Evening Republican, Volume 15, Number 251, Rensselaer, Jasper County, 24 October 1911 — White Mountain Soup [ARTICLE]

White Mountain Soup

To one level teacupful of cold cooked rice add one ounce of dry grated cheese, one cupful of vegetable stock (liquor remaining from cooking peas, cabbage, etc.), one and dne-half pints of hot milk, one level teaspoon each of salt and pepper. Put these ingredients into a sauce pan. Stir over the fire until it boils, then remove and pour into soup plates. Beat the white of one egg until stiff, salt lightly; with a teaspoon dispose the egg in little mounds on the surface of the soup. Serve with cone shaped wafers.