Onion Soup Maigre.
3 large onions, sliced; 3 boiled potatoes rubbed through a colander; 3 tablespoonfuls of rice boiled in 1 quart of milk; 2 quarts of cold water; 3 tablespoonfuls of butter rolled in one of flour; chopped parsley; pepper and salt to taste.
Parboil the onions ten minutes; throw off the water and let them cool. Then slice, and put over the fire with the cold water, and boil down to three pints. The onions should be reduced to a pulp. Strain; rub through the colander, and set over the fire. When it boils, add the mashed potatoes, the butter, seasoning, parsley, and simmer ten minutes. Have the rice boiled soft in the milk with a pinch of soda; strain it out and add to the soup in the kettle. Cook gently five minutes, and turn into the tureen. Pour in the boiling milk, and it is ready.