Your diet recipes » CREAM OF RICE. Wash carefully a third of

CREAM OF RICE.

Wash carefully a third of a cup of rice and put it
on the fire in a pint of boiling water with a white
onion and a stick of celery, let it cook slowly for an
hour, then stir in a quart of milk and let it come to
a boil, add a heaping tablespoonful of butter, and
press through a puree sieve. Put the soup back on
the fire while beating an egg yolk with two table-
spoonfuls of cream and a teaspoonful of parsley
minced very fine. Remove the soup from the fire,
stir in the egg and cream, pour into the tureen and
serve.

CREAM OF SPINACH.

Take two large handfuls of spinach, after it is
washed and picked over, a small head of lettuce, a
few sprigs of pars^, and a small white onion peeled
and sliced. Put in a saucepan over the fire with a
tablespoonful of butter, a dozen peppercorns and
two cloves, and a very little boiling water, cover
and stand it where the vegetables will only simmer.
When they are tender rub together a generous heap-
ing tablespoonful of butter and a heaping table-
spoonful of flour, and stir it into the vegetables.
Add a little boiling water, mash the vegetables
smooth and press them through a fine sieve. Have
the puree as thick as possible, return to the sauce-
pan. Have ready a pint of boiling milk, beat two
egg yolks with four tablespoonfuls of cream, pour a
little of the boiling milk into them, and the rest into
the pure”e, remove from the fire at once, then add the
eggs and cream, pour into the tureen and serve
immediately.