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Rice-and-Tomato Soup

Put one-half pound of well washed rice into a saucepan with two quarts of vegetable stock, and boil the whole until tender. When the rice is cooked, move the saucepan to the side of the fire, and mix in the contents of a can of tomatoes and one ounce of butter. Pour the soup into a tureen, and serve it with sippets of toast or croutons of bread that have been fried in butter.