One pint of tomatoes, cut up, or the juice from a can of tomatoes. Half a cup of rice boiled tender, but not broken, and a good cupful of the water in which it was cooked. One small onion, minced. One cup of milk. Three tablespoon fuls of butter made into a white roux with as much flour. A teaspoon-ful of white sugar.

Season with pepper, celery salt, and minced parsley. Add a good pinch of soda to the milk. Stew tomatoes and onion together for half an hour and rub through a colander, into a saucepan. Return to the fire with the boiled rice and rice-water, season to taste, add the sugar, then the roux made liquid with a little of the hot broth ; boil up, stirring well, and pour into a tureen where you have already put the scalding milk and soda.

Serve while still foaming. The merit of this broth depends largely upon the seasoning. When rightly compounded, it is delicious.