Rice and Nut Soup
Vegetable stock, 5 cups.
Sage, ¼ teaspoonful.
Rice, 3 tablespoonfuls.
Salt.
Boil twenty minutes and serve.
Barley and Nut Soup
Rice, 2 tablespoonfuls.
Vegetable stock, 4 cups.
Barley, ¼ cup.
Salt.
Cook the barley and rice until perfectly done in about one and one-half cups of water; add stock, salt to taste, reheat, and serve.