Cook a soup bone with the following until meat is tender: One-half cup barley, one-half can tomatoes and a few sprigs parsley. - Miss Parsons, Saginaw, Mich.

Cream Of Barley Soup

One cup barley well mashed, three pints chicken or veal stock, one onion and bit of mace. Cook slowly five hours, rub through a sieve, and add one and one-half pints boiling cream or milk, salt and cayenne to taste. Yolks of three eggs beaten with one-fourth cup of cream added to soup two minutes before serving makes soup much richer. - Mrs. R. G. Peters, Manistee, Mich.

Barley Soup

Cook slowly one cup barley three hours. Have soup stock hot, add barley, salt, pepper and butter just before serving. - Mrs. Lloyd, Sedro Woolley, Wash.