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 1 tsp. of salt, 1 egg

Preparation:

The bouillon should be boiling, and the dumplings are formed or cut out with a teaspoon, put into the bouillon, and boiled 8 minutes.

Remarks:

No. 20—RICE SOUP WITH BOUILLON.

Quantity for 6 Persons.

 ½ cup of rice

 3 qts. of bouillon

 2 cups of cold water

Preparation:

No. 21—BOUILLON RICE SOUP WITH TOMATOES.

Quantity for 6 Persons.

 ½ cup rice

 2 cups water

 ½ qt. canned tomatoes or 1½ lbs. fresh tomatoes.

 3 qts. bouillon

Preparation:

No. 22—RICE SOUP WITH MILK.

Quantity for 6 Persons.

 1 cup of rice

 3 cups of water

 2 qts. of milk

 ½ tsp. of salt

Preparation:

In the summer time rice is palatable and refreshing, served cold with milk.

No. 23—COLD RICE SOUP WITH APPLES.

Quantity for 6 Persons.

 ¾ cup of rice

 2 qts. water

 2 lbs. sweet-sour apples

 ½ lemon

 ¼ tsp. of salt

 ½ cup sugar

Preparation:

If the soup is too thick, add some more water. It can be served warm, but it tastes better when cold.

Remarks:

No. 24—BARLEY SOUP WITH BOUILLON.

Quantity for 6 Persons.