Norfolk Puree
| 1/2 cupful barley, pearl | 2 tablespoonfuls Crisco |
| 1 quart water | 4 tablespoonfuls cooked carrot balls |
| 3 pints white stock | 4 tablespoonfuls cooked peas |
| 1/2 cupful cream | Salt, pepper, and paprika to taste |
| 1 yolk of egg | Diced toast or fried bread |
Put barley into saucepan of cold water, bring to boil, let boil five minutes, then drain off water; this removes the slightly bitter taste. Now put barley into saucepan with Crisco and water, let these boil gently until barley is tender, drain, and rub through sieve. Add stock to this puree and let simmer ten minutes. Beat yolk of egg with cream and when soup has cooled slightly, strain them in. Stir soup over fire a few minutes to reheat; but be careful that it does not boil, or it will curdle. Season carefully, add carrot balls and peas, which should first be heated in a little stock or water. Serve with dice of toast or fried bread. If you do not possess a round vegetable cutter, cut the carrot into small dice. This is a particularly nourishing soup. If you prefer a slightly cheaper variety, use milk instead of cream, and if you have no white stock use milk and water in equal proportions instead, and cook a carrot, turnip and onion in milk and water for twenty or thirty minutes.