Barley, Tapioca, Sago, Etc

• ½ cup barley or other hard grain
• 1 qt. boiling water
• 1

Add salt to the boiling water and pour gradually on the barley, or other hard grain and boil until tender from 1 to 2 or more hours, according to the grain, and have each kernel stand out distinct when done.

Add more boiling water as it evaporates. Use as a vegetable, or in soups. Pearl barley, tapioca and sago cook quicker than the ordinary large grains.