RICE SOUP.
Ingredients.—4 oz. of Patna rice, salt, cayenne, and mace, 2 quarts of white stock. Mode.—Throw the rice into boiling water, and let it boil until tender; then pour it into a sieve, and allow it to drain well. Now add it to the stock boiling, and allow it to simmer a few minutes; season to taste. Serve quickly. Time.—1½ hour. Average cost, 1s. 3d. per quart. Sufficient for 8 persons. Seasonable all the year.