Barley Soup
1 quart stock 2 tablespoons barley 1 teaspoon salt 1 quart water 1/2 saltspoon pepper Wash the barley and soak it in a quart of water; cook in the same water until tender; drain and add with the seasoning to the boiling stock.
Rice, tapioca or sago may be substituted for the barley. 1/2 cup vermicelli 1 quart stock