Twenty Quick Soups by Sarah Tyson Rorer

Wash well a half cup of rice. Put it into a quart of water and boil rapidly for thirty minutes. Then press it through a puree sieve and add to it the salmon from a one pound can, removing first all the bones, skin and oil. Now press this again through a sieve; add a teaspoonful of salt, bay leaf, tablespoonful of grated onion and half teaspoonful of pepper. Stand it over the back part of the stove until it is steaming hot. Heat one quart of milk in a double boiler. Rub together two tablespoonfuls of butter and two of flour. Stir this carefully into the milk and stir until perfectly smooth and thick. Then add a level teaspoonful of salt; turn this mixture into the other, remove the bay leaf, bring to scald-point, and serve. If you like this soup a little deeper color, add a few drops of cochineal. Halibut may be used in precisely the same way, of course, keeping the soup perfectly white.