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Rice Soup. —The fore leg and brisket of a lamb
or very young sheep; rice, 1/2 to 1 cup, according to size of family; water, sufficient. Directions— Wash the rice early in the morning, and put to soak in warm water to wholly cover it. The bones being broken, stew the meat until tender, then put in the rice with the water in which it has softened, and continue the boiling until the rice has become perfectly soft, having set back the kettle where there is no danger of burning.
Seasoning for Soups. —A rice soup is usually seasoned with salt and pepper only; but a little celery, summer savory, thyme, parsley or marjoram may be added, when desired, to any soup. All these herbs ought to be raised by all who have gardens, for they add much to the taste of many other dishes as well as soups.
Remarks. —There is probably no soup equal to rice generally for the sick. The seasoning may be made to suit their taste, but usually the plainer the seasoning the better it suits them,
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