Dr. Allinson's cookery book, comprising many valuable vegetarian recipes

[Footnote A: There is 2.5 per cent. of fat in barley, and 7 per cent. of sugar.] From this analysis we can judge that barley contains all the constituents of a good food. In it we find casin and albumen for our muscles; starch, sugar, and fat to keep us warm and give force; and there is a fair percentage of mineral matter for our bones and teeth. Allinson's prepared barley may be eaten as porridge or pudding (see directions), and is much more nourishing than rice pudding; it is also good for adding to broth or soup, and to vegetable stews, and is most useful for making gruel and barley water. Barley water contains a great deal of nourishment, more than beef tea, and it can be drunk as a change from tea, coffee, and cocoa. During illness I advise and use barley water and milk, mixed in equal parts, and find this mixture invaluable. BARLEY FOR BABIES. Put 1 teaspoonful of Allinson's barley into a breakfast cup; mix this perfectly smooth with cold milk and cold water in equal parts, until the cup is full. Pour into a saucepan and bring to the boil, stirring all the time to prevent it getting lumpy. BARLEY GRUEL. Mix 1 large tablespoonful of Allinson's barley with a little cold water, add to this 1 pint of boiling milk and water, boil together a few minutes, take from the fire, let cool, then eat. A little nutmeg gives a pleasant flavour. BARLEY FOR INVALIDS AND ADULTS. Use 3 teaspoonfuls of Allinson's barley to 1/2 pint of milk and water, and prepare as "Barley for Babies." BARLEY JELLY. Wash, then steep, 6 oz. of pearl barley for 6 hours, pour 31/2 pints of boiling water upon it, stew it quickly in a covered jar in a hot oven till perfectly soft and the water absorbed. When half done, add 6 oz. of sugar and a few drops of essence of lemon. 21/2 hours is the correct time for stewing the barley, and it is then a better colour than if longer in preparation.