The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1904-01-29
s1mpLE FRENCH RECIPES.
A Traveller Picks Up Several Special
ties of Country Inns.

A woman who has been travelling in
France and who is something of an ep-
icure, picked up in small country inns
these palatable dishes:
An exceedingly pretty and easily pre-
pared hors d'ceuvre can be made from
a hard boiled egg, cut in half length
ways and placed with the inside down
ward on a long, narrow dish. The
pieces are then cut down in thin slices,
which, however, are not allowed to sep
arate; tablespoonful of mixed oil, vim
egar, salt and pepper is turned over
them and bit of finely chopped parsley
is sprinkled on the top. 1t is an excel
lent dish for beginning luncheon.
A French and rather novel way of ar
ranging stuffed or devilled eggs-that is,
hard boiled eggs which have had the
yollls taken out, seasoned and replaced
is to stand them up on the smaller end
III a porcelain fireproof. dish, sprinkle
them well with finely grated cheese, and
then brown them in hot oven. A sprig
of parsley is stuck in the top of each
piece as soon as the eggs are removed
from the oven. They should be served
as hot as possible. If q little of the
cheese is sprinkled over the bottom of
the dish as we'll it gives much better
flavor to the eggs and also keeps them
from sticking to the dish
Bales d'acac1as, or locust blossoms,
prepared in the same fashion, are con-
sidered great delicacy. At first it
seemed exceedingly strange to be eat
ing fried flowers, but the flower is ex-
ceedingly delicate, and when we'll served
they make an exceedingly dainty dish,
as well as an inexpensive one-especial-
ly for those who own locust trees. Some
persons prefer to have the batter, both
for the apples and flowers, favored with
a little vanilla, but this is an addition
which can easily be made or not as one
chooses.
Bales de pomme is a favorite Sunday
dessert with the French in the country,
and it IS merely thin slices of apple put
into large spoonful of batter and then
both apple and batter are dropped into
hot fat and fried after the fashion of
doughnuts Care should be taken, how
ever, that the piece of apple is we'll COW
cred with the batter and that the fat is
exceedingly hot AS soon as all are
nicely Drowned they are removed from
the fat on a fork, which allows the
grease to drip from them little Sprin-
kle with sugar and serve at once.
A pudding, which the landlady called
st PauFs pudding" was made from
an Italian meal which is like the ordin-
airy white corn meal. First, about three
dozen seedless raisins must be boiled in
little water, and when these are done
and taken out, sufficient water is added
to the water in which the raisins have
cooked to make two cupfuls In this
a good sized piece of salt and three
1eaping teaspoonfuls of sugar are dis
solved, and as soon as it boils again the
meal IS added little by little, as in max
ing the ordinary hasty pudding. After
II IS sufficiently thick 1t must be allowed
to cook a few minutes so that the meal
will not have a raw taste, and care
should be taken to stir it constantly so
that it will not burn on the bottom Five
minutes is quite long enough to let it
boil, and it is then taken from the fire
and, after the raisins, beaten egg and a
goodly quantity of brandy are added, it
Is turned into mould to cool. At this
pepsion it was served without a sauce,
although hot liquid one could be added
if desired. The real secret of making it
is to get it well favored with salt, sugar
and brandy. When properly prepared it
IS really delicious and one cannot realize
that it only variation of the much
desplSed hasty pudding.