When the rice is tender rub it through a wire sieve, then add some boiling milk, in which two or three bay-leaves have been boiled, and half a pint of cream, till the soup is a proper consistency.
Serve some egg force-meat balls with the soup.
SORREL SOUP .-- Take some sorrel and wash it very thoroughly.

Like spinach, it requires a great deal of cleansing.

Drain it off and place the sorrel in a stew-pan, and keep stirring it with a wooden spoon.

When it has dissolved and boiled for two or three minutes, let it drain on a sieve till the water has run off.

Next cut up a large onion and fry it in a little butter, but do not brown the onion.