The Hawaiian gazette., 1905-12-22
In the Kitchen
.o.oso.osolo.o.oso.ososos osososo.o.o.o.o.o.o.o.o.o

tive and convenient 90 usc fpr the cooki
ing ana serving NJ puddinss They may
Boz ufed fur baked puddlnrs by settling
them in pan Of hot water And they
can be- Just as successfully put into the
steamer custard In proportion 10 enc
egg a. one cupful N milk ANA one table
spoon Of sugar Is steamed without
oycrcooking more easily than by bak-
ing. The dishes should not be Allied
quite fun 10 leave room for whipped
cream on top.
whipped chocolate Is delicious and
easily prepared Make the chocolate
] entirely Of milk. boiling II thoroughly
and put in the egg beater while II II
I over the fire. churning steadily until II
I is a yeasty froth. II Will hold the foam
/ for a long time and when served part
OF the whipped cream should be stirred
down in II.
A remnant OF apple dumping or ap-
pie pudding with crust may be warm
ed over into fresh pudding similar 10
a Brown Betty. Break up all crust and
apple lightly and finely with a silver
fork. Butter a dish and put the pud-
ding I'm nice shape. If you find there
is not enough apple in proportion to
the crust mix little apple sauce or
fresh finely chopped apple with 1t.
Drop in some bits of butter, cover the
whole with a pretty thick layer of
white sugar. and set in the oven 70 heat
and brown.
To boil a pudding in tin boiler, but
ter the tin well and fill 1t only two
thirds fun with any mixture that swelis
or rises. Fit on the cover tightly with
out removing II again until the pudding
/ is done. Have just enough water in the
large kettle to boil around 1t, without
reaching too near the top as to Doll
over the tin. If it is inclined to rise
up in the water put on a slight weight.
Keep the outer kettle covered SO that
the steam may surround the pudding
boiler with the same effect that the
surrounding water would have.
Spinach is delicious with sardines.
Prepare and cook spinach in the or
binary way. Pound it up with dozen
| sardines to a pint and half of the
cooked spinach. This acts as a season.
ing. Arrange 1t on a dish in fiat mold
and serve with a circle of sardines on
! top, mixing in slices of hard boiled egg
| IL you choose.
Coffee icing is a good combination
with spice cake. Boil four ounces OF
best Java coffee with one pint of water
down to half a pint keeping it covered.
Strain through a fine cloth and add two
tablespoonfuls of Drowned sugar or
sugar coloring, and either a bowl of
cooked white icing, which has become
stiff, or a bowl of fondant.
SCRAMBLED EGGS BY FAMOUS
COOKS.
Mrs. A. d. r. Whitney.-Make ready
eighteggs broken all together in bowl,
a frying pan, with round tablespoon
full of butter scattered in in bits, pep
pered lightly and sprinkled with scan
teaspoonful of salt, a large, lmDel
knife or a griddle spade. Put the PAL
on the fire. AS the butter melts 1turi
in the eggs. Begin at once to scrap'
and toss up from the bottom as TN
egg "sets" there. Handle quickly fol
lowing the cooking of the egg, keep
ing all turned and mixed and scrampl'
ed, until there is just no liquid and M
tough, leathery solid, but delicate
mixture of white and yellow, set, bu
not hard, moist, but not running, which
will pile into a dish. Keep the handle
of the pan in your left hand, as yot
stir with your right, shifting 1t over
the heat as needed, or even raising /
If cooking too fast. 1t will go on hard
erlng in the hot water pan after 1t II
taken from the fire; therefore, eithel
allow for this and for stirring mo
ment or two after removal, or turf
quickly into a hot dish when finished
exactly right.
; Mary j. notwithstanding Dish Re
cipe-Have one tablespoonful of put
ter in the pan heating over hot water
Beat three eggs slightly, shake in
little pepper, turn into the hot butter
and as they cook, scrape toward tn
middle. and when all is quivering
jelly-like mass, sprinkle slightly witt
salt and serve at once on waters, toas
or shortcaks.
Janet Mckenzie Hill.-Butter saut'
pan generously add the beaten eggs
) seasoned with a dash of pepper ant
salt: also, If desired, half as man!
tablespoonfuls of cream or water a
r eggs; the liquid will give a more Gus
J tard-like look to the dish. Stir tn
eggs continually until they are a soft
custard-like consistency all through
the last of the cooking should be don
+. by the heat of the pan. Scrambled egg
, may be varied by the addition of an!
r articles usually used in omelets. Thes
!. materials should be chopped fine or Gu
[. in small, distinct cubes. They shoul
!. be mixed with the eggs just before III
!. pan is taken from the fire They ma
:. be served simply with a sprig of pars
ley, or on toast or in cases, with o
without a sauce.
"a Fannie Merritt Farmer-Beat fiv
7 eggs lightly with a silver fork. Ad
half teaspoonful salt, one-eighth tea
spoonful of pepper and half cup c
milk. Heat omelet pan, put in butte
> and when melted turn in the mixture
Cook until of a creamy consistenc!
!, stirring and scraping from the bottoi
], OF the pan.
A clever way to preserve the sol
- quality insisted upon in these recipe
= is one that seems TO be unrecorded
. cook books. The eggs are turned frol
the bowl into which they have bee
broken into the frying pan containin
melted butter, and are stirred cor
20 stantly from the minute they begin
: tnrn white When done they are tai