The stock for this soup could have been prepared in the morning
while the stove was hot to cook the dinner. Boil beef bones slowly
in about 2J pints of water for from 1 to i| hours.

Bring 1 \ pints of the stock to the boil in a saucepan, wash the
barley, and add it with 1 teaspoon of butter to the stock, and
let it simmer for f hour, stirring from time to time to prevent
the barley sticking to the saucepan or forming lumps. In another
saucepan, melt 1 teaspoon of butter or dripping (dripping will
do very well), chop the onion small, and fry it gently in the
dripping. Sprinkle in the flour and keep stirring. Then pour in
gradually the rest of the stock (about \ pint), and let it boil for a
few minutes. When the barley is thoroughly cooked and creamy,
add it with pepper and salt and the finely-chopped parsley to
the contents of the second saucepan. Stir in i teaspoonful of
Marmite just before serving.

BEAN   SOUP

3 oz soaked Beans                          Pepper and Salt

A Onion finely-chopped                    3 pts Stock

1 tablespoon Butter                                 (This quantity can be

\ teaspoon Marmite                                made up with water or

1  tablespoon Flour                                  water alone can be used.)

Put 3 oz butter-beans in cold water to soak overnight. About
i hour before supper put the beans into a saucepan with water
and let them boil very gently. Just before the meal melt 1 table-
spoon of butter in another saucepan, add | an onion chopped
finely, and fry it a light brown. Sprinkle in 1 tablespoon of flour,
stirring to keep it smooth, a pinch of pepper, and a little salt.
Now pour gradually into this the contents of the other saucepan,
stirring to keep the soup smooth. Stir in \ teaspoon of Marmite
just before serving.

RICE   CREAM   SOUP

2  tablespoons Rice                           1 dessertspoon Flour
1 tablespoon Butter                        Pepper and Salt

1 Onion                                          2 pts Stock

a little finely-chopped Parsley

Chop the onion very fine, and fry it a little in the butter in a
saucepan, sprinkle in the flour, stirring as you do so, and cook
for 1 or 2 minutes before pouring in the stock. Blend well together,
and then strain the whole through a sieve. Now replace it in the
saucepan, add the 2 tablespoons of rice, a little finely-chopped
parsley and pepper and salt, and simmer gently till the rice is
quite done and soft (about 25 minutes).

Published by the British Broadcasting Corporation, Broadcasting House, London, W. l
Printed by Tonbridge Printers Ltd., Tonbridge

[No. 871]