Put 2 qts. of water in kettle, and when at boiling point add 1/2 cup of pearl barley, which has been tossed in hot butter in a frying-pan for 5 minutes, and let cook slowly. Cut up 2 carrots, 2 turnips, and 3 large onions, and fry in 2 tablespoons of butter. Chop a sprig of parsley very fine, and put with the other vegetables into the barley and water. Let cook slowly for 2 hrs., season with pepper and salt, and serve. A 1/2 teaspoon of soup-browning improves the appearance of the broth. - Mrs. Roger Rawlings, Chicago Heights, 111.

Variation I

Take 1/2 cup barley, 4 qts. cold water, bring this to a boil and skim, then put in a neck of mutton and boil 1/2 hr.; skim well the sides of the pot also; have ready 2 carrots, 1 large onion, 1 small head cabbage, 1 bunch parsley, 1 sprig celery top; chop all these fine, add your chopped vegetables; pepper and salt to taste. This soup requires 2 hrs. - Mrs. E. D. Kelley, Winnetka, 111.