RICE FOAM.
Wash one heaping teaspoonful of rice and cook until thoroughly tender in milk; mash through a sieve; add pinch of salt; heat a half cupful of cream to a scald, and stir in the rice. Whip the white of one egg to a stiff froth, and add immediately on removing from the stove. A bit of chopped parsley may be added, if liked. Serve with wafers. This is a pleasant change from sweet gruels, and is very nutritious.