1/4 cup barley 1/3 pint cream
2/3 pint milk 3 cups water
1 teaspoon salt
Soak the barley a few hours or over night. Drain, and cook in three cups of water. When tender, take out one-third of the barley. Put the remainder through a colander, add the cream and milk and the remaining one-third of the barley. Reheat, add salt, and serve.
1 quart water
2 teaspoons salt
2 tablespoons Japanese Soy
2 tablespoons butter
I tablespoon flour
1 tablespoon sugar
1/2 teaspoon celery salt
Cook the barley in the boiling, salted water together with the strained tomato and bay leaf until tender, keeping covered while cooking. Add the celery salt, sugar and Soy. Blend the flour and butter. Pour a little of the hot soup into them, stirring meanwhile; then turn back into the remainder of the ingredients, and cook five minutes.
Boil half a pound of barley gently three hours in five and a half quarts of water, with diced vegetables as, three medium sized carrots, same quantity of turnips, and potatoes, a dessertspoon of brown sugar and a large onion. Add chopped parsley and seasoning before serving. Be careful not to let the barley burn; if too much water boils away before the vegetables are soft, add a little more boiling water at once. Barley takes a long time to cook thoroughly, therefore this length of time in preparation is necessary. About three-quarters of a pint of milk added just before serving improves it.
2 pounds fresh tomatoes 2 ounces butter 2 quarts water
1teacup of pearl barley 4 ounces onions Salt, pepper
Brown the butter, put in the onions cut in small pieces, and fry until tender, and then add 2 quarts of boiling water; add the tomatoes peeled by scalding them, and the barley, and cook four hours. Strain. Some milk added a few minutes before serving improves it.