Cream of Rice Soup

Two quarts of chicken stock (the water in which fowl have been boiled will do)

One tea-cupful of rice

A quart of cream or milk

A small onion

A stalk of celery and salt and pepper to taste.

Wash rice carefully, and add to chicken stock, onion and celery.

Cook slowly two hours (it should hardly bubble).

Put through a sieve;

Add seasoning and the milk or cream, which has been allowed to come just to a boil.