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Rice Soup, White

Wash a quarter of a pound of best Carolina rice in two or three waters, throw it into fast-boiling water, and keep it boiling for five minutes. Drain it on a sieve, and put it into two quarts of nicely-flavoured white stock, also boiling. Let all simmer gently together until the rice is tender. Add three-quarters of a pint of thick cream, season with salt, cayenne, and pounded mace, simmer a minute or two longer, and serve. Time, one hour. Sufficient for six or eight persons.