The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1905-12-22

tive and convenient TO use for the cook
ing and serving Of buildings. They may
! be used for baked buildings by setting
| them in = pan Of hot water. And they
can be just as successfully put into the
Steamer. Custard in proportion 70 one
| egg to one cupfQl Of milk and one table
| spoon Of sugar is steamed without
| overlooking more easily than by bak-
ing. The dishes should not be filed
| quite fun 10 leave room for whipped
cream on top.
Whipped chocolate is delicious and
easily prepared. Make the chocolate
entirely Of milk, boiling it thoroughly
and put in the egg beater while II is
over the fire. churning steadily until it
is a yeasty froth. II will hold the foam
for long time and when served part
of the whipped cream should be stirred
down in II.
remnant of apple dumping or ap-
pie pudding with crust may be warm
ed over into a fresh pudding similar TO
a Brown Betty. Break up all crust and
apple lightly and finely with a silver
fork. Butter a dish and put the pud-
ding in 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 il.
Drop in some bits of butter, cover the
whole with pretty thick layer Of
white sugar, and set in the oven TO heat
and brown.
4 L.--5T HI 7. I,,+
ter the tin well and fill it only two
thirds full with any mixture that swells
or rises Fit on the cover tightly with
cut removing IL again until the pudding
is done. Have just enough water in the
large kettle to boil around it, without
reaching too near the top as to boil I
, over the tin. If il is inclined TO rise I
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 a half of the
cooked spinach This acts as a season.
ing. Arrange it on dish in a fat mold
and serve with a circle Of sardines on
7
If you choose. II
Coffee icing is a good combination
with spice cake. Boil four ounces of
best Java coffee with one pint of water
down co half a pint, keeping<it covered
Strain through fine clotlaand add two
tablespoonfuls of Drowned sugar or
sugar coloring, and either bowl OF :
cooked white icing, which has become
stiff, or bowl of fondant.
SCRAMBLED EGGS BY FAMOUS
COOKS. {
Mrs. a. D T. whitney.-Make ready
eight eggs broken all together in a bowl, :
a frying pan. with round tablespoon
full of butter scattered in in bits, pep !
pered lightly and sprinkled with a scam
teaspoonfui of salt, a large, Timber ,
knife or a griddle spade. Put the pan
on the fire. AS the butter melts turn /;
in the eggs Begin at once to scrape
and toss up from the bottom as the
egg sets there. Handle quickly fol- ,
lowing the cooking of the egg, keep !
ing all turned and mixed and scraInnl- :
ed, until there is just no liquid and no
tough. Ieathery solid, but a delicate
mixture of white and yellow, set. but
not hard, moist, but not running. winch
will pile into a dish Keep the handle
the pan III SOAI I'LL AAN-%NA- -
stir with your right, shifting il over c
the heat as needed, or even raising II /
If cooking too fast. It will go on hard 7
eninr In the hot water pan after 1t Is I
taken from the fire; therefore, either [
allow for this, and for stirring a mo- c
nent or two after removal, or turn i
quickly into hot dish when hnIsned
exactly right. L
Mary J Misunderstanding Dish Re /
one tablespoonful of pul- c
ter in the pan heating over hot water G
Beat three eggs slightly, shake IN d b
little pepper turn into the hot butter
and as they cook, scrape toward Ihe Y
middle and when all is a quivering, =
ielIv-Ifbe mass, sprinkle slightly with &
salt and serve at once on waters, toast L
or sfortcake. Y
Janet Mckenzie HIIl-Butter saute =
nan generously, add the beaten eggs, G
sea soned with a dash of pepper ana n
salt. also. If desired, half as many X
-abIespooufuIs Of cream or water as a
4ggs, tht. LIQUID viii give more Gus II
+ard-Iike look to the dish. Stir the r,
eggs continually until they are soft, o.
,ustard-Iilze consistency all through;
he last of the cooking should De done
9v the heat of the pan Scrambled eggs Is
nav be varied by the addition OF any "
.rtfcles usually used in omelets- These Of
materials should be chopped fine or cut II
n small. distinct cubes. They should fl
"a mixed with the eggs just before the tn
AN is taken from the fire They may Dc
e served simply with sprig of pars- FL
ax. or on toast. or in cases, with or ";
Without a sauce.
Fannie Merritt Farmer--Beat i've aC
rgs lightly with a silver fork Add Oh
aJf teaspoonfuI salt. one-eighth tea 81
uoonf,1l Of pepper and half cup OF Wi
mix. Heat omeIet pam put IN bufter' be
nd when melted turn in the mixture al
.ook until of a creamy consistency, en-
-frrinsy and scraping from the bottom is
f the pan. ea
clever way to preserve the soft n;
,,aIftv insisted upon in these recipes ne
one that seems TO be unreeorded IN