1/2 cupful barley, pearl
1 quart water
3 pints white stock
1/2 cupful cream
1 yolk of egg
2 tablespoonfuls Crisco
4 tablespoonfuls cooked carrot balls
4 tablespoonfuls cooked peas
Salt, pepper, and paprika to taste
Diced toast or fried bread
Put barley into saucepan of cold water, bring to boil, let boil five
minutes, then drain off water; this removes the slightly bitter taste.
Now put barley into saucepan with Crisco and water, let these boil
gently until barley is tender, drain, and rub through sieve. Add stock
to this puree and let simmer ten minutes. Beat yolk of egg with cream
and when soup has cooled slightly, strain them in. Stir soup over fire
a few minutes to reheat; but be careful that it does not boil, or it
will curdle. Season carefully, add carrot balls and peas, which should
first be heated in a little stock or water. Serve with dice of toast
or fried bread. If you do not possess a round vegetable cutter, cut
the carrot into small dice. This is a particularly nourishing soup. If
you prefer a slightly cheaper variety, use milk instead of cream, and
if you have no white stock use milk and water in equal proportions
instead, and cook a carrot, turnip and onion in milk and water for
twenty or thirty minutes.