Barley Jelly
3 tablespoons pearl barley 1/2 saltspoon salt 1 quart cold water Soak the barley over night, drain, and add the quart of cold water and salt. Cook in a double boiler for four hours.
Published as America rationed meat for the war, this is a whole cuisine built without it — nut roasts and cheese soufflés, dasheen and okra soups, vegetable gelatine, and a chapter on what to do with the whites of eggs.
3 tablespoons pearl barley 1/2 saltspoon salt 1 quart cold water Soak the barley over night, drain, and add the quart of cold water and salt. Cook in a double boiler for four hours.