Cream Of Rice Soup No. 1

1/4 cup rice 2 cups water 2 slices of onion

1 1/2 teaspoons salt

3 cups milk

1 tablespoon butter

1/4 teaspoon almond extract

Add the rice and onion to the boiling water. Cook until tender; then rub through the colander. Add the butter and hot milk. Reheat, season with salt and almond, and serve.

Cream Of Rice Soup No. 2

1 small cup of rice 3 cups milk 3 tablespoons butter 1 small onion

Stalk celery 1 bay leaf Salt Pepper

Scald the milk, add the well washed rice, and cook in double boiler thirty minutes, covered closely.

Melt the butter in saute pan, add the sliced onion, and cook until tender, taking care not to let it brown. Add the celery diced, and turn into the scalded milk; add the bay leaf, cover, and let stand on back of range fifteen minutes. Strain, season with salt and pepper, reheat, and serve.