Take a half cup of coarse barley and two quarts of water. Let boil for one hour and skim. Then add two onions, a bunch of carrots, parsley, two turnips, one green pepper and six tomatoes (all chopped fine). Add a few green peas, lima beans, two ears of corn cut from cob; pepper and salt to taste. Cook for one hour or more until done. Then add a small piece of butter, quarter teaspoon of sage and thyme, if you like, and if soup is too thick add more water. BEER SOUP (PARVE) Mix the beer with one-third water, boil with sugar and the grated crust of stale rye bread, add stick cinnamon and a little lemon juice. Pour over small pieces of zwieback (rusk). Some boil a handful of dried currants. When done add both currants and juice. BEET SOUP (RUSSIAN STYLE) Cut two small beets in strips, cover with water and let cook until tender, add citric acid (sour salt) and a little sugar to make sweet and sour, a little salt, and three-quarter cup of sour cream. Serve cold. Sweet cream may be used and while hot gradually poured over the well-beaten yolks of two eggs, keeping the soup over the stove and stirring all the time until thick and smooth. Remove from stove and serve cold. CHERRY SOUP This soup is a summer soup and is to be eaten cold. Cook two tablespoons of sago in one cup of boiling water until tender, add more as water boils down. Put one quart of large red or black cherries, one cup of claret, one tablespoon of broken cinnamon, one-fourth cup of sugar, and one-half lemon sliced fine, up to boil and let boil fifteen minutes; add the cooked sago, let boil up and pour very gradually over the well-beaten yolks of two eggs. Serve cold. Raspberry, strawberry, currant, gooseberry, apple, plum or rhubarb soups are prepared the same way, each cooked until tender and sweetened to taste. The juice of lemon may be used instead of the wine. FRUIT SOUP Take two pounds of plums, cherries, or red currants and raspberries, which carefully pick and wash, and boil to a pulp with a pint of water. Let it slightly cool and then stir in the beaten yolk of an egg and a little sugar. Strain the soup, which should be served cold. COLD SOUR SOUP Take a pound of sour grass (sorrel), remove leaves, wash well, cut and squeeze well. Peel three potatoes, mince a bunch of young onions, salt and set on to boil, when boiling add the sour grass and let boil well, add two tablespoons of sugar, and a bit of sour salt, let simmer a bit, afterward add two well-beaten eggs. Do not boil this soup after adding the eggs. This soup is to be eaten cold. It can be kept for some time in jars. *GARNISHES AND DUMPLINGS FOR SOUPS* NOODLES