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Rice Soup

I quart of milk, 1/2 a small onion, I bay-leaf, Salt and pepper to taste.

Put the milk in a double boiler, add the rice to it. Cook slowly thirty minutes. Keep the boiler covered or the milk evaporates, and you must have at least one quart when the rice is tender. Cut the onion into slices, put with the butter in the frying-pan, cook slowly until the onion is tender but not brown. Then add the celery to the onion and turn the whole into the farina boiler. Add the bay-leaf, cover, and let stand on the back part of the stove fifteen minutes. Then press the whole through a purée sieve, return to the boiler, season with salt and pepper and it is ready to serve.

If the milk evaporates during the cooking and the soup is too thick, add sufficient milk to make it the proper consistency.