The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1906-10-28

|
ments of the meat inspection law which
goes into effect the first of this month.
Many of the old, familiar names will
| forever pass oil the list. as will be
noted, and the public Will have to learn
an entirely new vocabulary if they
know what they are buying. Every
thing will have to be labeled with the
| true name of the product and the act
ual- place of manufacture.
1 NO MORE FRANKFURTERS.
No longer will there be any Frank
furter sausages" put out in the United
States and represented as original
| 'Frankfurters'' imported from Ger
many. Hereafter the packers must
| label these products as "Frankfurter
style sausage" Likewise will we dis
cover that We haven't been eating Vir-
| ginia ham when we consumed the prod
uct SO labeled. 1t was merely ''Vir-
| ginia style ham," and so in future it
| must be labeled. What we have been
eating as English Drawn will in future
be called English style Drawn" Lit
tle'pig sausage" is also a thing Of the
past, in so far as the name is con-
cerned Hereafter it must be called
"p;gmy sausage or little pork sau-
sage" More astonishing is the dis
covery that the meats commonly known
as picnic hams are not hams at all,
but are only shoulders. Hereafter
they must be labeled picnic Shout
ders" or ''picnics' philadelphia
MsMsHsMgEsHsRg MaWsWgEgEgma
full of raisins, and mix them with four
tablespoonfuls of sugar and two table
spoonfuls of honey. Fill this mixture
into the cavities in the apples, place
them in a baking dish, and pour round
them one and one-half cupfuls of water.
Bake quickly When done remove each
apple separately to dish, spread over
thickly a soft frosting mixed with
chopped nuts, and serve at once with
whipped cream.
Scalloped Apples.-Press one pint of
apple sauce through colander, add
three-quarters of a cupful of granu
lated sugar, and third of cupful of
syrup from preserved pineapple. Beat
the mixture until light, stir in the well
beaten yolks of three eggs, and whip
again. Then fold in the whites of the
eggs beaten to stiff froth. Put in
layers in a buttered baking dish with
cupful of stale cake crumbs, and bake
for twenty-five minutes. Serve with
whipped cream.
Apple Fritters.-Pare and core the
apples, and cut them crosswise in rather
thick slices. Make fritter batter
with three well beaten eggs, one pint
of milk, and one pint of flour, in which
has been stirred one teaspoonful of
baking powder. Dip the slices of ap
pie in the batter and fry in boiling
lard. Sprinkle with sugar and serve
at once with sweetened cream. If pre-
ferred the apples may be chopped into
dice, mixed with the batter, and fried
in spoonfuls.
Apple Snowballs--Pare and core
twelve tart apples, fill the cavities with
chopped English walnuts and red cur
rant jelly, and press coating of cook
ed sweetened rice around each apple.
Tie each in a cloth and cook in boil
ing water until the apples are tender.
The easiest way to prepare these is to
spread the rice over the right-siZed
cloth, draw it up over the apple, and
tie. Serve with sweet liquid sauce
favored with lemon.
Apple Cream.-Pare six medium
sized tart apples, cook them in very
little water until tender, press through
a colander, and add sugar to make quite
sweet. When cold pour over them one
quart of sweet cream, favored with
almond and sweetened to taste. Stir |
lightly through the apples, turn into a |
freezer, and freeze to soft mush.
Apple Dumplings.-Make a rich bis |
cult crust, roll it out thin, and cut in |
rounds to cover nice-sized apples Peel |
the apples, core them, and fill the cav |
tiles with sugar and butter. Draw |
Ho
the edges together, and steam until |
the apples are tender. Serve with |
cream and sugar or sweet liquid sauce. |
Apple Tapioca.-Soak a cupful of ia |
pioca in four cupfuls Of water for four
hours or over night. In the morning |
cook it in a double boiler until trans
parent. Fill a good-sized baking dish |
two-thirds full of thinly sliced apples,
sprinkle three-fourths of q cupful of |
sugar over them, and pour over the ia
pioca. Cover the dish and bake in |
moderate oven for about three-quarters !
of an hour. Serve with cream This is /
a simple dessert, but a delicious one.
Apple Omelet.-Pare, core and stew /
until tender four large tart apples. Rub |
them through q sieve. add while hot !
one tablespoonful of butter, one cup !
full of sugar, and one-half teaspoon
lemon extract. When the apples are |
quite cold beat in the lightly whipped |
yolks of four eggs. then the stiffiy-
whites. Pour into a buttered |
pudding dish. and bake in a moderate
oven to pale brown. Serve hot with |
cream
Apple Compote.-Make syrup in the
Of one cup Of water TO two
cups of sugar, flavor it with lemon,
stir in ono small crlasGTrI1 of rod cDr-
rant jelly, put in the apples, (Which
have been pared and eOred), and sim
ner them very gently until tender but
not broken Lift them out carefully
to glass dish, boil the syrup down a
little more, let cool, and pour it over
shs apples. |