CHILE BISQUE
Take eight large sweet chile peppers, remove seeds and veins, boil and put the pulp through a colander; to this add a cupful of boiled rice, mashed smooth. Season highly with tabasco and salt. Beat an egg with a half-cupful of cream and add to a quart of hot milk. Put the bisque in this, let boil up once and serve immediately, pouring over toasted squares of bread.