This is a recipe which has always given satisfaction, and its chief advantage lies in the fact that it is by no means a costly one.

Simmer carefully 2 sliced onions, and a small carrot, chopped very fine, in one tablespoonful of butter. Be careful that the butter does not become discoloured. About a quarter of an hour is long enough for the process. (When celery is obtainable, about half a teacupful, minced small, is a pleasant addition.) After the simmering, add 1 quirt of water, a bay leaf, a very little cayenne, 1 teaspoonful of salt, a tablespoonful of minced parsley, and thyme. Lastly, moisten a teaspoonful of curry powder, and add. Simmer for 10 minutes, and strain it carefully. The soup should be clear, and of a yellowish colour. Just before serving, add five tablespoonfuls of well boiled rice.