The Pacific commercial advertiser. [volume], June 27, 1909, Sunday Edition, SECOND SECTION, Page 13, Image 13

About The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921

Image provided by: University of Hawaii at Manoa; Honolulu, HI

                
TH& SU2TDAT ADVEKTISES, JUNE 27, 1909.
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AND
MENU SUGGESTIONS
Vegetarian Cutlets.
Take one-half pound of puJp obtained
from boiled beans, peas or ientils,
crushed. Add to this fwo tablespoon
fuls of melted butter, three of fine, dry
bread crumbs, a shallot minced as fine
ly as possible, some fresh herbs (if
procurable; if not, a pinch of dried and
sifted herbs and aromatic spie?), half
a teaspoonful of peppej and a' tea-
spoonful of salt. Mix all well together
with the beaten yolk of an egg, shape
into small flat cutlets, brush over wirh
beaten egg, dip into bread crumbs, then
fry first on one side and then on the
other, in a little hot fat. These should
replace but not accompany meat, as
they are sufficiently nutritious and sat
isfying themselves. The same mixture
made into balls and fried in hot grease
makes vegetarian rissoles.
Tomato Soup.
To one. quart of canned tomatoes add
one pint of hot water, one tablespoonful
of sugar, one teaspoonful of salt, four
cloves, sa'tspoonful of white pepper;
bring to a boil; in the meantime put
one tablespoonful of butter in a sauce
pan; when it melts put in one table
spoonful of onions, one tablespoonful of
parsley; fry five minutes; add one
tablespoonful of cornstarch dissolved in
two tablespoonfuls of cold water; stir
into hot tomato, strain and serve with
boiled rice.
. Squash Dulee.
Pare and boil squash until dark and1
thick. To every quart of the boiled
squash add a teaspoonful each of gin
ger and einnamon, half a teaspoonful
each of "cloves and salt, six gratings
of nutmeg, two tablespoonfuls of i
molasses and a half a cupful of sugar, ;
When cold form into small patties, dust
with flour and fry brown; serve hot.
Orange Cream Cake.
One and one-half cupfuls flour, two i
level teaspoonfuls baking powder, one- ;
fourth eupful butter, one cupful sugar, 1
two eggs, two-thirds eupful milk. Sift
flour and baking powder together.
Cream butter and sugar; add eggs beat
en to a foam; then the milk and flour. !
Bake in three layer paus. in quick oven.
ream for Filling Juice and grated
rind of one large orange. Confection
ers' sugar added until of the right con
sistency to spread well.' Stir until
smooth and cream like.
, Mayonnaise Dressing.
Put the yolks of two eggs in a. per
fectly clean bowl or plate. Add a
quarter of a teaspoonful of "salt, and
adi gradually, drop by drop, one gill
of salad oil; "add a few drops of vine
gar, and continue adding oil until you
have the desired quantity of mayon
naise. Add a very tiny quantity of
red pepper. Allow in all one table
spoonful of vinegar -to each gill ff oH.
If you wish the dressing light in color
a few drops of lemon juice will give
the desired result.
Chocolate Cake.
Cook together one-half cupful, each,
of grated chocolate, milk and sugar and
the yolk, of an egg. Boil until thick,
then" flavor with vanilla. Take from
the fire, and when cool, stir in a batter
made of a half-cupful, each of butter
and sugar, creamed together, a gill of
milk, two cupfuls of flour, two beaten
eggs, and a teaspoonful of soda dissolv
ed in a little hot water. Bake in layer
.tins and put together with white fil
ing. Light Layer Cake.
Work three tablespoonfuls of butter
and two cupfuls of sugar to a cream,
add the beaten yolks pt five fresh eggs
and stir in enougli prepared flour to
make a good batter, alternately with
the stiffened whites of the eggs. Pour
at once into greased layer tins and bas.e
in a steady oven.
Bean Croquettes.
Cover a pint of dry beans with water,
soak over night, drain and cook, m
fresh boiling water until tender (about
one hour), drain press through a colan
der, add a level teaspoonful of salt, a
saltspoonful of pepper ana a i
spoonful of butter. Mix thorough J
roll m a evunuer-sunpeu tu-ijucviM
in melted butter, then in cracker
crumbs and fry in hot fat. -Serve with
a cream sauce. This has meat value, so
can be served to take the place of meat.
Fig Pudding.
Chop half a pound of figs fine, mix
with a teaeupful of grated bread
crumbs, half a pound of sugar, teacup
ful of melted butter, five ounces of
candied orange peel and citron, one
grated nutmeg, and five well-beaten
eggs. Steam four hours and serve with
sauce.
Pan Broiled Chops.
Broiling mutton chops over the coals
without charring is difficult. Pan-broiK
in is an excellent substitute. Hat
vour frying pau very hot lay m the
"chops and sear them on the one side,
then turn and quickly .th ;h
ide. Cook them rare or well done, as
vou prefer, turning frequently. A Up
one and one-half inches thick will be
cooled rare by the time the outside ;
browned. When nearly done spring
salt over each side and stand them
upon the fat edze that tey may be
w,ll cooked without overcooking the
lean Serve verv h t m the r own
iuiee. without spo-linii with jpper or
sam-e. Serve apple sauce w.th tnem. j
Chocolate Pudding.
Boil one quart of milk, add a tea
cupful of butter one cupful of sugar,
and three ounces of grated eb-eoate.
Wh-n cool, add the voiks of four eggs. I
Pour in a pudding dish lined with stale
cake. Bake, cover with meringue, and(
brown.
Tomato Fricassee.
Cook together a half-can of tomatoes,
a tablespoonful of butter and a high
seasoning of pepper and salt. When
the tomatoes are very soft add a pinch
of baking soda. When the foam passes
vS add three beaten egg?, stir and take
fromthe fire as they begin to thicken.
Delicious Jellied Meat.
Get four pig's feet with legs to first
joint. Soak and scrape until thor
oughly cleansed. Put in a pot of wa
ter without salt, and boil until done,
when the bones will fall out. Lift th
meat carefully from the liquor and set
away to cool. Pour the liquor into a
jar and when cold remove the grease.
Take a good-sized thank of beef, sawed
and cut so as to go into a kettle. Boil
in unsaired water until the meat falls
into pieces. Remove it from its liquor.
Nest day cut the meat of pi.g's feet
and beef into small bits, not mince
meat, put the jelly left of the feet into
a kettle, add all the meat, mixing to
gether and heat to the boiling point.
Then season with red or white pepper
and salt. If desired, a little of the
beef liquor can be added, but the lat
ter can always be used for soup-stock.
This is nice to make at this time of the
year as it will keep some time. Pour
the contents of the pot into moulds and
when cold it will turn out in shapes of
most delicious jellied-mcat for tea or
luncheon. It . is much preferable to
chicken or tongue.
Roast Duck.
Wash and dry the ducks carefully.
Make a stuffing of sage and onion; in
sert, and sew np completely, that the
seasoning may not escape. If tender,
ducks do not require more than an
hour to roast. Keep tbem well basted,
and a few minutes before serving,
dredge lightly with flour, to make them
brown and look plump. Send to table
hot, with a good, brown gravy poured
not around but over them. Accompany
with current jelly, and peas.
Pressed Chicken.
Cut up the fowls and place in a ket
tle with a tight cover; so as to retain
the steam: put about two teaeupfuls
of water, salt and pe pper over the
chicken, after it begins to cook.. Then
let it cook until the meat cleaves easily
from the bones; cut or chop all the
meat" (freed from skin, bone and gris
tle) about as for chicken salad; season
well, put into a dish and pour the rem
nant of the jnlee in which it was cook
ed over it. This will jelly when cold,
and can then be sliced or set on the
table in shape. Nice for tea or lunch.
The knack of making .this simple dish
is in not having too much water; it
will not jelly if too weak, or if the
water is allowed to boil away entire
ly while cooking.
Steamed Chicken.
Rub with salt and pepper, place in
a steamer aEd steam an hour and a
half; when done put in a hot oven for
half an hour or just long enough to
make it golden brown. This is a nice
way to fix an old chicken or one you
do not know the age. Keep hot, and
prepare a sauce of one pint of gravy,
one pint of eream, six spoonfuls ' of
flour, a tablespoonful of butter, pep
per, salt and a few drops of extract of
celery. ,
Boast Goose.
At the same price goose is a more
expensive meat than turltey because of
the larger proportion of bone and fat
The Germans stuff goose with apples"
and chestnuts and serve it with red
cabbage. An old goose may be steam
ed or parboiled after stuffing, until
nearly tender, and much of the fat
thus drawn out, and then it ean be
roasted like a younger bird. There is
no reason why geese should not be
boiled or fricasseed li"ke fowl, but the
average household uses tbem so little
that they seldom appear in any other
wav than stuffed and roasted.
Mushroom and Oyrter Stuffing for
Turkey.
Crate into a large mixing bowl a
small loaf of bread, seasoning rather
highly with salt, pepper, celery salt and
ground mace; then add a pint of small
ovsters that have been carefully drain
ed and half a pint of small button
mushrooms: meanwhile heat in a sauce-
, fu, of the ter liq,lor;
r .. v abont t0 boil?
a teaspoonful of butter, two tablespoon
fuls of cream and a teaspoonxui ui
cornstarch that has been moistened in
a little eold water; be sure it boils.
When cold, gradually blend with the
other ingredients.
Bread Stuffing fcr the Goose.
Crumble -fine enough bread from
which the erust ha been cut to make
a generous pint of crumbs. Moisten
these with two" tablspoonfuls of melted
butter and season to taste with salt,
pervper and minced parsley. Fill the
hollow inside the goose with this mix
ture and sew np the bird.
Oyster Stuffing.
To the stuffing for which a recipe has
'just been given, add two iozen oysters
chopped. Mix well and stuff the bird.
Coffee Cake.
One eupful of sugar, half a cupful
of butter, half a eupful of molasses,
half a cupful .,f cold Mocha coffee, half
a cupful of raisins, two eggs, teaspoon
ful of soda, teaspoonful of cinnamon,
one-half teaspoonful of cloves, two and
one-halfTupfnis of flour, add the fruit
lat. Rub a little of the flour over the
fruit and bake in slow oven.
Scalloped Oysters with Eggs.
Chop six hard-boiled eggs fine. Add
these to one pint of bread crumbs. Sea
son with one-half te aspooDful of white
pepper and mace." Put a layer of this
mixture in the bottom of a well but
tered pudding dish, then a layer of the
best ovster. "alternating until the dish
is full! arraying fur a layer of crumbs
on the top. Take two large tablespoon
fuls of the best batter. Place bits of
butter over the top. Pour in a little of
the ovster liquor and bake in a quick
oven 'twenty or thirty minutes. Serve
hot.
Oysters Served in Batter.
Hake a batter cf four tablespoonfuls
1 of sifted flour, one tablespoonful of
olive oil or melted butter, two well
beaten whites of eggs, one-half tea
spoouful salt. and warm water
enough to make a batter that will drop
easily. Sprinkle the oysters ligntiy with
salt and white pepper or paprika. Drop
in the batter, then fry to a golden
brown. Drain, and serve on a hot plat
ter with a napkin under them, and pab3
slices of lemon with them.
Scalloped Potatoes.
-.Many dishes made of cold, boiled
potatoes are equally good if not better
when made of raw potatoes. Try this
method. Pare the potatoes and cut
them in thin slices as for Saratoga
chips. Put a layer of them in the bot
tom of a well buttered baking dish suit
able for serving, cover with a thiek
layer of grated cheese and a sprinkling
of salt and pepper, and about a table
spoonful of butter cut, hi bits. Then
make another layer of potato, cheese,
and seasoning, and so oe until the dish
is full, having the last laj-er of cheese
and butter. Bake in a moderate oven,
covered at first; then remove the cover
and let it brown slightly. This will
have quite a different flavor from the
same dish made with eold boiled pota
toes.
Salted Almonds.
Shell and blanch one pound of al
monds, L e., drop into a vessel of boil
ing water to loosen the skin, when in
a few minutes the almond can be push
ed out white and pure from the brown
skin; dry thoroughly in a towel; put
into a large pan a piece of butter the
size of a small chestnut, and when mel
ted, turn the almonds into it, stirring
rapidly until every nut is shining with
butter; then sprinkle over them a
spoonful of salt, mixing so that every
nut shall be coated with salt, then put
the pan ia the bottom of the oven, and
let remain there (shaking andstirring
every few minutes) until the almonds
are a light yellowish-brown, when they
will be very ensp and dehcions.
Belgian Hare Fried.
Select a hare not over three months
old. Cut into eight pieces. Obtain a
little fat by frying a few pieces of
salt pork; remove the pork and add
an equal amount of butter. Roll each
piece of hare Ln flour, seasoned with
salt and pepper. After putting in the
pan, cover closely and fry until nicely
browned on both sides. Then add a
tablespoonful of water to keep from
burning, and set back to cook slowly
for three-quarters of an hour; add
spoonfjuls of water as needed and keep
closely covered. Garnish with slices
of lemon and watercress. Belgian Hare
can be stewed and made in a pie like
chicken and unless one knows it they
will eat of it and think it a chicken
pie.
Nnt Ice Cream.
Put. one-half cupful of granulated
sugar in a saucepan over the fire, and
stir until melted and a dark brown
color. Add one-half cupful of boiling
water and let it simmer ten minutes.
Scald one pint of thin cream in a
double boiler until just sealding hot;
add one-half eupful of sugar, one-eighth
teaspoonful of salt, and the caramel.
Stir until the sugar is melted,. then set
away to cool, stirring it frequently
that it may cool quickly. When ready
to freeze, stir in one pint of eream,
whipped stiff, and one cupful of pecans,
chopped fine.. Prepare the pecans while
the cream is cooling, being careful t
remove all of the puekery, brown sub
stance in the folds of the nuts, then
rinse them quickly in boiling water,
and dry them thoroughly. Chop or
grind them in a chopper until quite
fine. Freeze the cream, using one part
rock salt to three parts broken ice. and
turn until the mixture is stiff. Then
scrape from the sides, remove the beat
er, and pack either in the can or in
a mold, and Tet it ripen two hours or
more.
Fig Pudding.
One cupful of molasses, one cupful
of chopped suet, one cupful sweet milk,
three and one-fourth cupfuls flour, two
eggs, one teaspoonful soda, one tea
spoonful cinnamon, half a nutmeg, one
pint of figs; mix together the molasses,
suet, spice and figs, cut fine; dissolve
the soda in a tablespoonful of hot wa
ter and mix with the milk, and add
to the other ingredients; beat the eggs
light, aad stir with the mixture: add
the flour and beat thoroughly. Butter
a mold, turn in the mixture and steam
five hours. Serve with cream sauce.
Hashed Turkey.
Heat in a saueepan the carcass and
stuffing with water enough to cover
it two inches deep. Cook slowly for
two hours, strain and season with onion
juice, ehopped parsley, pepper and salt.
Cut the meat into small dice, and half
a can of mushrooms (champignons) into
quarters, and stir into the sauce.
Heat to a scalding point, add the
juiee of a lemon and serve.
A SAVOEY MEAT PIE.
Mix together to consistency of biscuit
dough these materia!: One chopped
cup of suet, two eups flour, a teaspoon
ful of baking powder and half a tea
spoonful of salt. Line a pudding pan
half-inch thick with the crust, thicker
if your people like a nice crust.
Place pieces of tender raw beef in the
crust, then sprinkle it thickly with
flour, adding a sprinkling of salt and
pepper. Now you can add more meat.
When the pan is nearly full, having a
layer of flour on fop, pour in cld water
to just cover it all. Finally, add a top
crust, tie a elorh over the top and boil
in a kettle of boiling water. Do not
let it stop boiling for an instant. Three
or four hours, according to the tender
ness of the meat, is sufficient. Serve
hot with vegetables or with baked
potatoes alone.
CELEEY SANDWICH.
Equal parts of finely minced celery
and rich cream cheese, moisten with
mayonnaise or whipped cream: season,
spread on thin bread, cover with a sliee
buttered and spread with c arrant jelly.
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THIS SEASON'S STYLE FOR
AFTEENOON WEAK,
The skirt is in chiffon gauged three
times at the top; the corsage and back
drapery of Shantung of the same col-
,or, with lace sleeves and chemisette.
Belt of black satin, with narrow black
silk braid trimming the edges. Hat
: covered with silk to mateh gown, and
t trimmed with blaek velvet and plumes.
SLICED LEMON PIE.
Grate the yellow rind of lemon, tear
off every atom of the white and throw
away also the pits, slice or chip lemon
very fine. Three lemons make two large
; pies. Cook until soft, sugar to taste,
! add cornstarch or flour to form thin
1 paste. If you want frosting take two
eggs, beat whites for frosting, add the
'yolks to the lemon while boiling, using
less thickening, of course. This makes
delicious pie, as it tastes of lemon
. strongly and not of flour with lemon
juiee squeezed in.
I
! POTATO PUDDING.
j Boil and mash six good-sized potatoes.
' add to them one egg. salt and pepper to
taste, beat well and line a baking dish
(bottom and sides) about one inch thick.
Chop any cold cooked meat, season it
with salt, pepper and piece of butter
size of a walnut. Put it in the center
of the dish, cover it over with the re
mainder of tlie potato and bake in a
moderate oven for thirty minutes. Turn
out to serve. This is one of he nicest
ways of serving warmed-over meats.
MOCHA GEM PUDDING.
Three-quarters cup brown sugar,
tablespoonful butter, cream together;
one-half cup milk, one-half enp coffee,
one tablespoon cocoa, one dessert spoon
ful cornstarch, two teaspoons baking
powder, little salt, made as stiff as
molasses gingerbread, baked in pans.
Egg Sauce for Pudding One egg well
beaten, one cup sugar, one-half cup
water, flavor with vanilla.
JOHNNY CAKE.
One egg, one-half cup sugar and one
half saltspoon of salt, one cup of milk,
one heaping teaspoon baking powder,
sifted in with one cupful of white flour
and three-quarters eupful of bolted In
dian meal. Mix all at onee, but beat
thoroughly -for four minutes. Bake in
a good oven and you will have a most
delicious johnnycake for breakfast or
luncheon.
MOLASSES COOKIES.
Cream one cupful of sugar and one
of butter or butter and lard, add one
egg. one eupful of molasses and one
half cupful or sour milk, one and one
half teaspoonfuls of soda, one heaping
teaspoonful of ginger, a little salt and
sufficient flour to mold easily. Roll thin
and bake in . a quick oven. It should be
one-fourth of an inch thiek when done.
Erskine M. Phelps of Chicago was
introduced at Xice to Lord Blank of
England.' As hewas smoking, he said
to Lord Blank: "Will you have a
cigar?" "Thank you, but I smoke only
one brand, the Henry Clay." "All
right: I'll order some." The box wa
brought. It was embellished with the
familiar picture of "Harry of the
West." As he took his cigar. Lord
Blank said: "When old Clay was alive
he made good cigar, but his sons
don't keep up his reputation," "Hen
ry Clay! Why, he didn't make cigar;
he was a statesman, and ranked as high
with us as Gladstone or John Bright do
in your country." "I beg your par
don. I've smoked these cigars all my
life, and I tell you old Clay made a
d sight better cigar than his lovs
do."
A tailor, who was defendant in a
ease tried in court, seemed much cast
down when brought up for trial.
"What's the trouble?" whispered hi?
counsel, observing his client's distress
as he surveyed the jurymen. "It looks
pretty bad for me." said the defend
ant, "unless some steps are taken to
dismiss that jury and get in a new lot.
There aint a man amongst 'em but
what owes me monev for clothes."
"Do 'tell me, Pulsatilla." begged the
girl under the inverted waste basket,
"the secret of the wonderful blond
hair of yours. It defies detection." "I
will." sail the girl under the inverted
coal scuttle, "if you won't tell any
body else. I selected for my grand
mother and mother two women who had
hair just like mine." Chicago Tribune.
Fresh and Appetizing
For less cost than you are accustomed to paying for the
same quality.
WE CATER TO RETAIL TRADE AND
DELIVER ALL GOODS PROMPTLY.
Theo.
King, dose to Maunakea St.
ill hue Hs
ELEGANT GOODS AND
NUUANU, ABOVE HOTEL.
a offers greater pleasures for II
the tourist, or resident, thaa li
H . any place in the Territory. ))
1 . ST. CLAIR BIDGOOD, ))
1 Manager.
Jp
SNA GLTH
A VARIETY OF SHADES,
s
45 cents a yard
ALSO FLOWER POTS FROM JAPAN.
THE JAPANESE BAZAAR
FORT STREET, NEAR THE CONVENT.
(UNSWEETNED)
This pure evaporated milk
is absolutely unrivalled for
Coffee, Tea and Chocolate.
Try it with fresh fruits, ber
ries, custards, etc.
ORDER A CAN FROM YOURGROCER AND TRY IT
Theo. H. Davies & Go., Ltd.
DISTRIBUTORS.
ansmg,
Telephone 291,
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in
A LARGE . ASSORTMENT.
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