Cream Of Rice Recipe

Wash thoroughly a half pound of rice; pick out all

imperfect or colored grains; put it into a saucepan and add two quarts

of stock. Boil slowly for one hour; then rub the rice through a sieve

twice; return it to the stock; season with salt and pepper. Care must be

exercised that the rice does not adhere to the bottom of the saucepan.

Simmer until wanted. Beat up the yolks of two eggs; add them slowly to a

quart of warm, milk previously boiled; whisk the milk into the soup,

which must not be very hot; then pour it into a hot tureen, and serve.

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