Carrot Soup
1½ teaspoons salt few grains cayenne 2 cups water 2 cups scalded milk 2 tablespoons flour Chop enough carrots to make two cups. Cook in water until tender. Press through sieve, reserving liquor. Cook rice in milk in double boiler. Cook onion in butter; add flour and seasonings. Mix carrot mixture with rice and milk and pour on to butter and flour; bring to the boiling point, strain, and serve. Garnish with chopped parsley. If this soup seems too thick, thin with cream or milk.