The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1906-12-23

citron chopped fine.
| Hard sauce for pudding: One cup
granulated sugar, II cup butter cream
ed. / egg well beaten and added, flavor
to taste with vanilla.
Directions for making pudding: One
square loaf of baker bread, crust
trimmed slightly, rubbed to fine crumbs,
IL pound suet chopped very fine and
rubbed in with crumbs and sifted -four.
Add soda to molasses and beat until 1t
foams over cup, eggs well beaten,
add milk to eggs with spices and salt,
then add molasses and beat well. Then
stir all the liquids into the basin with
the flour. suet- and crumbs, mix thor
ough1y; have raisins, currants and cit
ron measured and Toured in dish, add
them to the mixture, stir well. Have
large piece of strong cotton cloth well
washed and scalded, wiring out as dry
as possible from cold water flour well
on the inside, then shake off all loose
-four, lay cloth in dish, flour side up.
Empty in the pudding, gather up the
cloth and tie very tightly with strong
Irvine, leaving about two inches of
space between pudding and string to
allow TOR swelling. Have kettle boil
ing swiftly with saucer or Plate in
bottom; plunge the pudding in the boil
ing water and boil for 1-2 hours.
Do not let water stop boiling and add
water enough to cover pudding as it
boiIs away. To remove pudding from
bag, plunge into cold water for a sec
end and cloth will peel right off.
Pigeon Pie.-Line fancy deep dish
or crimped basin with short biscuit
crust rolled one-fourth of an inch thick;
fill with clean excelsior, topping it
round. Over this fit a dough cover,
cutting a. cross on top and lifting the
corners of the dough up. Have the
cover come to the edge; bake; remove
the excelsior and fill with the follow
ing, keeping the pie in a warm oven
until ready to serve; stew six pigeons
until tender, then remove the meat as
whole as possible. Drop II clans and
II large oysters in the liquor to stew
until the edges curl; remove and chop
rather eoarsely; brown one sliced onion
in butter. Boil the pigeon liquor
down to one pint and then thicken
with flour; add pepper, salt, onions and
minced parsley. Place pigeons, CLAIMS
and oysters in the crust Pour the hot
gravy over two beaten eggs and stir
StCdd4iN pun III W PIC
vent coagulation. This will bring the
gravy to thick sauce; sprinkle in the
parsley and cover with top crust; gar
nish with parsley and lemon slices
When serving dish out the contents,
dividing the top crust, then the out
side crust.
Roast Oysters.-Select large oysters,
wash and wipe them dry. Place them
with upper or deep shell down Ito
catch the juice over or on live Goals.
When they open their shells, being care
full to save juice, remove the shallow
one; place them on hot platter, send
to table hot, to be seasoned by each
person with salt, pepper and slices of
lemon.
Cranberry Foam.-Add a pinch of
salt and cupfui of pulverized sugar
to the whites of four eggs whipped
very stiff and firm. Beat constantly
while adding two-thirds of a cupful of
cranberry jelly, a teaspoonful at
time. When these are well mixed to-
gether and quite light serve in sherbet
glasses with bit of whipped cream
on top of each.
Roast Goose.-Be sure that the fowl
is young and tender. SINCE, draw and
wash well, wiping out the inside with
a damp cloth. Fill with a chestnut
dressing. After trusting the goose, en-
velope in buttered paper and place
, in moderate oven. Cook for an hour
and half, if the fowl weighs no more
than four or five pounds, basting fire.
quently. Remove from the oven. Skim
all the fat from the gravy, and add
a thiekening of -four and butter rub
bed together Let this boil up once,
then strain into a sauce bowl. (Save
all surplus fat. Goose grease is the
best winter liniment for sore threats
and weak chests.)
Mushroom Sauce.-Wash a pint of
small button mushrooms. removing the
stems and outside skin. Stew slowly
in milk or cream, seasoning them with
pepper and salt, and adding a piece
Of butter rolled in a large proportion of
iiour. Stew them until quite tender,
taking off the cover of the pan occa-
Sir#aiiy to stir contents.
us saure may also be served with
otter kinds of poultry, game and beef
st"ai
The flavor of the mushrooms will be
.alpr .ye1 by sailing few the night be-