How to Cook in Casserole Dishes

by Marion Harris Neil

BARLEY GRUEL

• 2 heaping tablespoonfuls (2 ozs.) pearl barley
• 1 strip lemon rind
• 1 quart (4 cups) water
• 1 heaping tablespoonful (1 oz.) sugar
• 1 wineglassful sherry wine

Wash the barley thoroughly; put it into a casserole with the water and the lemon rind and simmer until reduced to half the quantity; strain and add the sugar, reheat in the casserole, and add the wine.