Barley Jelly, 270 Calories

(Three Servings).

3 tablespoons pearl barley. ½ saltspoon salt. 1 quart cold water.

Soak barley over night, drain and add the quart of fresh water; add salt; and cook in double boiler steadily for four hours down to one pint, adding water from time to time; strain through muslin. When cold this makes a thick jelly. Two tablespoons dissolved in eight ounces of warmed and sweetened milk may be given at single feeding for infants.

Note

Oatmeal wheaten grits and rice grains may be used in same way.

Jelly made with Barley Flour, see Barley Gruel, p. 238.

Rice Jeily, 181 Calories

(Three Servings.) 1½ tablespoons rice. 2/3 cup milk.

1 cup cold water. 1 white of egg.

Speck salt.

Wash the rice and soak in cold water two hours, drain off the water and add the milk, cook in double boiler one and one-half hours. Strain through a fine sieve. Pour into molds, chill and serve with fruit juice or cream and sugar.

Tapioca Jelly, 200 Calories

(Three Servings).

4 tablespoons pearl tapioca. 2/3 cup boiling water. 1 cup cold water. Speck salt.

Soak tapioca in cold water three hours; add boiling water and salt; cook in double boiler two and one-fourth hours. Serve hot, plain with cream, wine and powdered sugar, or flavor while hot with lemon juice, and chill.

Cornstarch Jellies

See "Cornstarch Pudding" for recipe. Page 295.