Barley Custard.
½ cup of pearl barley; 1 quart of milk; 5 eggs; 1 dessertspoonful of corn-starch wet up in a little cold milk; nearly a cupful of sugar; a pinch of salt; vanilla, or other flavoring.
Boil the barley tender in just enough water to cover it, with a pinch of salt. Drain, and put into a custard-kettle with the milk. Heat slowly, and when it fairly boils, pour upon the beaten eggs and sugar. Return to the fire; stir until thick; turn into a bowl, and, when cold, flavor. On Sunday, pour into custard-cups, with, if you like, a spoonful of whipped cream upon the top of each.
Martha’s Cake.
Please consult “Common Sense in the Household,” Series No. 1, General Receipts, page 314.
First Week. Monday.
Tapioca Soup.
Pour off as much stock as will suffice for the wants of your family to-day. Strain, and heat it. Take off the scum, and add a generous handful of tapioca, soaked two hours in a little cold water. Simmer until clear.