The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1907-09-22
Kitchen Scrap Book
RICE PUDDING.

Beat three eggs lightly and stir
them in with a little salt and VINE
glass of rice well washed; add two
tablespoons of sugar, half a nutmeg,
grated, and a tablespoon OF butter
Bake in quick oven one hour.
SCRAMBLED EGGS WITH TOALA-
TOES.
Take two good sized tomatoes, peel
and cut them in pieces, and fry them
in little hot olive oil. When cooked.
drain off the liquid, and take four eggs
well beaten. add some cream and
scramble. Mix the tomatoes with the
eggs, seasoning with salt and pepper
to taste. Serve on thin slices of toast.
COLD SLAW.
Chop a head Of cabbage fine, salt 1T
down, stand for an hour, then squeeze
dry between the hands. Strew with
mustard seed, one or two chopped
green peppers and cover with equal
parts Of cider vinegar in water. Stand
| for about twelve hours in cool place,
/ then serve with cold meas.
PRUNE PUDDING.
| Soak one pound of prunes over night.
| In the morning remove the stones;
| put the prunes in a porcelain lined
| kettle with sufficient water to prevent
! burning; cover the kettle and cook
| slowly on the back part of the stove
/ until the prunes are perfectly tender.
| This will take about an hour; then add
a cup of sugar and stand aside to cool;
/ when cold press through coIander,
| or, if you have a beater, few reyolu-
| lions will reduce them TO a smooth
/ pulp: beat the whites of three eggs TO
1 a stiff froth: add them to the prunes:
| have a quarter of a box of geiatlne
| soaked for half an hour in half cup
| of cold water, stand this over the fire
| until the gelatine is dissolved, stir into
| the prunes with the whites of the
| eggs; turn into a mould and stand
away to harden. When ready TO serve
| turn il into a pretty dish and pour
around it a custard made from pint
| of milk. two. tablespoonfuls of sugar
one tablespoonful cornstarch and the
yolks of three eggs. Flavor with q
few drops of almond
CAKE MAKING.
Always use beet sugar for all layel
cakes.
Have a brisk, hot fire for layer cakes
! a slower one for fruit cake.
i 20 not slam the oven door or kitchen
door when cake is in oven.
4 If oven gets too hot set in can OF coli
water.
Settling away from the pan are indi
cations cake is ready to leave oven
When removed set cake on sieve SO
free circulation of air is around it.
Never frost the lower side of cake
j always turn right side up.
tin chest or stone jar is best I
keep it in.
For cake or cookies that call for sod
if a teaspoon of baking powder is use
with it. it viii be much nicer.
BACON ROLLS.
Chop fine cold cooked meat, brea
crumbs. parsley, season with salt, pep
| per, a bit of onion. mix with on
beaten egg. spread on thin slices 9
bacon. Roll the bacon up, tie wit
twine. bake in quick oven for twenty
Ave minutes. Serve with potato Gro
quotes and parsley.
POTATO CAKES.
Two large cups of mashed potatoes
two eggs. beaten light. with salt an
nepper to taste. Whip this mixtur
nntiI smooth. Form into round ball
or 6ron by the spoonful into boiling nc
fat and fry brown.
EGG LEMONADE.
Beat an egg light and stir thorough
4 in lemonade. Allow one egg TO ever
four glasses of lemonade.
TONGUE PANCAKES.
pass half a pound of cooked or Time
tongue through a mincer and mix
with the yolks of two hard-boiled egg
which have been rubbed through
steve and a little chopped parsle
:. season with salt and pepper, curI
, nowder and nutmeg, and motsten WI
a quarter of a pint of timex VIM
| | savce and the yolk of a raw egg. 81
7 the 1nince over the fire In sInd
s. saucepan containing a little warm ou
= tar until IL is hot, but it must n
! hoil. then spread it out on a pla
! ,n+t1 # gets cold Make a light ba
+ tar and fry sufficient at time IN
!, tarqa nan to make thin pancak
4 when three have been made, ORA
. +t,o,,, we'll on soft paper, and when tbs
4 orc cool cut them UP with a sna'
.e knife into pieces about TOUR M.
# square. Spread a layer of the minc'
rsl tongue on each piece and then ron
into the shape of a small sausag
l. Din the little rolls into beaten eg
r coyar them thickly with bread crum
Te "a fineiv-crushed vermiceli mix
it IN equal quantities. and fry IN De
n boiling fat. Serve garnished with fri
1T parsley.
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