Cream Of Rice Soup

Delmonico Potatoes Bread And Butter

Tea

Cream Of Rice Soup

Blanch 1/4 c rice put into a double boiler with 1 qt. of Ik and cook slowly 1/2 h or until tender. While cooking, of 1/2 onion and 2 stalks celery fine, and put into a frying pan with 2 T butter. Cook slowly until the onion and celery are tender, then add to the soup together with 1 t t and a dash of pepper. Cook a few m longer, press through a vegetable sieve, reheat and serve. If desired 1 c cooked rice may be used. Add to 1 qt. hot milk and proceed as above. Cook sufficient rice (1 c, se p. 44) for L. 92 and L. 93.

Delmonico Potatoes

Chop cold boiled or baked potatoes into bits the size of peas; add an equal quantity of Medium White Sauce (p. 38). Pour into a buttered baking dish, cover the top with buttered cracker or bread crumbs, and bake about 15 m in a hot oven.

Preparing The Meal

Make the Cream of Rice Soup. Then prepare the Delmonico Potatoes using the potatoes left from the preceding dinner. Make the tea and serve the lunch.