The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1900-10-06
TRIED AND TRUE
HOUSEHOLD HINTS
Some Recipes for the Boudoir
and the Kitchen Gathered
From Reliable Sources.

/ cooling.
healing and softening. Unlike some
other lotions. 1t does not cover up de-
fects. but restores the skin to healthy
action. 1t has been scientifically dem
onstrated that the cucumber is consid-
erably cooler than the surrounding at
mosphere, so that cool as cucumber
Is most apropos comparison It's eff
cacy in cases of sunburn and affections
OF the skin is doubtless due to this cool
quality. In making this balm at home
and 1T can be made at a tenth of its
cost at the druggist 's-procure the best
almond oil for it's foundation. For two
large, almost ripe cucumbers use four
ounces of almond oil and half an ounce
leach of spermaceti and white wax. Put
these ingredients into cup and set in
a basin OF boiling water. As soon as
the wax and spermaceti blend with the
almond oil and form uniform mass.
place the cup on the back of the range.
Peel the cucumbers, which should not
be too yellow, but just on the verge of
turning. Chop them fine. squeeze out
the juice with towel and mix with the
iother ingredients. To add to its dainty
appearance color with a few drops of
spinach juice 10 just a pale sea green
four the cream while still warm into
temptled egg shells or little porcelain
Jars of. fine material and set in a pan
or cold water to harden. Wash the skin
thoroughly at night before applying the
cream, Dry off all the moisture with a
soft towel and then rub the cream
gently into the skin. In the morning
wash off with warm water, following
L of 70
Tissues firm
While the small pickle cucumbers are
still at their best try this method of
putting them up for winter, and you
VIII never try any other. Crisp, delicate.
mellow, these relishes are the yery an
tithesis of the giant "cowcurnber nick
les beloved of Sairy Gramp or the cor
ner grocer, where size and acidity car
fy the day. To 200 medium sized Gu.
| cunIDers-none over two and a half
inches in length allow one coffee Gun
OF salt. Wash the cucumbers thorough
iy ana pack In a stone Jar with salt be-
tween the layers. Have ready a tea
Kettle of boiling water and cover the !,
pickles. Let them stand twenty-four
hours, pour off the water and wipe the
pickles dry. Put in porcelain kettle a
saant gallon of good cider vinegar, a
Iuli coffee cup of sugar, two small red
peppers chopped fine, but emitting all
the seeds excepting two or three; a tea
spoonful OF alum and three table
spoonsful of white mustard seed Bring
to good scald and pour over the pick
les. Pack in glass cans or earthen jars. ,
lay grape or horseradish leaves over the
| top and close. The sugar gives the
pickles mellow taste and preserves
the vinegar, but 1t is not enough to
make them sweet
The majority of people cook mush-
rooms too much, forgetting that to be
simply and quickly served. They should
not be cooked over six minutes at the
outside. and then served at white
heat" 1t is for this reason that the little
silver ramequins or the picturesque lit
tie French dishes Of pale red earthen-
ware are so popular for cooking and
serving mushrooms in
Most delicious in flavor of all the
mushroom family are those that grow
Wild in the meadows at this time of the
year. For broiling the large flaps are
necessary. but for preparing zen CO..
cote" or stewing, they are better gath
cred before the cap has expanded to it's
full size
A simple and delicious way to cook
them in the chatting dish Is this: Pee.
and take half the stem off pound of
fresh mushrooms; put into the pan two
tablespoonfuis of fresh butter. AS soon
as melted. add mushrooms, cover the
DISH and allow them to simmer five
minutes. Add one teaspoonful of salt
and cook three minutes longer
Again, add two tabiespoonfuls of
thick cream, a quarter of a teaspoonful
Iui OF cherry or madeira. Toast six
small thin slices of bread and pour the
muchrooms over them. Lemon Juice
and a speck of minced parsley may b.
used in place of the wine
When fresh mushrooms are not OBJ
tainable five cents worth Of dried ones
purchased at any of the Italian stores
will make a number of delicious sauces
They are best bought in small quaint .
ties. as they become infested with
worms on exposure to air.
1t Is mistaken idea" declares a
member OF the New York Theological
Society, that the effect of the poison
varieties of the mushroom family is al
most Immediately felt. On the contrary,
those producing nausea only take effect
IN an hour or so, while the most deadly
species take from eight to twelve hours,
and sometimes twenty hours 10 produce
a perceptible effect. The bess way to
determine the character of a mushroom
Is to learn the danger marks which dis
unguish the most deadly specimens
The Amanitas has instead of the pur-
pie or pinkish gills, peculiar to the edi-
Bile kind. pure white gills. while the
base OF the stalk is swollen into a bulb
Gus state
All iNtu peach WHICH IS
both delicious and decorative is made in
this wise. Peel a half dozen large ripe
peaches. cut in halvee remove the
stones and chop in small pieces Sprin-
kle with a few drops of vaniIa an a
wine glass of rum. Cut thin Fl ces of
sponge cake into strips or u.s. lady
ringers, lining a charlotte mold with
them. and allowing them II overlap
Put the mold in a pan, and surround
with Clipped ice. AS soon as chilled.
put layer of peaches at the bottom of
the mold. whip a little unset jelly (gel-
atine) with wine glass of Maraschino
the Eagle liquor preferred--and pour
sufficient into the mold to cover the
peaches. Let 1t stand surrounded by
ice until the jelly is set, then add more
peaches and jelly. until the mold is fun.
in each case allowing the jelly TO set
before another layer is added. Cover
the mold and keep on the ice for an
hour. Turn the charlotte out Of the
mold onto fat dish. garnish the base
with quarters of peach and leaves of
angelica, pour a little Maraschino over
all and serve.
Maraschino cordial which has for its
boSix fda Moracca 0r wild cherry IA