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 1 cup of pearl barley

 1 tbsp. of butter

 3 qts. of water

 Salt according to taste

 1 pinch of nutmeg

 2 tsps. of chopped parsley

Preparation:

No. 27—SWEET BARLEY GRUEL SOUP.

Quantity for 6 Persons.

This soup is the same as No. 26 with the exception of parsley and nutmeg which are left out. ½ cup of sugar and some cinnamon are added. The soup is then strained through a fine hair sieve and the yolk of one egg is stirred into it.

No. 28—SAGO SOUP WITH BOUILLON.

Quantity for 6 Persons.

 1 cup of sago

 3 qts. of bouillon

 1 qt. of water

Preparation:

No. 29—SAGO SOUP WITH RED WINE OR RASPBERRY JUICE.

Quantity for 2 Persons.

 ¼ cup of sago

 3 cups of water

 ½ cup of sugar

 2 slices of lemon

 1½ cups red wine or raspberry juice

Preparation:

Serve this soup with zwieback or with small slices of toast.

No. 30—FARINA SOUP WITH BOUILLON.

Quantity for 6 Persons.

 ¾ cup of farina

 2 qts. of bouillon

Preparation:

No. 31—GREEN CORN SOUP WITH BOUILLON.

Quantity for 6 Persons.

 1½ cups of green corn