Cream Of Barley Soup Croutons

Bread And Butter Orange Marmalade

Cocoa

Cream Of Barley Soup

Wash thoroughly 1/2 cup pearl barley; throw it into I quart boiling water, boil rapidly for 10 m, then drain. Put into the double-boiler with 1 quart of milk. Cover and cook slowly for 1/2 h. While this is cooking cut 1 small onion into slices and put in the frying pan with 1 T butter. Cook slowly and when the onion is perfectly tender, but not brown, add 2 stalks of celery cut into small pieces, and a bit of bayleaf. When the barley is transparent all the way through add the mixture from the frying pan, 1 T butter, 1 t salt, and a dash of pepper. Press through a vegetable sieve, reheat and serve.

For Croutons see Lesson 2.

For Cocoa see Lesson 2.

Preparing The Meal

Start barley cooking an hour before lunch time. Allow 20 m for the cooking of the onion in the butter. Make the croutons and cocoa and finish the soup. Serve with the croutons, then the cocoa, beating well before serving.