. The Boston Cooking School magazine of culinary science and domestic economics . \ i t - J. Orange Sherbet in Orange ShelPaper Case and Crepe one-quarter of an inch; and, whenplaced in a serving-dish on a largeleaf of lettuce with mayonnaise dress-ing (or any sort of a French dressing),they make as fine a dish of salad asI have ever tasted. (As preparedat the Bellevue-Stratford Hotel inPhiladelphia, Pa.) Rice with Apples and MeringuePut three-fourths a cup of rice overthe fire in a quart or more of coldwater, and stir while heat-ing quickly to the boil-ing-point. Let boil fiveminutes. Then dr

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. The Boston Cooking School magazine of culinary science and domestic economics . \ i t - J. Orange Sherbet in Orange ShelPaper Case and Crepe one-quarter of an inch; and, whenplaced in a serving-dish on a largeleaf of lettuce with mayonnaise dress-ing (or any sort of a French dressing),they make as fine a dish of salad asI have ever tasted. (As preparedat the Bellevue-Stratford Hotel inPhiladelphia, Pa.) Rice with Apples and MeringuePut three-fourths a cup of rice overthe fire in a quart or more of coldwater, and stir while heat-ing quickly to the boil-ing-point. Let boil fiveminutes. Then drain ona sieve, rinsing with coldwater. Return to the firein a double boiler. Addto the rice three cups ofmilk and a scant tea-spoonful of salt. Cover,and let cook until the riceis tender, adding moremilk or water, if the yolks of two or three eggs. Adda grating of orange or lemon rind, one-fourth a cup of sugar, and one-fourth acup of butter. Mix thoroughly stir into the rice. Have ready a con-cave border mould, thoroughly butteredand dredged with sugar. Turn therice into the

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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896