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RICE SOUP (suitable for children or sick persons)

Wash four ounces of rice in three or four waters, drain it, and boil it gently with two quarts of beef or veal stock until it is tender without being broken. Season with a little salt and white pepper, and if the stock is already seasoned, be careful that it is not served too salt, owing to evaporation. If clear soup is wanted, the rice can be boiled separately in water until the grains are tender without being broken, then dropped into the clear soup, and allowed to remain a few minutes without simmering, or the rice may be boiled in thin, nicely-flavoured stock, strained, and put into the soup-tureen, the clear soup being then poured over it. Time, one hour. Sufficient for six or eight persons.