The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1907-06-23

German housekeeping. like American
or French or any Housekeeping, IS Oh
very varying quality. That nfteeh
.,esrs, residence in Germany has given
me a, high respect for 1t, Is due' not
to any great excellence discovered III
the general run of pension, hotel anu
family cookery, but to experience mere
and there with single dishes and to the
privilege of learning now and theh
from individual families.
4 The German cook finds so many uses
&or sonr cream that nlilkmen keep IL
on sale. I will mention three uses.
FOR. IMPROVING GRAVES FOR
ROASTS.
sour cream added to meat graves
imnroves their taste, turns dark Drown
to a rich golden color and acts as d
slight thickening. If there is too mucn
fat under the roast, pour 1T on reserV-
ing enough in which to cook to yer
low color a heaping tablespoonful Oh
ao,,r IF there is not enough fat,
either from the roast in hand or from
one of a previous day, use butter. "hen
the flour is yellow add the juices OF
the roast, in default of which water
,,,;xad with beef extract and caramei
may be used, and stir constantly I'll
fine mixture has boiled Add taple-
spoonful or more of sour cream. me
amount of fat can be controlled before
If is put into me oven. Graves SWIM
ming in fat are offensive If there Is
,,st enough to take up the flour re-
ouired the gravy becomes smooth ana
homogeneous.
Sorans of lean. uncooked ham ana
small pieces of onion together roasted
in the fat before adding the flour, give
an anpetizing taste to the gravy. VI
course it becomes necessary to STRAIN
tba gravy at last, in order to remove
the hits of meat and onion. 1t is as
summed that the seasoning with SAT-
and pepper is right. All dark brown
<,rav;es for roasts have for their prime
conditions: flour cooked till yellow and'
for the LIQUID addition, none but brown
stock.
FOR IMPROVING CoIIAoE
CHEESE.
Tn Hanover. under the name OF
F1ott or cream" cheese, is MADE
delicious cottage cheese ORDINARY
'.Dutch cheese is improved IN tas.e
and appearance by spreading IN thich
LAYERS on perforated surface OF tih'
wood or porcelain, the ordinary COZ
! fage cheese and single coatlngs oh
rich sour cream such as Is hnest loi
making butter. Top off with cream
and disturb as little as possible In
transferring to a fiat dish for the taole.
Butter-makers would do well TO MAKE
q snecialtv of such cheese. Here the
women who come to the house with
bptter have these cream cheeses for
sale CARRYING them in a special COM
nartment of the baskets which they
carry on their backs; each cheese IN
a square tin, as much as 21a inches
high and twice as long, made with
sliding bottom pierced with large holes.
Tha cheese is thus transferred in a
nleasing form directly to the buyer
Mate. leaving the last rich coat OF
cream still on top. Two layers or
three. to a cheese are sufficient.
FOR A LETTUCE SALAD DRESS
ING.
: The following dressing for lettuce
ia economical delicate, simple anu
UNIQUE As it is mild ana oeiicloos
the quantity made should be generous
as compared with the salad leaves
used. They should not only De WEI
moistened with the dressing. but there
should be liquid remaining IN the DOT
tom of the mixing dish to pour over
them when put into the glass olsh loi
the table It is essential that the let
tuce be drained thoroughly after WASH
ing. The dish all ready for the tapie
may stand for some time IN the ice
chest or cool place before serving
With a wire spoon heat half pint "a
sour cream with a tablespoonful oil
sugar and with vinegar enough u
neutraiize the sweetness of the sugar
Thick cream makes foamy dressing
The Aladdin Oven ought TO De APP
preeiated in Germany, notwithstanding
tho higher price of petroleum here, for
the German housewife does not expect
to keep on hand a large supply of hot
water. nor does she lay stress on nav
ing everything about the dinner done
at the twelfth hour. 1t is hard Iof
some Americans to understand tna'
dinner made ready early in the morn
ing need not take more personal time
than one prepared just before serving
rAAt writing it is before eleven O'CLOCK
fand am free for the day.
The oven is cooking potted chickens
steaming a pudding and stewing rhu-
barb, besides simmering stock for use
tomorrow. Bones from a roast ana q
lar of oat meal are ready to go IT
when the dinner comes out, and tha'
the fish was boiled yesterday for seal
Hoped fish this evening, enables me &c
have for to-day's dinner a. delicious