The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-05-03

sparkling, the SILVER nlghly poI1shed.
pretty and inexpensive center-piece
could be arranged of fruit with a few
sprigs of green gracefully interspersed,
and have the olives, sailed almonds and
celery in pretty little fancy dishes ar
ranged at regular intervals about the
table.
As a first course, canapes are now
much esteemed and prove dainty APP
petizer. Prepare the sardines by first
boning, then pound to a paste and mix
with a very little mustard and lemon
Juice. Spread this mixture on some
dainty round waters, or on rounds of
bread about the size of a cracker, fried
in hot butter until delicate brown,
and decorate with hard boiled eggs.
Mince the whites and yolks separate
" and arrange with the yellow in the
j center, surrounded by a circle of the
white. Place sprig of parsley on
each plate. These, being cold, should
be on the table when dinner is an
nounced
In place of a heavy fish course, fol-
low with a more delicate entree of oys-
tiers. Make the bread boxes of a loaf
of stale bread. Remove the crust and
slice into pieces 21z inches thick, then
cut oblong pieces about $40 inches
long by 21s inches wide. Now
with sharp-pointed knife, remove the
crumbs. leaving a rim one-half inch
wide all around. Dip these pieces in
melted butter, and toast carefully in
the oven until a delicate brown. Fill
with the creamed oysters and serve
very hot Make cream sauce of two
tablespoonfuls butter, one heaping
tablespoonful -four, one-half cupful
oyster juice. one-half cupful milk, and
season palatably with salt and pepper.
Look over carefully one pint of oys-
tiers, then heat until they are plump
and the edges curl. Add to the hot
cream sauce, mix well, fill into the
heated bread boxes, and serve at once.
Utilize the crumbs of bread left from
making the bread boxes with a little
additional stale bread in making the
stuffing for the turkey, and season and
prepare the turkey ready for the stuff
fing, on Saturday. The cranberry jelly
should also be made and nodded on
Saturday.
To make timbale cases 1t is necessary
to have a timbale iron, failing in this.
Amake shells of a rich piecrust. Roll
the crust thin and line small scalloped
cake-tins with it, prick with a fork
and bake. These can also be made
day in advance and reheated. Take
a quart of large chestnuts, remove the
Shells boil for ten minutes, drain, rub
off the skins and cut in halves, looking
each one over very carefully. Now boil
in sailed water until tender, let the
water boil almost away, dredge in
little flour, add bit of butter. a lit
tie cream and salt and pepper, if nee
essary. These can be gotten ready for
the final boiling the day before.
Waldorf potatoes are potatoes sliced
round and round in long curling strip
in the same manner as apples are
pared. Fry as saratoga chips.
The sweet potatoes are parboiled;
when cold cut in strips about the size
of finger, coat with egg and bread
crumbs and fry in deep fat. Mix with
crisp. tender celery cut into one-half
inch cubes, one-third it's quantity OF
English walnut meats broken in
halves. The nuts should first be boiled
in slightly sailed water until tender,
then placed in cold water to crisp.
Cover with any preferred Mayonnaise
dressing and decorate prettily with
shredded lettuce or the green from the
celery.
The cheese straws should accompany
the salad. and they are very excellent
If made exactly as directed. Take one
fourth pound flour. one-fourth pound
grated cream cheese, two ounces but
ter. a speck of red pepper and one-half
saltspoon of salt. Add the pepper, salt
and butter to the -four. and work with
the tips of the fingers like pie-crust;
add the grated cheese and knead. If
not rich enough to stick together, bind
with the yolk of an egg, which, how
ever, is rarely necessary. Roll about
one-sixth of an inch thick and cut in
strips about five inches long and one
kSuarter of an inch wide. Place on
soaking tin and press each end firmly
to the pan so they will not contract.
Bake in a moderate oven until light
brown. Cut some of the pastry in
small rings. and serve from four to
six straws in each ring. These can be
made several days before, but should
be heated before serving to restore
their crispness.
From one single mixture-one-half
the usual recipe for pound cake-seV-
erai kinds of cakes can be made. the
fondant icing used aiding to vary the
appearance and flavor OF the cakes.
Cream together one-half pound but
ter and one-half pound sugar. flavor
with vanilla or brandy, add gradually
the yolks of five eggs and beat wei,
next stir in well one-half pound -four
and then fold in lightly the stiff beat
en- whites of eggs. Bake a portion of
this mixture in two plain. rather thin
layers, third layer sprinkle thickly
with chopped almonds add little gram
ulated sugar Butter Wen some little
pound cake molds and half ill with
portion of the mixture. to which has
been added some currants Stiffen the
remaining dough somewhat and drop
on CREASED tins in small halls about
the size of hickory nut.
Make a fondant of two cupfuls gran
ulated sugar, one cupful Of water. hit
OF cream of tartar. about one-half the
size of pea, Boil without stirring
until it forms a soft ball when dropped
into ice water Cool slightly and then
stir until a soft, creamy paste, adding
a Few drops of water if necessary. /
flavor portion of this fondant with /
. little melted chocolate: some with |
orange, and add a drop of orange coll |