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Rice Cream Soup

Wash two table-spoonfuls of Carolina rice, and boil it gently in a pint of stock for about two hours, or till quite soft. A short time before it is done, put a slice of onion and a stick of celery into a pint of milk, and simmer. When the milk is pleasantly flavoured pour it over the rice, press the whole through a sieve, and add pepper and salt. Make the soup hot, stir a gill of scalded cream into it, and serve. Probable cost, without the stock, 1s.