CREAM OF BARLEY SOUP

Wash a cup of pearl barley

Drain and simmer slowly in two quarts of water for four or five hours, adding boiling water from time to time as needed.

When the barley is tender, strain off the liquor, of which there should be about three pints;

Add to it a portion of the cooked barley grains, salt, and a cup of whipped cream, and serve.

If preferred, the beaten yolk of an egg may be used instead of cream.