. American cookery . BOSTON BROWN BREAD to the boiling point. Let boil vigorouslyfive minutes, then .drain and rinse in coldwater. To the blanched rice add twocups of milk and half a teaspoonful ofsalt and let cook until the rice is tender,adding more milk if the rice becomes toodry. Add the grated rind of an orangeor a lemon or half a teaspoonful of vanillaextract and two tablespoonfuls, each, ofbutter, sugar and cream; mix thoroughly,then fold in the white of an egg, beatenvery light. Have ready an oval char-lotte mold or a timbale mold, thoroughlybuttered and dredged with granulatedsugar. P
. American cookery . BOSTON BROWN BREAD to the boiling point. Let boil vigorouslyfive minutes, then .drain and rinse in coldwater. To the blanched rice add twocups of milk and half a teaspoonful ofsalt and let cook until the rice is tender,adding more milk if the rice becomes toodry. Add the grated rind of an orangeor a lemon or half a teaspoonful of vanillaextract and two tablespoonfuls, each, ofbutter, sugar and cream; mix thoroughly,then fold in the white of an egg, beatenvery light. Have ready an oval char-lotte mold or a timbale mold, thoroughlybuttered and dredged with granulatedsugar. Press the rice into the mold tofill it evenly. Set on several folds ofpaper, in a pan of hot water, into the ovento remain ten minutes. Let stand out ofthe water five minutes to settle, then turn. BAKING POWDER BISCUIT 38 AMERICAN COOKERY on to a serving dish. Pour around therice a pint of preserved strawberries, or,use fresh strawberries, hulled, washedand mixed with sugar. Coffee-and-Tapioca Trifle Have ready two cups of hot, clearcoffee (strain through linen if necessary);add half a cup of pearl tapioca and letcook over boiling water, stirring occasion-all}-, 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 andcay
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