. The Century cook book : with a new supplement of one hundred receipts of especial excellence. i-vide it into five or six pieces. Butter the mold; dip the slicesof bread into melted butter, and arrange them on the bottomand around the sides of the mold, fitting closely together oroverlapping. FiU the center entirely full with apple saucemade of tart apples stewed until tender, then broken into coarsepieces, drained, and seasoned with butter and sugar. A littleapricot jam can be put in the center if desired; chopped al-monds also may be added. Cover the top with bread, and bakein a hot oven ab
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. i-vide it into five or six pieces. Butter the mold; dip the slicesof bread into melted butter, and arrange them on the bottomand around the sides of the mold, fitting closely together oroverlapping. FiU the center entirely full with apple saucemade of tart apples stewed until tender, then broken into coarsepieces, drained, and seasoned with butter and sugar. A littleapricot jam can be put in the center if desired; chopped al-monds also may be added. Cover the top with bread, and bakein a hot oven about thirty minutes. The bread should be anamber color like toast. Turn it carefully onto a fiat with a hard sauce or any other sauce preferred. APPLES WITH BICE, No. 1 Boil half a cupful of rice with a saltspoonful of salt in Tnilkuntil tender; sweeten itio taste; drain it if the mUk is not aUabsorbed; press it into a basin; smooth it over the top ; whenit has cooled enough to hold the form, turn it onto a flat will be a socle, and should b^ p,bout one and a half to two. STEWED APPLES ON A RICE SOCLE — GABNI8HBD WITH CANDIED CHERRIES ANDAJfGELICA. (SEE PAGE 430.)
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Keywords: ., bookcentury1900, bookdecade1900, bookidcu31924086, booksubjectcbk
