The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-03-08
Good Things to Eat
MoLAssEs NUT CAKES

One-third cup molasses with a tinv
pinch of soda in it; one-third cun su-
gar; one-third cup butter: one-thfrd
cup chopped hickory nuts, one egg.
and flour to make a stiff dough. Bake
in Brownie" tins. This is a small
rule and should be doubled exceot for
a small family, as they are so well
liked that there are never any left for
a second meal
APPLE COBBLER.
Take about ten applies, peel and
slice in quarters, put on stove to stew
little with piece of butter the size
of a walnut and little water to pre-
vent burning; also add one-half cup
of sugar; take off stove and put in a
deep pudding pan and line top with a
layer of pastry rolled out to the thick
4 ness of one-half inch; put in oven
and cook till nice brown, and serve
with a hard sauce made thus: One
cup pulverized sugar. one-half cup of
butter, one teaspoonful vanilla ex-
tract; beat altogether until nice and
light; when serving cobbler place a
tablespoonful on each piece.
BAKED FISH.
Any white fish is delicious prepared
this way: Cut in two-inch squares:
sprinkle pan with -four, salt and
pepper; lay the fish on this; sprinkle
again with salt, pepper, a pinch of
thyme and a pinch of summer savory,
one bay leaf. Pour over this one can
of tomatoes, one sliced lemon, a few
bits of butter, and let cook in a hot
oven twenty minutes.
ORANGE CUSTARDS.
Pour on the stiffly beaten whites of
two eggs a half-pint of scalding hot
cream, and without beating, stir in a
heaping tablespoonful of powdered SUI
gar, and a few drops of orange juice.
To beat the mixture after the eggs
are added would destroy the consist
ency of the custards. Pour at once
into little souffle dishes and bake,
standing in a pan of hot water, in a
moderate oven until the custards are
firm. Serve in the dishes at about
blood heat. accompanied by small
squares of sunshine cake.
SCALLOPED ONIONS.
Peel and boil five large onions, take
efrom the fire, drain and separate
them. Put a layer of cracker crumbs
III a pudding dish, then a layer of
onions and alternate until the dish is
full. Season with pepper and salt, add
a little butter, moisten with milk, and
brown half an hour in the oven.
BEEF STEAK PIE.
Cut remnant of cold broiled steak
in one-inch cubes. Cover with boiling
water, add half an onion and cook {
slowly one hour. Remove the onion {
thicken the gravy with flour and di-
lutte with water and season with
salt and pepper. Add three potatoes
cut in one-fourth inch slices which
have been parboiled eight minutes in {
boiling sailed water. Put in a but c
tered baking dish, cool and cover with 7
small baking powder biscuit mixture, f
cut into biscuits. Bake in a hot oven. I
If covered with a crust, make several {
openings that gases may escape.
TOMATO TOAST.
This is a popular breakfast or lunch Q
con dish. Stew down a can of toma- 1
toes till thick, with tablespoonful of t
chopped onion, a tablespoonful of chop a
ped parsley. salt and pepper; when the
juice is somewhat absorbed pour over
slices of buttered toast and serve at :
once. Do not strain.
IMPROVING LOOKS. f
Every woman has some possibilities [
for beauty and with sufficient thought !:
these may be developed The direct t
road to improvement is by ones mir C
ror. A woman who is not good look 0
ing cannot do better than to sit be- I
fore her looking glass and take ac-
count of what she has to work upon, I
as it were. If the contour of her face
is not what it should be she can see
how greatly it may be changed by the
manner of doing her hair and if her
70 nhead is too high or too low, again
her hair may be made TO aid. a big
nose presents greater difficulties. Dull
or yelIowed eyeballs can be cleared.
Dentistry will make her mouth look
like another if the teeth are not good
and if her complexion is bad even that
can be smoothed.
APPLE BROwNBALLS.
Sift one-half pint of -four, a salt
of salt, and two level tea
spoonfuls of baking powder. Rub IN
butter the size of a nut; add slowly L
enough milk to moisten about one-half
cupful. Roll in thin sheet, cut into &c
rounds with a saucer (cutting around
I'D. This will make three rounds Put 81
IN the center of each a small pared g
apple, cored space being filled with i,
sugar. Fold over the dough, rolling 1t -
N the hand until a ball, then cash the e.
top to let steam out. Bake in mod y.
crate oven for three-quarters OF an
hour Serve with hot sauce OF heap IN
ng tablespoonful of butter brought to
DubbTing point, with two tablespoon
fWs of flour rubbed in, and cuptul
IF water added slowly until creamy
mixture results. Season with half a !e
,upful of sugar, two drops of vanilla u
md add any leftover tapioca or ap- oi
Die sauce -
COTTAGE CHOwDER. -
Make a foundation of six diced po- ia
atoes and an onion, fried in salt pork. tn
Put layer of potatoes in the bottom ar
If a saucepan, then one of pork, next or
he~onion, seasoning as you go on, st
With pepper and parsley. Pour the fat ad
rom the frying pan over all. Add two ru
'upfuls of boiling water, cover closely tn