Turkish Soup
One quart of stock; one-half teacup of rice; two eggs (yolks only); one tablespoon of cream; salt and pepper to taste. Boil the rice and stock together for twenty minutes, keeping the kettle tightly covered. Press them through a sieve, returning to the fire all that runs through. Add to this the cream, into which has been stirred the beaten yolks, and stir until it thickens but does not boil. Season and serve at once.