Barley, Tapioca, Sago, Etc

Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

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  • 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.