is made thus:--Wash well a cupful of butter peas or haricot beans and one or
two tablespoonfuls pot barley. Put in saucepan or double boiler with water,
and cook for two to three hours. Season and strain. Celery, onion,
parsnip, &c., may be added if desired. Some milk may also be added, and, if
wished specially rich and strengthening, one or two eggs beaten up. Warm up
only as much as is needed at one time, and serve with toast or triscuits.
Variety of flavour, &c., may be contrived by mixing lentils, dried green
peas, &c., with the haricots, or instead of these, tomatoes may be sliced
and added ten minutes before straining.