Rice Soup, Indian Style

No. 1304. - Prepare four quarts of thickened chicken broth as described in the Book on Soups, set it on the side of the fire to boil slowly for half an hour and skim it well. Cut two young chickens into pieces about an inch long and trim them nicely. Then put them into a saucepan with a piece of butter and fry them lightly. Add three soup-spoonfuls of curry powder diluted with a quart of broth. Let it cook slowly until the chicken is three-quarters done, then strain the thickened chicken broth through a fine sieve, and into this add a faggot of parsley garnished with celery and a leek. Season to taste, let the soup boil slowly until the chicken is done, then skim off the grease and remove the faggot. Before serving add half a pint of cream, into which dilute the yolks of four raw eggs. Serve with a garniture of plain boiled Rice.

Rice Soup, With Milk

No. 1305. - Wash four ounces of Rice in cold water, then drain it and put it in a saucepan with two quarts of cold water. When it boils immerse it in cold water. Boil two quarts of milk in a saucepan and then add the Rice, stirring it until it boils. Season with salt and a pinch of sugar and let it boil slowly on the side of the fire until the Rice is cooked.

Note. - Soups made with milk, to which vermicelli, farina, semoule, or other pastes are added, are prepared in the same way. A cup of cream, in which the yolks of two raw eggs are diluted, with a piece of butter and a little finely chopped parsley, will make it more nourishing.

Rice Soup, With Almond Milk

No. 1306. - Wash and parboil six ounces of Rice, then immerse it in cold water and drain it. Then put it in a saucepan with three pints of boiled milk and let it cook slowly until the Rice is done. Peel half a pound of sweet almonds and six bitter almonds, put them in a mortar and pound them into a fine paste, occasionally adding a little milk to prevent them from turning oily. Dilute the paste with one quart of milk and press it through a napkin. Then add this to the soup, season to taste, and, when thoroughly warmed, serve it, being very careful not to let it boil after mixing the almond milk with the soup.

Rice Soup, Italian Style

No. 1307. - Wash and parboil six ounces of Rice, then immerse it in cold water and drain it. Put into a saucepan one finely sliced white onion with four ounces of scraped fat pork and fry it lightly (not letting it get browned). Then add the Rice and season with salt and a pinch of red pepper. Let it cook for two minutes, while stirring it with a wooden spoon. Then add two quarts of chicken Consomme, and when it boils set it on the side of the fire to boil slowly for twenty minutes. Skim it and then serve it with a plate of grated Parmesan cheese.

Cream Of Rice, Rachel Style

No. 1308. - Wash one pound of Rice and put it in a saucepan with four quarts of cold water. Set it on the fine to boil for two minutes, stirring it occasionally. Then immerse ft in cold water and drain it dry. Return the Rice to a saucepan with three pints of chicken broth, season with salt, a little nutmeg and red pepper, and add a faggot of parsley garnished with two leeks, one carrot and one onion, into which stick four cloves. Cover the saucepan and let it cook thoroughly on a slow fire. Then take out the faggot, carrot, and onion, and rub the Rice through a fine sieve. Dilute this puree with two quarts of chicken broth and one quart of Cream sauce. Set it on the fire and stir it until it boils, then let it simmer slowly for twenty minutes. Then skim it well and strain it through a fine sieve into another saucepan, and keep it warm in a hot water bath until ready to use it. Before serving add eight ounces of butter, divided into small pieces, and a pint of cream, in which dilute the yolks of eight raw eggs. Stir it well until the butter is melted, and serve it with a garniture of green asparagus tops.