The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1906-10-14
Delicious Summer Beverages.

sweet, add a tumbler of WEIGHS Grape
Juice. For a delicious. yet easily
made beverage. this recipe is unequal
ed. 1t goes right to the thirsty spot
FRUIT SALAD.
An equal amount of bananas. pulpe&
oranges, apples. Strawberries. cherries
(stoned) and seeded Malaga grapes
The last four mentioned fruits of the
timed variety; although the fresh
grapes for sale in Honolulu are very
good for the purpose. Chop a few
Drowned almonds or peanuts. Over
this salad. pour dressing composed
of one cup of olive oil. dash of ca
yenne. salt and teaspoonful of lemon
juice, we'll blended and thoroughly chill
led until stiff. Arrange pineapple ar
tistically over the top.
FRUIT CROWN
Prepare compete of fruit, adding co..
coanut; let stand on ice for twenty-four
hours; drain off the juice; freeze. Pre-
pare a rich blancmange using currant
juice (nelted currant jelly), instead az
milk. Sweeten if necessary, and pour
into border mould When ready ts
serve. unmould and place the compots
on top Decorate with rosy crab APP
pies with stems on, rllarachino cherries
or oranges, sections carefully skinned
and seeded. la
SWEET POTATO wAFFLES.
Two tablespoonfuls of sweet potatoes
one tablespoonful of sugar, one pint or
milk, four pints of wheat flour; mix
well together. Always serve waffles or
a folded napkin.
TWO KINDS OF CAKE IN ONE PAN
A labor saving invention is to havx
one long cake tin divided in the middle
When making cake. put half the guam
tity in one end of the tin. Add to the
remainder, a different fiavoring, choco-
| late, spices, nuts, raisins, etc, accord
| ing to fancy and pour IN the other end
! of the tin. The result will be two kinds
of cake for the basket, with the labor
of making one. Another good scheme
is to bake one half the cake in a fancy
pan. delicately favored with ALMOND
and vanilla extract and coloring Ii .
faint pink The other half of the cake
NAV be baked in a shallow square or
obiong tin, Favored with chocolate or
any desired flavor; few chopped nuts
added and when cold, cut in small
rounds, squares, diamonds, etc. These
may be prettiIy decorated with whip
ped cream. icing, preserved fruit or
tiny pieces of citron.
eA;as ss ~ 80 s s -: 4,as e.x
FORMULAS FOR CUBAN SWEETS.
BY Mrs. Carlo S. Fox.
Sopa de Borracho: For the cake
eight eggs, well beaten, four ounces
sugar four ounces of -four, and bake
like sponge cake. Then slice and wet
with wine.
For the Sauce-one pound sugar, one
cup water, three-fourths of a pound
of almond paste. flavor with sherry.
muscatel or any cordial. yolks of four
eggs. The almonds must be pounded
, fine. then add the water, little a.
time, until a cup has been added.
strain, and add to the syrup. Beat the
yolks with the wine and add to the
syrup. Strain this syrup over the cake
A meringue of the whites may be
added.
Flau-Separate the whites and yolks
of fourteen eggs. sween to taste, add
one tablespoonful of cornstarch. ana
mix we'll Caramel one-half cup OF
sugar. add with one pint of milk a lit-
to other ingredients. Cook in steam
er, after placing in a heart-shaped
mould. Turn out when cold. Sprinkle
with sugar and brown with hot iron
Boniatos-Boil one pound of sugar
with one pint of water to a thick sy-
rup; add one large finely-mashed
sweet potato; cook for ten minutes
Pour one cup of water with a grated
cocoanut and put aside for a while;
squeeze the pulp in a thin piece OF
cloth. add this milk to the potato and
cook until quite thick. Remove from
the fire; add the yolks of four eggs
beaten with a cup of sherry wine and
a few drops of anise and a little nut
meg Use this as filing for tarts or
cakes.
Cuban Masapan-Take equal quaint
ties of powdered sugar and almond
paste. Then TO each pound add TWEEN
ty yolks of eggs. Knead, mould and
glaze with white of egg; brown in the
oven.
Dulce de Coco-Grate a cocoanut-
Place on the fire and cook slowly one
Mound OF sugar and a quart of water