Modern cookery for private families

of stock must be allowed for the reduction of this soup which is always considerable. Footnote 23: The Patna requires much less boiling than the Carolina. WHITE RICE SOUP. Throw four ounces of well-washed rice into boiling water, and in five minutes after pour it into a sieve, drain it well, and put it into a couple of quarts of good white boiling stock; let it stew until tender; season the soup with salt, cayenne, and pounded mace; stir to it three quarters of a pint of very rich cream, give it one boil, and serve it quickly. Rice, 4 oz.: boiled 5 minutes. Soup, 2 quarts: 3/4 hour or more. Seasoning of salt, mace, and cayenne; cream, 3/4 pint: 1 minute. RICE-FLOUR SOUP. Mix to a smooth batter, with a little cold broth, eight ounces of fine rice-flour, and pour it into a couple of quarts of fast-boiling broth or gravy soup. Add to it a seasoning of mace and cayenne, with a little salt if needful. It will require but ten minutes’ boiling. Soup, 2 quarts; rice-flour, 8 oz.: 10 minutes. _Obs._—Two dessertspoonsful of currie-powder, and the strained juice of half a moderate-sized lemon will greatly improve this soup: it may also be converted into a good common white soup (if it be made of veal stock), by the addition of three quarters of a pint of thick cream to the rice. STOCK FOR WHITE SOUP. Though a knuckle of veal is usually preferred for this stock, part of the neck will answer for it very well. Whichever joint be chosen, let it be thoroughly washed, once or twice divided, and laid into a delicately clean soup-pot, or well-tinned large stout iron saucepan, upon a pound of lean ham, freed entirely from skin and fat, and cut into thick slices; or, instead of this, one half a pound of the Jewish smoked beef, of which we have already spoken, and from which the smoked surface, and _all_ fat, must be carefully carved away. Dutch or hung beef also will answer the same purpose, but similar precautions must be