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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SOUPS

RICE SOUP RECIPE

Boil 2 1/2 pounds of fresh beef and bone for 3 hours; lift meat and skim broth well; add to the broth 1/2 cup of rice, 1 grated carrot, 1 cup of cabbage, 1/2 cup of celery and onion up fine, cook all together in broth until very tender. make a batter of 1 egg, 1/2 cup of sweet milk and 2 tablespoonfuls of flour; stir this slowly into the stock, season with salt and pepper, 1 bay leaf and 2 sprigs of parsley.

Sister Sadie B. Swank, Johnstown, Pa.
 

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