The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1907-07-21
Good Things to Eat
STUFFED POTATOES,

Bake six potatoes of medium size;
Slit the side and remove inside without
breaking skin. Beat into the cooked
part one tablespoonful of butter, half
cup of cream and yolk of one egg
Season with salt and pepper. To a
cupful OF finely-chopped roast beef add
salt, pepper, teaspoonful chopped Gel
cry, parsley and melted butter. Fill
the skins with potato, leaving small
place in center for meat Rub melted
butter over the ends and brown in the
oven. Remove from mold to hot dish
and pour white sauce around; sprinkle
with minced parsley or small inner
leaves Of celery.
ITALIAN POTATOES.
One tablespoonful of butter, one Ia
OlespOonful OF chopped onion, cook
until tender; add two tablespoonfuls of
flour, one pint of hot milk, one-half
pint of hot water, three tablespoonfuls
of grated cheese and teaspoonful Of
salt. Cut cold boiled potatoes into
dice, arrange alternate layers OF pota-
toes and sauce in buttered baking dish.
Cover the top with grated bread and
grated cheese, add small bits OF butter
and bake twenty minutes.
SOUFFLE POTATOES.
Boil six good-sized potatoes in their
skins. and when cooked peel and mash
quickly. Add one tablespoonful of but
ter, half a pint of cream, teaspoonful
of salt, pinch of pepper. Beat until
light and smooth. Beat the whites OF
four eggs TO a stiff froth and stir
gently into The potatoes. Heap the
mixture on creased paper a spoonful
at a time; dust with grated cheese and
bake a golden brown.
DREAMED YOUNG BETS.
Cook with two inches of the stem on,
TO prevent bleeding, and do not clip
the top root. Have ready a cupful of
cream, heated with a pinch OF soda.
Rub the skins off, top and tail the
beets, and slice them then into the
cream, setting the saucepan containing
ii in boiling water. When all are in,
stir in a tablespoonful Of butter rubbed
into one of -four, pepper, salt and
teaspoonful each of sugar and onion
juice. Simmer two minutes to cook
the flour, and dish.
SNOW BALLS.
Take one and one-half cups sugar,
one-half cup butter, three-fourths cup
sweet milk, two and one-half cups -four.
two teaspoons baking powder, four
whites of eggs, one teaspoon vanilla;
bake in deep, fiat tin. The following
day cut in two inch squares; cut of The
upper and under part and corners,
leaving it white and round. Take each
piece on a fork and frost on all sides.
Then roll in cocoanut. These cakes not
only are delicious but are attractive.
CHILDREN LIKE WAFFLES.
To cup of sour milk add just enough
-four to make the waffles thick enough
so they will not break when turned
over Add about half teaspoonful Of
baking soda TO a quart Of batter.
Grease the waffle iron and pour in
some batter. When done on one side
turn over, When both sides are done
turn out on a plate and sprinkle with
sugar. If you have not waffle iron,
fry them as you would pancakes. They
are best eaten warm. If they stand
too long they become heavy.
FOR DESSERT.
To one and a half cups of boiling
water add one cup of graduated sugar
and the juice of three lemons; boil for
five minutes. Dissolve in one-haf cup
cold water two teaspoons of graduated
gelatin. Add to above mixture, stir
ring until thoroughly dissolved. Strain
and cool. When commencing to JelI
whip one pint of cream stiff, adding
gradually the jelly, beating hard till
well mixed. Pour in mold. Serve
with grated pineapple makes tempt
ing dessert.
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