Make one quart of jelly broth, strain, and keep it hot by the side of the fire.
With a vegetable scoop, cut some balls from Jerusalem artichokes, blanch them and
put them in a saucepan with a little broth, and boil until they are tender, and the
broth is reduced to a glaze. Boil one teacupful of well-washed rice in broth till soft.
place the artichokes and rice into a soup tureen, mix one-half teaspoonful of sugar
with the broth, pour it over the vegetables, and serve with croutons of fried bread,
or sippets of toast.
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