A handbook of invalid cooking

by Mary A. Boland

By substituting chicken broth for water, and using celery-salt instead of fresh celery when it is not in season, a very acceptable variation of this soup may be made.

CREAM-OF-RICE SOUP

¼ Cup of rice.
1 Pint of chicken broth or stock.
1 Pint of sweet cream.
1 Teaspoon of chopped onion.
1 Stalk of celery.
3 Saltspoons of salt.
A little white pepper.
½ Saltspoon of curry-powder.

Pick over and wash the rice, and put it into the chicken broth in a saucepan to cook. Simmer it slowly until the rice is very soft. It will require two hours' cooking to accomplish this. Half an hour before the rice is done put the cream into a saucepan with the onion, celery, pepper, and curry, and let them simmer slowly for twenty minutes; then pour the mixture into the rice; press all through a soup-strainer; add the salt, and set it back on the stove to heat to the boiling-point. It should be a rather thin soup, not a purée. Should the broth boil away while the rice is cooking, or should the soup be too thick, add more broth, or some water.

QUEEN VICTORIA'S FAVORITE SOUP

1 Cup of chopped chicken meat.
1 Pint of strong chicken broth.
1 Pint of sweet cream.
½ Cup of cracker- or bread-crumbs.
3 Yolks of eggs.
1 Teaspoon of salt.
½ Saltspoon of pepper.

The chicken may be obtained from what remains of a roast, in which case the bones, skin, tendons, and all the scraps left should be boiled for the broth. It is better, however, to use a fowl which has been cooked on purpose, as the broth from such a one is of finer flavor. Soak the cracker-crumbs in a little of the cream. Break three eggs, separate the whites from the yolks, and carefully drop the yolks into hot water; boil them until they are hard. Chop the chicken in a chopping-tray until it is as fine as meal, previously having removed everything except the clear meat; mix the soaked cracker with it; press the hard egg-yolks through a coarse wire strainer and put them in, and also the salt, pepper, and broth. Then strain the whole through a colander, adding the cream a little at a time, and pressing through all of the meat. Boil it for five minutes in a saucepan, or cook it in a double boiler for half an hour. This makes a delicious soup.

CHICKEN-TAPIOCA SOUP

2 Tablespoons of tapioca.
½ Cup of cold water.
1 Pint of strong chicken broth or white stock.
1 Pint of milk.
1 Stalk of celery, or some celery-salt.
1 Tablespoon of chopped onion.
½ Square inch of mace.
1 Scant teaspoon of salt.
½ Saltspoon of white pepper.
½ Teaspoon of butter.