; let cook in the water an hour and in the milk (over hot water) three hours. Serve hot, diluting with cream or rich milk. Gruel may also be made of arrowroot, farina, rice flour, barley flour or tapioca "exotique"; beaten yolk or white of egg may be added to any gruel just as it is removed from the fire.

Broiled Beef Juice Recipe

Wipe with a damp cloth and remove all visible fat from a piece of steak, cut nearly an inch thick, from top of the round. Broil over a clear bed of coals three or four minutes, turning each ten seconds. Cut in pieces, about an inch and a half square, and gash two or three times on each side. Press out the juice with a meat press or a hot lemon squeezer and turn into a hot cup. Season with salt and serve hot.