Modern cookery for private families

of sugar, and two glasses of sherry; or these may be omitted, and good beef-broth may be substituted for the gravy-soup, for a simple family dinner, or for an invalid; or, again, it may be converted into inexpensive white soup by the addition of some cream smoothly mixed with a dessertspoonful of arrow-root, or of thick cream and new milk in equal portions. Veal broth would be the most appropriate for this, or it might be made with half veal and half mutton. Sago, 6 oz.; soup, 3 quarts: 30 to 45 minutes. TAPIOCA SOUP. This is made in the same manner, and with the same proportions as the preceding soup, but it must be simmered from fifty to sixty minutes. RICE SOUP. In France, this soup is served well thickened with the rice, which is stewed in it for upwards of an hour and a half, and makes thus, even with the common _bouillon_ of the country, an excellent winter _potage_. Wipe in a dry cloth, eight ounces of the best rice; add it, in small portions, to four quarts of hot soup, of which the boiling should not be checked as it is thrown in. When a clear soup is wanted wash the rice, give it five minutes’ boil in water, drain it well, throw it into as much boiling stock or well-flavoured broth as will keep it covered till done, and simmer it very softly until the grains are tender but still separate; drain it, drop it into the soup, and let it remain in it a few minutes before it is served, but without simmering. When stewed in the stock it may be put at once, after being drained, into the tureen, and the clear _consommé_ may be poured to it. An easy English mode of making rice-soup is this: put the rice into plenty of cold water; when it boils throw in a small quantity of salt, let it simmer for ten minutes, drain it well, throw it into the boiling soup, and simmer it gently from ten to fifteen minutes longer.[23] An extra quantity