Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

the peel of half a lemon, a quarter of a teaspoonful of salt, 4 pints of water; mix all well, set on the fire, boil for ten minutes; it is then ready. The juice of a lemon is an improvement; a gill of wine may also be introduced, and ½oz. of calf’s-foot gelatine previously dissolved in water will be strengthening. Milk, however, is preferable, if at hand. NO. 16.--ARROWROOT WATER. Put into a pan 3oz. of arrowroot, 2oz. of white sugar, the peel of a lemon, ¼ teaspoonful of salt, 4 pints of water; mix well, set on the fire, boil for ten minutes. It is then ready to serve either hot or cold. NO. 17.--RICE WATER. Put 7 pints of water to boil, add to it 2 ounces of rice washed, 2oz. of sugar, the peel of two-thirds of a lemon; boil gently for three-quarters of an hour; it will reduce to 5 pints; strain through a colander; it is then ready. The rice may be left in the beverage or made into a pudding, or by the addition of a little sugar or jam, will be found very good for either children or invalids. NO. 18.--BARLEY WATER. Put in a saucepan 7 pints of water, 2oz. of barley, which stir now and then while boiling; add 2oz. of white sugar, the rind of half a lemon, thinly peeled; let it boil gently for about two hours, without covering it; pass it through a sieve or colander; it is then ready. The barley and lemon may be left in it. NO. 19.--SOYER’S PLAIN LEMONADE. Thinly peel the third part of a lemon, which put into a basin with 2 tablespoonfuls of sugar; roll the lemon with your hand upon the table to soften it; cut it into two, lengthwise, squeeze the juice over the peel, &c., stir round for a minute with a spoon to form a sort of syrup; pour over a pint of water, mix well, and remove the pips; it is then ready for use. If a very large lemon, and full of juice, and very