The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1906-04-22
Some Good Recipes
CUCUMBER SALAD.


. Peel and slice the cucumbers ant
| lay them in iced water for an hour
Drain dry, slice a small onion and mi,
with the cucumbers. Lay all in E
) very cold dish and pour over then
dressing made of three tablespoon.
fuls of vinegar, two of salad oil, E
teaspoonful of sugar and a little pep
per and salt. Eat at once
SPINACH OMELET.
A spinach omelet is not a common
dish, but it is distinctly appetizing
more so than any other combina ton OF
eggs and vegetables. The spinacltssis
boiled, drained and chopped, then 5Mell
seasoned and sauted in a little butter,
When the on1elet is set the spinach is
added Then comes the folding over
and the browning to a delicate color.
If generous portion of spinach is de-
sired the whole surface of the omelet
is covered and the mixture may then
be turned on to a hot platter and
Drowned, add two tablespoonfuls of hot
milk and a tablespoonful of butter.
Beat lightly with fork until white
and light; add a well beaten egg and
when cold enough to handle use a
little flour, mixed with an egg upper
most.
POTATO AND MEAT. PUFFS.
Peel and boil four good sized pota-
toes. mash with the fingers. Have
ready and nicely minced cold meat,
free from fat, and put enough of it
in the center of each potato puff to
make a croquette, but spread out in
patty shape. Cook in boiling fat or
in very hot pan with just enough to
keep from sticking.
SAvORY TOMATOES.
Scald, but do not boil, a pint of
mashed tomatoes. Into a frying pan
put a tablespoonful of butter; stir in
to it a small onion cut into dice, and
heaping tablespoonful of flour. and
fry to a golden brown. Salt and pep
per the tomatoes, turn them into the
pan, and when very hot. serve.
VEGETABLE CREAM SOUP
Boil a half cup of rice until very
tender, with one large onion cut up
fine, in two quarts of sailed water.
Peel and cut finely enough potatoes to
make a half cup; peel and cut UP
enough carrots and tomatoes (fresh
preferreD TO make half cup of each,
and cut up a cupful of celery. Put in
slowly for two hours; then add a large
spoonful of butter and a large cup of
sweet cream; make very hot and serve
at once.
FRESH VEGETABLE SALAD.
Boil two pounds of tomatoes, six
sprigs of parsley, one slice of onion,
six pepper-corns, eight cloves, blade
of mace, for twenty minutes; strain
and add, while hot, one tablespoonful
of vinegar one teaspoonful of celery
salt one tablespoonful of gelatine; stir |
until gelatine is dissolved; set in a pan |
of ice water and stir slowly until it
begins to thicken, then add one grated !
cucumber, three large boiled artichokes
cut into small cubes, turn into Dor |
der mould, set on ice to chill and be- |
come firm When serving unmold; !
arrange sliced tJmatoes on outside and .
four tablespoonfuls mayonnaise, mixed |
with six tablespoonfuls of whipped
cream in center.
SCALLOPED OYSTERS.
Drain, wash and drain again one
quart of oysters. Mix two and one
half cups of cracker crumbs with half
a cup of melted butter, also a tea
spoonful of salt and a little pepper.
Butter baking shells or au gratin dish
as and place a layer of crumbs in
each, then oysters, little oyster liquor
and sherry Of liked. Prepare two
ayers of oysters and three of crumbs
md bake in a quick oven ten or twelve
minutes.
RAISIN BROWN BREAD
Sift together two cups of graham
-FOUR CATER removing bTan). a tea
spoonful each of salt and soda and half
| teaspoonful of baking powder. Mix {
nto this two-thirds of a cup of raisins,
lalf a cup of molasses, and one and
ne-fourth cups of sour milk. Beat
me egg we'll and add to the mixture
md pour into a creased mold after
PRESSING few raisins about the sur
ace Steam for two hours. If a dark
oIored bread be preferred a little {
Kitchen Bouquet may be added to ad-
CHEESE OMELET.
Beat the yolks of four eggs until I
hick and light colored, add slight
of salt and pepper and four
of hot water. Have the 8
our whites of eggs beaten stiff and ,
ut this gently into the yolks. When
arefully blended pour into hot we'll {
omelet pan and cook over f
he fire several minutes, then place in G
Moderate oven to finish. Score through /
he center and sprinkle with grated f
heese before turning out on warm I
latter. Garnish with parsley. and q
rolled or fried tomatoes when in sea- @
on. Il
ORANGE BAVARIAN CREAM. t
Soften half a box good gelatine with
alf cup cold water and dissolve with
alf cup boiling water. Add this to
ne cup orange juice, also juice of
4mon Pour a thin layer of this in
ne bottom of a mold, and when firm i;