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Classic
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page 48
fresh butter, frequently replenishing the water, until the to barley is tender
and of the proper consistency. It will improve the barley if it is to be used in
the sick-room to first scald it several times. After it is cooked, season with
salt, finely chopped parsley or nutmeg; the latter is preferable when there is
stomach trouble.
Sweet Barley Broth is made by stirring into the broth through a fine sieve, the
barley which has first been cooked until tender, add to the soup thus thickened
salt and sugar, and stir into it the yolk of an egg. Barley broth made in this
manner is excellent in cases of dysentery and diarrhrea.
85. Oatmeal Soup for Invalids. Fresh oatmeal is rinsed in hot and cold water
alternately until the water remains clear, then cook the oatmeal 1 hour with a
pinch of salt and 2 tablespoonfuls of fresh almonds, either pounded finely or
grated, together with the necessary quantity of water, pass through a sieve and
put in some sugar and toast.
86. Toast soup for Invalids. Very finely pounded toast is cooked with water and
the juice of 1 lemon, until it no longer sinks, add sugar and a trifle of salt,
and if permitted by the physician, stir in the yolk of an egg.
87. Bread Soup for Invalids. Take rye bread and wheat bread half and half, and
thoroughly cook in water, stir through a fine sieve and cook again with some
salt, sugar, lemon juice and either currants or raisins until the latter are
soft, and, if permitted by the physician, stir into it a little wine and the
yolk of an egg.
88. Another Bread Soup for Invalids is made by taking rye bread only, grating it
and then browning in a frying pan without any fat until dry, pour on enough
water to make a thick pulp and let it stand for an hour on the back part of the
stove, then stir the pulp with hot milk until itis smooth, add sugar and salt
and the yolk of an egg. As a matter of precaution it will be well to stir this
soup through a fine sieve before serving.
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