CELERY SOUP.

Wash and drain a cupful of rice, put over the fire in
three pints boiling water, wash and cut in small bits two
cupfuls of the inner stalks of celery, add to the rice with
a teaspoonf ul of salt. Boil together gently for one hour,
in double boiler; rub through fine sieve with potato
masher, return to fire, add two quarts of hot milk and
two tablespoonfuls of butter. Pepper to taste and salt,
also a grating of nutmeg. Boil up together and serve at
once. A little flour thickening may be added, if desired.
Croutons or tiny squares of toasted bread may be served
with this soup.

VEAL SOUP.

Put a knuckle of veal in three quarts of cold water,
salt it and add one small tablespoon of raw rice. Let
simmer four hours when it should be reduced half. Re-
move. Into the tureen put the yolk of one egg, mixed
with a cup of cream or new milk. Add a small lump of
butter. Strain the soup on to this, stirring all the time.
Beat it a moment at the last.