Cream of Rice Soup

• A Cupful of Rice
• 3 Quarts of Water
• A Pint

Wash the rice thoroughly, rubbing dry. Put it into a saucepan with one quart of cold water; when swelled add one quart of boiling water, and when it begins to get very tender add the remaining quart of boiling water. Then add the pepper and salt. Take from the fire, mash the Rice well and rub all through a sieve. Beat up the yolks of the eggs well with a few tablespoonfuls of cream. When quite