The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1907-05-26
4 VEGE TARTAN
COURSE DINNER

Mock Turtle Soup Cream of Peanut
RELISHES
Banana and Nut Salad with Walnut
Dressing
Ripe Olives Fresh Celery
ENTREES
Cannelon of Protose, Brown Gravy
! Pease Croquettes
VEGETABLES
Drowned Sweet Potatoes
stewed Sugar Corn
Baked Carrots
Savory Lentils with Tomato Sauce
BREADS
Whole-wheat Bread zwieback
Cream Rolls
DESSERTS
Cocoanut-Gream Pie, Granola Crust
Gateau de Pommes
FRUITS
Baked Pears Stewed French Prunes
Oranges Apples
BEVERAGES
Caramel Cereal Coffee Fruit Nectar
EXTRAS
Date Dainties
Mixed Nuts and Raisins |
RECIPES.
Mock Turtle Soup.-Cut fine one
fourth pound of protose, one-fourth
pound of nuttolene, and one onion;
cook in one quart of water for one hour.
Add one quart of rich liquor from lem
ills or Scotch peas; one pint strained
tona toes; two-thirds cup of chopped
mushrooms. Cook one-half hour, then
add salt to taste. juice of one-half lem
on, and yolks of two hard-boiled eggs,
minced fine. Thicker if necessary with
a little Drowned -four.
Cream of Peanut Soup.-One cupful ;
ground peanuts; one-half teaspoonful
celery salt; one small onion cut fine;
one pint cooked tomatoes Cook slow
" and long. When done rub through
a colander. and add three pints of rich
milk or part milk and part cream. Let
come to boil and serve at once.
Banana and Nut Salad-Peel thre&
bananas and slice thin; add one-half ]
cupful broken (not chopped) walnut
meats Pour over this two thirds cup
of the dressing and mix well. Serve
on platters garnished with lettuce {
leaves.
Walnut Dressing.-Rub two rounded ]
tablespoonful each of walnut meal /
and sugar with half cup of water. I
Boil five minutes. Add two well-beat- ]
en- eggs, juice of one lemon. and pinch {
of salt. Boil until the consistency OIL I
thick cream.
CanneIon of Protose.-Moisten one !
half-pound zwieback with one quart F
~
grated onion, and a little parsley. Mix c
well, then add one pound protose pre-
yiousIv cut into half-inch cubes, ana :
stir Just enough to mix all weil =
Make crust as for pie, roll thin, cut =
in oblong pieces put spoonful OF mix
ture on each, pinch the edges together r
well so as not to allow any to escape.
Put in baking pan and bake to good
brown Serve with brown gravy. [
Brown gravy.-To four tablespoon.
fu1s of brown onion flavor add two- is
thirds cup of -four and stir well for G.
few minutes. Add gradually (stirring d.
continually two cups of hot water and Q.
one Gun OF tomatoes. Cook a few min ri
utes and rub through colander. Salt a
to taste. Ii
Peas Croquettes.-Boil until thor h,
oughIy done two cupfuls of scotch n,
peas Rub through a colander and add tr
two well-heaten eggs, nttle nnlHeeu W
parsley. a small grated onion, salt 10 A
taste, and dry bread-crumbs enough 10 ii
make quite stiff. Form into croquettes. er
roll in beaten eggs and bread-crumbs, m
and bake in the oven about ten min fa
utes CO
A cupful of chopped walnuts will I'M sr
prove the croquettes. w
Drowned Sweet Potatoes.-Bo1l me- in
diminished sweet potatoes until pretty tn
well done. Peel, halve, and place in an tn
oiled dripping pan. Sprinkle lightly ar
with sugar and oil and brown in sc
quick oven. bu
Savorv Lentils.-Cook two cupfuls OF ne
Ientils until we'll done. Ruo throush Oh
a colander and add SAT- ana sage 10 bli
taste Yc
To serve. heap in the center of the of
dish and pour tomato sauce around It. dis
Tomato Sauce.-One quart strained
tomatoes one tablespoonful nut butter,
one grated onion. Mix we'll and boil
five minutes. Thicker with cornstarch /
to the consistency of thick cream. salt Of
to taste. trl
Baked Carrots.-Bof medium sized pei
carrots in salted water until thoroughly 20,
done. Scrape and slice in half-inch mt
slices lengthwise. Dip in beaten egg ste
and fine bread-crumbs. Place In an dig
oiled dripping pan and bake until well ont
Drowned. the
Cocoanut-Cream Pie g pies)-Ffrst ant
prepare the crust by soaking one cup me
Of granola in two cups of sweet milk ste
arrange in pie tins and bake in a hot val