BARLEY SOUP

8 oz. of pearl barley.

2 onions, 4 potatoes, 1/2 a teaspoonful of thyme.

1 dessertspoonful of finely chopped parsley, 3-1/2 pints of water, 1/2 pint of milk.

1 oz. of butter.

Pick and wash the barley, chop up the onions, slice the potatoes.

Boil the whole gently for 4 hours with the water, adding the butter, thyme, pepper and salt to taste.

When the barley is quite soft, add the milk and parsley, boil the soup up, and serve.