The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-07-05
GOOD THINGS TO EAT.
Information of the Right Sort for
Kitchen Use

Kitchen Use.
For a cucumber and radish salad
slice the vegetables very thin. Ar
range the slices of cucumber in salad
bowl in circle with two slices of rad
ish beteen each slice of cucumber.
Pour over a French dressing to which
a teaspoonful of lemon juice has been
added.
CHEESE BALLS.
Crate / 1-2 cupfuls of yellow Amer
lean cheese with one-fourth teaspoon
full each of salt and paprika; then cut
and fold into the mixture the whites
of three eggs beaten stiff; shape into
small balls a generous inch in diam
eter; roll these in fine cracker crumbs
and fry in deep fat to a pale straw
color. Drain on soft paper. Serve with
a plain lettuce salad.
SALAD PUFFS.
Put one-half cup of butter into one
cup of boiling water and when the
mixture boils add one cup of flour all
at once and beat until the mass is
smooth and cIeaves from the pan. Now
add four whole eggs, one at a time
and beat vigorously between the add
ton Of each. Drop by small spoonfuis
about two inches apart on buttered
pan. Bake half an hour in moderate
oven. Cool, cut a cash in the side OF
each and fill with chopped chicken
mixed with mayonnaise dressing.
WHITE COTTAGE PUDDING.
Cream one rounding tablespoonful Of
butter with one cup of sugar, add one
half cup of milk one and One-haf cups
of -four sifted with three level tea /
spoons of baking powder, then stiffiy |
beaten whites of two eggs and three
quarters teaspoonful of vanilla Beat /
well and bake; serve with liquid sauce.
STRAWBERRY SPONGE.
One quart of strawberries, one table, /
spoonful of powdered gelatine, two
whites of eggs, two tablespoonfuls OF
graduated sugar, a squeeze of lemon
juice, a few drops of red coloring Rub
the strawberries through a fine sieve,
mixing the sugar with them. Put this
PURGE into a large basin, add to 1T the
lemon Juice and whites of eggs. Dis
solve the gelatine in a small saucepan
with a little water and strain it beside
the puree. Add red coloring, and beat
all together with a. wire whiSk until
light and frothy. Pile on glass dish
and set in a cool place until wanted.
A SIMPLE SALAD.
Cabbage scorned as plebeian takes
on an air as a salad. Not cold slaw E
or hot slaw, but a crisp, easily mixed {
salad with French dressing. {
Cut the cabbage with fine crater and a
put it in ice water for an hour before Q
serving. Dry on clean napkin, and a
cover with a highly seasoned French 9
hnfn
serving. S
If a Glove or garlic is rubbed over e
The bowl in which the dressing is made a
the flavor is much improved for many II
persons. v
While one would not serve this salad 5
at a formal meal, it makes an appe- a
tizing lunch dish. f
RICE BLANC NANCE. s
Three tablespoonfuls rice flour mixed 0
with a little cold milk and one pima
milk. Stir well together and add ?
of a cup of sugar, the Is
grated rind of a lemon and one-half
vanilla. Place on fire and
boil till it thickens, stirring constant
", then pour into moulds and allow
it to cook. Turn on to dish and serve II
with whipped cream.
APPLE FRITTERS. =.
One and one-third cups floor. 2 IL
evel teaspoons baking powder, one
half level teaspoon salt, two-thirds
cup milk, one egg well beaten, two or
three apples sliced thin. Sift together
he flour, baking powder and salt, then
ada the milk and egg. Beat weE ana
add the apple. Drop by spoonfuls into
ieep hot fat and cook until well brown
ed and the apple is tender. Drain on
brown paper and sprinkle with pow
.ered sugar.
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