Rice Soup
Rice, ¼ cup.
Salt, 1 teaspoonful.
Milk, 3 cups.
Butter, 1 tablespoonful.
Water, 3 cups.
Egg yolk, 1.
Flour, 2 teaspoonfuls.
Boil the rice in the water for forty minutes, or until perfectly soft, adding salt; add sufficient boiling water from time to time to keep the original amount; press through a sieve and thicken with well-beaten yolk of egg, milk, flour, and butter. Add a little more salt if necessary; serve with toasted crackers or zwieback sprinkled with crumbs of cottage cheese.