Chapter 27 of 571
RECIPES. — Section 27
Science in the Kitchen A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes · E. E. (Ella Ervilla) Kellogg
Baked Barley.—Soak six tablespoonfuls of barley in cold water over night. In the morning, turn off the water, and put the barley in an earthen pudding dish, and pour three and one half pints of boiling water over it; add salt if desired, and bake in a moderately quick oven about two and one half hours, or till perfectly soft, and all the water is absorbed. When about half done, add four or five tablespoonfuls of sugar mixed with grated lemon peel. It may be eaten warm, but is very nice molded in cups and served cold with cream.
Pearl Barley with Raisins.—Carefully look over and wash a cupful of pearl barley. Cook in a double boiler in five cups of boiling water for four hours. Just before serving, add a cupful of raisins which have been prepared by pouring boiling water over them and allowing them to stand until swollen. Serve hot, with cream.
Pearl Barley with Lemon Sauce.—Pearl barley cooked in the same manner, but without the addition of the raisins, is excellent served with cream or with a lemon sauce prepared as directed on page 354.