2 ounces of "pearl" barley

3 yolks of eggs

1 pint of cream

1 orange

2/3 cupful of sugar

Wash the "pearl" barley, cover it with a pint of water, and let it simmer gently until the water is reduced one-half; this should be quite thick and starchy. Strain and add to this the sugar and the grated yellow rind and juice of the orange. Beat the eggs, add them to the barley mixture, and stir over the fire until it thickens - about two or three minutes; take from the fire, and when perfectly cold, fold in the cream whipped to a stiff froth. Put at once in a serving dish or serving glasses, and stand aside to cool.

Thick rice water may be used in the same way. In this case, press the rice through and use it with the water. Or use farina in the same manner.