4 quarts soup stock. 1 quart milk.

5 tablespoons barley. 1 cupful minced vegetables. 1 ounce butter. Salt; cayenne. It is a white soup suitable to be made with mutton or lamb. To obtain the stock boil any spare pieces of meat in 5 quarts of water for 2 hours. Put in a small turnip, onion and carrot, and stalk of celery. Strain, skim, add the milk. Boil the barley separately. A teaspoonful to each quart is enough. Pour off the bluish barley water and put the barley in the soup. Mince a few spoonfuls of different colored vegetables, such as string beans, young carrots, white turnips, green onions, add them to the soup and boil half an hour. Skim while boiling. Season and add butter.