The Hawaiian gazette., 1905-12-22

tImnF If the 1fipplnEs saved from
meats SOUPS nnd gfayics should NOS be
enough for fr1iuR purposes. buy pure
Hard to uHs with a. Many recommend
buying beef fuet for this purpose. but
food fried VA slei is NOR, liable 90 abb
sorb fat than that fried in Hard, The
reason ~ this u that hard can be- heat
I'd To a higher temperature without
burning than can beef or any other
fat Butter II also often recommended
for frying. II used, IL should be free
from salt. But aside from being so
expensive. Il il not 50 nice FOR fry
ing purposes as fats, FOR It burns at a
much lower temperature than beef fat
or lard The Scotch kettle is the best
uiensil for frying. It rests on a rim,
which lifts the bottom from the stove.
/ and the inside surface is polished
smooth; therefore. the fat is less liable
to burn than II the surface were rough
and the bottom rested on the hot stove
The fat should heat gradually, and
when the food Is plunged into it a
slight smoke should rise from the
center. 1t will smoke at the sides some
time before 1t has become hot enough
for frying. After the food has been
put in, let the kettle stand on the hot
test part of the stove until 1t regains
its former temperature and then set 1t
back where IL is not 50 hot. In fry
ing fishballs, doughnuts, etc, put only
a few at a time in the boiling fat;
then wait till the fat regains its former
| temperature and put in few more.
Fishballs are often spoiled by putting
too many in the kettle at once. The
temperature of the fat is instantly re-
duced, and the balls absorb the fat.
| When an article of food is fried, drain
the fat from it and lay it on a sheet
of brown paper in u warm place. The
paper will absorb any fat that remains
on the food. If these directions are
followed there will be no difficulty in
having food fried without being satur-
ated with grease.
THE ENORMOUS WASTE
OF bread that takes place daily plain
| ly shows in what contempt this article
of diet is held by the community. 1t
Is flung into garbage boxes by the rich
and on to the pavements by the poor.
1t has, in fact little or no place on
the tables of the well-to-do.
Bread, made under proper conditions
from the proper elements, is our best
staple article of diet. BY staple" is
meant a chief constituent of the food
fuel our bodies, whether young or old,
must take in to supply their needful
growth and energy, and to repair the
waste which is going on hourly.
Good bread contains all the food ele-
ments in digestible form. There is nj
trogenous matter, which is considered
the chief of them all, and for the sup
ply of which we are in the habit of
looking to meat, but some of which, not
all, we can certainly derive from bread
Then il would be difficult to say how
: ply of phosphates, matters of no little
! moment, especially in connection with
bone and muscle formation This sup
? ply of phosphates is especially i'm
portant in the case of growing chill
dren, and as the waste of phosphates
is continuous the supply must be per-
sstent. Last, but by no means least
we have the carbonaceous principle OF
bread 1t is to such bodies we must
look for our physical energy, for there
is evidence to show that they are oXi-
dized in the muscle to supply the nee
essary force for the contraction of thai
muscle.
NOT
Often to be had in store chocolate
creams is the flavoring of cordials oi
liqueurs which can be added to home
made ones from well stocked side
board. They make a delicious combina'
ton with the chocolate and keep the
| gDn 81 nt l.
ing.
Knead a little piece of the fondan
until it is warm and soft, make a littl,
hollow in the center, pouring in The
, cordial from the top and kneading i
over Let it get cold and thorough.
hard before dipping.
The coating will be more glossy i
you thin the melted chocolate partl!
, with butter instead of all water l
should be the consistency of good
thick cream, and the butter thins it a
well as giving it gloss. 1t should b
) melted in a pan of water and KEEP
standing in ii white coating the bo
; bons, keeping it at that temperatur
where it feels warm to the touch. Us
a silver butter pick for dipping an
! insert at the top and as you take it ou
twist 1t so as to give the little cui
of chocolate over the top.
, CREAM
7 Is whipped more successfully if tn
4 white of one egg is used for every pin
q of good, thick cream. If 1t is whippe
. the day before and set aside it is
: finer grain and firmer. 1t also keep
- the froth flrmer to dissolve a littl
powdered gum arabic, say teaspoon
O full to pint of cream, in orange fiowe
A water.
The fiavoring and sugar should b
. added after the froth has become firm
/. One of the best fiavorings is a sma
|, glass of brandy or sherry, sweetene
with loaf sugar that has been well rut
), bed with lemon peel. Stir this gradr
ally into the white of the egg Well bea
), en- and add to it the cream. Thei
: is patent powder that is used b
: bakers both for whipping cream an
;, making ice cream, which insures ligh
:, ness.
- A good substitute for cream is to bo
. down a quart of milk TO a pint an
. add 1t TO the whipped whites of thrt
eggs.