BARLEY WATER 

Ingredients --: 2 oz. pearl barley , 2 quarts boiling water , 1 pint cold water

Mode --; Wash the barley in cold water ; put it into a saucepan with the cold water , and boil for about 1/4 hour , then strain off the water , and add the 2 quarts of fresh boiling water , boil it until reduced by half , and strian it , it may be flavoured with lemon peel after being sweetened ; or a small pice may be simmered with the barley

Time ---: to boil until reduced by half

                                                         BARLEY GRUEL 

Ingredients --: 2 oz. Scotch or pearl barley ,, 1/2 pint port wine , the rind of 1 lemon , 1 quart and 1/2 pint water , sugar to taste

Mode --: Well wash the barley , and boil it in 1/2 pint of water for 1/4 hour ; thhen pour this water away ; put to the barley the quart of fresh boiling water , and let it boil until the liquid is reduced by half ; then strain it off , add the wine , sugar , and lemon peel ; simmer for five minutes , and put it away in a clean jug, warm from to time as required

Time --: to be boiled until reduced by half     Cost --: 1 s. 6 d.

                                                       BEEF TEA IN HASTE 

Ingredients --: 1 lb. lean beef , 1 pint water

Mode --: With a sharp knife scrape the beef into fibres ; this should be done on a board , place the scraped meat into a delicately clean saucepan , and pour 1/2 pint boiling water over it ; cover closley and set by the side of the fire for 10 minutes , strain into a teacup , place it in a basin of ice cold water , remove all the fat from the surface , pour into a warmed cup , and put in another basin of hot water; warm again and serve

Time --: 15 minutes    Cost --: 8 d. per pint

                                                                       EGG WINE 

Ingredients --: 1 egg , 1 tablespoonful and 1/2 glass cold water , 1 glass sherry , sugar and grated nutmeg to taste

Mode --: Beat the egg , mixing with it a tablespoon of cold water ; make the wine and water hot , but not boiling ; pour it on the egg , stirring all the time , add sufficient lump sugar to sweeten the mixture , and a little grated nutmeg ; put all into a very clean saucepan , set it on a gentle fire and stir the contents one way until they thicken , but do not allow them to boil , serve in a glass with sippets of toasted bread , or plain crisp biscuts , When the egg is warmed the mixture will be found easier of digestion, but is not so pleasant a drink

                                                              INVALAD'S JELLY 

Ingredients --: 12 shanks mutton , 3 quarts of water , a bunch of sweet herbs , salt and pepper to taste ,,, 3 blades mace , 1 onion , 1 lb. lean beef , a crust of bread toasted brown

Mode --: Soak the shanks in plenty of water for some hours , and scrub them well ; put them , with the beef and other ingredients into a saucepan , with the water , and let them simmer very gently for 5 hours , strain the broth , and , when cold , take off all the fat , it may be eaten warmed up or cold as jelly

Time --: 5 hours      Cost --: 1 s. 3 d.