BARLEY GRUEL.

Mix 1 large tablespoonful of Allinson’s barley with a little cold water, add to this 1 pint of boiling milk and water, boil together a few minutes, take from the fire, let cool, then eat.  A little nutmeg gives a pleasant flavour.

BARLEY FOR INVALIDS AND ADULTS.

Use 3 teaspoonfuls of Allinson’s barley to 1/2 pint of milk and water, and prepare as “Barley for Babies.”

BARLEY JELLY.

Wash, then steep, 6 oz. of pearl barley for 6 hours, pour 31/2 pints of boiling water upon it, stew it quickly in a covered jar in a hot oven till perfectly soft and the water absorbed.  When half done, add 6 oz. of sugar and a few drops of essence of lemon. 21/2 hours is the correct time for stewing the barley, and it is then a better colour than if longer in preparation.  Pour it into a mould to set.

BARLEY PORRIDGE.

Take 3 tablespoonfuls of Allinson’s barley, mix smoothly with 1/2 pint of cold water, add 1/2 pint of boiling milk, and boil 5 to 10 minutes.  Pour on shallow plates to cool, then eat with Allinson wholemeal bread, biscuits, rusks, or toast, or stewed fruits.

BARLEY PUDDINGS.

Take 2 tablespoonfuls of Allinson’s barley, mix smoothly with a little milk, pour upon it the remainder of 1 pint of milk, flavour and sweeten to taste, boil 2 or 3 minutes, then add 2 eggs lightly beaten, pour into a pie-dish, and bake to a golden brown.  Eat with stewed, fresh, or dried fruits.

BARLEY WATER.

Mix smoothly 2 tablespoonfuls of Allinson’s barley with a little cold water, then add it to 1 quart of water in a saucepan, and bring to the boil.  Pour into a jug, and when cool add the juice of 1 or 2 oranges or lemons.  A little sugar may be added when permissible.

BLACK CURRANT TEA.

1 large tablespoonful of black currant jam, 1 pint boiling water.  Stir well together, strain when cold, and serve with a little crushed ice if allowed.

BRAN TEA.

Mix 1 oz. of bran with 1 pint of water, boil for 1/2 hour, strain, and drink cool.  A little orange or lemon juice is a pleasant addition.  When this is used as a drink at breakfast or tea, a little sugar may be added to it.

BRUNAK.

Take 1-1/2 or 2 teaspoonfuls of Brunak for each large cupful required, mix it with sufficient water, and boil for 2 or 3 minutes to get the full flavour, then strain and add hot milk and sugar to taste.  Can be made in a coffee-pot, teapot, or jug if preferred.  May be stood on the hob to draw; or if you have any left over from a previous meal it can be boiled up again and served as freshly made.