The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

mould, if the color is required to be deeper than the wine will make it, a little saffron may be boiled in it. * * * * * BARLEY JELLY. Boil in an iron saucepan, one tea-cup full of pearl barley, with one quart of cold water, pour off the water when it boils, and add another quart, let it simmer very gently for three hours over or near a slow fire, stirring it frequently with a wooden spoon, strain it, and sweeten with white sugar, add the juice of a lemon, a little white wine, and a quarter of an ounce of isinglass dissolved in a little water, and pour it into a mould. This is a very nourishing jelly. * * * * * CAUDLE. Make a fine smooth gruel of grits, with a few spices boiled in it, strain it carefully and warm as required, adding white wine and a little brandy, nutmeg, lemon peel, and sugar, according to taste, some persons put the yolk of an egg. * * * * * RICE CAUDLE. Boil half a pint of milk, add a spoonful of ground rice mixed with a little milk till quite smooth, stir it into the boiling milk, let it simmer till it thickens, carefully straining it, and sweeten with white sugar. * * * * * BARLEY MILK. Boil half a pound of pearl barley in one quart of new milk, taking care to parboil it first in water, which must be poured off, sweeten with white sugar. This is better made with pearl barley than the prepared barley. * * * * * RESTORATIVE MILK. Boil a quarter of an ounce of isinglass in a pint of new milk till reduced to half, and sweeten with sugar candy. * * * * * MILK PORRIDGE. Make a fine gruel with new milk without adding any water, strain it when sufficiently thick, and sweeten with white sugar. This is extremely nutritive and fattening. * * * * * WINE WHEY. Set on the fire in a saucepan a pint of milk, when it