One quart of good stock, - beef, mutton, chicken, or miscellaneous. One pint of tomatoes, peeled and sliced. One cupful of green pease. One stalk of celery cut into small bits. One small onion, chopped. Two tablespoonfuls of boiled rice. Pepper and salt to taste. Two tablespoonfuls of white roux. Minced parsley, and summer savory (if you have it).

The water in which rice has been boiled may be used effectively in this broth.

Heat the stock and add the vegetables, which must have been parboiled with the exception of the tomatoes. Vegetable "left-overs " can be utilized here. Simmer all together for half an hour, add the parsley, cook one minute, and stir in the roux as before directed.

Simmer five minutes longer, and pour out.