Every mother is aware of the nourishing properties of barley, but not every child can be got to take the barley in the shape of porridge. The appended recipe solves the difficulty by giving the barley at dinner instead of at breakfast time. Soak four ounces of thoroughly washed pearl barley for twenty-four hours. Have ready a well-greased bag, six small peeled whole onions (select those about the size of a small Tangerine) and the requisite number of chops. Free the chops from all but the smallest quantity of fat, dust them with salt, place them in the bag. Add to them the onions and the barley, salt to taste, and if any of the water in which the latter was soaked remains, add this also. If not, add half a pint of chicken stock prepared as before indicated. Fold and clip the bag. Place on grid, and cook gently in an only moderately hot oven for an hour and a half (300 Fahr.). Empty out on to a dish and serve. Veal can also be cooked in this way, and for invalids the dish can be most highly recommended, as it contains nothing to upset even the most delicate digestion.