The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-03-08

the potatoes and pork back into the
kettle, cook one minute and serve.
HOMINY GEMS.
i One-fourth cup hominy. one-half
leFel teaspoon salt, one-half cup boil
ing water, one cup scalded milk, one
cup white cornmeal, one-fourth cup
sugar, three level tablespoons baking
powder. Add the hominy and salt to
the boiling water and stand on range
until the water is absorbed Add the
milk TO the cornmeal, then add the
sugar and butter. Mix well and add
the hominy. Cool; add the egg yoIks
: well beaten, and fold in the whites
beaten stiff. Sift in the baking DOW
der, and beat it in throughly Bake
IN not buttered gem pan in moderate
oven for twenty minutes.
CHICKEN OMELET.
Cut all the skin and gristle off left
over chicken and chop the meat fine.
TO a cup Of meat add one-auarter cup
Of butter, tablespoonful of salt and two
snakes of red pepper. Put this in a
pan and cook until thoroughly hot.
Beat up four eggs and add one-half
eupful of milk and one-qarter tea
spoonful of baking powder. Melt one
teaspDonfu1 of butter in a pan and
pour the egg mixture into it, AS soon
as the eggs are set pour the chicken
in the center and fold over, place on
platter and garnish with parsley.
FROTHED CHOCOLATE.
Put into the double boiler a quart
and half of milk and bring nearly to
the scalding point. Meantime cook in
a small pan until smooth two squares
scraped chocolate, two tablespoonfuls
sugar, level saltspoonful salt and !
two tablespoonfuls hot milk Now
add the hot milk slowly, stirring all |
the time. When smooth whip lightly |
with egg beaten, and flavor with a half |
teaspoonful vanilla and a tiny bit of /
cinnamon. Have ready a half pint |
whipped cream. Put tablespoonful /
in the bottom of each cup and pour
the hot chocolate over it. Il
CREOLE GUMBO.
Fry young chicken in hot lard
Add sliced onion, a tablespoonful of
-four, two dozen canned shrimps, two
dozen oysters and few pieces of ham,
When they are well Drowned add a
quart and a half of water and boil an
hour. Season with chopped parsley,
salt and pepper, and just before TAX
ing from the fire stir in quickly a tea
of the powdered poultry sea-
soning. Pour it into a tureen and serve
with hot rice cooked very dry.
APPLE SAUCE CAKE.
Cream one cup sugar and one-half
cup OF shortening. Add one saltspoon F.;
Of salt, one-half teaspoon cloves, one
teaspoon cinnamon, little nutmeg and
1ne cup raisins. Dissolve teaspoon soda
n warm water and stir it into a cup
of sour apple sauce, letting it foam /
over the ingredients in the bowl Beat {
III thoroughly and add ~ cups sifted
four. Bake in loaf tin 55 minutes.
BRO1LED BACON.
1t may be very delicately prepared
;or an invalid Cor a well person) by
chilling in iced water before broilina
over brisk fire. When partly cooked I
'emove quickly from the fire, plunge i
he pieces again in iced water, shake
he water off and return to the broiler
serve very hot. :
VERMICELLI SOUP. t
Boil in water and salt half a pound
# vermicelli that have been broken in
,ieces. After Is minutes drain. and add
nree pints of boiling meat stock. Boil t
half hour longer and serve. e
BROILED MEATS. l
Turn the back draft so as to carry
umes up the chimney, throw a handful
f coarse salt on Goals to prevent d
ames; use a wire toaster slanted to |
he Goals, TO allow the lids to be set |
ghtly on again, with the handle of
caster extending. Steak and chops
an be broiled quickly over small bed 4
{ Goals in this way. Remove lids to g
urn steak in toaster. @