Soak barley over night. Drain. Cook in boiling salted water until tender.
Drain. Add left over gravy and bake for 20 minutes in a moderate oven. If
one has a meat bone, or left over bits of meat, these may be boiled with
the barley to give it flavor.



Beef and Bean Stew (6)

Beef, lower round, 1 pound
Red kidney beans, 1 cup
Onion, 1
Canned tomatoes, 1 cup, or 2 or 3 fresh tomatoes
Salt pork, 2 ounces

Wash the beans and soak them over night. Cut the pork into small pieces
and try out the fat. Cut the beef into small pieces and brown it in the
pork fat, then add the vegetables with water enough to cover. Cook just
below the boiling point for about three hours.



Cheese Fondue (2)

Milk (hot), 1-1/3 cups
Bread crumbs, 1-1/3 cups
Butter, 1 tablespoon
Eggs, 4
Cheese, 1/3 pound (1-1/3 cups grated or 1 cup cut in pieces)
Salt, 1/2 teaspoon