Potato Soup.
3 pints of good stock.
1 quart of cold water.
12 mealy potatoes.
1 onion.
½ cup of rice.
2 tablespoonfuls of butter.
Seasoning to taste.
Slice the potatoes, cover with boiling water, and cook ten minutes. Throw away this water, and add the quart of cold, slightly salted, and the onion, to the potatoes. Boil to pieces, and pass, with the water in which they were boiled, through a colander into the stock. Heat all together, and cook gently half an hour, before adding the rice, which should have been boiled soft in a very little water. When the rice is nearly dry, stir in the butter, put into the soup, and simmer five minutes.