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