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Chapter
XVII.
BEVERAGES
FOR
THE
SICK
Arrowroot
ARROWROOT,
1
dessertspoonful;
castor
sugar,
1
k,
teaspoonful;
milk
or
water,
J^
pt.
Mix
the
arrow-
root
smoothly
with
a
little
cold
milk,
boil
the
remainder
and
pour
it
on,
stirring
briskly
meanwhile.
Return
to
the
stewpan
and
boil
for
5
minutes,
stirring
all
the
time.
Add
the
sugar
and
serve.
If
preferred,
an
equal
quantity
of
water
may
be
substituted
for
the
milk.
Barley
Water
1.
—
Barley,
2
tablespoonfuls;
water,
2
qt.;
sugar,
1
tablespoonful.
Wash
the
barley
well;
put
the
barley
and
water
into
a
saucepan
and
bring
it
to
a
boil;
then
boil
very
slowly
for
2
hours,
strain
it,
add
sugar
and
let
it
cool.
Barley
water
is
very
cooling
and
nourishing.
The
barley
may
afterward
be
used
for
a pudding
or
put
into
soup.
2.
—
One
tablespoonful
of
patent
barley
(flour),
a
pinch
of
salt,
a
little
cold
water,
J^
pt.
of
boiling
water
(or
milk),
sugar
or
port
to
taste.
Mix
the
barley
well
with
cold
water
until
a
smooth
paste,
about
the
thickness
of
cream,
is
formed;
then
add
J^
pt.
of
boiling
water
(or
milk,
which
is
preferable);
put
into
an
enameled
saucepan,
add
sugar
or
wine
to
taste,
simmer
for
10
minutes,
stirring
all
the
time with
a
silver
or
wooden
spoon.
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