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BARLEY, TAPIOCA, SAGO, ETC

(Cereals) - (The International Jewish Cook Book)







Add one teaspoon of salt to one quart of boiling water and pour
gradually on one-half cup of barley or other hard grain and boil until
tender, from one to two 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 other large grains.











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