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Celery White Soup

Boil a small cup of rice in three pints of milk until it will pass through a sieve. Grate the white parts of two heads of celery on a coarse grater; add this to the rice-milk after it has been strained, put into it one quart of strong white stock, either of veal or chicken, let it boil until the celery is perfectly tender, season with salt, cayenne pepper and serve. If cream is obtainable, substitute one pint of it for the same quantity of milk. It is a perfect success.-Miss Owen.