Egg Barley

• 1 egg
• ¼ teaspoon salt
• Flour

Beat egg slightly with salt, add enough flour so that mixture can be kneaded into a stiff ball. Rub well with the hollow of the hand until small grains are formed or grate on coarse grater. Toss out lightly on a board to dry. Store in a covered jar. When ready to use, drop gradually into boiling soup or milk and let boil 5 to 10 minutes.