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Irish Stew No. 2

3 pounds potatoes 3 large Spanish onions 2 turnips 1 cauliflower 2 ounces butter 1 ounce pearl barley 1 1/2 pints water Pepper and salt to taste Put the butter in a large saucepan; scald the onions, slice them very thin, and cook in the butter for five minutes, then cut the potatoes into quarters, cut the turnips into one-inch squares, and break the cauliflower into small pieces; wash the pearl barley carefully, and add all to the onions and butter; then add the seasoning and the water last of all. Cover closely, and cook gently for three hours. A little chopped parsley may be added if liked. The vegetables should be cooked until tender but not long enough to lose their shape and become mushy. It is important, too, that they should be well seasoned.