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

tatoes and put the soup together over
gas just before serving.
Save the Juices!
One does not use the Aladdin long
before discovering the saving which re-
suits from the small amount of evapo-
ration. For instance, the rhubarb will
give me not only a juicy compete for
tea or lunch, but also q jelly for to-
morrow's dessert, and from DR.. Lab
mann, of the sanitarium near Dresden,
/ have learned to regard the water in
which vegetables have been boiled as in
no wise less useful in nutrition than
stock from meat or fish. Then, too, the
chicken gravy viii be too abundant
and will contain too much fat, so the
maid will pour off all but what she
needs for today and another time it will
make a fine favored soup, if milk be
added and it is boiled up with butter
and flour foundation. The fat will but
| improve the taste of creamed potatoes,
| if used with the flour for the white
sauce instead of butter.
The Dinner.
/ Cream of Fish Soup.
| Potted Chicken, (Science of Nutri-
| ton p. So
| Lettuce. Boiled Potatoes.
+! German Bread Pudding with Gin
namon Custard Sauce.
/ The next day,
| ..The proof of the pudding is in the
eating" so I have waited until afte,
dinner before giving recipes.
| 1l,s se, sir MI n
trate the advantage gained from the
small amount of evaporation IN the
Aladdin oven. I will leave the pud-
ding for another time, but will insert
the recipe for the rhubarb jelly.
CREAM OF FISH SOUP.
One tablespoon butter, tablespoons
flour, 1-2 pints stock, pint milk, yolk
of egg.
Three pounds of fish, in this case
| saltwater pike, were boiled yesterday
in water to cover, sailed and contain
| ing an onion, six peppercorns ana as
many allspice. The liquor was saved
In the morning a pint and half OF
this stock was set on top of the Alad-
/ din oven under a cover, which serves
/ as a COSY. and was therefore hot when
wanted.
The butter and flour are stirred to-
gether over fire until the flour is cook
ed but not yellow. Add, at first very
/ gradually. the hot stock and the milk.
i Tn a. cup stir the yolk with a little of
the soup and add carefully to the
! whole. Serve Immediately. In the same
wav make cream of caulifiower, cream
of onion. cream of asparagus soups
= I'LL ies onion
soup. although it is hard to believe
until it is actually tried.
/ RHUBARB CoMPOTE.
] Two pounds of rhubarb all prepared.
! One and one-half cupfuls of sugar,
lemon peel, pint of water
RHUBARB JELLY.
About | quart of liquid from the
Lcompote, IL ounce Of white geiatlne'
wine glass of white Wine
4 cut off the leaves and ends from the
i stalks, and wipe with a clean, damp
cloth. Use an earthen dish for cooking
Without removing the skins, cut the
pieplant into pieces 2 IL inches lons
and put over them the sugar, piece
of lemon peel, and the water. cover
and set in the oven on a shelf.
Moisten the required geatlne IN
quarter of a cup of cold water. When
the rhubarb is tender, place the gela'
tine in a large bowl on which an earth-
enware colander is placed Pour the
rhubarb on this, but remove 1t very
soon to dish. in order to retain suffl-
cient juice with it.
Stir the hot liquid underneath ano
when the gelatine is dissolved pour
. into tea cups or molds dipped in colo
, water. A glass of white wine improves
1.-The ielly. The rhubarb skins impart a
beautiful rose color.