The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1906-11-25
By Mary Foster Snider.

I
about three quarts of water, keeping
the water barely simmering, until the
| meat is so tender it will fall from the
| bones. Let it lie in the water in which
1t was cooked until the next morning,
then lift it out on a dish, and skim
every particle of fat off the broth Add
a small onion sliced, two slices of car
rots, bay leaf stalk of white celery,
a sprig of parsley, and a small cupful
of well-washed rice. Rub tablespoon
full of -four smoothly into a tablespoon
full Of butter, beat it into the soup, and
let all simmer together slowly to-
gether for two hours. Strain it through
a sieve and return it to the soup ket-
tie 1t should be a smooth, velvety
| texture and delicately favored with the
vegetables. Chop and pound fine the
| breast of the fowl, and rub 1t into the
soup through a colander. adding lit
tie of the soup from time to time to
| assist in forcing it through. Season
with salt and black pepper, stir in a
| pint of cream, and let just come to a
| boil again. When it is poured into the
| heated tureen add one cupful Of
whipped cream. This is a most deli
cious soup for holiday dinner, and
may be prepared almost entirely the
day before, requiring only to be re-
heated and the cream added when time
to serve
A more economical chicken soup, yet
| very pleasing one, may be made with
a good white veal stock as it's founda-
ton. Cut the flesh from a quarter of
large chicken into dice, and fry it with
a slice of white onion for ten minutes
in plenty of butter. Add to the meat
a quarter of cupful of rice a stalk of
white celery, a bay leaf, a sprig of
parsley, a Glove, and three pints of
white veal stock, and let it simmer
slowly for half an hour. Remove the
parsley, bay leaf, celery and Glove
0hey should be tied together), and
serve the soup with tiny squares of
fried bread floating in it,
Chestnut Soup.-Shell one quart Of
chestnuts, throw them Into boiling
water for a few minutes, then into
cold water, and slip off the thin brown
skins. Cover them with slightly sailed
water. add a slice of onion, a table
spoonful of butter, a teaSpoonful of
sugar, a stalk of celery and a dash or
two of pepper. Let simmer gently
until the chestnuts are perfectly ten
der-about forty minutes. At the end
of this time take them out of the water
and press them through a colander.
Mix with one pint each of beef stock
and water, season with salt and pepper
let get very hot, and serve at once with
fried croutons.
PURGE Of Peas.-Add one quart of
white stock of water to one can of
peas, slice of onion. a sprig of pars-
ley, a small sliced carrot, and a bay
leaf. Let simmer until the peas are
soft; press them through a sieve. re-
turn to the saucepan, season to taste
with salt and pepper, let boil up, add
cupful of rich milk or cream. and
tablespoonful Of butter, and serve.
Cream of Corn Soup.-Simmer one
can of corn in three cupfuls of water
for an hour. Then press through
&sg4sg e;g eye ~ 4;gA;ss Asss ~ 4sssA;g@8
travagance in actually taking up her
food with golden prong when God
had given her fingers for that pur-
pose"
About the middle of the twelfth CEN
fury many joints and birds were
served whole. the art of carving began
to be practised, and knives conse.
Guently We're introduced; but even in
the days of Richard II. joints were
not common, and English people lived
much more after the French fashion.
1t was not until Elizabethan times
than England became celebrated for its
roast beef. In the fourteenth century
food came to table cut up in these COB
bets.
The whole country is set agog now
adays by the giving of a 500 a plate
banquet. But such an affair seems
pretty tame when judged by fourteenth
century standards. For example. the
Bishop of Durham gave feast to
Richard II. in 1887, at which there were
only three courses. But this was the
third one:
Potage Bruete of Almonds
Stewed Lumbarde Roast Venison
Roast Chicken Roast Rabbits
Roast Partridge Roast Peacocks
Roast Quail Roast Larks
Payne Puff Oittle loaves of bread
a Dish of Jelly Long Fritters
And a Subtlety
The first two courses, by the way,
included roast herons, pigs, cranes,
rheasants. swans. boars heads and
ended in each case with "a subtlety."
These "subtIeties'' were devices IN
sugar, pastry and jelly of great size.
representing all sorts of things Some
times they were aIlegorical and relig'
ious. sometimes they represented hunrs
ing scenes and wild administrations,
tigers. leopards and so forth were mod
eied-and sometimes the interior of a
church, with its affairs
They were intended to be eaten-at
any rate. on some occasions, though
perhaps they did duty at more than