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 ¾ cup of pearl barley

 2 cups of water

 3 qts. bouillon

 Some finely cut asparagus

Preparations: The barley is washed in cold water and then brought to boiling in cold water. The water is poured off and the bouillon poured on and with this it is boiled slowly for 1½ hours. During the last ¾ of an hour the asparagus is put in and boiled until soft. If you wish, you may leave out the asparagus.

If the soup looks too white you may add some meat extract or stir into it the yolk of one egg.

No. 25—BARLEY GRUEL SOUP WITH BOUILLON.

Quantity for 6 Persons.

 1 cup of pearl barley

 1 tbsp. of butter

 Some pieces of asparagus if you like

 3 qts. strong bouillon

Preparation:

If you wish some asparagus in it, which gives it a nice flavor, cook the asparagus pieces separately in bouillon until soft and add it to the soup, or stir the yolk of one egg into the soup.

This soup is very good for sick persons, but for this purpose the asparagus is left out.

No. 26—BARLEY GRUEL SOUP.

Quantity for 6 Persons.