The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-09-27
Tongue Squares.

1ongue squares.
Fry squares Of bread, sprinkle grated
Parmesan cheese on them, season high
| " with pepper and salt. Pile grated
tongue IN a pyramid on each square
Serve either hot or cold.
Veal Toast.
Into a saucepan put one cupful of
chopped veal, cup of hot water,
piece of butter the size Of walnut,
one-half teaspoonful OF salt and a
pinch Of pepper. Let boil up once and
serve on slices of buttered toast.
Polenta.
Polenta is simply cornmeal mush
cooked for ar least an hour land longer
is better in a double boiler of porce-
lain or granite ware, then poured while
hot IN mold to give it shape, allowed
TO stand for ten to fifteen minutes,
then cut in thick slices, and eaten
with rich tomato sauce, a savory
meat stew, or a thick brown onion
sauce. The proportions OF water and
meal vary according TO the thickening
qualities Of the latter. A general rule
calls for full cup of meal TO four of
water. The water, lightly salted, should
be boiling when the meal is sifted in
and stirred rapidly until thickened and
smooth. Then cover and cook steadily
and slowly. A nice variation is to lay
slices of the polenta in large baking
dish, sprinkle wifi bits of butter and
grated cheese and brown in the oven
Another way is to arrange the slices in
a well buttered dish in layers with a
slice of bacon and little grated cheese
ha4r \ IF
cooked and strained tomato, and bake
about half an hour in moderate oven.
Serve hot.
Cornmeal Quenelles.
These make an excellent addition TO
a tomato soup. Put into the double
boiler two cups water and half tea
spoonful salt. When boiling stir IN
half cup yellow eornmeal. Cook an !
hour; take from the fire, add a table i
spoonful of onion and a teaspoonful
parsley, both chopped fine, two eggs
well beaten and little nutmeg. As
soon as cool enough, mold into balls
about the size of marbles, roll in -four,
drop into the boiling soup and cook
half an hour.
Cereal Croquettes.
For this utilize any leftover cereal
mush. Reheat with a tablespoonful of
milk, add a well beaten yolk of egg,
season with pinch Of salt, add two
chopped raisins or dates,
md as soon as the mixture is cool
enough form into oval shaped ero-
Iuettes Dip in beaten egg, then in
inc crumbs and fry. These make an
excellent breakfast dish served with
title erisped bacon. If preferred they
nav be served warm for luncheon or
dessert with a fruit sauce.
German Apple Dump1ings.
To one pound sifted -four add !
ne slightly beaten yolks of two eggs,
half level teaspoonfuI salt, and .
nough water to mix into a batter.
Take care not to use more water than ,
) necessary, as the dough must be
rm enough TO hold its form when !
ropped into cold water. Stir the bat ,
or well, until smooth, then add four +
mall apples cut into small cubes and s
ak thoroughly. Have ready a pot of
apidly boiling sailed water. Drop the
after in by the spoonful and boil with
ut stopping, from 20 to 80 minutes,
ccording to size. Stir around once or |
vice so that none viii adhere to the =
ottom of the pot Then cover mp :
gain. Take out one by one, and cut
! even slices. Have ready pan of a
OF butter, drop in each slice and 2
rown slightly on both sides. Serve
with butter and cinnamon \
r fruit sauce.
Baked Green Peppers
Choose the sweet Spanish peppers for 3
-ufing, and cut off the tops about an q
lch below the stems. Save these to :
srve as covers. Remove all the seeds q
rom these and the lower part of each il
epper and throw both into strong iii
alted water for an hour. Drain well, n
zen pack the lower portions Of each h
apper with a dressing made of finely a
aopped meat, preferably veal or chick s.
4. mixed with an equal quantity fine
read crumbs or chopped toast with Ii
MON. tomato, parsley and salt and b
epper to season. Add tablespoonful d
elted butter to hold the mixture to- B
ether. mix we'll and pack into the pep a
ars, Replace the tops, place upright II
| a buttered pudding dish, add enough V
1t water, beef extract IN hot water, p
. stewed tomato, TO haste with and o.
axe half an hour IN a hot oven. Ii lC
lere is any danger of the peppers a
1rning on the bottom set an asbestos m
riddle or pan of hot water under the p
sh in which the peppers are baked
Rice Filling for Peppers.
Another good filing for peppers is
IF boiled rice which has had stirred =,
with II melted butter, grated cheese :.
I'd salt and pepper TO season. Allow =
tablespoonful butter and two Of az
-ated cheese 10 each cup Of rice. This ~
axes a delicious accompaniment to q
Id meat. ID
IN baking the peppers cover for the III
ST half hour, then uncover and brown M
g rice. which should be mounded- In II
Is case the peppers are cut IN two y
nqthwise. each half being filed with "a "a
e seasoned rice.
Sage as Breakfast Cereal. a.
Not every one knows that sage AZ
axes an excellent and nutritious j.
cereal To every cup sage 70
a three and a half cups milk or milk
4 wafer. with salt TO suit the taste, Ike