Preparation: Put the rice on the stove with 1 cup of cold water, heat it and strain and add the required quantity of water. Boil slowly for 1 hour, add bouillon, then boil for another ½ hour. During this time, boil the asparagus in a small quantity of salt water until tender; the sweetbreads should also simmer in salt water for about 5 minutes. Strain the soup, add the asparagus and sweetbreads, stir the yolk of an egg with some asparagus liquor until smooth, heat the soup again and stir into it the yolk of the egg. No. 16—PLAIN BARLEY GRUEL. Ingredients for 1 pint. Preparation and ingredients same as in No. 15, but instead of rice use pearl barley. No. 17—CHICKEN PUREE SOUP. Ingredients for 1 pint. Chicken bouillon according to No. 6 ⅛ lb. of stewed breast of chicken 1 tsp. of cream ½ cup of roll crumbs Preparation: Boil the roll crumbs in the bouillon for 10 minutes; chop the breast of chicken very fine, rub through a sieve and add ¼ cup of soup into which 1 tablespoonful of cream has been stirred, stir into the soup and let it come to a boil; serve immediately. No. 18—VEAL PUREE SOUP. Ingredients for 1 pint. Ingredients and preparation the same as in No. 17, but instead of the meat of a chicken and chicken bouillon take veal, and bouillon according to No. 1 or 2. No. 19—PIGEON OR PARTRIDGE PUREE SOUP. Ingredients and preparation the same as in No. 17, but instead of the meat of a chicken and chicken bouillon, take pigeon or partridge puree and bouillon; cook as explained in No. 6. No. 20—PLAIN SOUP FOR INVALIDS. Ingredients for 1 plateful. ½ lb. of potatoes, scant 1 pt. of water ½ tsp. of salt 1 tsp. of butter Yolk of 1 egg Preparation: Peel and wash potatoes and cut them into small pieces, boil until done, rub through a fine sieve, add salt, butter and the yolk of an egg, heat the soup quickly, stirring vigorously all the time and serve at once. No. 21—THIN RICE SOUP. Ingredients for 1 plateful. ⅙ cupful of rice 1 pt. of water 1 pinch of salt 2 tbsps. of sugar 1 tbsp. of lemon juice Preparation: Put the rice over the fire in cold water, when the water is hot pour it off, then boil the rice in 1 pint of water until it is well done and add salt, sugar and lemon juice. No. 22—PEARL BARLEY SOUP. Ingredients for 1 plateful. ½ cupful of pearl barley 1 tsp. of butter 1 pint of water ¼ tsp. extract of beef 1 pinch of salt Preparation according to Chapter 1, No. 32, Soups. No. 23—RYE BREAD SOUP. Ingredients for 1 plateful. ½ cupful of grated rye bread ½ pt. of water ½ pt. of boiling milk 2 tbsps. of sugar 1 pinch of salt Yolk of an egg 2 tbsps. of cream Preparation: Heat the bread crumbs in a clean spider until crisp, pour over them the required quantity of water, and let it stand to one side of the hot stove for 1 hour, but do not boil; add the hot milk, salt, sugar and the yolk of the egg and pass the soup through a sieve. No. 24—FRUIT SOUP.