The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-05-31
Good Things to
Eat
.ssss.ssa.s ,s3,s = 49, y
CHOCOLATE PIE.

One and one-half cups water and
piece of butter size of English walnut
set over fire / cake grated chocolate
in 1 cup sugar and tablespoons flour
with water enough tor moisten it and
pour into the 11a cups of boiling wa
ter. Stir until it thickens Remove
from stove and add 8 eggs -weH beat
en-, saving the whites for frosting.
flavor with vanilla, place on fire for
few minutes then pour into crust.
| which has been baked in deep plate,
and frost top.
BEAN OUTLETS.
After pressing two cupfuls of cook
ed beans through a sieve add sufficient
beaten egg to blend the mass together.
form with the hands into outlet shape
and set aside for a short time; roll in
beaten egg and then in bread crumbs
and fry in hot fat till brown. Serve on
rice, and pour around the dish good
tomato puree. To make the PURGE,
sieve canned tomatoes, season with
salt and pepper, and add a small piece
of butter.
COCOANUT CUSTARD.
Butter a small pudding dish and put
a layer of sponge cake at the bottom,
strew over some chopped cocoanut,
then put another layer of cake and
another of cocoanut Beat up the
yolk of one egg, add one gill of milk
to it, with one tablespoonful of sugar,
pour it over the cake and strew over
more cocoanut. Beat UP the white of
ding. Bake in a moderate oven till the
white of the egg has become a pale
brown.
FRITTERS.
Add a cup of sifted flour a quarter
teaspoonful of salt and a tablespoon
of granulated sugar. Separate two
eggs, beat the yolks very light and
add to them half a cupful of milk.
Make a hole in the center of the flour
and slowly add the liquid, stirring
into it the flour from the sides. MAX
ing smooth batter in this way. When
batter is mixed add a tablespoonful
of melted butter or olive oil, and beat
thoroughly. When ready to use. fold
in the whites of the eggs beaten stiff
and white.
ORANGE PUDDING.
Peel four sweet oranges, cut in small
pieces the size of dice, sprinkle with
sugar enough to sweeten to taste. Put
ker ts-!s 90 ss dish & and stir up well.
Ne. 4ec Iusiard Of a f "a s P.nl OF
milk, one whole egg and the yolks o.
two three tablespoonfuis OF sugar,
cooked in a double boiler When cold
turn over the orange and stir up well.
Make a frosting of the two whites of
eggs and put on the top.
TOMATO RELISH.
One-half can tomatoes, 1 tablespoon
of minced onion, place on stove and
cook for Is minutes, the tomatoes hav-
ing been cut up in pieces about as
large as a small walnut. Then add a
tablespoon of vinegar, or more if de-
sired, two tablespoons of sugar, salt
to taste, Il teaspoon of pepper. To bel
served hot with meats.
RICE MUFFINs.
sift 21a cups of flour, add quarter
of a tablespoonful of salt, four tea
spoonfuls of baking powder one cup
of cold boiled rice add IL cups of milk,
one well betean egg, a little lemon
extract and a quarter of a cup of
melted butter. Bake in a hot oven 40
minutes
COFFEE TAPIOCA
Two cups clear coffee, u cup of SUI
gar. 2 tablespoonfuls tapioca (Which
has been soaked over night. When
boiling stir in 1 tablespoonful of corn |
starch which has been dissolved in a |
little water. To be eaten cold with |
whipped cream.
BAKED OYSTERS.
Pry off the upper shell: transfer the |
oyster to TIE deeper of the two; |
squeeze a few drops of lemon jtfrcet
upon it; pepper and salt; drop bit
of butter upon each and set in hot
oven until the oysters ''ruffle.''