and pepper, add butter, and serve.


Cream of Rice Soup.

Two quarts of chicken stock (the water in which fowl have been boiled
will answer), one tea-cupful of rice, a quart of cream or milk, a
small onion, a stalk of celery and salt and pepper to taste. Wash rice
carefully, and add to chicken stock, onion and celery. Cook slowly two
hours (it should hardly bubble). Put through a sieve; add seasoning
and the milk or cream, which has been allowed to come just to a boil.
If milk, use also a table-spoonful of butter.


Cream of Barley Soup.

A tea-cupful of barley, well washed; three pints of chicken stock, an
onion and a small piece each of mace and cinnamon. Cook slowly
together five hours; then rub through a sieve, and add one and a half
pints of boiling cream or milk. If milk, add also two table-spoonfuls
of butter. Salt and pepper to taste. The yolks of four eggs, beaten
with four table-spoonfuls of milk, and cooked a minute in the boiling
milk or cream, makes the soup very much richer.


Duchess Soup.

One quart of milk, two large onions, three eggs, two table-spoonfuls
of butter, two of flour, salt, pepper, two table-spoonfuls of grated
cheese. Put milk on to boil. Fry the butter and onions together for