The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1907-02-17
BY BEATRICE BRAND.

half the pieces into the soup Kettle
Fry one large onion. which has been
cut fine. in one tablespoon OF peel
drippings. and, when Drowned slightly
draw the onion TO one side or the pan
and brown the rest Of the oxtails. Put
them in the soup kettle and cover all
with four quarts OF cold water.
Tie one tablespoon OF mixed herbs,
four whole cloves and four peppercorns
I'm a small piece of cheesecloth and add
to the soup with one tablespoon OF salt,
and let IL simmer FOR three or four
hours. or until the gristly portions are
very soft, and the meat will separate
from the bones Remove some Of the
incest Joints and lay them aside TO
serve with the soup. Skim OF the fat
and add more seasoning, If needed; then
strain the stock, serve very hot.
IL you prefer, one pint of mixed vege-
tables. onion. carrot, turnip and celery
NAV be cut into small pieces or into
fancy shapes with a vegetable cutter.
and added to the liquor after straining,
and then the whole boiled twenty min
utes, or until tender.
Marrow Balls for Soup.-Use the hind
shin of beef for stock after removing
part Oh the &AA6kAOW. mkt wv ~N--@Ss-
spoonfuls of this substance and strain
through a cheesecloth- Beat until
creamy; then add an egg and beat
again thoroughly. Season with pepper
and a very little mace and stir into
the mixture enough grated stale bread
to- make 1T easy to handle. Roll into
small balls and poach three or four
minutes in water brought to the boiling
point Add to the soup just before
serving.
Cream of Tomato Soup.-Cook a half
can of tomatoes until soft, then strain.
Meanwhile have ready a quart of milk
heated in a double boiler and thicken-
ed, when at the boiling point, with a
tablespoonful OF cornmeal and butter.
Boil ten minutes, season with salt and
pepper. Add the strained tomatoes.
and if very acid add half a saltspoon-
full OF soda before turning in with the
milk Serve at once with croutons.
Pepperpot.-Put four pounds of beef
into six quarts of water with a bouquet
of savory herbs. Let it simmer until
all the goodness is extracted. skimming
well. Let il cool and remove the meat
and fat, then put into a saucepan and
reheat. Then add the meat of two
crabs or Holsters, nicely cut up, spinach
well boiled and chopped fine, half a
pound of cold bacon or salt pork, cut
in small pieces. few small dumplings
made very light with flour. beef suet,
yolk Of egg. and a little water. Add
cayenne. salt and pepper to taste, and
the Juice of lemon. and cook for about
half an hour. stirring constantly.
Green Pea Soup.-Press through a
colander one can OF green peas Add
to this two cups OF water. one tea
spoonful of salt and one heaping ia
of cocoanut butter. Cook
In a double boiler until the butter is
melted. Dried peas may be used by
first cooking them tender, then press
ing through a colander.
Royalty Soup.-Cut into dice the
white and dark meat OF a cold boiled
fowl. and dust with curry powder. Boil
two eggs for half an hour or until light
and mealy. Powder the yolks and cut
the whites into rings. Place all in the
soup tureen. Heat a quart consomme.
thicken slightly with arrowroot and
pour over the diced meat and eggs.
Potato Chowder.-A chowder entirely
Innocent of fish. yet which closely re-
sembles good fish chowder, is made as
follows: Pare and slice six large po-
tatoes. slice one onion and cut two
ounces of pork into small pieces. Fry
the pork. add the potatoes and onion, |
and cover with boiling water. Cook |
until the potatoes are tender, then add |
one quart OF boiling hot milk. a round,
ing tablespoon of butter. salt to the |
taste. and then one beaten egg. Serve
very hot.
Potato Soup.-Wash, pare and cut
four medium-sized potatoes into small /
pieces. cover with cold water and a
Of salt and cook until done.
Have ready a pint OF milk scalded in
4 double boiler, together with a tea
of chopped onion and a little
celery or celery seed. Take the pota-
.oes from the fire, turn off the water,
nash. pour the hot milk on them and
nix well. Season to taste, thicken with
/ tablespoonful of butter melted with n
tablespoonful OF flour, add a table,
spoonful of minced parsley and serve
With crackers or croutons.
Celery Soup.-wen wash and mince
inely. or CRATE, two large heads of eel.
.ry, using the white parts only. Boil
his in quart of milk, adding in grad
lie
his cook all together till tender, when
Tou sieve 1t. gradually diluting it with
'ood white stock till of the consistency
'eQuired; season to taste with white
'epper and salt, and stir in at the last
poonful OF rich cream.
Carrot Soup.-Scrape four medium
lied carrots and cut in Slices Melt
cup OF butter In a sauce
ian, add the carrots and two slices OF
Mon Cook slowly until the vegetables
ire colored a little, then turn in two
ups OF white stock. If you have it. or
wo cups of boiling water, and cook
NTH the carrot is soft
Heat two cups OF milk in double
oiler; add two rounding tablespoons
Z flour made smooth IN a little cold
milk and cook five minutes, then add a
ounding tablespoon OF butter and the
arrot pressed through fine strainer.
Ieat all, add a level teaspoonful OF
alt. a little white pepper and one-half
up of thin cream. Serve with small
routons
PURGE OF Parsnips.-Wash, scrape and
emove any black specks from one