The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1905-10-08
FOR THE. VEGETARIAN

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Vegetarianism as a fad has long
since passed out of public notice. AS
an excellent mode of living it gains
ground each year, and its disciples are
increasing slowly but gradually. A
diet without meat certainly has less
tendency to cause nervousness, and
the claim of vegetarians that none of
their followers care for liquors in any
form speaks volumes in its behalf
Lack of variety in food is one of the
great drawbacks, and nuts supply the
most appetizing as well as nourishing
change to the monotony of fish and
vegetables. Nut season is near at
hand, and the following recipes for
making use of the delicious kernels
will be welcome even to the house
wife who does not have to cater to a
family of vegetarians:
Peanut Bisque-Half a pint of pea
put butter is required in making this
soup. 1t is sold very reasonably at
the grocer's in glass jars, or house
wife can prepare her own from the
roasted nuts. In which case shell and
remove the brown skins while the nuts
are hot. Dust lightly with salt and
grind at once. Pack in tumblers and
keep in a cool place until they are
needed.
Put the peanut butter together with
one quart of milk, one teaspoonful of
grated onion and a saltspoonful of
celery seed into double boiler and
stir until they become hot. Now add
IA tablespoonful of cornstarch moisten-
ed in cold milk, and allow it to thicken.
Strain and season with half tea
spoonful of salt, dash of pepper and
a dash of paprica.
Walnut Soup.-After removing the
kernels from the walnuts chop them
fine and cover with one pint of water,
one tablespoonful of onion juice, one
saltspoonful of pepper and one tea
spoonful of salt. Cook for thirty
minutes and add one pint of hot milk.
Thicker the soup with one level table
spoonful of cornstarch moistened in
cold milk. Before serving add the
well-beaten yolk of one egg.
Curried Chestnuts.-Cut a little piece
I, from the top of some chestnuts and
| to pierce with a fine skewer. Drain
and remove the shells and skins. Put
| the kernels in saucepan and cover
with hot water, allowing them to SIM
mer gently until the latter is quite abb
sorbed After melting three ounces of
butter fry two onions and two sliced
tomatoes in it until the onions turn a
light brown. Then add a tablespoon
full of curry powder and let them cook
for ten minutes, taking care that the
onion does not become to brown.
Thicker with one tablespoonful of
flour Now pour in half a pint of hot
water, and as soon as the ingredients
begin to boil draw the saucepan to the
side of the stove and let them simmer
| for a quarter of an hour. Next add to
| the curry sauce one pint of cocoanut
milk, a dessertspoonful Of sweet chut-
! ney, one teaspoonful of vinegar and a
squeeze of lemon juice. Taste the
sauce to ascertain whether a little
more sweet or acid is required. Rub
| through a fine sieve, put in a clean
saucepan and add the chestnuts and
two tablespoonfuls of cream. Allow
the nuts to simmer in the curry sauce
| half an hour
| Almond Fritters.-Boil and mash four
|
dozen almonds chopped fine, one table
| spoonful of butter, two tablespoonfuls
! of sugar, one teaspoonful of salt and
| the we'll beaten yolks of four eggs.
After mixing thoroughly form into fritz
| tiers. Roll them in one tablespoonful
! of flour four tablespoonful of bread
| crumbs mixed together and fry in oil.
/ A very tasty salad of nuts has
oranges and olives sliced on crisp let
| tuce leaves and English wa1nuts or
beechnuts- The dressing is a simple
mixture of imported olive oil, sugar
lemon juice and salt and pepper
Chestnut Souffie.-Mix rounding
tablespoonful of flour and a quarter of
a cupful of sugar. Add a cupful of
chestnut kernels, boiled and mashed,
then gradually half cupfuI of milk
Cook five minutes, stirring constantly
Beat the whites of three eggs until
stiff and dry, cut and fold into the
first mixture Fill quarters full,
set in pan of hot water and bake in
a slow oven until firm to the touch.
Turn out and serve with whipped cream
or lemon sauce.
Chestnut Cream-Boil two pounds of
sound cheStnuts, from which the tops
have been cut off, until tender. Re-
move the outer and inner skins and
stew the kernels in a sugar syrup flaw
ored with lemon peel ana, if desired, a
wineglassful of brandy. When soft
and clear, pass through a sieve. Sweet
en- pint of cream and whip until stiff
then flavor with vanilla and mix grad
ually with ehestnuts. When thor