Barley Milk Soup.

4 pints stock

1 cup barley

1 onion

1 carrot

1 parsnip

1 breakfast cup milk

Boil the ingredients for about two hours, then put through a sieve and add the milk, bring to the boil and the soup is ready to serve.

N.B.—Celery is always a welcome addition to the other ingredients, and a little nutmeg also adds to the flavour.

Stock for soup should be made the day before it is to be used, so that all the fat may be removed.

Fat may be easily removed from hot soup by dipping a clean cloth in cold water and straining the soup through it.

Most soups look and taste better if strained before being served. Use a strong wire sieve and wooden spoon for the purpose.

Thick soups should be about the same consistency as cream.

Allow soup to cool before covering it in the safe. If hot soup is covered it may become sour.

Unused stock should be boiled up every day.

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