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Rice Soup (INGREDIENTS for soup) (II)

INGREDIENTS for soup for 8 or 10 persons. -6 oz. of rice, the yolks of 4 eggs, 1/2 pint of cream, rather more than 2 quarts of stock. AVERAGE COST, 2s.

Boil the rice in the stock, and rub half of it through a tammy; put the stock in a stewpan, add all the rice and simmer gently for 5 minutes. Beat the yolks of the eggs, mix them with the cream (previously boiled), and strain through a hair sieve; take the soup off the fire, add the eggs and cream, stirring frequently. Heat it gradually, stirring all the time; but do not let it boil, or the eggs will curdle.

TIME.-2 hours.

SEASONABLE all the year. lb.

Rice, To Boil (for Curries, &c.).-- INGREDIENTS for rice for large curry. of rice, water, salt. AVERAGE COST, 3d.

Pick, wash and soak the rice in plenty of cold water; then have ready a saucepan of boiling water, drop the rice into it, and keep it boiling quickly, with the lid removed, until it is tender, but not soft. Take it up, drain it, and put it on a dish before the fire to dry; do not handle it much with a spoon, but shake it about a little with two forks, that it may all be equally dried, and strew over it a little salt. It is now ready to serve, and may be heaped lightly on a dish by itself, or be laid round the dish as a border, with a curry or fricassée in the centre. The rice, to be well boiled, should be white, dry and with every grain distinct. During the process of boiling, the rice should be attentively watched, that it be not overdone, as, if this is the case, it will have a mashed and soft appearance.

TIME.-15 to 25 minutes, according to the quality of the rice.

SEASONABLE at any time RICE, TO BOIL.

Rice, To Boil (for Curries, &c.;