1 qt. of strong mutton stock, from which every particle of fat has been removed. The liquor in which a leg of mutton has been boiled will do well for this purpose. Boil it down for an hr. before making the broth, as it should be strong. 1 cup of barley that has been soaked in tepid water for 3 hrs. Cut up 1 large carrot, 1 turnip, 2 onions, 4 stalks of celery, 1/2 cup of green peas, and the same of string beans, parsley and 4 or 5 leek tops, and parboil them for 10 minutes. Drain and put over the fire in the stock. Simmer slowly for 3 hrs. Have ready a good white roux made by heating a heaping tablespoon of butter in a pan and stirring into it a tablespoon of flour. Add a few spoons of the soup to thin it, and stir into the broth. Boil 1 minute, and serve. - Mrs. L,. C. Crawford, 1003 S. 3rd Ave., Maywood, 111.