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A taste of France property section

Cream of Barley Soup

Cream of Barley Soup
Melt in a saucepan two tablespoonfuls of

butter;and add a heaped

one of flour, and cook for three minutes,

stirring steadily. Then add

a teacupful of pearl-barley and cook two minutes longer.

Add very slowly one pint of boiling water and one

of milk, stirring till

all are blended, and boil for one hour very

gently. Then rub it through

a sieve, return to the stove, and add three

pints of chicken or veal

stock and one tablespoonful of corn-starch

dissolved in a little cold water. Boil up once

and serve very hot.

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