The Hawaiian gazette., 1905-12-22


Or two after n h baesd. u shows that
there u sonethinr wrong with the
nouf There are several KINDS 81 moids
which viii Fivo a musty smell 10 the
bread Without ducomuosinr a. These
are apt 10 b. present On npur shat has
been kept in damp place. and low
grade noUf often contains thom Nv a
large uunntliy Tho baking process
Kills tha organisms but tho musty
flavor BE- not killed even by the heat.
Also the chemical character of the
bread D. changed ta one which favors
the growth u any bacteria which may
exist
TO MOLD
Ice cream In brick a single lidded
brick should be chosen as the double
ones come only FOR the use Of profess
sional bakers. In selecting the mold
be sure to get one to which the cover
fits rather loosely. The loose-ftting
cover allows the cream TO squeeze out
between the corner and the box, which
seals 1t against entrance OF ice and
salt. as 1t freezes hard instantly on
touching the ice and salt.
Buttered paper Is not necessary and
II also positively endangers the cream,
as II prevents II from freezing to the
cover, which is In itself a safeguard
against the Ice and salt.
The cream should be taken out OF the
freezer while it is still soft enough to
pour slowly or to gently flow" into
the corners and all parts of the mold.
II ought not to be packed down, as
this takes away the lightness. which
has been turned into 1t by the freezer
Hold the mold in the hand and dip
the soft cream in with a large spoon,
filling it so full that when the cover
is put on it oozes out around the en-
tire edge. Put salted ice into small
tub or bucket lay in the brick and
fill with alternate layers of Ice, salt
and other bricks IL you happen to have
them. When the ice is just about melt
ed the cream will be hard.
To take out, dip the mold quickly in
to hot water. Quart molds are the best
size to buy, as they are the most con-
venient to handle.
SUNDAY DINNER
MENU.
Cream of potato soup.
Roast beef.
Yorkshire pudding.
Sweet potato croquettes.
Cream cauliflower.
Tomato jelly salad.
Salted almonds.
Prune souffle.
Coffee
Cream of Potato Soup.--Boi four or
I g.. a., IN. ~
small onion. Mash all together
through a colander, adding the water
in which they were boiled and a pint
of hot milk. Serve with a tablespoon
full of whipped cream on top of each
plate.
Tomato Jelly Salad.-One-half can of
tomatoes cooked with two cloves, one
half bay leaf, and one-half teaspoonful
each of salt and paprlca. Strain while
hot over a heaping teaspoonful of gram
ulated gelatin.
Prune Souffle.-Beat the whites of SIX
eggs to a stiff broth and add a third
teaspoonful of cream tartar Beat the
yolks of three eggs and add them tc
a pint of cooked and sweetened prune'
that have been picked up into fine bits
Mix lightly into the beaten whites ant
bake in a buttered pudding dish set II
| pan of water a half hour.
STUFFED CHICKEN LEGS.
! For this dish use the legs of small
chicken (the remainder can be used fol
! a saute, or fricasse, or for quenelles)
Carefully remove the bones leaving 9
small portion of the drumstick in each
Mix half pound Of sausage meat with
finely cooked chopped tongue, chopped
parsley and one egg. With this fill the
! boned chicken legs. Cover each well
with it's skin, and sew up neatly witt
| thin twine. Braise them on a bed oi
vegetables and little stock. Wher
done, take up and let COOL Remove
the string, egg and crumb them care
! fully, and fry in hot fat to a colder
| color. Dish up on bed of green pea
/ puree, garnish them with the same
puree, and serve with rich brown
sauce.