Rice-and-Pea Soup

Serve rice-and-pea soup with wedges of toast or bread fried delicate brown in butter.

Wash thoroughly one teacupful of rice, put it into a saucepan with one pint of white stock, and allow it to boil gently until it is very tender. Put one-half pint of young green peas into another saucepan with one pint of white stock and stew them until tender. When both the above vegetables are cooked, stir them together and add as much more stock as will make the required quantity of soup; when boiling move the pan to the side of the fire, and stir in quickly the yolk of an egg that has been beaten up with one pint of cream. Season to the taste with salt and pepper, pour the soup into a soup tureen, and serve it with a plateful of sippets of toast or croutons of bread fried in butter to a delicate brown.