The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1905-10-24
How to Cook the
Very Simple Things
(By Mrs. S. T. Rorer.)

+Sc-.Ss-'':e.-c-.sr.-o.0..a.c-o.19.sl..1
The coffee may be drained off. ana
poured over the grounds a second time.
Remove the grounds from the Dot and
keep the coffee boiling hot Always
scald the pot before putting in the cot
fee.
breakfast coffee is better served with
scalded milk; this does not mean boil
ed milk, but milk put over hot water
until 1t steams. In cold weather heat
| the coffee-cup by pouring hot water
INTO 1t; then put in the milk, then the
| coftee; If cream is added it should be
added after, but not before, the coffee
goes into the cup.
An artist may make good coffee by
putting 1t into the saucepan and boil
ing it, but nine out of ten cups of boiled
coffee are not only unpalatable, but
they are also unwholesome Allow one
/ tablespoonful of coffee to each half,
pint of water; put the quantity of
coHee into the pot and add a table
spoonful of the white of an egg and
sufhclent cold water to moisten the
mixture; mix thoroughly and pour over
the given quantity of freshly boiled
water; put the pot over the fire and
cover it; at first boiling put in a table
spoonful of cold water: let it quickly
| return to the boiling point; put in an
| other tablespoonful of cold water; let
1t come again to the boiling point and
boil for not more than a minute; then
put in half a cupful of cold water and
stand it aside to settle. Put the coffee
into china pot which has been thor
oughly heated with hot water, and
serve at once
Coffee is not spoiled by being kept
one or two hours provided the grounds
are removed and the coffee is kept al
! ways at the boiling point. Warmed
over cold coffee is always Objectionable
and should never be used
TO MAKE A CAKE.
| If the cake is to be butter cake ar
range the oven so that it will be in
good condition but rather moderate.
Cakes without butter require quick
ovens. with the exception of angels
food and sunshine cake. First read the
recipe and collect all the ingredients;
measure the sugar; measure and sift
! the flour; add baking powder and sift
it again; separate the eggs; get the
pans; grease them or line them with
paper. Beat the butter to a cream;
add the sugar gradually and beat until
light; add the yolks of the eggs and
beat again, and If the recipe calls for
water milk add it slowly and alter
nately with the flour. When you have
used the last of both beat the cake
for three minutes; then beat the whites
of the eggs; fold them into the batter
carefully, and turn the cake into the
pan or pans and put at once into the
oven. Make sure that you understand
the oven; do not open the door nor
move the cakes for at least ten min
utes; peep into the oven to make sure
that they are baking nicely, and close
the door quietly. If the oven is too hot
the cakes brown before they are light,
and the result is that when you cool
the oven down they crack in the center.
Butter cakes must be baked slowly,
while sponge cakes, lady-fingers and
such cakes should always be baked
quickly.
A GOOD RECIPE FOR ANGELS
FOOD.
Measure one cupful of flour; sift it !
five times; measure cupful and a half |
of graduated sugar; sift it once; the |
best method of sitting the flour is to |
lay down two pieces of large foolscap |
put the flour into your |
sieve and sift it out first on one paper |
and then on the other; leave it in the |
sieve at last. Separate eleven eggs. put
the yolkS aside for another purpose; |
beat the whites until they are stiff;
sprinkle in a level teaspoonful of cream
Of tartar, and beat for ten minutes
more; add the sugar gradually, fold it
n thoroughly and carefully; then sift |
n the -four and fold it in carefully; /
make sure that the ingredients are all |,
veil mixed, and turn this mixture into
IN ungreased angels cake pan. Stand
he pan in the center of cool oven, l.
lbout 240 degrees Fahrenheit, and bake
slowly for twenty minutes; then {
lightly increase the heat and bake for
laif an hour. When done invert the
IAN and allow the cake to cool before
emoving it from the pan. II
dILK BISCUIT REQUIRE A VERY
HOT OVEN. Il
When making milk biscuit see that e
he oven is very hot; get the baking
ans, baking board and rolling-pin-
1easure a quart of flour; add to it a
evel teaspoonful or salt and four level
easpoonfuls of baking powder; sift
vice; rub into this one rounding table, /
poonful of shortening: add gradually. {
liking all the while, a cupful and
nree-quarters of milk, just sufficient
, moisten. Dust the board with -four,
Urn out the dough quickly, knead it II
yer for a moment and roll into sheet
ALI an inch thick; cut with small, d
ound cutter; stand the biscuits in a
an where they will not touch each y
-her; brush the tops with milk, and
AXE quickly for twenty minutes. When .
one they should be at least an inch d
I'D half high, Drowned top and bot d
IN, and just yellowish white color y
the sides.
A NICE TEA ROLL %
Here, too, the oven should be very al
It. Brush the baking-pan lightly II
18th the grease; get the rolling-pin
Id board and a large cutter; the cut =;
r should be almost as large as an -;
ter-dinner coffee-saucer. Add to one :.
TART of flour four level teaspoonfuls -
baking powder and a teaspoonful of
It. sift four times. Rub into the III
'ur tablespoonful of shortening: W
at an egg until light; add a cupful '"
ID half of milk and add this TO the a.