Required: One quart of good white stock. Two ounces of pearl barley. The yolks of three eggs. One ounce of butter. One ounce of flour.

Half a pint of cream, or one gill each of cream and milk.

(Sufficient for six.)

Melt the butter in a saucepan and stir in the flour smoothly; then add the stock, and, when it boils, add the pearl barley and let it cook steadily for two hours or until the barley is soft; then pass it through a hair sieve. Rinse out the pan with water, put back the sieved soup, and let it simmer for ten minutes, then let it cool slightly. Beat up the yolks of the eggs, add the cream and milk to them, and stir gradually into the soup, being careful it does not again boil after they are added. Season it carefully with salt and pepper, and serve in a hot tureen with neat rounds of fried bread.

Cost, 1s. 6d. if cream is used.