Add three cups of cooked rice to
- One quart of CHICKEN stock,
- One onion, grated fine,
- One and one-half teaspoons of salt,
- One-half teaspoon of paprika,
- One-half teaspoon of curry powder.
Cook fifteen minutes, and serve very hot, garnish with finely chopped parsley.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss