Rice Soup
1 cup rice 2 cups cream 6 cups cold water 1 small onion 1 green pepper 1 teaspoon chopped parsley 4 tablespoons butter 2 tablespoons flour salt, cayenne, and nutmeg 1 teaspoon Worcestershire sauce Cook rice, onion, and pepper in cold water until rice is tender. Press through a sieve. Melt butter, add flour, cream, and seasonings; boil five minutes. Combine mixtures. Add parsley and serve. 1 cup chopped sorrel 1 pint cold water 2 tablespoons butter 1 cup milk 4 tablespoons flour