The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1856-1888, 1883-03-17
HOUSEHOLD HINTS.

PIGEoNs.-Unless pigeons are quite young
they are better bruised, or stewed in broth.
than in any other manner. Tie them In
shape place slices of bacon at the bottom
of the stew-pan lay in the pigeons side by
side, all their breasts upperm0st add an
onion with a Glove stuck in, a te5spoontul
of sugar, and some parsley, and pour over
enough stock to cover them. If you have
no stock, use boiling water Now put some
thin slices of bacon over the tops of the
pigeons, cover them as closely as possible as
possible, adding water or stock when neces-
sary. Let them simmer until they are very
tender. Serve each pigeon on a thin piece
of buttered toast with a border of spinach,
or make little nests of spinach on pieces OF
toast, putting a pigeon into each nest
MACARoNI Az GRATIS.-Take half a pound
of spaghetti macaroni, four ounces of chez Sc,
two ounces of butter, three-quarters OF a
cupful of Bechamel sauce. Do not mash
the macaroni. Throw it broken into con-
%venient pieces, into boiling ter which is
we'll sailed; stir or shake it frequently. The
moment it is quite tender pour 1t into a
colander and shake off all the water. When
we'll drained, pour over 1t nearly all of the
sauce and the grated cheese; turn it IN the
saucepan, mixing it well together without
breaking the macaroni put it into a or It's
dish pour first the remainder of the sauce
over the top, then the remainder OF tn
cheese, and over this sprinkle a tablespoons
full of cracker dust and dots of butter. Put
it into a very hot oven ten minutes, coloring
the top.
BABY's BIRTHDAY DIsH.-Here is a move
and pleasing way to prepare a desert. 1t Is
especially adapted for the chlldren's birth
day dinners in those happy households
where such days are kept as joyous festivals
Make a small hole in the end or side of a
number of egg sht lis. Through this pour
out the egg. Fill the empty shell with hot
pudding, made of cornstarch, arrowroot, Of
Irish moss. When cold, break off the shells
serve on small saucers, and surround the
egg-shape ID pudding with jelly or jam. |
YOU wish to take so much trouble, divide
the pudding in two parts, and add to one q
tablespoonful of grated chocolate, and in thi:
way color part of the eggs. Sugar ant
cream, favored with vanilla, is a very nice
sauce with this kind of pudding,
LADY CAKE.-Blanch six ounces OF shelleC
sweet almonds and brulse them with on
gill of rose water, putting into the morta
only two or three almonds and a few drop
of rose water at a time, and pounding to
smooth paste. Take one pound of butte
and one pound and a half of sugar and bea
to a cream, then stir in the ALMOND past
and beat very hard. Add one and a hal
pounds of -four, well slfted, by slow degrees
alternately with one pint of the whites c
eggs well beaten. Then stir in the las
thing one gill of thick, sweet cream. Bea
long and we'll until you have it as light =
possible. Pour into shallow, square tt
pans. we'll battered, and set immediately l
a moderate oven. Bake one hour or more
according to thickness, cover with a 1gti
napkin and let cool gradually. When col
ice it with lemon icing. Do not cut it unit
next day. 1t will keep fresh a week if kel
in a cool, dry place.