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Cream of Rice and Chicken Soup

Chicken bones should be covered with three pints cold water. Let boil up for a few minutes, then simmer until stock is reduced to a pint. Melt one tablespoonful butter; when bubbling add one tablespoonful flour, one salt-spoonful salt, a little nutmeg and cayenne. Pour in stock gradually, let boil up, add one-fourth (or one-third) cup cooked rice and a little of the thick rice water in which it was cooked, if this has been saved. When well heated add half a cup of cream and the grated yolk of one hard-cooked egg.