Swiss Soup
Make a stock of lamb or chicken, season with butter, pepper and salt; add a little rice; cook it until tender. Just before taking it up add a cup of cream.-Mrs. F. C. Cottrill.
Practical recipes and household wisdom from 1906 — when the icebox was high technology and dinner had nine courses.
Make a stock of lamb or chicken, season with butter, pepper and salt; add a little rice; cook it until tender. Just before taking it up add a cup of cream.-Mrs. F. C. Cottrill.