Brown nicely in the oven slices of bread, and pour upon them sufficient boiling water to cover. Let them steep until cold, keeping the bowl or dish containing the toast closely covered. Strain off the water and sweeten to taste. Chill by setting dish in bowl of chopped ice.
BARLEY WATER.
Put two ounces of pearl barley into half a pint of boiling water and let it simmer a few minutes. Drain off and add two quarts of boiling water with a few figs and stoned raisins cut fine. Boil slowly until reduced about one half and strain. Sweeten to taste, adding the juice of a lemon and nutmeg if desired.
BAKED MILK.
Put the milk in a jar, covering the opening with white paper, and bake in a moderate oven until thick as cream. May be taken by the most delicate stomach.
FLAXSEED LEMONADE.
Pour on four tablespoonfuls of whole flaxseed one quart of boiling water and add the juice of two lemons. Let it steep for three hours, keeping it closely covered. Strain and sweeten to taste.
IMPORTANT NOTES.
THE WAY TO TEST HOT FAT.
If a bit of dry bread will brown in one minute fat is hot enough for a raw mixture. If cooked mixtures are to be browned the fat should be hot enough to brown a piece of bread in forty seconds. This method however, is only a makeshift and is not absolutely accurate. A thermometer should be used; 380 to 390 degrees is the right temperature for frying vegetable substances. Heat fat slowly.