Tuesday soup

• 2 tablespoons barley
• 1 quart pork stock, with bits of pork in it
• 2

Rinse the barley in cold water, and then cook it in the stock for one hour. Clean the vegetables and cut them in cubes. Add to the stock and barley and simmer for thirty minutes, seasoning with salt and pepper to taste. Stir in the milk, heat gently and serve at once.