The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1907-02-24
PLAIN DISHES
AND HOME SWEETS
Good Things Easily Made for
Breakfast. Luncheon
and Dinner.

PORTUGUESE EGGS.-Cut large
tomatoes in halves, scoop out the seeds /
and core with spoon, and season the
inside with salt, black pepper, minced |
cooked bacon and parsley. Put the
tomatoes in a we'll buttered baking tin.
break king a fresh egg carefully INTO
each, and put the tin into hot oven
till the eggs are set Serve not.
HAM OMELET.--Chop finely two
ounces of cooked ham. Peel ana also
chon a small onion or sfallot. Break
four eggs into a basin. adding pincn
of salt. Beat up the eggs. with the
addition If one tablespoonful of milk
or cream. Melt one ounce Of butter in
an omelet pan; when the butter Is
warm (not burning) put in the snalIor
and the ham, and fry a little, pour III
the egg mixture and stir with fork
over a brisk fire until it begins TO sell
Shake the pan, and fold the omelet 50
as To give 1t the shape OF q CUSHION
See that the omelet is shaped in the
side of the pan opposite the handle
Hold it over the fire for few SECONDS
longer SO as to brown the surface
Turn il on TO a hot dish and serve
quickly A little tomato sauce, pre-
riously heated, is an Improvement, ana
should be poured round, not over the
omeIet
KIDNEYS AND TOMATOES
Throw three Sleeps kidneys in boiling
water. Having skinned and split them
open, pepper and salt them Slice tour
tomatoes and put in saucepan Win
| a small onion sliced. gill Of Stock
salt and pepper, and stew for n1Leen
minutes. Put a quarter Of pound OF
butter or beef dripping in Trying
Pan. put in the kidney. and, AFTER II
| has cooked a little while, add the To-
n1atoes. Pour into buttered PIE disn
cover with bread crumbs, put sInah
pieces Of butter on top and place III
/ the oven for ten minutes
/ FISH CAKES-Nince finely the COOK
ed remains Of any boiled fish, adding
a little butter, half the quantity OF
mashed potato, a tiny piece Of snaIlol'
chopped fire. a pinch Of curry powder
some finely minced parsley, and salt 70
taste. Mix all with q beaten egg
dredge in a little -four, and form the
mixture into fat cakes. dip in egg ana
bread crumbs, and fry until goI0eh
brown coIer Drain, put on oish'
pepper, and garnish with fried pars-
: ley.
/ INDIAN PoRRIDGE-This is MADE
as is oatmeal porridge; only II snouIo
be a trif1e thicker. Il is excellent a.
/ a breakfast dish II allowed 20 get cola
/ and SET. then sliced and fried in plenty
of hot fat, drained, and served with
good tomato sauce, or. as enange'
with sugar. Jam, honey or syrup
/ Served thus. it is q dish that cnIldfeA
viii appreciate
PUMPKIN PIE.-To make pump
kin pie that viii be rich, delicious anu
at the same time wholesome. aHo"
/ for two pies, three eggs. beaten sep
/ arateIy, one cupful sugar, four Iars
/ tabIespoonfuls OF pumpkin steven oIs
! and mashed fine. one pint cream oF
/ rich unskirnmed milk, Dfnen o. salt
/ cinnamon. nutmeg and ginger % sea
san TO tase. Beat the yolks smooth
and light. add the sugar, spices and
salt. then the cream and pumpkin
stir all well together, then fold IN the
whipped whites Of the eggs. Line PIE
pans with light pastry, fill with me
custard. and bake in 4 steady oFeH-
when the pies come from the oven
stand the pans On inverted tin cups
j TO cool. This method prevents the PIE
crust from becoming soggy-
/ A nodernized form OF the pump hla
j pie is the pumpkin tartiet, which. !" me
/ none the less savory than the oI1-Ial
pie. is little more dainty and astrs.e-
tive 10 the eye. and when the company
/ to be served Is large il is muen HOT
1 economical, because there : no vase
/ in cutting.
To make pumpkin tartIets prepare
mixture as for pumpkin pies Have
patty. shapes baked empty bur not
/ s,~fyzned. Half fill each shape with the
.a,7s4ard. then bake until well set TAKE
from the oven and cover each with