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Rice Soup(Armour's Monthly Cookbook)
Dissolve one teaspoon of Armour's Extract of Beef in one quart of water,
add one half cup of cooked rice, and a tablespoon of onion juice. Add
one teaspoon of celery seed and cover closely. Simmer ten minutes and
just before serving add one fourth cup of sweet cream or a tablespoon of
butter. If too thick, add a little boiling water or milk.---MRS. W. V.
COPELAND, 227 N. LAKE STREET, TOPEKA, KANS.
TURNIP AND RICE SOUP4 Turnips--2d.
1/4 lb. Rice--1d.
2 quarts Water
1 pint Milk--2 1/2d.
Onion and Salt--1/2d.
Time--One Hour and a Quarter
Peel and slice up the turnips, wash the rice and put into a saucepan
with the onion and 1 dozen white peppercorns. Pour over the water and
boil for an hour, rub through a sieve and return to the saucepan, with
the milk and a seasoning of salt and pepper; stir until it boils, then
pour into a warm tureen and sprinkle some chopped parsley on
top. This soup is much improved by putting one ounce of butter into the
water in which the rice and turnips are boiled.
Rice Soup(Very suitable for children.)
1/4 pint rice.
3 pints water.
1 pint milk.
1 1/2 ounces butter.
1 large turnip.
1 large onion.
1 large potato.
1 teaspoon salt.
Place the butter in a large saucepan, and let it melt so as to grease
the whole of the bottom of the pan; wash the rice and place it with the
vegetables sliced in the saucepan, and boil for about three-quarters of
an hour, stirring frequently; add milk and salt, and simmer carefully
for about a quarter of an hour, taking care that it does not burn.
Rice SoupOne quart of water, one-fourth cup of rice, piece of butter, yolk of
egg, chopped parsley, little nutmeg. Stir the yolk of the egg, add
parsley and nutmeg; pour over the soup and serve.
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