Put into 5 quarts of water some soup bones and the neck and shanks obtained from the newly arrived side of lamb, 3 or 4 small green onions, a pinch of thyme and savory; boiled an hour and took out the pieces of lamb to make the blan-quette. An hour later poured the stock from the bones through a fine strainer into a clean soup pot, and skimmed off the fat.

Boiled half a cup of rice in a small saucepan. Made a quart of milk hot and mashed the rice with milk added a little at a time; put it into the soup stock, also a half blade of mace, salt, cayenne, a small carrott from seed bed finely minced. Let simmer and skimmed again. Lastly added a spoonful of thickening, half cup of cream and an ounce of butter. Costs 4 cents a quart.