Boil a shank for soup and season with salt, pepper and parsley. At the same time take 1/2 a cup of rice, put it into a bag big enough to hold 3 cups. Tie the bag and put in a pot of water to cook. When done, take the meat out of the soup and put the rice into it. The soup will be nice if you have chicken instead of beef. - Mrs. Annie Prior, 3832 Langley Ave., Chicago, 111.

Cream Of Rice Soup

1/2 cup rice, 1 qt. stock, 1 qt. milk, 1 tablespoon butter, 1/2 small onion, salt and pepper to taste. Put rice and cold stock on to heat. When boiling, add onion, pepper and salt and butter. Boil for 1/2 an hr., and serve hot. - Mrs. Harry J. Powers, 4843 Grand Blvd., Chicago, 111.