77 | Cream of Barley.
—Moisten half a pint of well-washed barley with one quart of white broth (No. 99), adding a bouquet (No. 254), and one whole onion; boil in the saucepan on the stove for forty-five minutes, and season with half a tablespoonful of salt and a teaspoonful of pepper. Strain through a coarse colander, and removing the bouquet, serve with a thickening made of a cupful of cream and the yolks of two raw eggs, and a handful of sippets of bread fried in butter.