No. 21 Rice Soup
(Very suitable for children.)
¼ pint rice.
3 pints water.
1 pint milk.
1½ ounces butter.
1 large turnip.
1 large onion.
1 large potato.
1 teaspoon salt.
Place the butter in a large saucepan, and let it melt so as to grease the whole of the bottom of the pan; wash the rice and place it with the vegetables sliced in the saucepan, and boil for about three-quarters of an hour, stirring frequently; add milk and salt, and simmer carefully for about a quarter of an hour, taking care that it does not burn.