Rice-Flour Soup

10 minutes.


  • Soup, 2 quarts
  • rice-flour, 8 oz.:


Mix to a smooth batter, with a little cold broth, eight ounces of fine rice-flour, and pour it into a couple of quarts of fast-boiling broth or gravy soup. Add to it a seasoning of mace and cayenne, with a little salt if needful. It will require but ten minutes’ boiling.

Obs.Two dessertspoonsful of currie-powder, and the strained juice of half a moderate-sized lemon will greatly improve this soup : it may also be converted into a good common white soup (if it be made of veal stock), by the addition of three quarters of a pint of thick cream to the rice.