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Food
for
Invalids
little
lemon
juice
as
flavouring.
.
Some
invalids
like
a
little
of
this
jelly
warmed
as
broth
;
in
this
case
omit
the
lemon-peel,
and
use
as
flavouring
a
tea-
spoonful
of
thyme
leaves
finely
minced
and
sewn
up
in
a
bit
of
muslin,
removing
the
muslin
before
the
jelly
is
strained.
Clear
Barley
Water.
—
Wash
one
pound
of
pearl
barley
very
thoroughly,
using
fresh
water
two
or
three
times.
Put
the
barley
into
a
quart
jug
with
one
lump
of
sugar.
Fill
the
jug
with
boiling
water,
and
let
it
stand
to
get
cold.
The
barley
will
settle
at
the
bottom,
and
the
liquid
will
be
clear.
Pare
the
rind
of
a
lemon
as
thinly
as
possible,
put
it
into
a
breakfast-cup,
pour
boiling
water
upon
it,
and
let
it
stand
half
an
hour.
Strain
the
liquid,
put
it
into
a
glass
jug,
pour
the
barley
water
upon
it,
and
set
the
jug
on
ice
before
serving.
Toast
and
W
ater.
—
This
refreshing
and
nutritious
drink
must
be
freshly
made,
as
it
soon
turns
sour.
Toast
a
thin
slice
of
bread
very
slowly
and
carefully
till
it
becomes
very
hard
and brown,
but
not
scorched
or
blackened.
Put
it
into a
jug,
and
pour
upon
it
one
quart
of
freshly
drawn
cold
water.
Cover
the
jug,
and
let
the
toast
soak
for
one
hour.
Then
take
out
che
toast,
and
pour
the
water
into
the
jug
it
is
to
be
served
in.
Toast
and
water
does
not
generally
need
straining,
but
it
must
be
served
quite
cold.
American
Crust
Coffee,
—
Cut
some
thin
slices
of
stale
bread,
and
bake
them
in
the
oven
till
they
are
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