Put two tablespoonfuls of pearl barley into a cupful of boiling water, and let simmer a few minutes; drain, and add two quarts of boiling water with a few figs and seeded raisins chopped fine. Cook slowly until reduced one-half; strain; add sugar to taste, and a little of the juice and rind of a lemon if desired.
BAKED APPLE
Bake a nice, tart apple, as directed on [page 37]; serve with cream, or, when done, cover with a meringue made of the beaten white of an egg and a teaspoonful of powdered sugar, and lightly brown in the oven.
CUP CUSTARD
To one well-beaten egg add a tablespoonful of sugar, turn into a cup, and fill up the cup with milk, stirring all together. Set the cup in a basin of hot water, and bake in the oven until just set. Serve from the cup in which it was baked. The custard may be flavored with lemon or vanilla, if desired.
BEAN BROTH
Look over and wash one cupful of beans, and put to cook in plenty of water, replenishing with hot water occasionally, if necessary. Cook slowly until tender, when there should be but little more than a cupful of broth remaining. Drain this off, season with a spoonful of cream, a little salt, and serve hot.
WHITE OF EGG AND MILK
Beat the white of an egg to a stiff froth, and stir briskly into a glass of cold milk. Good for persons with weak digestion.