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

Drain again and let them partly cool
then cut them into small cubes, put
on the stove in a saucepan, cover well
with pure cream. When this comes to
a boil stir in a little thickening, salt
spoonfuls of sherry wine. Let it boil
three minutes. Pour over a platter of
buttered toast and serve hot.
TOMATO FRITTERs.
Strain a can of tomatoes, bake until
they are smooth, add half a table
spoonful of Parmesan cheese, half a
teaspoonful of chopped onion and the
same quantity of green pepper, also
chopped very fine, salt and cayenne
pepper to taste. Add the white of an
egg and as much cream as will make
the mixture the consistency of butter.
Drop this butter into frying pan of
boiling butter, or lard, and when the
fritters rise take them out and serve,
just busting them lightly with grated
Parmesan cheese. They must be serv-
ed at once.
PRUNE PUDDING.
Pick over and wash one-half pound
of prunes, soak one hour in cold water,
boil until soft, then remove the meat
from the stones, add one pint of boil
ing water, one cup of sugar, one inch
of cinnamon stick, and simmer gently
for ten minutes. Dilute one-third of a
cup of corn starch with sufficient cold
water to pour easily, add this to prune
mixture and cook eight minutes. Re-
move cinnamon, mold, then chill
thoroughly. Serve with cream sauce.
CHICKEN HoLLANDAISE.
To one and one-half tablespoonful of
butter add a tablespoonful of minced
onion. Cool five minutes. Dissolve two
tabIespoonfuls of corn starch in a cup
of chicken stock; stir in gradually. To
this add one tablespoonful of lemon
juice, one-third of a cup of finely
chopped celery, salt, few grains of
paprika and one cup of cold cooked
chicken. When this mixture is
thoroughly heated add the yolk of one
egg and cook one minute. Serve with
buttered graham toast
CLOVER HILL CORNBREAD.
One pint of scalded cornmeal, one
pint of milk, two large spoonfuls of
butter, two tablespoonfuls of flour. one
of sugar, two tablespoon
fuls of baking powder. two eggs well
beaten, and salt to taste. Mix quickly
and bake in a quick oven.
RICE MUFFINs.
Two handfuls of rice, boil very soft,
let cool. Add a tablespoonful of melted
butter. Stir in the yolks of three eggs,
and two cupfuls of sifted -four, one
small cup of milk, heaping teaspoon
full of baking powder. and lastly the
whites of three eggs beaten light and
dry and stirred in very lightly. Have
your pans hot and well creased. Bake
In a moderate oven for from twenty
TO twenty-five minutes.
CHOCOLATE SAUCE
Scald one and three-fourths cups Of
milk, add one and one-half tablespoon
fuls of corn starch dissolved in one
half cup of milk, cook eight minutes.
With two squares of chocolate over hot
water stir until smooth and add to
cooked mixture. Beat until stiff the
whites of two eggs. add gradually four
tabiespoonfu1s of powdered sugar and
stir in the unbeaten yolks of two eggs
10 the cooked mixture. Cook one min !
ute. Add two teaspoonfuIs of vanilla. |
CHERRY FRTTTERS.
Take one-quarter of a cup of flour, |
sne-quarter of a cup of corn starch, |
'ne-haf cup of sugar; mix with a
quarter of cup of milk. Add the we'll
beaten yolks of three eggs, then very
two cups of scalded milk /
Cook fifteen minutes in double boiler
tirring constantly until thickened. Add |
ne-half cup OF Maraschino cherries,
hen pour into buttered shallow tin
nd let cool. Turn on a board, cut in
quares or strips, dip in flour and egg
rumbs Fry in deep fat and drain.
erve.