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THE SUNDAY ADVERTISER, JUNE 20, 1909. 13 JUNE The Month of Brides and Roses Favorite Dishes of Statesmen President Cleveland was known as an epicure, ard during his second ad ministration Mrs. Cleveland prepared a recipe for brown bread which was for long afterward held in high esteem in official circles at Washington. In its 'preparation there were utilized one bowl each of Indian meal, rye flour and sour milk, one large cup of molasses, one teaspoonful of soda, and a tea spoonful of salt. The whole was mixed , thoroughly and steamed two and a half hours, then baked from twenty minutes to a half-hour, depending upon the heat ' of the oven. President Cleveland was notably tiond of sherry cobbler, the recipe for which he received from a friend. Four ' tumblers are necessary for its prepara tion. In two of these tumblers, filled wit;h water, thirty pieces of cut sugar are dissolved. Four lemons are squeezed into the third tumbler, the seeds being removed, and into the furth goes the , juice of two oranges with the pulp. The sweetened water is then placed in the 'bowl, the lemon added and stirred' thoroughly. Then comes a few small slices of lemon peel without the meat and after the orange is added, more 1 rapid stirring. A full pint of the best sherry is trickled into the bowl and j then the mixture is put aside until suf-' ; fieient ice to fill the gallon bowl has ; been beaten as fine as snow. After the frigid mass has been dropped gently into the bowl a lemon and two oranges are cut in thin slices and added to the eobbler as they drop from the knife. Then the coneoction is stirred, gently 'for a few minutes with a silver table-' spoon. . The late President and Mrs. lle- Kinley had few pet hobbies in the mat f ter of recipes save that which governed the Trpnaration nf tnrUnv a favnvitA ; dish. A young hen turkey was always . selected, and the dressing consisted of a dozen large oysters minced very fine, ; two cupfuls of fine bread crumbs, and I a tablespoon of chopped herbs, parsley, thyme and sweet marjoram. Salt and . pepper were used but sparingly and the .whole was mixed with a tablespoon of melted butter. The body of the turkey was sewed up so that the dressing could. ' not escape in the cooking. Two slices of bacon were placed in the pan and from twelve to fifteen minutes to the pound.' according to the aze and size of the bird. There is a story to the effect that Chief .Justice Fuller of tue United States Supreme Court is very fond of codfish balls and Mrs. Fuller- gives her recipe as follows: Equal parts of cod fish and mashed potatoes thoroughly mixed with cooked red beets, chopped fine, mold into balls, brown in the fat . of salt pork and garnish with the crisp bits of fried pork. Senator M. S. Quay spends much of his time at his estate on the Atlantic coast in Florida and the friends whom he has entertained there are always enthusiastic in praise of the cookery of sea food. One $r Mrs. Quay 's favorite recipes is for dev iled crab3. One dozen crabs are boiled for twenty minutes and when cold, picked. The other ingredients consist of three eggs well beaten, two table spoonfuls Vienna bread crumbs, four of melted butter, one of olive on, one tablespoonful of chopped parsley salt and pepper seasoning. 'All these are mixed together, cream being used for moistening and then the crabs are replaced in the shells which should be clean and dry. They are then dipped in beaten eggs and Vienna bread crumbs and fried in hot lard. The famous Thomas B. Eeed cher ishes a secret fondness for - baked chicken, and this dish is prepared with the greatest care under the supervision of Mrs. Reed. A fresh and if pos sible tender fowl is selected and dressed carefully. The legs are thrust through the hole made in drawing it at the i back and the wings pinioned close to the sides. After a dredging with salt and pepper, the bird is placed in a dripping pan with about half a teacup of water and put into an oven at mod erate heat, where it is allowed to re main for fifteen or twenty minutes. The basting is then begun 'and re peated frequently until" the testing with the fork shows that the cooking is done. In the case of too rapid browning an other pan is turned over the dripping pan at the last. Mrs. Spooner, the wife of ex-Senator Spooner, has a recipe for breakfast " cakes that is highly esteemed by her husband and others. The components - include a teacup of milk, a coffee cnp of flour, one egg, all beaten together; a " tablespoon of butter and salt. The cakes are baked in iron pans, and, ac cording to Mrs. Spooner, the secret of "success in the preparation of these cakes lies in the maintenance of an even, moderate temperature in the oven. The late Mrs. Fry e. wife of the presi- t nrn temnore of the-Umted States Senate was the possessor of a famous "recipe for gingerbread. It was as fol lows: Three eg?s. a cup of molasses, ' e m;ik urn! a 'cun of chopped raisins, one heaping te-spoonful of soda : and two cups of flour, the whole spiced to taste. - .. . ' -. . ' " . ' . Annv wives hare reputations to maintain in the matter of cookery, and a number of them have devised culi nary formulas wWh have stood the - test of time in their own households and those of their friends. In this class is the fruit pudding of which Mrs. Irene Rucker Sheridan, widow of Gen. rhilip H. Sheridan, is reported to have been the originator. In making this pudding a mould is lined with slices of sponge cake and the first or foundation laver is of fruit. fctraw berries, raspberries, blackberries, ' cur rants or pineapple may be used, but it is essential that the best quality of fruit be selected, that it be rich, tart and ripe and that it be cut into very small pieces. On top of the fruit layer a layer of hot custard is placed and then alternating layers of fruit and custard until the mould is filled. After it has been al lowed to become ccld and firm the preparation is turned out of the mtuld. For the custard a pint of milk is brought to the boi:ing point in a kettle, then there is added an ounce and a half of dissolved gelatine, the yolks of four eggs and four ounces of sugar. When the custard has thickened so that there is no danger of curdling it is taken from the fire and a half pint of cream and the juice of a lemon added. One of the most famous recipe." in the private cook book of Mrs. Mary Logan, the widow of the late Gen. John A. Logan, is for the preparation ot citron pudd'ng. For this dish there are required a quart of fresh milk, a pint of stale bread crumbs, carefully grated, four eggs, a coffee cup of powdered sugar, half a pound of citron cut fine, a small amount of butter and the juice and rind of one lemon. The yolks and sugar are beaten together and the bread crumbs, milk and lemon rind added by degrees. This is poured into a buttered dish, the citron dropped in and a piece of butter placed oer all. The baking requires half an hour and the prepara tion when cold is covered with a meringue made of the four whites, a cup of powdered sugar and the juiee of a lemon. This is browned slight be fore serving. This is a favorite with Mrs. Logan's friends. . POULET CREOLE. Here you have a dish for which any old Creole of New Orleans would go on foot from Carrollton to the Barracks, a distance of . fifteen miles, merely to get a taste. Two veiy fine chickens, two table epoonfuls of butter, two tablespoonfuls of flour, six large, fresh tomatoes, six ' fresh sweet green peppers, two cloves ot ; garlic, three large onions, three spr-.gs each of-thyme and parsley, two bay leaves, one pint consomme or boiling water, salt and pepper to taste. Take two spring ehiekena and clean 1 nicely, and cut into pieces at the joints. : Season well with salt and pepper. Put two tablespoonfuls of butter into a stewpan, and when it melts add the chicken. Let .this brown slowly for a good five minutes. Have ready three large onions sliced. Add these to the chickens and let them brown. Every inch must be nicely browned, but not in the slightest degree burned. Add two tablespoonfuls, of flour; let this brown. Then add a half dozen large, fresh tomatoes nieely sliced, and let these brown. Cook, very slowly, allowing the mixture to simply simmer. Add chopped parsley, thyme and bay leaf and two cloves of garlic finely mineed. Let all brown without burning. Cover and let it smo'ftier over a slovrbut steady fire. The tomato juice will make sufficient gravy as yet. Add a half dozen green peppers, (sweet), taking the seeds out before adding, and slicing the peppers very fine. ,tir well. Let all smother steadilvi for . twenty minutes at least, keeping well covered and stirring oc casionallv. When well smothered add one cnp of consomme. Let it cook again for a full hour very, very slowly over a very .-steady fire, and season again to taste. Cook ten minutes more and serve hot. ' " DIET IN TUBERCULOSIS. Consumption is the wasting of the lung tissue, abnormally. The germ, al ways present in healthy persons in cities, lives in the decaying tissue, as the necessary accompaniment of the disease, accelerating the wasting pro cess as rats cut grain saeks. But kill ing the germs would only retard the death of the patient in that particular way. There is' needed abundance of pure air to burn off the waste ac cumulating in the lungs, exercise to maintain active circulation for active respiration, open kin, active kidneys, with plentv of good water, preferably distilled, sunsnine. gooa meuiai roum- Hon.. proper rtti, mra - nf aW crnciH fond. Albumen, uncoagulated by high tern- perature, is 01 prime importance iur supply of tissue, which is rapidly con sumed, as the fever and night sweats indicate. Eggs are not recommended, even if whipped only, for all animal food tends to putrefy, even under favor able conditions. Nuts are good, espe cially the peanut, which contains a delicate, easily assimilated albumen uncooked. Aliberal supply of fat is necessary, for there is an extraordinary consumption of fat. Peanut fat is most easily assimilated. Coarse, dry bread, with" prepared, unroasted Virginia pea- nuts, eaten rmm t.ne s-neu. are iue u'.-ot diet in consumption, with fresh figs for supper and apples for breakfast. SARDINE CANAPES. For sardine canapes, toast lightly diamond-shaped slices of stale bread nrH er.renil vrirh a sardine mixture made j as follows: Skin and bone six fine sar dines, put them m a bowl ana ruo to a paste with a silver spoon. Add two tablespoons of lemon juice, a few drops of . Worcestershire sauce, a dash of paprika, two teaspoons of chopped parslev and four tablespoons of cream ed butter. Garnish with a border of whites of . hardooked eggs finely chopped, and on top scatter shredded olives. . --'' JAPANESE RICE SALAD. Wash one-half cup of rice and cook in rapidly boiling water for twenty min uTesT Mix, in a large bowl, four table spoons of olive oil, two tablespoons of vinegar, one-half teaspoon of salt, one fourth teaspoon of . pepper ami one shake of tabasco sauce. Toss the rice after thorough draining with this dress ing and add one-half a large onion or one small one or one tablespoon of chives, chopped finne. TIMELY BREAKFAST. Smoked sausage and hot cakes Buckwheat cakes, maple syrup Baked apples stuffed with figs Scrambled eggs with haul Creamed halibut on toast Plain omelet with bacon Oat meal with cream New corn meal mush Boston brown bread Toasted Corn Flakes ' . Fresh sliced oranges Fresh salmon fried Lyonnaiso potatoes Browned hash LUNCHEON. Lemon and walnut jelly, custard sauce Molded riee with damson preserves Rice croquettes and currant jelly Lettuce salad with mayonnaise ' Baked macaroni with cheese Timbales with creamed duck Thinly sliced cold tongue Scalloped oysters with eggs Mushrooms with chicken Oysters fried in butter " Cold sliced tenderloin Vegetarian cutlets Orange cream cake Cranberry frappe Pressed chicken DINNER. Chopped cabbage with mayonnaise Roast fresh pork, browned potatoes "Steamed chicken, oyster stuffing Roast turkey with dulce stuffing T" Little pig, roasted and stuffed - " Giblet gravy and apple sauce - Browned sweet potatoes : ' Cream of corn soup Apple pie and cheese Chicken consomme . ' Quail pan boiled Cranberry sherbet " Stuffed potatoes Plum pudding Stewed cabbage Cold slaw ' CHICKEN EN CASSEROLE. Take for a family of six or eight, two tender young chiekens broilers clean them and then fry them in butter until lightly browned all over, v Then put them in the casserole with -backs up. Add two or three slices of bacon, baked until dry a'nd cut into dice, one half an onion, also cut into dice, one half teaspoon of salt and one-half tea spoon of parika. Just cover the chick ens with boiling water, put on cover of casserole and put in a hot oven for about three-quarters of an hour. The last ten minutes remove cover, turn chickens on their backs, spread a little butter on the breasts and let them brown. Remova, to a hot platter, add one teaspoon of flour, wet in cold water, to the gravy in casserole, let cook for a few moments, add one tablespoon of herry, if liked, and strain around the chicken. There should be about a cup ful of the gravy. If a thin gravy is preferred, leave out the flour, although this amount scarcely thickens, but merely gives body to the gravy. If possible to procure fresh mushrooms, one-half a pound cut in small pieces may be put in the casserole to cook for about fifteen minutes; to make the dish most attractive add during the last half hour a cup of tiny potato balls cut from new potatoes, . , MENU PRONUNCIATIONS. ' ' Following the general pronunciation and rule the word cocotees is pronounced as if spelled ko-ko-tay with a slight accent on the last syllable. The ac cent mark of course governs the pro-t nunciation of the French vowels, there being no accent mark, it is safe to follow the rule for the pronunciation of "e" in final syllables, which is that of a in fate.. Final consonants are seldom pronounced. An gratin is pronounced Oh grah-tan. Parfait is pronounced with the the same as in fate, and the "ai" as in baiL The final "t" is silent. The words an gratin and parfait should be understood by any waiterwhen they appear on a menu as they are words in common use. Sometimes the person giving the order makes the mis take of not speaking loudly or dis tinctly enough, otherwise the average waiter is familiar enough with or dinary French terms, which appear on menus, to understand when they are given the English pronunciation. - ; CHOPS WITH CUCUMBER. Dust the chops with salt and pepper, roll in egg, then in fine bread crumbs and fry in deep fat for five minutes. Put them on a hot platter and surround with slices of cucumber . which have been dredged in well-seasoned flour and, also fried in the deep fat. The slices should be cut lengthwise, one-half an inch thick, and they should be soaked in ice water .for twenty minutes before drying and cooking. A horseradish sance adds to this dish. The horse radish should be soaked in vinegar and about two tablespoons added to one and one-half cups of drawn butter sauce. If possible cut the horseradish root in sliver-like strips., which will curl if tut fine enough and garnish the chops with them. This makes a very pretty company luncheon dish. PICKLED BEEF HEART. Pickled beef heart makes a delicious and inexpensive change in the ordinary menu. Its preparation is extremely simple, too. After the heart has been thoroughly boiled in water, pour spiced boiling vinegar over it, and set away to cool. Later slice thin, and serve on a dish garnished with summer savory or parsley. DISHES Pillsbury's Best Cereal Creamed potatoes Gingerbread coffee Broiled chops Stewed prunes ; Fried oysters -Broiled liver Baked potato Fried fish Baked eggs Hot toast Corn muffins Corn bread - Rye gems Scalloped potatoes Salted almonds Tomato fricassee Creamed fish -: Bean croquettes Chocolate cake Pineapple punch Jellied meat Hashed turkey " Frozen custard Lemon jelly t Scalloped eorn Layer cake 1 V Fruit salad . : " Cheese balls Steamed chicken Creamed onions Tomato fricassee Chocolate pudding Raw oysters, celery Nut ice cream Baked squash Belgian hare Squash dulce . Tomato soup Chicken pie Roast goose Boiled carrots Roast duck . Coffee cake Mince pie Dr. f . SCHURMANN jt Osteopathic Physician and Oculist 222 EMMA SQUARE. HOURS: .... . ... , - . ....... Consulting' 2-3 p. m., except Saturdays Operating 8-12 a. m. 3-6 p. m. RING UP 9 For Groceries Phone 76 CURLS, PSYCHE KNOTS Puffs, Switches, Janes, etc., made of your combings. Note Window Display. - EM RICH LUX FORT AND BERETANIA STS. Phone 459. Harrison Block. USE Centennial's Best Flour HENRY MAT & CO., LTD., AGENTS FLOWERS FOR GRADUATION EXERCISES. MRS. E. M. TAYLOR YOUNG BUILDING. Leroy Henry MASSEUR FIFTEEN YEARS' EXPERIENCE. PHONE 411. LEWIS & CO., LTD. Leading Grocers KING STREET. PHONE 240. WANT A WIRE BED? GO TO HONOLULU WIRE BED CO. KAPIOLANI BUILDING. Send Your Suit TO THE EAGLE DYEING AND CLEANING WORKI TEL. fOf. rOBT STREET MUSIC MUSIC Hawaiian Music and Hawaiian In struments a large stock to select from. WALL, NICHOLS CO, LTD. Fort and Merchant Sts. voungfrie rrSpective brides of m"7 some of your Perhaps you already have the invitations to the wedding. lerhaps the question of suitable eifts is mvin moments. Why not settle it at oncet We ran gestions by the score-we're primed for such contingencies. ana0 fi?!r diSplay f Glas8-rich. dP cuttingwas ever shown here, and the other departments are likewise teeming with gift suggestions. W. W. DIMCND Vs Then You Know It's Pure Famous "57 by all NOW IT IS Sweet Violet Butter There are many sorts that are known as butter, but 1 which will not stand the test of purity. They vary from good to bad, and the SWEET VIOLET leads in good qualities. It is the purest and best ever offere'd for sale in these Islands. WE GUARANTEE EVERY POUND. C.Q.YeeHop& Co., Ltd. , NEXT TO THE ITSHMARE2:TJ Neckwear and Belts Entirely new goods just received. k. ISOSHIMA, Klt Sl, M Bttli THE QUALITY OF OUR n IS GUARANTEED. NO OLD STOCK AND EVERYTHING IS IN ACCORD ANCE WITH THE PURE FOOD LAW. WE CATER TO FAMILY CUSTOM And we will be pleased to receive your order for the week's supply of Groceries and Table Delicacies. :. KING NEAR MAUNAKEA Theo. The Quality of the Australian LAMB and MUTTON we are selling these days has never been equaled in Hono lulu. There is fine flavor, plenty of juice and not too much fat. There's a melt-in-the-mouth sensation with the lamb. et ropoiif Phone 45. 0 J v.vu. l v ... & COMPANY Varieties" sold grocers PHONE 251. P n- Lansing, ST. TELEPHONE 291. an Eiarkef W. F. HEILBRON, Proprietor.