VALUE OF BARLEY IN DIET.

New Zealand Herald, Volume LXVI, Issue 20402, 2 November 1929, Page 7 (Supplement)

VALUE OF BARLEY IN DIET.

It is well known that, barley is a valuable food for infants, taken in such forma as barley jelly, barley water, porridge made half of barley, halr of oars. In summer it is really a necessity lor children, and for everyone barley in some form should be taken at least, once a week —in soup, in broth, or as a eooiing drink. If I perceive the advent of a cold in any member of the family, I produce a favourite "appleade." says a writer, made with barley, hoping to. and genci- . ally succeeding in washing _ the offending germ out of the system with the aid of mv great friend, barley. Appleade can be made at the same time as an apple pudding is prepared, as onlv the peel is used. Buy good, large, green cooking apples, clean well, and as you peel them, throw the peel into a saucepan containing one pint of cold water, until it just covers the peel. Add the rind of two lemons, bring to the boil and simmer for hah-an-iiour or more. Pour into a basin or Jug to cool, add sugar to taste, then add the juice of two lemons. The lemon juice is added when the liquid is cool, so a3 not to destroy the vitamins Barley water lemonade is_ made in the same way, but tne juice of four lemons should be added, and a little more sug»ir. For infants no lemon juice is added. A good recipe is to add five parts of boiling water to one part of barley jelly.