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Rice Caudle, Savoury

Soak two table-spoonfuls of rice in a cupful of cold water for an hour. Drain it, and put it in a saucepan with three-quarters of a pint of milk and three-quarters of a pint of good stock. It turnips have been boiled in the stock so much the better. Add half a tea-spoonful of chopped onion and a little pepper and salt, and boil the rice till it is tender. Pulp it through a sieve, boil it up again, and serve. Be particularly careful that the milk does not boil over, and in order to prevent this stir it if necessary. A little of the fat left on the top of the broth, or a small slice of butter, will help to keep the rice from burning. Time, one hour to one hour and a half.