The Daily bulletin. [volume] (Honolulu [Hawaii]) 1882-1895, 1886-10-06
Ght Aailg q llletin.
WEDNESDAY. OCT. 6. 1886.
HINTS FOR THE HOUSEWIFE.

HiNto run Inc HuuotWiFE.
Fried Egg Plant.--Slicc cross
wise, half an inch thick; lay in
iced salt and water for half an hour,
with q plate on top to keep the
slices under water; wipe dry, roll
well in sailed -four and fry in hot
lard or dripping. Drain well from
the grease before dishing.
Sweet Potato Pies.-When the
potatoes are dry and mealy, take
quart after they have been pared,
boiled and mashed; quart of milk,
four eggs, salt, nutmeg, cinnamon
and sugar to taste. Bake the same
as squash pics. If the potatoes are
very moist use less milk.
Beet Salad.-Sliced cold, boiled
beets; cut into neat strips, line
salad-bowl with white, crisp lettuce.
heap the beets in the center, and
pour mayonnase dressing over them
just before it goes to table, or you
can pass the dressing with the salad
in an ice-cold pitcher or pretty
bowl with ladle in it.
Plum Jam.-Let your fruit be dry
and free from leaves and stalk.
Take equal quantities of plums and
sugar, put into clean vessel and
boil one hour, stirring it thoroughly.
Damsons prepared the same way are
very good. Care must be taken
when cold to cover all preserves
closely and stand in a cool, dry
place.
Stuffed Peppers. the pep
pers, take out the seeds, and stuff
with cabbage, shredded very fine,
and English mustard seed in equal
parts. Put small white onion and
two cloves in each pepper. Tie
them firmly up and put into cold
vinegar. The cabbage should be
sprinkled with salt and hung up in
bag to drain the day before it is
used. Tile CATERER.
Plain Lemon Pie. To the grated
rind and juice of two lemons add
two cups of cold water, the beaten
yelks of five eggs, two cups of
sugar, and put it over the fire.
Blend two large tablespoonful of
cornstarch in very little water and
add, when boiling, stirring briskly
for few moments until it becomes
thickened, Pour into good under
crust. This amount makes two
medium-sized pies, and may be en-
richcd by adding little butter.
Apples Fritters, -One pint OF
milk, three eggs, saltspoonful Of
salt and pint of flour sifted
Beat the white and the yelks separa-
tely ;add the yelks to the milk. Stir il
the whites and then screen in the flour
Have skillet two-thirds full of boil
ing lard, and on each spoonful OF
batter lay a slice of some good cook
ing apple, cut very thin. Drain
your fritters on an inverted sieve be-
fore sending them to table, for to be
nice they should be entirely freed
from the grease in which they were
fried.
Picked Peaches. Ten pounds OF
fruit pared, four pounds sugar, one
quart vinegar, mace, cinnamon anc
cloves to taste. Lay the peaches il
the sugar for an hour. Drain of
every drop of sirup and put over thu
fire with about cup of water. Boi
until the scum ceases to rise. Skim
put in the fruit and boil five minutes
Take out the peaches with skim
\. mer and spread upon dishes to cool
Add the vinegar and spices. Boi
fifteen minutes longer and pour owe
the fruit in glass jars.-Practica
Farmer.
Fillet of Beef with Olives
piece of rump steak, cut it il
slices three-eighths of an inch thicl
and trim them into shape. Mel
plenty of butter in 4 baking tin, la,
the tillets of beef in this, and lie
them stand in warm place for al
hour or so; then sprinkle them witt
pepper and salt, and fry them il
some very hot butter, turning then
to let both sides take color. Ston
n quantity of olives and parboi
them. Fry some onions a brow
color in butter, add Il little floul
and when that is colored, as niue
stock as you want sauce; pepper
salt and spices to taste. Let tn
sauce boil, then strain it, add til
olives, and serve when quite ho
with the fillets in circle aroun
them.-[S. +. Bulletin.