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Purée of Vegetable Soup (Tablespoonfuls of rice I)

2 tablespoonfuls of rice, I carrot, I tomato, 2 tablespoonfuls of butter, Salt and pepper to taste. 2 tablespoonfuls of corn starch, I pint of milk, I quart of water, Peel the potatoes and onion and cut them in slices. Put the butter in a frying-pan, add the onion, fry until it is a golden brown. Turn into the soup kettle; add the potatoes, rice, and carrot scraped and cut into slices, add the water, cook slowly until the vegetables are tender, about one hour. Press all through a purée sieve and return to the kettle. Moisten the corn starch with a little cold milk, add to the purée and then add the milk. Stir continually until boiling, season and serve with croûtons. 4 good-sized carrots, I pint of milk, I onion, 2 bay-leaves,