Put 2-lb. shin of beef in 1 gal. of water. Add 1 cup of pearl barley, 3 large onions cut up fine, a small bunch of parsley, minced, 3 slices potatoes, a little thyme, pepper and salt to taste. Simmer steadily 3 hrs., stir often, so that meat will not burn. Do not let it boil. Always stir soup or broth with a wooden spoon. - Mrs. E. D. Kelley, Winnetka, 111.

Barley Soup

Soak 3 tablespoons of barley for 3 hrs. in cold water. Strain, and put it to cook for 1 hr. in 1 qt. of boiling bouillon; add a 1/2 pt. of cream, boil and serve. - Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111.

White Barley Soup

Soak a cup of barley for several hrs. in enough water to cover it; then boil in a qt. of veal stock until tender and clear. Season with a teaspoon of onion juice, a tablespoon of minced parsley, and with celery salt and white pepper to taste. Thicken a pt. of scalding milk with a white roux, pour the hot soup slowly upon this, and serve. - Mrs. Clark Mason, Bensen, 111.

Barley And Tomato Soup

Cook 1 can of tomatoes, 1 chopped Spanish onion together for 15 minutes, then rub through a wire sieve; add 3 tablespoons of pearl barley, 1 tablespoon of butter, some pepper and salt, and cook for 1 hr., until the barley is soft. Re-season before serving. - Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111.