• 1 small pumpkin
• 2 cups egg barley
• Salt
• 1 tablespoon sugar
• 2 qts. milk
• ½ teaspoon ground cinnamon

Peel and dice pumpkin. Cook in small amount of salted water until tender. Mash through sieve. Cook milk with egg barley, add pumpkin, sugar and cinnamon. Serve with Lenten meals.