Chicken Soup.
3 pints of the water in which a fowl was boiled.
2 tablespoonfuls of rice.
1 tablespoonful of butter.
1 tablespoonful of minced carrot.
2 tablespoonfuls of minced onion.
2 tablespoonfuls of minced celery.
1 teaspoonful of salt, generous.
1/8 of a teaspoonful of pepper.
1/2 teaspoonful of parsley.
Wash the rice and put it in a stewpan with the chicken stock. Place on the fire and cook for two hours. The soup must not boil in that time; keep it where it will be at the point of boiling, but do not let it bubble. At the end of two hours put the butter and vegetables in a small frying-pan and set on the fire, to cook slowly for twenty minutes. Now draw the pan to a hotter part of the range, and stir for one minute. After pressing the butter from the vegetables, put them with the soup. Put the flour with the butter remaining in the pan, and stir until smooth and frothy; then stir the mixture into the soup. Add the salt, pepper, and chopped parsley, and cook the soup for thirty minutes longer, allowing it to bubble at one side of the saucepan.
If you have a little cold chicken, cut it into small cubes and add it to the soup at the same time the vegetables are put in. If you cannot get celery, take half a teaspoonful of celery salt, and in that case use only half a teaspoonful of the common salt.
This soup can be made with the stock from boiled fowl, or that obtained by boiling the bones of roast chicken.