The Daily bulletin. [volume] (Honolulu [Hawaii]) 1882-1895, 1892-01-14
SOUTH DOWN SOUP.

Heads the tist of saVGry PreDated
Dtshes mt the Boston Cooking
school---Artistic Points shown
UP.
The demonstration lecture given at
the Boston Cooking School lately by
Mrs. Dearborn was one of unusual
interest. There was a good sized
class present, and the following re-
ceipts we're prepared: =
SouTH Down Sour. Simmer ten
pounds Of lambs shins for six hours,
having them just covered with water.
When cold, remove the fat, season
with salt, mace and celery TO each
quart of stock allow one teaspoon of
fine tapioca. Cook for ten minutes
and serve. This is delicious and in
expensive soup.
BAKED BLUE FISH. Clean, wipe
and dry the fish; rub well with salt
and lemon juice; stuff and sew.
Sprinkle with salt and pepper and
rub with soft butter; dredge with
flour and bake in hot oven, allow
ing 10 minutes for each pound, bast-
ing often with melted butter and
water, and dredging each time with
salt, pepper and -four. For the stuff.
ing take one cup of stale bread
crumbs, one teaspoon of salt, one
saltspoon of pepper, one-quarter cup
melted butter, measured after it is
melted, one teaspoon of chopped
parsley, ore teaspoon of dry capers,
one tablespoon of lemon juice and
one beaten egg. Mix these all we'll
together.
SHRIMP SAUCE. Make one pint of
drawn butter with two tablespoons
of butter, one heaping tablespoon of
-four, one-half teaspoon of salt,
one-half salt spoon of pepper, one
pint of hot water and one egg yolk.
Add one can of shrimps cut in small
pieces and serve with the fish.
HoT SLAw. Shred cabbage fine.
Mix the yolks of 8 eggs, one-half a
cup of vinegar, one-half a cup of
water, one teaspoon of sugar, one
teaspoon of salt, one-half teaspoon
of made mustard, and few drops of
essence of pepper or few grains of
cayenne. Put all together in a
double boiler and cook until it thick
ems, stirring frequently.
QUEEN MUFFINs. Cream one-half
a cup of butter, ada slowly one cup
of sugar Mix 28 cups of pastry
flour with tablespoons of baking
powder; add to the first mixture,
alternative with one cup of milk.
Add two wel-beaten eggs. Bake in
gem pans 25 or 30 minutes in moder-
ate oven.
CHOCOLATE FRITTERs. Put one cup
of water and one cup of butter on to
boil; when boiling, add one cup of
-four; cook until smooth, stirring con-
stantly. Remove from the fire and
beat in 4 eggs, one at time. Drop
by spoonfuls into hot fat and cook
until they expand AMI are hollow in
the centre. Drain on paper, split
and fill with
CREAM MIXTURE. Scald one pint
of milk. Mix II cups of sugar, a
scant half cup of -four, one salt spoon
of salt and two eggs beaten slightly.
Pour over the hot milk. Cook in a
double boiler 10 minutes, stirring
often at first. Add D squares of
Bakers chocolate, melted, and one
teaspoon of vanilla. Serve with
VANILLA SAUCE. Cook one-half a
cup of water, one cup of sugar.
When boiling add one large table
spoon of cornstarch dissolved in u
little water. Cook until transparent,
and add one tablespoon of butter and
one tablespoon of vanilla. The fritz
tiers should be served hot but the
filling and sauce may be cold.
BANANA Ice CREAM. Mix one
quart of cream and one cup of sugar
together. Rub three large, rich ba-
nanas through sieve, add to them
the juice of half a lemon. Mix with
the sweetened cream and freeze
| SlOwly.-I Boston Journal.