Barley Broth
Any soup with barley in it may be called barley broth. The French make it by simply boiling Batter barley and adding it to a clear gravy soup, or to any of the vegetable soups. The name in this country is almost always confined to what is otherwise called Scotch broth or mutton broth, the principle of which is in England but half understood. One of the most important and practical questions in cookery turns upon it, and it will be found explained under the head of Scotch Broth.
Barley Cream.--The soup which the French call Crême d'orge. Wash and blanch half a pound of pearl barley, and boil it either with water or with broth-about a quart. When thoroughly well done, rub it through a sieve and add it to chicken broth. Sometimes there may be added also a purée of chicken or of veal. Sometimes chickens newly roasted are cut to pieces and served in this soup.