The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-02-02
Remnant Day Recipes
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We are a very wastefu people. but
we are at last learning economy from
the older nations across the sea.
There, for centuries, the peasants have
been ground down by the taxes of their
feudal masters, so that. especially in
France, bourgeois" or country, cook
cry has reached the point of simple,
dainty. wholesome perfection. For
when one has no meat. he has to Kill
fowl, or rabbit, or failing that. COM
bine vegetables, bread. herbs and
bacon in savory stew. Fish and
eggs are well cooked In an the Cath
Ollie countries-Austria, Spain, France
and Italy-since centuries of fast days
have shown them ingenuity and pa
tience
Here the inexperienced housewife
surveys her assortment of scraps with
sigh. wishing that some fat conti-
mental fairy would assist her. Soups
are the most difficult to evolve. for
only hard and expensive experience
can teach one unless matronly friend
proffers advice. Soup is necessary for
style and for economy. as well as for
health Any sensible doctor will
tell you that a bowl of broth, at noon.
is a better tonic for anaemia than
drugs. The pantry discloses each
morning scraps of meat, bones. gravy,
stuffing. cold vegetables, too good to
throw away and far from attractive
warmed up. Stock should be made
every week, of few cents worth of
bones, and then these bits of meat
can be added or made into new
soup. a certain little lady, poor in
purse but rich in wit, even scalds the
bones left on the plates and evolves
them into soup. Even cold fish should
be used for this, too. To the END"
chopped fine, and the bone from the
beefsteak. can be added several fried,
raw. baked or stewed tomatoes, a cupI
of rice or barley, two onions, and a
carrot sliced, a bit of celery and few
herbs, also one Glove and two quarts
of cold water. Simmer two hours.
strain and season to taste. A really
delicious soup is made from the bones
and gravy of fries chicken. half a
dish of baked madaroni and cheese,
one and one-half quarts water. two
onions, one carrot, celery and herbs.
When quite tender press through a
sieve, season, adding a, little nutmeg
and one cup of hot milk, thickened
with butter, -four and yolk of one egg.
AS most people know Tor ought to),
roast beef bones, denuded of meat for
hash, will make excellent soup, cook
ed with two cups of dried peas or
beans, onions, carrot, ETC., and one
strain to a PURGE. Turkey bones, gravy
and stuffing Cor chicken or game) will
combine with fried or mashed pota-
toes and the other flavoring to make
a delicious, nutritious broth. Indeed,
bacon left from breakfast can be the
basis of a soup not to be despised, if
potatoes are added, after the onion
and carrot are sliced and Drowned with
the chopped meat, and the usual herbs
and water simmered all together for
two hour, pressed into a PURGE. sea-
soned and thickened with -four. butter
and the yolk of one egg to keep the
atoms from separating.
Cold baked or boiled fish, if not need
ed for a scallop or mayonnaise. will
be most acceptable in a French broth
very popular in converts. Put the
bones, skin, sauce and stuffing Gf you
have not the latter, use a cup of bread |
crumbs) on to boil with two onions, |
one carrot and a bit of celery, and |
water in proportion, say one quart. |
Flake the fish; when boiling, add it |
to the stock. bay leaf and one tea
spoonful of mixed dried poultry herbs. ,
Simmer down to one pint, strain, add /
one cup of hot milk or cream, thicken-