The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1906-11-18
81 HS8YYfSE:)
NNllINTS ]
RELIABLE RECIPES.
BAKED APPLE PUDDING.

Two cups flour, one-half teaspoon
baking soda, one teaspoon cream tar
tar, one teaspoon sugar, one-fourth
teaspoon salt, sifted together, work in
thoroughly a heaping tablespoon lard
and butter, add enough milk to make a
dough that can be handled, and roll
out about one-half an inch thick Slice
two or three tart apples and add to
paste, sprinkling a little sugar and
nutmeg over them; bring the edges of
the dough together as for turnover,
put in a deep dish. add tablespoon but
ter and cup sugar. Fill the dish with
boiling water, just leaving the top of
the dough uncovered. Bake in a quick
oven. This pudding makes it's own
sauce.
SNOW PUDDING.
One-third of a package of gelatine,
one-quarter of a cupful of cold water,
the whites of three eggs, one cupful
of boiling water, one cupful of sugar
and One-quarter of a cupful of lemon
Juice Soak the gelatine in the cold
water, dissolve in the boiling water,
add the lemon juice, strain and set
aside in cool place. When cool but
not stiff, beat in the stiffiy beaten
whites of the eggs and pour in a shall
low oblong mould to chill. The whites
of the eggs will rise to the top When
cold cut into squares and serve with
a boiled custard sauce
APPLE FLOAT.
Make apple sauce and rub 1t through
a coarse sieve. Sweeten to taste and
flavor with a little cinnamon or nut
meg. then add little cream if the
Sti n nil
sauce use the whites of three eggs
heated to a stiff froth. Add the apple
sauce to the eggs by spoonfuls, folding
rather than stirring, and slip into hot
oven. When well puffed and brown
sprinkle with powdered sugar and serve
with cream.
SURPRISE POTATOES.
Cut large boiled or baked potatoes
1engthwise, scoop out a part OIL inc
center with a spoon, put into each
niece of notato a spoonful of lamb or
veal chopped fine, with hard oolieu
eggs. add salt, pepper to taste, ana
few spoonfuIs of butter or good peel
drippings, fill and tie the two halVes
firmly so the filling will not run out
Heat them well in quick oven ana serve
them hot.
POTATO SCALLOP.
One quart of cold boiled potatoes cut
i'm small slices, place one-half III paN-
ing dish with one-half teaspoonIul SAT-
two r;na tomatoes with the SKIN re
,,,o,-ad e,,t in slices in dish, cover Win
other half of sliced potatoes, molsteii
With good SOUP stock. a dash OF r-,.'
na,ner a few bread crumbs addea'
Too, covered while baking. unul 1uS'
f,ofara serving remove cover to brown
SWEET POTATO A LA CREOLE
scrane six large sweet potatoes ana
orr i'm half the long way. Put lheii ~
baking dish and cover with ifliih,
oad;ro one-half -teaspoonful of saIt anu
= tabIesnoonful of butter. MolSteh oii7
ho1f cuo bread crumbs with one es9
slightly beaten. Cover the potatoes
,,.i+b these and bake about an hour III
a moderate oven
POTATO CAKES.
six large or eight small boiled pota-
toes heat Them very smooth with pota-
- ,,,as,or add one onion minced fine
niece of butter the sze of an esS'
,,,ois+an we'll with hot milk. season with
whit pepper and salt, form into siii'l'
,.o,,,a oates bake in a moderate oven
serve on napkin.
MINCED POTATOES
Cold boiled potatoes and green cor II
left from dinner. cut corn from COZ
aad 70 the potatoes and mince fine
,,lace in tin dish. moisten with cup OF
cream or rich milk with butter. salt
and pepper. cover the top WITH oIst'H