This month’s extract from the diary of a Centre Organiser comes from the WVS Bulletin, September 1951:
Rest Centre rehearsal to-day: not too bad. Was rather startled to find all indications as to the whereabouts of ‘Drinking Water’, ‘Enquiries’ and so on prefaced with the words ‘ I HI! ’ instead of the more sober ‘ NOTICE.’ “Certainly very striking,” I said, speaking close to the ear of Miss Deffe who had printed them, “and—er—matey!” She eyed me reproachfully. “It was your suggestion,” she declared. Couldn’t imagine what she meant until I suddenly remembered I had emphasised the importance of notices being eye high (and not erected at levels where only Brobdingnagians or Lilliputians could read them)!
Recipe – From the WVS bulletin September 1951
Barley Water with Rose-Hip Syrup
The best barley water needs a lemon, but as these are so hard to come by we give below an excellent alternative.
Allow about 1 tablespoon pearl barley to every pint of barley water required. Put barley in saucepan, cover with cold water, bring quickly to boil, remove, strain, return the barley to clean pan and add 1 pint of boiling water. Let it stand for a while, strain water into a jug. Add 2-4 teaspoons of rose hip syrup. If rose-hip barley water is to be used purely as a drink, 2 teaspoons of rose-hip syrup to the pint is sufficient, but if the invalid is living on nothing else but barley water, he or she needs 4 teaspoons of rose-hip syrup daily, and must therefore drink about 2 pints of rose-hip barley water daily, if possible.
Other uses for Rose-Hip Syrup. When considering the invalid’s diet, do remember to make full use of rose-hip syrup, which besides being delicious provides the highest content of vitamin C. Serve it on a milk pudding, or as a sauce round the cornflour mould, or round creams made with milk, or with baked apples.
It must be borne in mind, however, that cooking destroys the vitamin C in rose-hip syrup, so, when cooking, add the syrup last of all, just long enough for it to get warm, but not boil.