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Barley Soup.
Take a 2 or 3 lb. shin of beef, well broken, pearl barley, 1/4 lb.; 2 small onions, sliced; 2 small carrots, chopped; salt and pepper. Directions—Put all into a soup kettle, cover nicely with cold water and heat up slowly for an hour, then continue 3 or 4 hours of more brisk boiling; and if you have celery, a stalk or two, cut and put in 15 or 20 minutes before serving improves the flavor very much. The old plan of simply putting in a little barley requires a fife and drum to call the very much scattered nourishing properties together.
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