Into 1 1/2 quarts (6 cups) of boiling water put 1/2 cup of rice; cover and let boil fifteen minutes, then add the contents of 1 can of "tomato-okra" and cook ten minutes more. Reserve 2 okra pods, 2 tomatoes, and 1 tablespoon of rice, and press all the rest through a sieve. Return to the fire, season with salt and pepper, and add the rice and tomatoes and the okra cut in thin slices. MULLIGATAWNY SOUP Make as above, but strain, reserving a little rice and a little tomato to add later; stir 1 tablespoon of curry paste (or powder) into the soup, reheat, and serve. VEGETABLE SOUP. NO. 1 Cut in tiny squares 1 potato, 1 onion, 1/2 turnip, 1 carrot, and 1 root of celery. Melt 1 tablespoon of butter in a frying pan, add all the vegetables except the potato, and fry until a delicate brown. Then scrape the contents of the frying pan into a kettle containing 2 quarts of cold water, 1 teaspoon of salt, 3 tablespoons of rice, 1 bay leaf, and a bunch of soup herbs. Let cook slowly for one hour and a half, and then add the potatoes and boil twenty minutes more. Add pepper, a little fresh salt, and 1 teaspoon soup-browning, and, if a thin soup is preferred, strain out most of the vegetables and rice. These may be served with brown sauce and put in individual crust cups made hot in oven after being filled. VEGETABLE SOUP. NO. 2 When seasonable another vegetable soup may be made, proceeding as above, but adding cauliflower and young onions instead of carrots, etc., and thinning with 1 1/2 cups of hot milk and adding at the last 1/2 cup of boiled young peas. Add butter, pepper, and salt, and a spoonful of cream, before serving. VEGETABLE SOUP. NO. 3 Put 1 generous tablespoon of butter in a large saucepan, and fry in the butter when melted 1/2 cup of chopped onion, and when a golden brown stir in carefully 1 tablespoon of flour, and when smoothed pour on slowly 2 cups of hot water or vegetable stock. Now put in 1/2 cup each of chopped carrot, turnip, parsnip, and 1 cup of celery, and dredge well with pepper and salt, and cover with boiling water, and let simmer for one hour. Then put in 2 cups of parboiled potatoes, and when the vegetables are soft press through a sieve with the stock in which they have cooked. VEGETABLE SOUP. NO. 4 A much more simple but very palatable vegetable soup is made by taking 1 cup of diced carrots and 1 cup of parsnips and 1 can of peas (or fewer peas can be used), covering them with cold water, and after one hour's boiling adding 2 cups of milk, to which should be added when it boils 1 teaspoon of potato-flour, or other thickening, and, before serving, pepper, salt, and a small piece of butter. VEGETABLE SOUP. NO. 5