if desired, or, when in season, 1 tea-cup green peas may be substituted.)

Scrub clean (but do not peel) the carrot and turnip. Wash celery, parsley,
and barley. Shred all the vegetables finely; put in saucepan with the
water. Bring to the boil and slowly simmer for 5 hours. Add the chopped
parsley and serve.


2. CREAM OF BARLEY SOUP.

Make barley broth as in No. 1. Then strain it through a wire strainer.
Squeeze it well, so as to get the soup as thick as possible, but do not
rub the barley through. Skin 1/2 lb. tomatoes, break in halves, and cook
to a pulp very gently in a closed saucepan (don't add water). Add to the
barley soup, boil up once, and serve.

In cases of illness, especially where the patient is suffering from
intestinal trouble, after preparing as above, strain through a fine
muslin. It should also be prepared with distilled, or clean boiled
rain-water.


3. CLEAR CELERY SOUP.

1 head celery, 2 tablespoons sago, 2 qts. water.

Wash the celery, chop into small pieces, and stew in the water for 2
hours. Strain. Wash the sago, add it to the clear liquid, and cook for 1
hour.