The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-03-29
SPANISH HASH.

SPANISH HASH.
Boil one beef heart. then chop very
fine: take three soda crackers, roll to
a powder; put two tablespoonfuls of
butter into stewpan, add the powder
ed cracker and brown, then the
chopped beef heart, one chopped green
picked pepper, one cup picked olives.
one tablespoonful vinegar, one-half
cup stoned raisins: allspice, salt and
pepper to taste. When well Drowned
it is ready TO serve.
APPLE SNOW.
Peel and CRATE one large sour apple,
sprinkling over it a small cupful of
powdered sugar as you CRATE it to keep
it from turning dark; break into this
the whites of two eggs and beat it
all constantly for half an hour. Take
care to have it in large bowl as it
beats up very stiff and light. Heap
this in q glass dish. pour a fine smooth
custard around and serve.
STUFFED PEPPERS.
Chop fine enough boiled veal to make
two-thirds of a cupful. Add one good
sized onion and three slices of stale
bread. Chop all very fine and season
with plenty of salt, black pepper and
cayenne. When thoroughly mixed add
chopped tomatoes (fresh or canned) to
make the whole very moist. Cut the
tops off about eight bell peppers, re-
move insides and fill with above mix
ture. Put rolled cracker crumbs on
top of each pepper and small piece
of butter. Bake in a fat tin with
enough water TO cover bottom of tin.
Do not haste. Bake about half an hour
or until pepper is perfectly tender. y
PINK MARSHMALLOW CREAM
CAKE.
One-half cup of butter, IL cups of
sugar. whites of 8 eggs, cups of -four.
/ teaspoonful baking powder, nearly
cup of milk; flavor with rose extract
and bake in three layers. Filling-One
pint whipped cream, 1 cup of pink
marshmallows chopped fine. spread
cream between the layers and sprinkle
with the marshmallows. Frost top
with boiled frosting colored with
cochineal and sprinkle with grated
cocoanut.
MOCK CANvASBACK DUCK.
Select two very nice sets of lambs
livers and hearts. Wash and prepare
Yin the usual way for cooking. Place
pa liver and heart together, tying or
using small skewers and forming them
into the shape of ducks, the small
heart for the head. Into a deep dish
place one good-sized onion chopped
very fine. three rashers of bacon cut
into small bits two dessertspoonfuis Of
vinegar and one dessertspoonful of
salad oil, pepper and salt. Into this
mixture put the prepared hearts and
times. CoHer and put away in cool
place for ten hours, when cook in a
saucepan over slow fire for hours,
adding about a teacupful OF boiling
water. When cooked thicken gravy, if
necessary, and just before serving add
a glass OF claret. Serve very hot, with
currant or grape jelly. Easily mis-
taken for canvasback duck.
PIGEON IN JELLY A LA CREOLE.
Wash and wipe one dozen pigeons
Put them in a kettle with lbs. of the
shank of veal, six cloves, pepper. an
onion that has been fried in one spoon
full of butter, one stalk of celery, a |
bouquet of sweet herbs and Az
quarts water. Have the veal shank |
broken in small pieces. As soon as the |
contents of the kettle come to a boil |
skim carefully and set for three hours |
where it will simmer, adding table /
spoonfuls salt at the end of an hour.
When the pigeons are done take them
up, being careful not TO break them.
Strain the liquor through a napkin.
Be sure that it is seasoned enough
The water should have boiled down to
10 quarts. Have two moids that will
each hold six pigeons. Put thin layer
If the jelly in these and set on ice to
harden. When hard, arrange the
pigeons in them and cover with the
ely, which must be cold, but liquid
Place in the ice chest for twelve hours.
There should be only one layer of
pigeons in the mold. To serve: Dip
he mold in a basin Of stock, IL cup
utter tscant). 2 tablespoonfuls flour,
. teaspoonful salt, 1-2 tablespoonful
copper. Put. half the butter in sauce
AN; be careful not to let it. become
rown: when melted add the dry flour
nd mix well. Add the hot water a
title at time and stir rapidly until
tfickens When perfectly smooth
DID the remainder of the butter in
mall pieces: then the salt and pepper
o this add 1-2 pint of shrimps, whole
r chopped. ? teaspoonfuls of lemon
lice and a few grains of cayenne pep
err
Potato Roses-Mashed and seasoned :
otatoes, adding one well-beaten egg, :
len put into pastry bag, using rose :
Ibe; press through in spiral form. !
BRAIN PATTIES. /
One quart of brains, thoroughly I
ashed and just boiled. Beat up until t
-eamy. with three eggs, three soda Q
'ackers rolled fine, a taste of nutmeg,
lit, pepper, and two tablespoonfuIs of
cited butter. Fry in hot lard like
ftters or cakes.
CHOCOLATE SAUCE. ?
Scald one and three-fourths cups of .
ilk, add one and a half tablespoonfuls a
corn starch in one-half cup of milk:
'ok eight minutes. Melt two squares
chocolate over hot water. Stir until
nooth and add TO cooked mixture.
eat the whites of two eggs until stiff. t,
Id add gradually four tablespoonfu1s ii
powdered sugar. Continue beating. b
id the unbeaten yolks of two eggs h
the cooked mixture. Cook one min "
e. Add two teaspoonfuls or vanilla :,
CREAM BRAINS T