Evening Republican, Volume 20, Number 179, Rensselaer, Jasper County, 27 July 1916 — Cream of Rice Soup. [ARTICLE]

Cream of Rice Soup.

Two quarts of chicken broth, one teacupful of rice, one quart of milk (half cream is better), one onion, one stalk of celery, salt and pepper to taste. Wash the rice, add the onion and celery and cook two hours; then strain through a sieve. Add the seasoning and the milk or cream, whiclj, has come to the boiling point. If milk is ÜBed, add a little piece of butter.