The Hawaiian gazette. [volume] (Honolulu [Oahu, Hawaii]) 1865-1918, 1908-03-31
SPANISH HASH.

SPANISH HASH.
Boil one beef heart. then chop very
ine: take three soda crackers. roll TO
powder: put two tahlespoontuls OF
butter into a stewpar. add the powder
ed cracker and brown. then the
chopped beef heart. one chopped green
pieklea oeppsr. one cup picked olives.
one tablespoonful vinegar. one-half
Gun stoned rsisins; allsrice. salt and
pepper to taste. When well Drowned
II is ready to serve.
APPLE SNOW.
Peel and CRATE one large sour apple.
powdered sugar as YOU crate it TO keep
it from turning dark break into this
the whites Of two eggs and beat il
all constantly for half an hour. Take
care 10 have IL in a large bowl as II
beats up very stiT and light. Heap
this in a 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 % 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) 10
make the whole very moist, Cut the
tops OF about eight bell peppers, re-
move insides and nil with above mix
ture. Put rolled cracker crumbs on
top Of each pepper and small piece
Of butter. Bake in a Hat tin with
enough water 10 cover bottom OF tin.
Do not haste. Bake about half an hour
or until pepper is perfectly tender.
PINK MARSHNTALLow CREAM
CAKE.
One-half cup OF butter. ] IL cups Of
sugar. whites Of 5 eggs. cups Of -four.
l teaspoonful baking powder. nearly a
cup OF milk; flavor with rose extract
and bake in three layers. Filling-One
pint whipped cream. / cup OF pink
marshmallows chopped fine. spread
eream between the layers and sprinkle
with the marshmallcws. 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
in the usual way for cooking. Place
a 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 goodsized onion CHOPPED
very fine. three rashers Of bacor cut
into small bits, two dessertspoonfuls OF
vinegar and one dessertspoonful OF
salad oil. pepper and salt. Into this
mixture put the prepared hearts and
livers and haste we'll two or three
times. Cover and put away in cool
place for ten hours. when cook in a
saucepan over slow fire for hours.
adding about a tSacupful Of boiling
water. When cooked thiCken gravy, II
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 ives. pepper. an
onion that has been led in one spoon
full OF butter, one : ak OF celery, a
bouquet Of sweet herbs and 1-2
quarts water. Have the veal shank
broken in small pieces. As soon a 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 a-e done take them
up, being careful not to break them.
Strain the liquor through a napkin
Be sure that il is seasoned enough.
The water should have boiled down 70
10 quarts. Have two molds that will>
each hold six pigeons. Put a thin layer
Of the jelly in these and set on ice TO
harden When hard. arrange the
pigeons in them end cover with the
Jelly. 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
the mold in a basin OF stock, 1-2 cup
butter (scant), 2 tablespOonfuls -four.
l-2 teaspOOnful salt, - saltspoonful
pepper Put half the butter in sauce
pan; be careful not 70 let il become
brown; when melted add the dry -four
and mix well. Add the hot water
little at a time and stir rapidly until
II thiekens. When perfectly smooth
add the remainder Of the butter in
small pieces; then the salt and pepper. I
To this add 1-2 pint Of shrimps. whole
OF chopped, ? teaspocnfuls OF lemon
juice and a few grains OF cayenne pep
per
Potato Rose-NTashed and seasoned /
potatoes, adding one welI-beaten egg, /
then put into pastry bag. using a rose
tube; press through in spiral form.
BRAIN PATTIEs.
One quart Of brains, thoroughly /
washed and Just boiled. Beat up until /
creamy, with three eggs. three soda I
crackers rolled fine, a taste Of nutmeg. [
salt. pepper. and two tablespoonful Of .
melted butter. Fry in hot lard ike
fritters OF cakes.
CHOCOLATE SAUCE.
Scald one and three-fOurths cups Of I
milk. add one and a half taDlespoonfuls 1
Of corn starch in one-half cup Of milk: 1
cook eight minutes Melt two squares
of chocolate over not water. stir until
smooth and add 10 cooked mixture. /
Beat the whites Of two eggs until stiff. /
and add gradually four tablespoor.fuls 4
u powdered sugar. Continue heating