CLEAR CONSOMME WITH RICE.
Take half a pound of Carolina rice, well picked and washed, blanch or parboil it for ten minutes, drain the water off, and after adding two quarts of good clear consomme, boil it gently by the side of the stove-fire till the grains of the rice begin to feather or separate, when it will be ready to send to table.
Observe that broths and consommés should be always stronger, when used for soups containing Italian pastes of any kind, rice, or barley; as these farinaceous substances decrease the flavour and ap-parent strength of soups, and render them less acceptable to the palate of the epicure—unless counteracted by increasing the strength of the consommé