. The Century cook book : with a new supplement of one hundred receipts of especial excellence. STEWED APPLES ON A RICE SOCLE — GABNI8HBD WITH CANDIED CHERRIES ANDAJfGELICA. (SEE PAGE 430.). STEWED APPLES CtXT IN HALVES AND ARRANGED AROUND A RICE SOCLE — GAR-NISHED WITH MERINGUE. (SEE PAGE 431.) HOT DBSSEKTS 431 inclies high. Pare and core as many apples as will stand onthe top of the socle; boU them slowly until tender in sugar andwater; remove them before they lose shape. Boil the sugarand water down to a thick syrup. Arrange the apples on thetop of the rice, and pour over them a little of t
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. STEWED APPLES ON A RICE SOCLE — GABNI8HBD WITH CANDIED CHERRIES ANDAJfGELICA. (SEE PAGE 430.). STEWED APPLES CtXT IN HALVES AND ARRANGED AROUND A RICE SOCLE — GAR-NISHED WITH MERINGUE. (SEE PAGE 431.) HOT DBSSEKTS 431 inclies high. Pare and core as many apples as will stand onthe top of the socle; boU them slowly until tender in sugar andwater; remove them before they lose shape. Boil the sugarand water down to a thick syrup. Arrange the apples on thetop of the rice, and pour over them a little of the thickenedsyrup; then flU the center of each apple with jam; place acandied cherry on each one, and a pointed piece of angelicabetween each apple. The syrup should give enough sauce, butRichelieu sauce is recommended instead. Serve hot or cold. APPLES WITH EICE, No. 2 Boil the rice as above; sweeten it and flavor it with a fewdrops of orange-flower water, almond, or other essence, andTni-sr into it a few chopped blanched almonds. Turn it onto aflat dish, and press it into a mound or cone. Cut some applesof uniform size in halves, cutting from the stem to the blossom;remove the co
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