1 chicken (broiler)

1 1/2 quarts water

1 tablespoon curry powder

3 onions, peeled, chopped fine

1/2 cup celery, chopped fine

1 cup rice, washed

1 apple, peeled, cored, chopped

seasonings to taste

1 cup white sauce

(To make White Sauce: scald 1 pint of milk. Melt 1,2 or 3 tablespoons of butter, depending on desired consistency, in a saucepan. Add half a teaspoon of salt, and 1,2,or 4 tablespoons of flour, depending on desired consistency, and let cook for one minute, stirring constantly. Add the milk little by little, stirring gently until it boils. Let it boil for 3 minutes.)

Put all ingredients together in a kettle. Cover. Let cook for about 3/4 hour. Remove chicken. Cut chicken meat, dark and white, in small dice. Put the chicken meat back in the soup. Let boil for 3 minutes. Then serve.