cream, rather more than 2 quarts of stock No. 105.
_Mode_.--Boil the rice in the stock, and rub half of it through a tammy;
put the stock in the stewpan, add all the rice, and simmer gently for 5
minutes. Beat the yolks of the eggs, mix them with the cream (previously
boiled), and strain through a hair sieve; take the soup off the fire,
add the eggs and cream, stirring frequently. Heat it gradually, stirring
all the time; but do not let it boil, or the eggs will curdle.
_Time_.--2 hours. _Average cost_, 1s. 4d. per quart.
_Seasonable_ all the year.
_Sufficient_ for 8 persons.
SAGO SOUP.