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Barley Soup

I quart of milk, Yolks of two eggs, 2 tablespoonfuls of barley, I onion, Salt and pepper to taste.

Scald the barley, drain, put it into a pint of water. Add the onion and parsley, and if you have three or four small beef bones, add them. Simmer gently three hours. Put the milk on in a double boiler, add the barley and the water in which it was boiled, also the onion, which will be soft and tender. Season with salt and pepper. Beat the yolks lightly, put them into the soup tureen and pour in the soup slowly, stirring all the time.