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SUNDAY ADVERTISER, JULY 8, 1906.
-I , U Energy, Ambition, Chec-rri:!-noo3, Strength, a Spiend;.: Appetite, and Perfect Kei.) TWENTY WIIOIE SOUPS FOB PBETfY TABLES '1 o i '4 ff Interest tolthe Household i i 5 'if '! i 4 ''I o 0 0 0 0 0 0 0 0 (By Mrs. S. T. Rorer.) One naturally turns, when thinking of q'jick soups, to some form of vege table foods mixed with milk, slightly thickened with a mixture of butter and flour. All the green vegetables lend themselves easily to this combination. A little onion, a bay leaf (five cents' worth -will last a year), ten cents' worth of celery seed, with salt and pep per, give you the necessary flavorings. The roots, as turnips, carrots, parsnips, salsify, beets, all require long cooking. To utilize them in the quick soups use the left-overs. Carrots, however, can ! be grated and cooked in water in fifteen ' minutes. A few left-over lima beans, kidney beans or other ordinary beans may be converted into delicious soups, requiring only twenty minutes in mak ing from beginning to end. If house wives would learn to save every table spoonful of vegetables left over from the meal they could make combination soups for the next day's luncheon. These soups are nutritious and cost but little. In separating the roots of celery it is wise to put the tops and (S roots and the outside stalks aside for cream of celery soup; the water in Q which the celery is boiled for stewed . celery is an exceedingly nice addition ft to an oyster soup. I a v 0 o 0 0 0 0 0 0 0 o 0 0 0 i CREAM OP TOMATO SOUP. j Add a pint of water to a pint of stew ed tomatoes, a slice of onion, a level teaspoonful of salt, a saltspoonful of pepper; bring to boiling point and add one rounding tablespoonful of butter rubbed -with two rounding tablespoon- fuls of flour; stir until the soup again ; boils, strain tnrough a tine sieve, and serve with tiny squares of toasted bread. - SALSIFY SOUP. Scrub and cut six roots of salsify in small slices; cover with one pint of A water; cook gently for twenty minutes; a. I'll 1 l vj. iuua, a, LA uicopvi ll U L Ul butter and two tablespoonfuls of flour rnhhcd tncothor et 5t r 1 rcfnIW until reaches the boiling point: add a tea- spoonful of salt, a saltspoonful of pep V per and a teaspoonful of grated onion. $ Serve with oyster crackers. j 0 CREAM OF POTATO SOUP. , Pare four small potatoes, cover with boiling water, boil rapidly for five min- , utes, throw the water away and cover , v with a pint and a half of boiling water. ! $ Add a slice of onion, a bay leaf and a 0 few celery tops chopped fine the green leaves of the celery will answer the ' Q purpose; cover and boil for fifteen min- j utes, or until the potatoes are soft. ; vv nne tnese are coning put a pint 01 mint in tne aouo;e Doner, aaa a taoie- rubbed together; press the potatoes S through a fine sieve, using the water in which they were boiled; add this mixture to the hot milk in the double boiler. Stir until thoroughly heated, and serve. CREAM OF CORN SOUP. Score six ears of corn down the center; press out all the fleshy portions, leaving the husk on the cob. Put a pint of milk over the fire, in a double boiler; add one tablespoonful of butter and one of flour rubbed together, and stir until the rr.ilk is smooth and hot; then add the corn, a level teaspoon ful of salt, a saltspoonful of pepper, and cook for ten minutes. CUCUMBER TAPTOCA SOUP. : Peel three good-sized cucumbers, cut them in halves, scoop out the seeds: then cut them in thin slices arid cover with, a quart of white stock: simmer gently for ten minutes, press through a sieve; add one pint of milk, bring quickly to a boil, and add twotabie spoonfuls of granulated tapioca that has been soaking for ten minutes in half a cupful of cold water; cook for ten minutes and add a teaspoonful of salt, a saltspoonful of pepper and a 4 some novel salad sandwiches were p j served at a recent afternoon tea. They 0 ; were made f.-om tall narrow biscuits. Jfioni which the centers were removed 0 j nearly to the bottom, with a sharp. j round apple-corer, leaving a little well. V j This well was filled w ith chicken salad q cut fine, ai.d the little round crust top Y : was fitted into the biscuit like the j top of a pate case, making the biscuit yi appear w hole, while a delicious sur j prise was hidden within. z j u'ji i uui: jecep'.acieu may te eas.lv ' made from large goose eggs by punc- turing the shells at the small end. Then : slice the top off about half an inch and 0 1 turn out the yolks and whites. Glue the shell to green cardboard four inch 0 ' es square, on which print in yellow and ; silver an appropriate couplet. Paint the outside shell with silver and dec Q orate it with sprays of forget-me-q nots; the inside may be tinted delicate- ; ly with a coating of pale blue paint. Just before arranging the shells on the ! table fill them with assorted candies. ! A Souvenir Bookmark was seen late- . ly, patterned after a paper-cutter. It j was six inches long, of dull green Q i water-color paper, the top ornamenta- non napea iixe a rose and beautifully shaded like the genuine flower. Pink rosebuds adorned the blade. 0 0 0 0! A Xew Way to Serve Eggs and olives as a luncheon relish is worth trying. The eggs are first boiled hard and the shells taken off. From the large end slice off a bit to let the egg stand up right, and in the small end cut a littl may be secured by a!l who follow th example of the young iaJy b givea thu testimonial : " ETery spring, fir rar. I ud to liars Intolerable hcjd.ic lies and total Un of a rgx, m that the ason which should la welcomed ly me ws a drejd; fir, a t'.: warm. pleasant d3T arrived, tlier lroujfit t Ine lassitude nud lam. A IriouU adrid ui to take Ay 9 SarsapariHa I commenced using it and have not had sino thea the first symptom of headache. My appetite is splendid, ar.d I jetforiii my duties with a cheerfulness and energy that surpr ie myiself. I take pleasure in tcllmgf ail n:y riemte of the merit of Ayer' SarsapariHa, and the bappy results of its use." There are many imitation Sarsaparillas. Be sure you get "AYER'S." Prepand fc Dr. J. C. Aycr k Co.. Lowell, Mass.. t'.S.A. ATE2-3 PlU.tb brat family lutUTl. rfOLLISTER DRDQ CO.. AGKITT. -a , . 3 . T) . , nuif ueep fauugn to noia a Daov olive, Y When the olives are inserted stand the V eggs on a bed of lettuce leaves and pour over ana arouna tnem some V j French dressing. V A Delightful Idea for Serving Frui Y Salad is to put it into a scooped-ou A pineapple. In its making all the fruits A ! are cut finely and seasoned, and then A i p'aced in the husk of the pineapple a i 4.i:c- su'jug urucitiu.1! uuor 01 mis irui a jjTMucaif!! n;e m uuie comenis. ana a -nirii i iitrvi icij iyiu me ctiau is ue- V He ions. X -i.-. .-N -.V. JX.L-XV j ' " jTHE FIRST DETAILED DRAWING OF THE NEW SPANISH teaspoonful of curry and four or five ,TT,-., TTTT-.T-TTikT- nnnf p taoiespoontuis or Douea rice, wmcn QUEEN S WEDDING DRESS. should be boiled while you are making the soup. QUICK TURKISH SOUP. The beautiful weeding dress that Princess Ena wore on her wedding day is enibroidere J with the rose, Spain's national flower, the fieur de lis, and the oranpe blossom. The embroideries that embellish the duchess satin background Stir a teaspoonful of beef extract into nre executed in beautiful silver thread, and every stitch was put into the work one quart of boiling water; add a table- l.v Sr,nih linn.U in aopnr.lnne with Kino- Alfnnan' It. Tl mt,.r, Spoonful Of grated Onion, a Saltspoonful rf fclerv capH Whpn this reaches the conr, or court train, is four and a half yards long and has a bordering of very bom DOint rour it slowly over the well-beaten yolks of two eggs. Have ready, drained, four tablespoonfuls of or fine Brussels lace, headed fcy orauce blossom trail.-?. Then comes a beavv enrich ment of roses and foliage, leaving the -center portion to be draped vrith the regal fTeur ue lis. The dress proper is quite separate from the train, and com j ri?es a skirt most handsomely flounced with Brussels lace, headed and caught up by bunches of orange blossoms, above which trails of orange blossom are festooned over tulle ropes. Fleur de lis and groups of roses on the rest of the blocks, or use one can of tomatoes; add a pint of water, a slice of onion,, a bay leaf, a little celery seed, and boil rapid lv for ten minutes. Press through a tablespoonful of grated onion. Put the ( chopped onions, two tablespoonfuls of colander as much of the flesh as possi yolks of two eggs or a cup of whipped grated carrots, the same of grated tur- ble. Add the well-beaten whites of two boiled rice, add, and serve at once. TOMATO BOUILLOX. Cut twelve tomatoes into slices Y ' At a Dinner-Party given by a clever V u... ... . - v nosiess tne taoie w as prettily aecoratea v ..... ... , . ... wiin nowers ana terns, a small p&rcel A (wrapped in green paper and tied with 4 ' white baby ribbon stood by each plate. As the guests sat down to dinner murmur of curiosity ran round the table. What could be in the parcels? Everybody was eager to see. but they were marked 'Not to be opened unti eight, and it was then onlv seven o'clock, so the dinner went merrily on until the appointed hour, when the parcels were undone. Each contained a beautiful miniature of the article which the guest to whom t was al lotted was supposed to like best. A tiny- piano was placed by a musician's plate, a guitar at another's; an inveterate smoker got a pipe; one who traveled a great deal, a traveling trunk covered with labels of different towns apd coun'ries; another, an automobile, etc ine nour or suspense, tne curiosity as to the contents of the packages, the guesses that passed around the table all promoted sociability and much laugh ter among the guests. cream into the tureen, beet them light ly, add the soup gradually, and serve. EAST INDIAN SOUP. nips; stir carefully for about two min- eggs, bring quickly to the boiling point, utes; and a quart of water or stock, a boil five minutes, strain through dash of red pepper, a little black pep- cheesecloth. The ileshy portion of the per, a tablespoonful of chonr.ed Darslev tomato, that remains in the cheese- Put into the kettle a tablespoonful of if you have it, a sliced apple, and sim- cloth, may be put aside to be used r-r utter. two tablespoonfuls of finely- mer gently for fifteen minutes. Add a flavoring sauces. Reheat the bouillon. 3? '.AMt jr- ri ft' car . z6&aiaji&dt. 1 V -- . r .At- 14-"wj:-. J. aifiraai a US TheKnoW' .ow Comes easy, anyone can cook with a gas stove who will. It should not be compared with an oil or a gasoline burner there's no danger of explosions or discomfort from leaking gas. THE MECHANISM OF A GAS STOVE ED 1 m 1 P ID is simplicity itself, a child can manipulate it with the same re sults as a grown up. You may employ a Japanese fresh from the cane fields and get almost as good satisfaction as you would fjSj from a learned cook. The know-how comes easy. AS QUICK HEATING AS ALCOHOL. Gas will bring water to a boil in two minutes from the time it is put on the stove after the gas is lighted. This is some thing to consider. Ask the gas company to tell you how to keep your stove polished. "vVith Pink Crepe Paper. For the girl who wishes to entertain, but who lives in a place where flowers are hard to get, or expensive, the experience of a hostess who emerged triumphant from under a similar predicament is now quoted. Pink crepe paper napkins did service as doilies very effectively on the dark, highly-polished table. The centerpiece was half of an immense fluffy rosette of pink crepe paper in the making of which two or three rolls of the material were consumed. From among the folds of the rosette stream ers of pink satin ribbon extended to the places for her guests, where they ended in dainty pompons of crepe paper. The lights from the candies and chandelier were softened into a rosy glow by a rosette treatment of the same paper. onolulu Gas Co., Ltd. 1 .11 eJ , , -1 1 rr-i rrr. 1 rrzr rtr-i rT, T1 1 FF"FH PtTF! nTFT! nT?T! nTtn TTl i raJ TT-n) I rr; rnJ i nU HTto ' 1 Some Japanese Ideas that were carried out on a Japanese luncheon-table re cently were so distinctive and pretty that they merit publication for the benefit of other hostesses. The oblong table carried out the Japanese flag idea, for in the middle of the white cloth was a centerpiece of plain red silk, edged with lace. On this stood a cande labrum, having for shades tiny lan terns. All around the edge of the cen terpiece were little flags mounted on pins, which may be readily obtaired at any large department store. By each plate stood a china figure of a Japanese man or woman holding a basket in which were salted almonds. The first course was grapefruit, and a small paper umbrella, open, was stuck in each piece of fruit add a cup of whipped c ream and se? ve at once with strips of toasted bread. BROWN BROTH. Put two tablespoonfuls of chopped onions, two of chopped carrots, and cook until a golden brown. Put these into a kettle with a quart of boi:ir,g water and a bay leaf, and simmer for fifteen minutes: press through a sieve. While the soup is simmering put about a tablespooniui o: fuar mj an nvi. saucepan, ar.d when it Time-Tested I The beauty of the Globe-Wernicke cases is In the simplicity of the door mechanism. No other book case is made on the same lines. The filing cabinets are the result of ex periments by geniuses who study room limitations; the Globe-Wer nicke filing cabinets save save time and temper. EVERYTHING TOE THE OFFICE. epace, TILE HAWAIIAN OFFICE SPIGIALTY GO. RAILWAY & LAND GO. TIME TA8U; October 6. 1904. OUTWARD. For Waianae, Waialua. ECahuku an! Vay Stations 3:15 a. m., "3:20 p. m. For Pearl City. Ewa Mill and War notions 17:30 a. m., 9:1 a. m., 11:06 i. m.. 2:15 p. m.. 3:20 p. xu.. 5:15 p. p. m., til: 15 p. m. INWARD. Arrive Honolulu from Kahuku, Wal lua and Waianae8:36 a. m., '5:11 ID. Arrive Honolulu from Ewa Mill and Pearl City 17: 46 a. m., "S: a. rn '10:38 a. m.. 1:40 p. m.. 4:31 p. m-, 5:31 p. m., 7:30 p. m. Daily. t Sunday Excepted. t Sunday Only. The Haleiwa Limited a two-hour train, leaves Honolulu every Sunday it 8:22 a. m.; returning arrives In Ho nolulu at 10:10 p. m. The Limited elops only at Pearl City and Waianae. O. P. DENISON. F. C. Smith, Supt. G. P. & T. A. Quick Repairs Simple or complicated lenses duplicated quick and accurate work. Prescription work a spe cialty. . ,: Broken Frames repaired promptly and to last. .Mail orders receive prompt at tention. Factory on the premises. A. N. SANFORD OPTICIAN. BuCdlng, Fort Street. Or Boston May & Co. Kalstead&Co., Ltd. STOCK AND BOND browns ar.d LOANS NEGOTIATED. Members Honolulu Stock and Bon4 Exchange. bTs f .US'"1 HONOLULU IRON WORKS ped onion;-, then two or tr.ree taie-( rmmr the Machinery. Bia-fc Pip. Galvanized spoonfuls of water: add this to tr.e soup: add a teaspoonful of salt and a soitcnnr.nfn! of rert"er. Strain soup, return It to tte kettle, add half Pipe. BoKer Tubes, Iron and Steel, En- a pint of blocks of bread that have gineer's Supplies. been stirred up with beaten egg; bring Office Nuuanu street. to a boil, and serve with grated cheese. Works Kakaako. .'.-.1 i i:1 hi- t V V 't ' f 1 ( VI ... ;' i t ! f V I "I III I j I 1U" 1? I t k "t 4 h i 1 1 Ma" f f ' M IjrHlilrgJinrgliBf