CURRY SOUP.
Peel and slice one onion, and put into a stew-pan with two ounces of butter. Fry of a light-brown colour one apple, and as soon as this is dissolved, mix three ounces of flour, one tablespoonful of curry paste, and one tablespoonful of curry powder. Then add three quarts of stock, by degrees, keeping it stirred while pouring in the soup. Let it simmer by the side of the fire. Remove the scum, and pour through a strainer. Put back into the soup-pot, to keep hot; and serve with boiled rice.
How To Boil Rice for this Soup.
Put on a tea-cupful of rice to boil in cold water and salt; boil for fifteen minutes, then strain through a colander. Rinse the rice under the hot-water tap, and set in the oven to dry. Shake several times to keep the grains separated. Dish, and hand round with curry soup.