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Rice-Flour Soup

Mix a quarter of a pound of rice-flour very smoothly with a cupful of nicely-seasoned veal stock. Pour over it a quart of the same stock boiling hot, and stir the soup over the fire for ten minutes after it boils. A quarter of a pint of cream or milk may be added, if liked. When the cream is omitted, the addition of a dessert-spoonful of curry-powder and a tea-spoonful of lemon-juice will improve this soup to the taste of many. Time, ten minutes to boil after the rice-flour is added.