is also very good, and will sometimes be retained when ordinary milk is
rejected. Select a juicy cocoanut, pierce a hole and drain out the milk.
Break and remove from shell, and pare off the brown skin very finely, so as
not to lose any of the oil. Grate or run through mincer, add two cupfuls
boiling water, and beat with a wooden spoon from ten to fifteen minutes;
then squeeze through a cloth or potato masher. Put the cocoanut into a
saucepan with more boiling water, mash over the fire for a few minutes, and
squeeze again very thoroughly. If it has been squeezed in a masher the
liquor may need to be strained again through a cloth or hair sieve.
For a bland soothing drink, invaluable in practically every form of internal
irritation and debility, Barley Water reigns supreme, and in its
preparation Robinson's Patent Barley will be found invaluable.
Smooth one or two spoonfuls to a cream with cold water. Pour on boiling
water, stirring all the while, and boil gently for five to ten minutes.
When cool it will be a firm jelly, and can be diluted as required with hot
or cold water, milk, fruit-juice, "Extract," &c., &c.
To come now to what more closely resembles beef-tea, we can have a liquid
practically undistinguishable made from
Brown or German Lentils.
Take a teacupful of these, look over and pick very carefully so that no
stones or dirt may escape notice. Scald with boiling water, and put to
simmer with plenty of boiling water in a saucepan or stewing jar. Add a
shallot, a bit of celery, teaspoonful ground rice, tapioca, &c., and, unless
prohibited, seasoning to taste. A blade of mace, a slice or two of carrot,
beetroot, &c., might be added at discretion. Simmer gently, or better
still, steam for an hour. Strain, without any pressure, and serve with
fingers of crisp, dry toast. Equal quantities of German lentils and brown
beans may be prepared exactly as above to make Savoury Tea, as also a
mixture of brown and white beans. A delicious