The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1906-05-27
a tasty dish picked up in Mosco'
YVES this
RrssoLETTEs Russo.

RTSSOL ETTES RUSSO
-preuars q noodle paste as follows:
spread half pound sifted flour on
s.c,russ~ of che table: make a small hoie
IN khz center Crack into it three eggs;
add a saItspoon salt, a tablespoon colo
u,iH, Mix well with the hand until a
vary thick paste, which will take ABOUT
ten minutes. Let rest for five minutes
an a fightly-f1oured table. Then roll
il ous three times it's original size ana
Set il rest for five minutes. Roll 1t out
u, the thickness of a 50-cent piece, anu
x.afn let it rest five minutes. Then,
with a pastry cutter two inches IN dla-
meter. cut as many pieces as possible
and with q beaten egg gently wet the
edges Of each piece all around Neatly
Eav half teaspoon Russian caviare in
sAe center of each piece, fold them up
IN two; lightly steep them in beaten
egg, roll in bread crumbs and fry in
5xaIfng fat until they have obtained
golden color. Drain we'll Dress on
saish with golden napkin and serve.
IN China 1 got many new ideas in
seasoning. For instance. your native
chinese cook chars slices of ham, rolls
81 Ike dried herbs and uses this for
seasoning In Hongkong l found the
E2f1HUS -Ddn11 IN all II glory
BAMI. HONGKONGOIsE.
.cpt into half-inch-square pieces
aah a pound lean raw rump of beer,
half pound lean fresh pork cut same
rxay. and keep separately. Hash very
finely six medium-sized shallots, one
Glove garlic; mix shallots and garlic
with q heapfng tablespoonful finely
1resn-chopped parsley and keep on
giate.
Plunge into boiling water with a
ts.aspoonful of salt in a saucepan and
Boil far fifteen minutes, half pound
noodles and quarter pound best mac
arecT hut in separate water; drain
ssaoreugElIy and keep separate. Melt
one tablespoon butter in a saucepan,
add two light tablespoons flour;
.ssfr well. add two finely-chopped
onions. two finely-chopped shallots, one
Glove crushed. chopped garlic. one Glove
one sprig bay leaf, one sprig thyme
gtfr all well together with a wooden
yuoen while browning, for four minutes
Moisten with half pint hot broth or
hot water. mix we'll with whfsk;
then add two goodsized, ripe, chopped
tzsruatSes. Season with half tablespoon
SALE half teaspoon white pepper, one
saftspoon grated nutmeg, half salt
apeers cayenne pepper, adding one good
teaspoon good curry powder. Stir all
wel together and simmer gently for
twenty-five minutes, strain the sauce
arad keen it warm.
Lightly butter the bottom of the
dist; spread a very little of the sauce
ever the nnacaroni; spread over evenly
third of the mixed shallots. gar
nc and parsley, arrange the beef nice
~ divided over the macaroni, etc;
then another third of the shallot mix
-ssre. Now spread half the remaining
sauce over. Neatly lay half the moo
dies evenly over; arrange the pork as
n lxyer over the noodles; sprinkle the
Remaining shallot mixture over the
pork Season with saltspoon of salt
and half saItsDoon white pepper. Even
" spread the balance of the noodles;
sprinkle one tablespoonful very finely
minced cooked. lean ham. Pour and
neatly spread the remaining sauce over
zstfs- Sprinkle half teaspoon grated
Parmesan or Swiss cheese over all
Have one teaspoon butter divided into
small bits and placed on the surface,
Place in a moderate oven to bake for
afty-aye minutes, or until it has OBJ
tanned a good golden color, remove it
from the oven. place the dish into an
ether cold one and send it to the table.
CEt il pie-like, that is from top to
Dottars
While trying to study the culinary
arts In Canton 1 had a most exciting
experience. Arriving in the city at
s "a M. I found that I could not Sc
cure apartments at the hotels in the
European quarter for several hours, so
2 wandered into the native quarters
and watched the cooks at work in the
spen-air restaurants. Soon l observ
ed that I was being followed, and in
an Incredibly short time 1 was the
senter of a mob, from which I saved
myself only by the trick of slipping nay
hand into my hip pocket. where, alas!
no friendly revolver reposed. The bluff
worked, however, and I retraced my
steps to the European quarter and
safety Thereafter 1 conducted my in
yestigatfoI1s under the protection of
guide.
In Japan the hotels are admirabl
conducted by natives. who have stud
asi hotel conditions in Paris, London
ard America. 1t is said that the MiSa-
DO has q financial interest in the high
grade hotels Of his land. In Kioto 1
picked up an excellent native way of
BISQUE OF CRABS, KIoTO.
Place in a mortar six well-cIeaned,
hard, live crabs and pound them to a
paste Thoroughly beat one ounce but
ter in a saucepan. add the crab paste
and cook on a brisk fire for ten min
utes. stirring frequently; then add two
tablespoons brandy, set fire to the
mixture. stir with a wooden spoon I'M
9n the fame goes out, then add one
anely-minced carrot, one finely minced
onion. two minced lee}ls, one branch,
minced celery, two branches parsley
end three ounces raw rice. Stir the
whole we'll together while cooking for
ave minutes Moisten with three quarts
water. Season with a level table
spoon salt, two saltspoons curly now
der. Mix We'll; then boil slowy for
enc and a half hours. Place in a bowl
&ne ounce rice flour. one gill cream
and one egg yolk; whisk well for two