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Classic
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page 286
Water Gruel.
Put a large spoonful of oatmeal by degrees into a pint of water, and when smooth
boil it.
Another way.--Rub smooth a large spoonful of oatmeal, with two of water, and
pour it into a pint of water boiling on the fire; stir it well, and boil it
quick; but take care it does not boil over. In a quarter of an hour strain it
off; and add salt and a bit of butter when eaten. Stir until the butter be
incorporated.
Barley Gruel.
Wash four ounces of pearl-barley, boil it in two quarts of water and a stick of
cinnamon, till reduced to a quart; strain and return it into the sauce-pan with
sugar, and three-quarters of a pint of port-wine. Heat up, and use as wanted.
A very agreeable Drink.
Into a tumbler of fresh cold water, pour a table spoonful of capillaire, and the
same of good vinegar.
Tamarinds, currants fresh or in jelly, or scalded currants or cranberries, make
excellent drinks; with a little sugar, or not, as may be agreeable.
A refreshing Drink in a Fever.
Put a little tea-sage, two sprigs of balm, and a little wood-sorrel, into a
stone jug, having first washed and dried them; peel thin a small lemon, and
clear from the white; slice it, and put a bit of the peel in, then pour in three
pints of boiling water, sweeten, and cover it close.
Another Drink.
--Wash extremely well an ounce of pearl-barley; shift it twice, then put to it
three pints of water, an ounce of sweet almonds beaten fine, and a bit of
lemon-peel; boil till you have a smooth liquor, then put in a little syrup of
lemons and capillaire.
Another.--Boil three pints of water with an ounce and a half of tamarinds, three
ounces of currants, and two ounces of stoned raisins, till near a third be
consumed. Strain it on a bit of lemon-peel, which remove in an hour, as it gives
a bitter taste if left long.
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