Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-07-08
Oriental Substitutes fol
Meats.


irontins every housewife in the midst Of
this hot weather. What can she substItut al
tof the customary meat diet. and WILL Id
prove equally as health and strength gfyin 2,
as the various dishes Of mutton. beer. chick
err etc. which have always made up ths
principal course OF each days meals?
My answer to this double question Is de-
rived from my close survey Of she faro
without meat OF a number Of oriental cour
tries The eastern peoples. all except the
very wealthiest classes. work and thrive
without the sustenance OF animal flesh
Their sound. healthy condition Is dependent
on certain staple articles OF diet many of
which are common to US. and recipes for
their service CLEANED from native cooks
furnish very welcome and timely sugges-
tions.
One important word. however. 10 the
housewife in regard to food substituted for
meat. Delicacy and care In preparation are
absolutely essential To throw ingredients
together. to omit certain parts OF a recipe
because they take too much time andstrou
BILE, means that the dish when served will
be quite lacking In nutrition and not at all
satisfying TO vigorous appetites
The orienta1s understand this perfectly
One tasty dish is worth more to them than
edibles. Each seasoning and each ingre-
dent has definite value both in pleasing
the palate and in nourishing the body. and
they will not tolerate any food which ~
not properly prepared and blended.
The Hawaiian Islands come first to mind
Tor consideration. as the inhabitants have
very generally adopted American customs.
The principal food products include fruits
of which we know the banana. beans. cab
page, green peppers. onions all sorts OF
dried and fresh fish. and last but not least
sweet potatoes. The following recipes are
Tor typical dishes OF the islanders and ir
prepared with care they will be found 10
be equally as nourlshing a. our meat diet:
PURGE of Beans. Honolulu.-Soak one mint
or red beans In cold water over night In
the morning drain them and place in a
soup pot with two-ounce piece each Of
SAT- pork ana lean raw ham, a sliced car
rot, sliced onion and, II handy, some
branches or celery. Now cover with four
spoonful of butter. Cover the pot and
allow 1t to boil gently for two hours Re
move the seeds and peel pound niece of
pumpkin; then cut 1t in small pieces. add to
.ne soup ana DOH Tor thirty-nve minutes
more. Strain soup through a sieve into 4
basin and then again into a saucepan.
Add a cup of milk. half tables poonfil OF
butter and when ii has come TO boil
pour into soup dishes and serve with small
pieces OF toasted bread.
Muiligatawney, Hilo.-Prepare the fol-
lowing articles: Half sliced carrot. one
medium-sized sliced onioon. half a medium
sized sliced turnip. one branch Of sliced
white celery, bunch Of parsley, two sprIgs
or pay leaf one sprig OF thyme two me-
dunn ripe sliced tomatoes, one sound sliced
apple. one sliced green pepper half an
ounce OF raw ham or bacon cut into small
dice pieces, two cloves and one piece OF,
lemon rind.
Heat tablespoonful OF butter in a
saucepan. Add the above ingredients and
h,Fx h.at. g..
ing well. Add one Tablespoonful OF fouI.
mix all we'll and allow to briskly cook for
eight minutes, mixing once I'm a WHILE
Moisten with two and half quarts Of hor
water, or, better still, hot soup broth. Stir
with a spoon and season with a scant tn BILE
spoonful Of salt, half teaspoonful Of pep-
per, a dash of cayenne pepper and ono
saltspoonful OF grated nutmeg. At the last
put In teaspoonful OF curry powder d.
iuted in little water Mix we'll again with
the spoon and let simmer gently for an
hour. Skim the fat OFF the surface and
skim the mulligatawney through a sauce
pan Add a tablespoonful of cocoanut milk
or sweet cream and two tablespoonfuIs OF
boiled rice. Mix a little while heating. bur
be careful not to allow the soup to boil
again after the cocoanut has been added
Fried Eggs with Green Peppers
three, large, sound, thick green peppers In
boiling water for three minutes. Remove
take off the skin with q towel and cut into
halves. Take out the seeds. Heat a tea
n.
half pepper in four lengthwise pieces and
place these In the pan. Sprinkle two salt
spoonfuis of salt over them evenly then
gently fry for one minute on each side
Carefully crack two fresh eggs on the pep
pers, fry for a minute and a half on ton
or the stove and then place in the hot oven
for half minute. Remove. gently slide on
to hot dish and keep warm =
Fish Croquettes a la Hawaii-Procurs
one and half pounds Of fresh halibut cod
or any other fresh fish. Cut IT into very
small square pieces and plunge into a pint
of boiling water containing a teaspoonfui
or salt and boil for a minute Finely chop
a medium-size white onion with one and
half tablespoonfuls of melted butter and
slowly cook for eight minutes, stirring well
once in a while. Then add three sbIe-
spoonfuls of -four and briskly stir while
heating for one minute. Pour in half
pint of hot milk and half cup of fish
liquor. Mix thoroughly and allow to boil
for five minutes. Season with a teaspoon
full of salt. two saltspoonfuls OF cayenne
pepper. one tablespoonful OF ground nutmeg
one teaspoonful Of mustard and one tea
spoonful of Worcestershire sauce Thor
oughly mix with wooden spoon and let
cook for two minutes Ad5 the yolks of
two eggs and continually n,,x while cook
ing for five minutes Add the fish, lightly
mix and cook for three minutes. Place this
mixture in bowl and allow IL to thorough
ly cool off. Divide the forcemeat into six
equal parts. Dredge a little -four on the
corner of the table. Roll out the pieces
INTO cork forms, lightly dip Into beaten egg.
roll in breadcrumbs and place in a frying
basket. Fry in boiling fat for eight min
utes. Thoroughly drain, pour cream
sauce on a hot dish. arrange the croQuettes
over the same and serve.
Banana Fritters a la Oahu.-Place half a
pound of sifted -four In a large bowl Add
two tablespoonfuls OF olive oil, half a tea
spoonful Of salt and one tablespoonful OF
vanilla extract. Briskly stir with a wooden
spoon for five minutes. Just before ser-sI
ing beat the whites OF the three eggs, add
TO the batter and gently mix for one min
ute Now cut six peeled sound bananas,
each in two crosswise pieces. Roll them
In the batter, plunge In boiling fat and fry
ten minutes. turning with a SKINNER onc6
in while. Lift up. thoroughly drain on a
towel and neatly trim all around. Serve
with the following sauce:
Place in a bowl the yolks of two eggs
and one tablespoonful OF graduated sugar
Mix well with spoon for two minutes Boil
in a saucepan one-half cup OF milk and
half cup of cream, adding seven drops
Of vanilla. AS soon as II comes to a boil,
pour gradually over the eggs and sugar.
continually stirring meanwhile Transfer
into a saucepan, set the pan on the fire,
heat for three minutes without ceasing stir
ring, but do not allow TO boil. Remove the
pan from the fire. Strain through a cheese
cloth into a bowl and serve.
Potatoes la Lillkuani-Wash thor
Oughly and peel six medium-sized sweet po-