a teacupful of well-washed rice
↝ Rice, cooked, NFS
[Rice]
3 qts. of veal or chicken stock
↝ Soup, stock, chicken, home-prepared
[Soups, Sauces, and Gravies]
1/2 pt. of cream, or of boiled milk if for home party or half and half
↝ Cream, whipped
[Cream cheese, sour cream, whipped cream]
If preferred, put all the rice through the tammy.
Should you use macaroni, thicken the soup with the inside of a roll, or flour melted in a little butter.
the inside of a roll
↝ Pork, roll
[Cold cuts and cured meats]
flour melted in a little butter
↝ Flour, 00
[Cereal Grains and Pasta]
Vermicelli, or Italian paste, will merely require from 5 to 10 minutes' cooking in boiling water and draining in a sieve and boiling up in the soup before adding the cream.
Vermicelli, or Italian paste
↝ Vermicelli, made from soy
[Legumes and Legume Products]
Instructions (10)
Take a teacupful of well-washed rice and simmer for 1 1/2 hours in 3 qts. of veal or chicken stock.
Put half the stewed rice through a tammy, keeping the other half back in the soup.
After the rice is passed through the sieve return it to the stewpan and boil all up.
Draw it to the side of the fire, and pour into it 1/2 pt. of cream, or of boiled milk if for home party or half and half.
Warm up before serving.
If preferred
Put all the rice through the tammy.
Should you use macaroni
Thicken the soup with the inside of a roll, or flour melted in a little butter.
Cut up the macaroni and put it into boiling water; it will take 1 1/2 hours to get soft; drain it, cut in bits 1 inch long, and put it into the tureen, pouring the hot soup over it.
Vermicelli, or Italian paste
Merely require from 5 to 10 minutes' cooking in boiling water and draining in a sieve and boiling up in the soup before adding the cream.
Heat all well up in the soup.
Original Text
Rice Soup. No. 2. “Puree au Riz,” for 12 people.
Take a teacupful of well-washed rice and simmer for 1½ hours in 3 qts. of veal or chicken stock, then put half the stewed rice through a tammy, keeping the other half back in the soup.
After the rice is passed through the sieve return it to the stewpan and boil all up; then draw it to the side of the fire, and pour into it ½ pt. of cream, or of boiled milk if for home party or half and half. Warm up before serving.
If preferred, put all the rice through the tammy.
This soup may be made with macaroni or vermicelli instead of rice.
Should you use macaroni, thicken the soup with the inside of a roll, or flour melted in a little butter. Cut up the macaroni and put it into boiling water; it will take 1½ hours to get soft; drain it, cut in bits 1 inch long, and put it into the tureen, pouring the hot soup over it.
Vermicelli, or Italian paste, will merely require from 5 to 10 minutes' cooking in boiling water and draining in a sieve and boiling up in the soup before adding the cream. Heat all well up in the soup.