Soak and boil barley, add grated cooked potatoes, soaked prunes, sugar and klim. Cook in large kettles. Serve hot.

Boil three times - clean water each time - untnil strong taste has nearly disappeared. Add chopped meat roll and fry in plenty of “marg” until brown or slightly scorched. Serve piping hot with main meal of the day.

Fry in margerine until crumbled add one can meat patê and fry till scorced. Serve on fried or toasted bread.