Barley Milk

Half pound of pearl-barley, three pints of milk, one quart of cream, cinnamon and sugar to taste, one pint of sherry.

Boil the pearl-barley in the milk till it is done; add the cream, cinnamon and sugar to taste. When nearly cold, pour into it a pint of Sherry or Marsala; raisin wine also answers very well, and the cream may be omitted.

Simple Barley Water

Two tablespoonfuls of very clean pearl-barley, two ounces of lump sugar and lemon-juice.

Put the pearl-barley in a jug with the sugar required, fill it up with boiling water, and keep stirring for a few moments, cover, and let it stand till cold. Flavour with lemon-juice or cinnamon.

Barley Water

The best way.

Half a teacupful of the very best pearl-barley in a quart of water.

Let the barley boil well till it is smooth; then strain it off into a mug; while the barley is boiling, peel one large lemon, or two small ones, as thin as possible, put the peel into a tumbler, pour boiling water over it. and cover it closely. This extracts all the flavour. Add the water from the peel, and the peel itself to the barley-water, with the juice of the lemon (strained from the pips, which would make it bitter); add loaf-sugar to taste. The barley-water must not be too thick, and before the lemon is added, when it is poured from the saucepan, it should be strained through muslin.

Apple Barley Water

One gallon of water, one pound of apples, quarter of a pound of pearl-barley, half a pound of white sugar.

Cut up the apples, boil them till they will pulp in boiling water; pass the liquor through a colander, add the sugar, then boil up again and remove the scum; boil a quarter of a pound of barley one hour - add it to the apple-water. Put it into bottles uncorked, and keep for use. Keep it in a cool place.