Drain any water and put in baking vessel alternate layers of rice, Spanish sauce and cheese, topping with sauce and cheese on top.
— from California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes by Bertha Haffner-Ginger
Put in a crockery vessel a layer of rye straw, moisten it slightly, place the beets on it, cover the vessel, and place it in a slow oven for five or six hours; cool and skin them.
— from Hand-Book of Practical Cookery, for Ladies and Professional Cooks Containing the Whole Science and Art of Preparing Human Food by Pierre Blot
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