Barley, Sago, Etc.
1/2 cp barley (or other of these grains)
1 tsp salt
1 - If pearl barley, sago or tapioca is used instead of the larger-grained variety, less time will be required for cooking
2 - Over 1/2 cp barley (or other of these grains) pour gradually 1 qt boiling water with 1 tsp salt dissolved in it.
3 - Let it boil 1 or 2 hours or more, until it is tender, adding boiling water as needed.
4 - When it is done each kernel should be distinct and separate.
5 - These cereals may be served as vegetables.