2 qt Chicken soup 1/2 c Rice* Salt; to taste ----------------------------------TOPPING---------------------------------- 2 Avocado, med 1 Tomato, large; diced 4 Scallion; w/top, sliced 1 Chile serrano; minced 2 tb Cilantro; chopped 2 Lime, Mexican Make the chicken soup from a well-grown hen with pieces of meat, skinned and boned, left in. The pieces should be fairly large; this is a main- dish soup. *The rice should be cooked in the soup. Peel and slice the avocados, and cut into 1" pieces. The chiles are best chopped fine in a blender. Halve the limes. Pour soup into hot earthenware cazuelas, or onion-soup pots, and spoon on the uncooked topping. Serve with hot tortillas. Mrs. Rasmussen's Book of One-Arm Cookery Mary Lasswell
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