76. PEARL BARLEY.--As a breakfast cereal, possibly the only satisfactory
way in which to prepare pearl barley is to cook it in a double boiler,
although after it is cooked in this way it may, of course, be used to
prepare other breakfast dishes. Barley is not liked by everybody;
nevertheless, it is an excellent food and its nature is such that even
after long cooking it remains so firm as to require thorough
mastication, which is the first great step in the digestion of
starchy foods.
PEARL BARLEY
(Sufficient to Serve Six)
1 c. pearl barley
1 tsp. salt
4-1/2 c. boiling water
Look the barley over carefully and remove any foreign particles it may
contain. Add it to the boiling salted water, and cook it directly over
the flame for 10 minutes. Then place it in a double boiler and cook for
3 to 4 hours. For the barley to be cooked properly, the water should be
completely absorbed. Serve hot with cream or milk and sugar.
77. PEARL BARLEY WITH FRUIT.--Cooked barley does not contain very much
flavor. Therefore, if a more tasty dish is desired, it is usually
necessary to add something, such as fruit, that will improve the flavor.
Various fruits may be used with barley, as is shown in the
accompanying recipe.
PEARL BARLEY WITH FRUIT
(Sufficient to Serve Eight)
1 c. pearl barley
1 tsp. salt
5 c. boiling water
1 c. dates, figs, or prunes
Examine the barley to see that it contains no foreign matter, and then
put it to cook in the boiling water to which the salt has been added.
After cooking directly over the flame for 10 minutes, place it in a
double boiler and cook it for 3 to 4 hours. If dates are to be used,
wash them in warm water, remove the seeds, and cut each into four
pieces. In the case of figs, soak them in hot water for 1/2 hour and
then cut them into small pieces. If prunes are desired, stew them as
explained in Art. 71, and when the seeds are removed cut them into small
pieces. Add the fruit to the barley 10 or 15 minutes before removing it
from the stove. Serve hot with cream or milk and sugar.
78. LEFT-OVER BARLEY.--Cooked barley that is left over from a meal
should not be wasted. That which has been cooked without fruit may be
added to meat stock or used with vegetables for soup. Also, cooked
barley that has had time to set and become stiff may be sautéd in butter
until it is slightly brown. When served with meat gravy, barley prepared
in this manner makes a very appetizing and satisfying luncheon dish.