Then put on the barley in some stock or water, and let it boil for four hours, till it is tender.

Then add to it every kind of vegetable that is in season, such as onion, celery, carrot, turnip, peas, French beans, cut up into small pieces, hearts of lettuces cut up.

Flavour with pepper and salt and serve altogether.

If possible add leeks to this soup instead of onion, and just before serving the soup throw in a brimming dessertspoonful of chopped blanched parsley to every quart of soup.

A pinch of thyme can also be added.
SPINACH SOUP .-- Wash some young, freshly gathered spinach, cut it up with a lettuce, and, if possible, a few leaves of sorrel, and throw them into boiling water.