BARLEY WATER FOR CHILDREN

Sun (Auckland), Volume 1, Issue 2, 24 March 1927, Page 5

BARLEY WATER FOR CHILDREN

There are many good brands of barley flour on the market, and when gruel is made from one of these the process does not take so long as when the whole grain is used. Gruel made from the flour is also more easily digested. If it is not possible to obtain the flour, use pearl barley. To make barley water, mix one level teaspoonful of barley flour to a smooth paste with a litle cold water Stir this into one pint of boiling wafer to which has been added a small pinch of salt, and cook for half an hour in a doirole saucepan. At the end of the half-hour, the barley water should be measured, and boiling water added to make up the* full pint Into this hot barley water the required amount of milk, sugar. malt sugar, or cane sugar should be stirred until thoroughly dissolved. Strain the solution through a fine sieve, and when cold mix it with the required number of ounces of milk for a given formula. This process is for pure. unboiled milk. If it is necessary to sterilise, pasteurise. or boil the milk, prepare the barley water as above, and add the milk while hot; then the bottles should be sterilised, or pasteurised, as directed by the special formula. Wheat, oat, and rice waters are prepared in the same way as barley water. If ground ours are used, the proportion of flour taken should be one level tablespoonful to one pint of water, proceeding exactly as for the barley water in mixing, cooking, etc.