This section is from the book "Every-Day Dishes And Every-Day Work", by E. E. Kellogg. Also available from Amazon: Larousse Gastronomique.
Carefully look over and wash a cupful of pearled barley. Cook in a double boiler in five cups of boiling water for four hours. Just before serving, add a cupful of raisins which have been prepared by being allowed to stand in boiling water until swollen.
Pearled barley cooked in the same manner, but without the addition of raisins, is excellent served with a lemon sauce.
 
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