The Independent. [volume] (Honolulu, H.I.) 1895-1905, 1895-08-16
HOUSEHOLD HINTS.

Of meats aud drinks are suggested,
but the most accept able seems to
be- something cool to drink; in fact,
the one is inseparable from the
other. 1t is important that care
should be taken in what we eat and
drink, and for our drinks one does
not always want to visit the soda
fountain or clubs, but would like
something made at home.
Apollinaris lemonade is better by
heating the sugar. Put one cup OF
sugar and half pint OF water over
the fire to melt. Add the grated
rind of one lemon. When the sugar
comes to boiling point, strain, and
when cool add the juice Of three
lemons. Turu iuto this Just as 1t
is to be served one quart OF ice-cold
apollinaris.
Strawberry sherbet is refreshing
summer drink. To one quart OF
fresh Strawberries mashed fine add
the juice OF one lemon and table,
spoon of orange flower water, and
three puts of water. Let it stand
two hours at least. Thin STRAIN
through fine sieve and add three
quarters Of pound Of sugar. Put
in some cracked ice when ready to
use.
Salads please the eye as well az
the palate. The fresh green and
crisp salads, full OF life and health,
are indeed a delight. The i'm
portant thing in making them is to
have all the greens fresh an crisp,
the meats and fish cold and well
seasoned; use the best olive oil,
sweet aud cold. There are many
kinds OF salad dressing. The may
onnaise is the one used for most
salads, but the simple French dress
ing is preferred by many, parti-
cularly on vegetable salads. Some
consider a dressing ruined If mus
tard or sugar is added; others object
to anything acid but lemon juice; so
one has to study his own taste in
measure when seasoning. An old
Spanish proverb says: 80 make a
perfect salad, there should be
spendthrift for oil, miser for vine
gar, a wise man for salt, and mad
cap to stir. the ingredient and mix
them we'll together"
A dressing that is excellent on
cabbage aud many cold vegetables
and "handy to have in the house" is
boiled dressing made of three
eggs, the yolks and whites beaten
separately, one teaspoonful Of ground
mustard, two teaspoons of salt, one
fourth OF a saltspoon Of cayenne
pepper, two tablespoons OF sugar,
two tablespoons OF melted butter or
oil, one cup of cream or milk, and
half a cup of hot vinegar Put in a
double boiler and. stir constantly.
Cook until 1t is as thick as boiled
!custsrd. Take from the FIRE at once
or it will separate. This will keep
in cold place some time.
For oyster salad the following
dressing is used: "Take four we'll
beaten eggs and add to-, them one
gill OF cream, one teaspoonful of
mustard, one teaspoon OF salt, a
pinch of cayenne, two tablespoons
of butter, and gill of vinegar.
Place in double boiler and when it
becomes heated cook aoout five
minutes, stirring all he time; it will
be like a soft custsrd. Heat one
quart of oysters in their own liquor
to boiling point, drain them, aud
mix with the dressing; put in cold
place. When ready to serve mix
with them one pint OF crisp celery,
cut fine.
A nice fruit blanc mango can be-
made without milk, and is hand
somer with red fruits like strawber
ries, raspberries, cherries, or cur.
rants. Take one mint of fruits and