The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1906-11-25
Some Delicious Soups and
Salads for 1hanksg wing

7 sieve. Thicker three cupfuls of scaldes
! milk with one tablespoonful each OF
/ butter and flour, add to 1t the corr
pulp and season to taste with salt and
| pepper. Let get very hot, stir in half a
cupful of cream, remove from the fire,
and add beaten egg just before serY-
ing. IL the cream is whipped it LIS
| more delicate.
Celery and Oyster Soup.-Simmer- ons
cupful OF finely chopped celery in just
enough water TO cover until tender
Pour one quart of water over one quart
of solid oysters, drain through a COL
ander into the soup kettle and when IL
ooils skim. Add the oysters and cell
cry, season with salt and pepper. and
then add one quart OF scalding hot
milk and a generous lump of butter.
Stir in TWO tabIespoonfuls of -four
rubbed smooth in a little cold milk or
water. let come to boil. stirring ali
the time, and serve.
! Chicken and Chestnut Salad.--Cut
two and half cupfuls of cold cooked
chicken into half-inch cubes and dust
lightly with salt and pepper. Boil
two dozen large chestnuts (sheiled) In
slightly sailed water until tender re-
AAOfS Tic ShllS, cut lneIn IN
and sprinkle with salt Peel, core, ana
cut into dice four large, tart, juicy ap-
pies, and mix with the chicken ana
chestnuts. Add sufficient French dress
ing to moisten well, and serve in let
tuce cups garnished with very stiff
cubes of cider jelly.
Duck Salad.-Cut up enough cold
duck meat to make one large cupful-
Boil one-half cupful of walnut meats in
meat stock for three minutes, drain.
and cut into small pieces. removing al
the white pith, and cut one tart, juicy
apple into dice. Mix all together.
squeezed over the juice of a quarter of
lemon, and moisten with mayonnaise
dressing. Serve on lettuce leaves and
garnish with walnut meats, sections of
orange, and celery tips Make in
larger quantities for the holiday feast,
as it is most delicious salad, and q
novel way to serve cold duck.
Walnut and Orange Salad.-Peel
three tart oranges. remove all the white
pith, and divide them into small pieces
Break the nuts rather small and mix
with the oranges. Moisten with
French dressing and serve on lettuce
leaves.
favored apples rather small, add an
equal quantity of walnut meats that
have been simmered in a little savory
stock for fifteen minutes, and moisten
with mayonnaise dressing. Serve in
rich-hued apple cups set on lettuce
leaves. An equal amount of diced cell
cry is pleasing addition.
Tomato and Lobster Salad Use the
tOm3t toes which v-h
this. Cut slice off the tops and SCOOP
out the centers. Cut the meat from a
can of lobster into dice and mix with
it two tablespoonfuls of picked Gu
cumbers cut in thin slices, and one
small cupful of canned French peas;
moisten the lobster mixture with may
onnaise, and fill it into the tomato
cups Garnish with a few of the peas
and a little mayonnaise.
Celery of Apple Salad-Select tart,
rich favored apples, and cut them into
thin small slices; add an equal amount
OF crisp white celery cut in thin slices,
and moisten with a mayonnaise dress
ing. Serve in handsome red pepper
cups on crisp blanched lettuce leaves.
e y ~ ;ss A;s@1.ts4 sg @s%sA;&@S&A&@&AN
one feast. Each course ended with a
*ubtlety. called also a warner, because
it gave warning of the next course
To please the eye as well as the
palate was the duty of these medieval
cooks. and they laid great stress on the
garnishing of their dishes, which they
called "nourishing" or ''strewing.'
They often gilded or silvered the leaves
they used for decorating their dishes
They were also very fond OF colorinR
and 'endoring," or gliding, the food it.
self. For this purpose saffron, null
berries. sandalwood, sunfiower. alkanet
and starch were used. The subtleties
were both colorcd and gilded and com
fits of every color We're used
Both red and white wines wtre
drunk: some were home made, some
came from France and Greece, and
Rhenish wine was also much drunk
Beer or here" is first mentioned in
1904, but ale is used in some of the
master cooks recipes.