||CREAM OF BARLEY SOUP.
Make barley broth as in No. 1. Then strain it through
a wire strainer. Squeeze it well, so as to get the
soup as thick as possible, but do not rub the barley
through. Skin 1/2 lb. tomatoes, break in halves, and
cook to a pulp very gently in a closed saucepan
(don't add water). Add to the barley soup, boil up
once, and serve.
In cases of illness, especially where the patient is
suffering from intestinal trouble, after preparing as
above, strain through a fine muslin. It should also be
prepared with distilled, or clean boiled rain-water.