BARLEY SOUP.

Put a quarter of a cup of well washed barley
with a bay leaf and a small blade of mace into a pint
and a half of cold water, boil slowly for three hours.
Take out the bay leaf and mace and add a small
onion cut fine, two French carrots cut in dice, and
cook until tender, then add a pint of milk, a good
heaping tablespoonful of butter, salt and pepper to
taste, let it come to a boil, remove from the fire and
stir into it one egg yolk beaten with two tablespoon-
fuls of cream.

BLACK BEAN SOUP WITH MOCK MEAT BALLS.

Soak over night a pint of black beans in a quart
of water. In the morning drain, and cover with
fresh water, set the saucepan on the stove ; when the
water conies to a boil drain it off and add a quart of
fresh water. Cut fine an onion, and with a few slices
of carrot and turnip and green pepper fry in a heap-
ing tablespoonful of butter, add to the beans with a
bay leaf half a dozen peppercorns, two cloves, cook
until tender, press through a sieve, return to the fire,
and if it is too thick add more water. Have a hard
boiled egg and half a lemon cut into dice, and meat
balls made from recipe given for mock meat the size
of hickory nuts and boiled in water as other balls are
cooked. Drop the balls into the soup, and when hot
pour the soup over the lemon and egg in the tureen
and serve.

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