Cream of Rice Soup.
Make this in the same way as chicken soup, with the addition of one tablespoonful of rice, a slight grating of nutmeg, a tiny bit of mace, and a piece of stick cinnamon about an inch long, and the omission of the parsley.
When the time required for the cooking has expired, take out the spice and pour the soup into a fine sieve. Rub all the rice through, using a wooden vegetable masher. Put the strained mixture in a clean saucepan with a pint of milk, and let it boil up once.
If you have cream in plenty, use half cream and half milk. The soup will be much smoother if it is strained a second time, after the milk has been boiled with it.