Evening Republican, Volume 16, Number 198, Rensselaer, Jasper County, 19 August 1912 — Barley Soup. [ARTICLE]

Barley Soup.

Three ounces barley, 1% ounces stale bread, 1% ounces butter, onequarter ounce chopped parsley, onequarter ounce salt. Wash and steep the barley for twelve hours in onehalf pint of water, to which a piece of carbonic soda, the size of a pea, has been added; pour oft the water not absorbed, add the bread crumbs, three quarts of boiling water and the salt; boil slowly in a well-tinned covered pan for four or five hours, add the parsley, butter, white pepper about half an hour before the soup is ready to serve.