OCR Text |
Show Pomona Rice. Core, pare and bake six tart apples. Steam one cup of rice in two cups of Baited water, three-fourths of an hour. With a fork stir in one large tablespoon table-spoon of butter, a little cayenne and more salt if needed. Make a molasses auce with one cup of molasses, one tablespoon ta-blespoon each of vinegar and butter and a pinch of salt. Simmer ten minutes. min-utes. Put the rice into a dish, lay the apples upon it and pour the sauce over them. Serve either hot or cold. We are very fond of this, especially used as an entree with rnast pork. |