Beat up the yolks of the eggs with the other third, give it a
toss over the fire, and at the moment of serving, add this, with the
vegetables which you strained off, to the soup.

_Time_.--3/4 of an hour. _Average cost_, 1s. per quart.

_Seasonable_ from May to October.

_Sufficient_ for 8 persons.

RICE SOUP.

I.

150. INGREDIENTS.--4 oz. of Patna rice, salt, cayenne, and mace, 2
quarts of white stock.

_Mode_.--Throw the rice into boiling water, and let it remain 5 minutes;
then pour it into a sieve, and allow it to drain well. Now add it to the
stock boiling, and allow it to stew till it is quite tender; season to
taste. Serve quickly.

_Time_.--1 hour. _Average cost_, 1s. 3d. per quart.

_Seasonable_ all the year.

_Sufficient_ for 8 persons.

[Illustration: EARS OF RICE.]

RICE.--This is a plant of Indian origin, and has formed the
principal food of the Indian and Chinese people from the most
remote antiquity. Both Pliny and Dioscorides class it with the
cereals, though Galen places it among the vegetables. Be this as
it may, however, it was imported to Greece, from India, about
286 years before Christ, and by the ancients it was esteemed
both nutritious and fattening. There are three kinds of
rice,--the Hill rice, the Patna, and the Carolina, of the United
States. Of these, only the two latter are imported to this
country, and the Carolina is considered the best, as it is the
dearest. The nourishing properties of rice are greatly inferior
to those of wheat; but it is both a light and a wholesome food.
In combination with other foods, its nutritive qualities are
greatly increased; but from its having little stimulating power,
it is apt, when taken in large quantities alone, to lie long on
the stomach.

II.

151. INGREDIENTS.--6 oz. of rice, the yolks of 4 eggs, 1/2 a pint of
cream, rather more than 2 quarts of stock No. 105.

_Mode_.--Boil the rice in the stock, and rub half of it through a tammy;
put the stock in the stewpan, add all the rice, and simmer gently for 5
minutes. Beat the yolks of the eggs, mix them with the cream (previously
boiled), and strain through a hair sieve; take the soup off the fire,
add the eggs and cream, stirring frequently. Heat it gradually, stirring
all the time; but do not let it boil, or the eggs will curdle.

_Time_.--2 hours. _Average cost_, 1s. 4d. per quart.

_Seasonable_ all the year.

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