This must be mixed with cold water and made quite smooth before it is added to the soup.

Wash a quarter of a pound of rice, and boil this in the soup, and when the rice is quite tender the soup can be served.

Some persons add a little sugar, and dried powdered mint can be handed round with the soup, like pea soup.
CLEAR SOUP .-- Make a very strong stock by cutting up onion, celery, carrot, and a little turnip, and boiling them in some water.

They should boil for two or three hours.

Add also a teaspoonful of mixed savoury herbs to every quart, and colour the stock with a few drops of Parisian essence.