Photo: Cala
Ingredients
- one quart of white stock one-half cup of rice
- one-half cup of rice
Directions
1
When cooking chicken for salad use stock for soup. Add to one quart of white stock one-half cup of rice, a little onion. Season highly and serve with brown toast.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive