. American cookery . -, until tender. Pearl tapioca will takeat least two hours cooking. The minuteand other quick-cooking tapiocas willcook in half an hour. When done addhalf a cup of sugar and turn into glasscups; serve with cream slightly whipped. chill on ice. L nmold and serve on a bedof cress, seasoned with French dressing;serve with French or mayonnaise dressingin a bowl. For the filling, soften a table-spoonful of granulated gelatine in one-fourth a cup of cold water, and dissolvein half a cup of hot chicken broth; stirin one cup of cooked chicken, cut in smallcubes; when cold add one
. American cookery . -, until tender. Pearl tapioca will takeat least two hours cooking. The minuteand other quick-cooking tapiocas willcook in half an hour. When done addhalf a cup of sugar and turn into glasscups; serve with cream slightly whipped. chill on ice. L nmold and serve on a bedof cress, seasoned with French dressing;serve with French or mayonnaise dressingin a bowl. For the filling, soften a table-spoonful of granulated gelatine in one-fourth a cup of cold water, and dissolvein half a cup of hot chicken broth; stirin one cup of cooked chicken, cut in smallcubes; when cold add one cup of creamwith a few grains, each, of salt andcayenne. Chinese Lettuce Salad, RussianDressing Cut Chinese lettuce, crisped by stand-ing a short time in cold water, in quarters. COFFEE-AXD TAPIOCA TRIFLE A Fluffy Lemon Pie Mix two level tablespoonfuls of sugarand half a teaspoonful of salt with one-fourth a cup of cold water to pour; thenpour on three-fourths a cup of boilingwater and let cook directly over the fire,stirring until boiling; add the juice ofone lemon, also the grated rind, if itbe not objectionable. Beat the whitesof two eggs very light, the yolks alsovery light; fold the whites into theyolks, then beat into the eggs onecup of sugar. Beat the sugar in, onetablespoonful at a time, so as to keep themixture very light; bake with two crusts. Pekin Salad Line an oval Charlotte mold with hotboiled rice, and let cool. When cold fillthe center with a chicken filling and let lengthwise, then crosswise; drain anddry on a cloth. Set in a salad bowl andpour over about a cup of Russian Dres-sing. Or, serve the lettuce on individualplates and the dressing in a bowl. Russian Dressing Beat half a cup of French dressing (sixtablespoonfuls of oil, two tablespoon
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Keywords: ., bo, bookcentury1900, bookdecade1910, bookidamericancookery19unse4
