CREAM OF RICE SOUP.

Wash the rice carefully; add it to the
cold stock with bay leaf, onion and
celery. Simmer slowly two hours and
press through sieve. Return to soup
kettle, and add cream, butter, salt and
pepper. When it comes to the boil, it
is ready to serve

1 c. beans,

1 shin bone of beef,
]1 Ib. bacon,

2 sticks celery,
2 large onions,

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