davidaulloa/AmericanStories huggingface dataset:
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-09-07

The Tennessee and Washington base
ball teams will hook up at the Ball
Park this morning in the first of tri-
angular series to see whether the Cali
fornia, the Tennessee or the Washing
ton plays the Pennsylvania for the fleet
championship.
Regular league series at the Ball
Park this afternoon.
Big boxing carnival this afternoon
at Independence Club arena on A1akea
street. Charlie Reilly VS.. Fox of the
Perry, and two preliminaries. Starts at
3 o'clock.
There will be meeting of the Kapio-
lani League tomorrow night at Kai-
muki. Time, O'Clock.
Manager Boisse of the 'Tisers was
presented with an appropriate remem-
brance of Waialua, walking cane with
large lemon attached.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-09-07

A. f. Todd, J. s. Orme, J. c. Cop
land and o. p. Cox did not finish.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26

| Vegetable Receipts |
-w~W~9wT~~G

Tomato ana Lettuce Sa'ad.--Dont
remove the skin from tomatoes BY
scalding. but peel them and cut into
halves. Arrange on cold dish the
crispest lettuce leaves. lay half To-
mato on each and scatter finely chop
ped ice over all. FIJI pretty glass
bowl with mayonnaise. and In serving
the salad pour a ladleful OF dressing
over each. piece OF tomato.
Stewed Red Cabbage.--Cut one red
cabbage into thin slices put them into
stew pan with small slice OF ham
cut in dice. one-fourth cup Of butter.
half a pint OF weak stock or broth and
a sill of vinegar. Cover the ran close
~ and stew for one hour. when very
tender add another half pint Of stock.
pepper and salt to taste and one
tablespoonful Of powdered sugar. mix
well together. stir over the fire until
nearly all Of the liquor has dried away
and serve with fried sausages as a gar
nish.
Escalloped Onions:--Tal1e from eight
to twelve good sized onions, slice and
boil until tender Then lay in baking
dish with bread crumbs. bits Of but
ter, pepper and salt between layers.
putting crumbs last. Add milk or
cream to cover and bake three-fourths
of an hou-.
Scalloped Potatoes:-Prepare in this
proportions: Two cups OF mashed po-
tatoes two tablespoonfuls of cream or
milk and one of melted butter. salt
and pepper to taste. Stir the potatoes,
butter and cream together, adding one
raw egg. If the potatoes seem too
moist beat in few fine bread crumbs.
| Bake in hot oven for ten minutes,
taking care to have the top rich
brown.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26

eatable eggs. But eatable or not the
guests ate it, They declared it
tasted fine. The yolk in it was as
big as several hen eggs. How did it
taste?
Well none of the guests were able
to exactly answer that question. The
flavor was something like a cross be-
tween a chicken egg. a cottage cheese,
and a welsh rabbit with something Of
a meaty flavor Each guest was given
two slices-some had one slice of the
white and one of the yoIk, and some a
circumferential slice of the white in
eircled around the yolk. After they
had eaten enough to satisfy their APP
petites, the host began to explain TO
them the great nutritfve value Of os-
trich eggs They would make women
beautiful and healthful and they would
make men strong and wise, he declared.
The laying ostrich, as he called a GER
tain breed of them, is different from
the plumed ostrich: These thrive well
in America and soon, he said, it viii
be so that ostrich eggs are common in
this country. The laying ostrich is
very prolific and when people learn
about how good the eggs. are every
farmer will be raising them. The eggs
win be on the market for sale. The
housewife will go down and get one egg
on Monday and with that she can have
ham and egg for breakfast for the FAM
ily for the rest of the week. The egg
will keep in refrigerator with a part
of it scooped out. or it can be boiled
and served by degrees like boiled ham
and the housewife may thus always
have something novel in readiness for
the guests.
1t is said that in California and Flor
ida several concerns have engaged ex-
clusiveIy in the raising of laying o.
trsches and that there are proposed
plans for extending the enterprise to
different parts of the East, West and
South in the vivinity of large cities.
It will be a happy day, the host
seemed to think, when Americans
learn to eat ostrich eggs.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26
VEGETABLE PURGE.

Put two ounces of suet or olive oil in
a saucepan. When hot add two table,
spoonfuIs of chopped carrots, chop
ped turnip. half a pint of celery chop
ped in blocks, one good sized onion
and half a teaspoonful of red pepper;
stir over the fire until the vegetables
are slightly Drowned; add quarter
of a cupful of rice and two quarts of
cold water, bring slowly to boiling
point and simmer gently for one hour.
Press through a colander. Moisten
three tablespoonfuls of cornstarch in
half pint of milk, add this to the mix
ture, bring to boiling point, add a tea
spoonful of salt and a saltspoonful of
pepper, take from the fire, stir in a
level tablespoonful of salt and salt
spoonful of butter and serve with
croutons.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26
sxsssasssssss.s .
BETS AND THINGS.

You will find this spiced beet relish
very nice to serve with baked fish,
cheese souffies and cold meats. Take
one can or its equivalent of beets boil
ed and cut into slices, diced or in fancy
shapes Put one pint of vinegar in the
granite saucepan with three-fourths of
a cup Of sugar a bit of mace, one inch
of cinnamon bark, one-fourth tea
spoonful of mustard seed and four
whole cloves. Boil together until
vinegar is reduced one-half. Then add
the heets and let simmer slowly about
fifteen or twenty minutes. 1t may be
served hot or cold. Put in glass jars
as other pickles re~kept if you desire
to keep it for any length of time. You
can clean the plank you use for plank
ing fish nicely by using lemon juice
and water. You can keep your chop
ping bowl clean for long while by
placing several thicknesses of manila
paper therein and doing your chopping
on the paper. To cut parsley very fine
roll into a hard ball. hold in the fingers
and cut with a knife. Tartar sauce
is used by hotel and club chefs to haste
pIanked fish. 1t is made of one table,
spoonful vinegar. teaspoonful lemon
Juice, one-fourth teaspoonful salt, one
tablespoonful worcestershire sauce,
one tablespoonful butter and one
fourth cup of boiling water This is
basted over the fish while it is cooking
If you wish to excel in chafingdist
cookery, learn the art in which the
French excel. that of making sauces;
brown or white sauces, most of them
made with stock.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26
scALLoPED TOMATOES.

Put a layer of dried bread blocks in
bottom of baking dish, then a layer
of stewed tomatoes or bits of left over
raw tomatoes that are not sufficiently
slightly for salads, dust over them a
little chopped onion. chopped parsley,
salt and pepper, another layer of bread
blocks, toma toes. seasoning and
another layer of bread blocks, toma-
toes, seasoning and another layer OF
bread blocks, put here and there a biz
Of butter and bake in a quick oven for
twenty minutes
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26
BREAKFAST AND LUNCHEON.

Here is a typical breakfasts menu:
Grapefruit, plain or prepared by re-
moving the center and putting in 1t
a spoonful of rum and lump of
sugar. some cereal with cream or
fruit: a chafingdish preparation, oys-
ters in some way. mushrooms. or eggs
of a mixture on toast; hot bread OF
some kind, waff1es, corn cakes pan
c4kes, flannel cakes, etc; coffee and
coffee cake. Something extra nice"
in the way of a luncheon menu is:
Claret bouillon, hot: deviled crabs
with sliced cucmbers and hot rolls
Teal ducks, cress salad over all, egg
sandwiches and preserved watermelon
ind. candied fruit salad with wine
dressing, sweet hard cakes; coffee,
hard crackers and Roquefort cheese.
Sailed nuts are always in form from
eret meat course to finish. Candies
come in with the dessert. Liqueurs are
served in the drawing-room, when COT
fee is served in the dining-room, Gomez
ts served in the drawingroom after a
luncheon or dinner. Wines are served
at any time or al all times during a
dinner. at your pleasure. Serve any
,,gbt wine with oysters, as Sauterne.
ANY cocktail can be on the table ana
drunk as the oysters come in. ShersS'
,,ab+ wine. is proper to serve with
SCUM. With fish serve any OF the
Rhine wines that are not too sweet
,-Iaret can also be used with fish or
any. entree after the fish ana Delo'0
the meat course. With the heaEs
dishes serve Claret, Burgundy Sherry
or Champagne. With game serve
Champagne or sauterne Win an
cold dishes serve Champagne. Wlth
dessert of any kind serve Port Win
coffee serve liqueurs of any kind
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26
MEATS THAT ARE LEFT OVER

Meats are the most costly Of all ar
ticles of food: for this reason it is nee
essary to utilize all left overs. The
meat from soup may be used for cur
ries. bobotee or any dish calling for
high seasonings. 1t has in the long
slow cooking parted with both its odor
and aavor. but not with its nourishing
quality Cold mutton may he made
into pilau. a stew with rice, hash.
barbecue or a casserole: in fact, ali the
so-called French entrees" are simply
rewarmed meats. Reheat white meats
in white or yellow sauce, dark meats
in tomato or brown sauce.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26
CUCUMBER AND FoIE GRAs
SANDWICHES.

A hostess whose Sunday night tea
table is winning her renown makes a
feature of cucumber and foie gras sand
witches. To prepare these she pares
and cuts a fresh cucumber into slices,
buffers some white bread and cuts
circles as large as the cucumber cir
cIes Then she removes the butter
from the top of can of foie gras and
cuts circle of the foie gras the same
size as the bread First the slice of
cucumber, slightly seasoned is laid on
the bread, then the foie gras, another
slice of cucumber and second slice of
buttered bread. For Sunday night. tea
the round table is covered with pretty
lace or drawnwork mats. AT one end
is the coffee machine, cups ono sauc-
ers), cream and sugar. At the other
end are different kinds of sandwiches
in silver baskets, piles of plates and
napkins In the center of the table is
a fernery or bowl of garden flowers,
sweet peas or nasturtiums having the
preference, and round about are pretty
dishes of relishes, radishes, young
onions, olives, grated cheese, and a
salad, usually a summer salad of sliced
cucumbers, tomatoes, and radishes on
lettuce leaves. There is no maid but
the guests help each other and them
selves. Sometimes the whole table is
carried out to the screened end of the
veranda, the Chinese lanterns lighted
and the supper enjoyed our of doors
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26
IF DIETING REMEMBER.

Meats hard to digest are: Sausage
salt meats, pork, goose, heart, brain
liver, veal, duck, lamb. Meats easy to
digest are: Venison, sweet bread, tur-
key, chicken, partridge, beet, mutton
Fish hard to digest are: Eels, salmon
salt fish. Holsters, crabs. Easy to digest
are: Trout, pike, oysters.
Vegetables hard to digest are: Cab
bage. celery. Easy TO digest are: Pota-
toes, lettuce, beets.
Fruits hard to digest are: Pickles,
pineapple. cherries, plums, pears, Easy
to digest are: Grapes. oranges, peaches
Strawberries.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26
MOCK DUCK.
brown.

Remove the large bone from shoulder
OF mutton, fill the space with toast
ed pine nuts or seasoned bread crumbs
and tie lin the shape of duck. Make
the leg and knuckle bone form the
neck sndN bill and fasten in the blade
to represent the tail. Cover with oiled
paper, brown in a quick oven for fif-
teen minutes. and then bake at mod
crate temperature for one hour. Dish
on a bed Of cress. Serve with brown
sauce and sweet potato croquettes or
with rice.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26
Ostrich Egg is Lunch for Twelve


Twelve hale and hearty persons dined
off one egg at Coney Island one day
last month and every person went
away full-that is, they went away
feeling like they didn't want to eat
any more eggs that day or probably
that month. TIE occasion was a lunch
con at Dreamland, Coney Islands fam
ed amusement resort. The guests, who
included some Of New York's smartest,
were invited ts what was promised to
be a noted egg feast and expected
many choice chicken eggs would bS
employed in its preparation. They
were assured that the egg preparation
would be the most toothsome they
ever ate, >and each was promised that
ne should have plenty. There was an
unusual wait on their arriving which
caused the dozen persons to become
extremely hungry. Then the host APP
peared with the assertion:
and gentlemen, the eggs from
(which your feast will be prepared to-
day cost $500 dozen. They are the
rarest in the world and very few of
them are laid in America. The fowls
that lay them are brought all the way
from Florida
This caused the guests TO smile. for
they were now so hungry that they
would not have scrupled about eating
them even if the eggs had been brought
host said nothing about when luncheon
would be served. And still they waited
Finally the host appeared again with
another announcement and guests
We're invited to take their seats about
the table. Each was seated before an
empty plate and a glass of water and
langingly waited for the eggs to APP
pear. Visions of omelets, shirred eggs,
boiled eggs and even egg sandwiches
doomed before their minds eye, bus yet
no eggs appeared, and still they waited.
Imagine the CONSERVATION among
that dozen whep the host appeared
again and told them owing to short
age in the supply there would be only
one of the rare eggs for the wholei
party, that each of them would have
to be satisfied with his twelfth part
of this one egg. The guests were
Aabout to leave the place in Indignation
Ind disgust when the waiter with the
ayor anpeared
But Holy Hens. such an egg as it
was No fowl of chicken Matched ever
laid an egg like that. Five pounds it
weighed and it was as big as melon.
A glance of alarm and CONSERVATION
and then the guests resumed their COM
posture in, their seats. They would eat
it If it were an egg made by human
hands. The waiter placed the gigan-
tic fowl fruit in the center of the table.
The dozen peered at it intently.
Surely it was. real egg. 1t was
hard boiled egg. The walters peeled
the shell from it before their eyes.
There could be no mistake. What
became of the hen that laid it?'' one
of the women asked despite her hun
ger. "She is laying them yet. laying
them just as big as ever and she is
alive and doing well,' was the assur-
ance of the host.
1t was an ostrich egg. An unusually
large ostrich egg it was, laid by u
peculiar kind of ostrich that produces
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26
HOT CHOCOLATE.

ounces of plain chocolate.
/ Quart of milk.
8 tablespoons of hot water.
heaping tablespoons of graduated
sugar.
1 teaspoon of vanilla.
Cut the chocolate in fine bits. Put
the milk on the stove in the double
boiler, and when it has been heated to
the boiling point, put the chocolate.
sugar and water in small iron or
granite-ware pan, and stir over not
fire until smooth and glossy. Stir this
mixture into the hot milk and beat
well with Dover egg beater. Add
one teaspoon of vanilla and serve at
once putting tablespoon of whipped
cream in each cup and then filling up
with the chocolate. This will make
enough for six persons.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26
FIFTEEN MINUTE SOUP.

Put a quart can of tomatoes, slice
of onion, a level teaspoonful OF salt, a
bay leaf, a blade of mace and pint
of water or stock in a saucepan. bring
to boiling point and add two level
tables poonfuls of butter rubbed with
four tablespoonfuls of -four, stir con-
stantly until boiling, press through a
sieve, reheat and serve with croutons.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26
POTATO PUFF

Put a pint of cold mashed potatoes
in a saucepan; add half cupful of
milk: stir and beat until the potatoes
are hot and smooth. Take from the
fire. fold in the well beaten, whites of
two eggs. heap in a baking dish and
brown quickly in hot oven. Serve
with roasted or broiled beef.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26
GOLDEN SPICE CAKES.

cream half a cup of butter. add one
cup of brown sugar, then the sciA9
of three eggs. Stir in one-haiI cup
each of molasses and sour MIX. Aou
two cups of -four sifted Win NAN .
teaspoon soda, one teaspoon CINNAMON
one-half grated nutmeg and oTef tea
spoon salt. Bake in patty pans lot
twenty-five minutes.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26

Sliced and sugared oranges for
breakfast are sometimes served with
a few spoonfuIs of curacao. eognac or
Swiss kirsch. Just enough should be
added to give a slight favor.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26
A BACHELOR DINNER

A recent dinner given by New
York club man may serve as a good
model for a bachelor dinner. AS the
CHESTS are to be seated at long table,
pretty decoration would be line
of baskets of white roses and ferns.
Use the tall French. baskets. and the
round fat ones Alternate the baskets
with white or green candles in silver
candlesticks. This makes an excep-
tionally pretty decoration for long
table. If yod have no particular
choice in name cards plain white
square ones with your monogram in
gilt are in good taste. The menu sug-
gested is:
:r.ao Cocktail,
Chicken Gumbo.
Planked kunnu, Potato Roses, Cucum-
Der Salad.
Rroiled Chicken on Toast, Potatoes au
Gratin, New Peas,
Lettuce cut in strips, Served with
Sugar and Cream,
Red oregon Raspberries and Cream,
Roquefort Cheese on Sailed Waters
with Cinnamon.
Turkish Coffee.
one of the cordials of this dinner
was Orange Boula made at the table
by the host. Into dish was poured
five small glasses of whiskey, and the
peel of two oranges. A lump of sugar
was placed in the center, match APP
piled and the alcohol burned out, ,leav-
inc only a rich, sweet, brown syrup
for the cordial glasses.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26

This il a warm doughnut; step on
it." drawled Robbie No corTectea
his teacher. This is a worm; do not
step on it.'-Lippinscott's Magazine.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26

Mrs. Bacon--Why. that piano has
several keys that make no sound at all.
Mr.. Bacon-Yes; and there are some
other good features about it.-Yonkers
Statesman.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26

..she has a very useful husband.
How do you make that outE he
can always suggest something that ne
wants for dinner.r-DetroitF Free Press.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26
q. 40.
Household talks
~ ETWTWTpWW~TI

A novel way of preparing apricot
tartlets is TO line six tartlet moulds
with pastry, fill them with dried bread
crumbs and bake them. When nicely
Drowned remove the crumbs and on
the bottom of each tartlet place q
good-sized teaspoonfui of apple mar
malade, Use a can of apricots. cut in
thin slices, TO I'LL up the tartlet shells.
Top each with a teaspoonful of pow
dered sugar. Bake sixteen minutes in
moderate oven. Remove from the
oven and let them become cold; then
decorate the top of each with a t9a-
spoonful of currant jelly. Rhen they
are ready to serve A tiny circle Of
whipped cream around the currant jel-
ly improves both the flavor and the
appearance.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26

When making ordinary peach tarts
teaspoonful of currant jelly is some
times put at the bottom Of each mould,
which is then filled with the peaches,
cut in small. thin slices. When baked
the top is sprinkled with sugar. Dec
crate with jelly and whipped cream as
FOR apricot tartlets.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26

stewed pears are sometimes favored
with claret. Peel. core and cut into
quarters twelve pears; add SIX ounces
of graduated sugar, two gllls OF care
two of water and stick or Cinnamon
Boil thirty minutes, then remove tue
cinnamon and serve either not or colo'
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26

Floral cen,v,pIee~ = simple and AZ,
.lacttve -enIrrpiece Is composed OF q.
rustic baskss lined with moss and damp
sand then nIIe1 attn susuve and delicate
blush asters A maure bow - tied o."
,he aSnJ!t and few spiavs OF che seatk
on aspalas vine
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26
Another way of serving aprieots is

Another way Of serving apTIooIs -
with curacao. Add to the syrup DID,
FAMED nv straining pint can of april
co+e tablespoonful of sugar and the
rind of an orange Boil ten minutes.
them remove the rind. Add two table
snoonFu1s of curacao and pour over
tba fruit. when 1t will be ready for
serving.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26

Prunes and pears are also cooked to-
yether. Add to every pound OF prunes
lust before cooking three pears cut IN
half. The pears should be sound out
not overripe. II fresh pears cannot De
obtained use preserved or canned fruit.
The Semi-weekly leader. (Brookhaven, Miss.) 1905-1941, 1908-07-01
Hon. E. ]. Simmons for Congress.


Hon. Z. j. Simmons, Of Mag
noiia, makes formal announce
ment Of bis candidacy for Con-
gress in this issue of The Leader.
Mr.. Simmons was never candl-
date for public Office before the
people until now, and by way of
introduction t0 our readers, we
will state that he was born at
SimmonsviIIe, Pike county, IN
1870, being a son of DR.. W.. +.
Simmons, and received his early
education for the public schools
of that county. AfterWard he
took the A. B. course at Missis-
|sippi College, followed by q post.
graduate course ia the law de-
partment Of Columbia University,
Washington, ID. G. He is a lead
ling member Of the Pike county
bar, has served as counsel in a
large number of important crim-
Einal and civil cases, and is chair
man of the Pike County Demo-
cratic Executive Committee.
There is unquestionably good
congressional timber in Mi.
Simmons.
He is married and has q wife
and three children.