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62
DRINKS A
LA
MODE
Barley
Water
(Green).
For
Tennis
Parties.
Take
a
small
teacup
of
pearl
barley,
wash
it
in
cold
water,
and
place
it
in
a
jug
;
peel
a
lemon
vtry
thin
(no
white)
and
put
the
peel
in
the
barley
(no
juice)
;
take
three or
four
lumps
of
sugar
and
put
in
;
pour
on
three
pints
of
boiling
water
and
let
it
stand
till
cold
;
pour
off
gently,
and
it
ought
to
be
a
pale
greenish
colour.
Beef
Extract.
Baron
Liebig.
Take
a
pound
of
good
juicy
beef
from
which
all
the
skin
and
fat
have
been
cut
away
;
chop
it
up
like
sausage
meat
;
mix
it
thoroughly
with
a
pint
of
cold
water
;
place
it
on
the
side
of the
stove
to
heat
very
slowly^
and
give
an
occasional
stir.
It
may
stand
two
or
three
hours
before
it
is
allowed
to
simmer,
and
will
then
require
but
fifteen
minutes
of
gentle
boiling.
Salt
should
be
added
when
the
boiling
commences.
When
the
extract
is
thus
far
prepared
it
may
be
poured
from
the
meat
into
a
basin
and
allowed
to
stand
till
any
particles
of
fat
on
the
surface
can
be
skimmed
off,
and
the
sedi-
ment
has
subsided
and
left
the
soup
quite
clear,
when
it
may
be
poured
off
gently,
heated
in
a
clean
saucepan,
and
served.
Beef
Tea.
Cassell.
Allow
two
pounds
of
lean
meat
to
one
quart
of
water
;
put
it
into
a
jar
and
place
it
in
a
pan
of