The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-02-16

Menu for a
Formal Dinner

! + Ormals dinner
~ww~wwE~W~sw
Macedonia Of Fresh Fruit with Naras-
chino.
Little Neck CLANS.
Bisque Soup.
Planked Kumu. Cucumbers.
Filet of Beef
Potatoes. Asparagus. Pineapple
Fritters.
Boiled Snipe on Toast.
Punch.
Tomato and Lettuce Salad.
Frozen Plum Pudding. Bonbons
Coffee.
MACEDONIA OF FRESH FRUIT
WITH MARASCHINO:- thinly
three oranges from which the rind has
been removed, place them at the bot
tom of a plain china mould. scatter
over them a layer or grapes. carefully
detached from the stems. stoned, and
separately wiped on soft, dry towel.
Then comes a couple of handouts of
large strawberries intermingled with
fresh almonds cut in small shreds, tiny
square pieces of pineapple, similar
pieces of peaches. over these place
another layer or grapes, closed in with
slices of orange. Dissolve y ounce OF
pure gelatine in a pint Of water. When
ready for use add a thlmbleful OF
syrup of sugar, two wine glasses OF
champagne and liquor glass of anisette
and two soup spoonfuls of kuemmel
Pour this mixture over the fruit so
that it fills every crevice and place the
mould. tightly covered, In a pail Of
crushed ice and salt. Leave for three
hours until thoroughly CONCEALED.
When about to serve plunge the mould
in boiling water for a second, turn
on a glass dish surrounded with a gar
land of fresh flowers and send quick
ly to the table.
TOMATO BISQUE SOUP--One-haf
can of tomatoes. one quart of milk,
two tablespoonfuls of butter, one Ia
blespoonfui of cornstarch. one table
spoonful of salt, one-half saltspoon OF
pepper. one-haif saltspoon of soda
and dash Of cayenne. Stew the to-
matoes until very soft. then pass
through a fine sieve. put the strained
tomatoes into a granite saucepan and
add the soda. When :. has ceased
f5am ming add the butter, salt, pepper
and cayenne Put the milk into
double boiler and stir in the corn
starch which has been mixed with a
L. IL
let it scald for ten minutes, then put
the milk into the tomatoes, beat we'll
together and serve at once.
PINEAPPLE FRITTERS:--Time 10
fry. seven or eight minutes One pine
apple, q of a pint of cream, eggs.
pinch of salt. sufficient -four to make
a batter, 2 glasses Of curacao, sis
ounces of loaf sugar. Make a thick
smooth batter with y of pint OF
cream. the yolks and whites of eggs
beaten separately, pinch of salt and
sufficient -four to make 1t proper con-
stituency. Take the peel from the pine
apple. cut 1t into slices and let them
soak in 2 glasses of curacao, mixed
with 2h ounces of powdered sugar for
several hours When well favored
with liquor dip the pieces into thick
batter and fry on each side In boiling
fat Serve on white dolly and slft
powdered sugar on them gently
FROZEN PLUM PUDDING;-Meke
a chocolate ice cream as follows; one
pint of milk. / pint Of cream. / cup
full of sugar. egg yolks. tablespoon
full of vanilla and ounces of melted
chocolate. Have scant y of pound
of mixed fruit composed of seeded
rafsins and currants boiled until plume,
thin slices of citron and few candied
cherries and apricots. Pour over them
a little sherry and let stand long
enough to be a little softened When
the cream is frozen drain the fruit ana
mix IT into the cream. turning the
dasher for a few minutes to get IL well
mixed and again hardened. Place In
a melon mould and pack ice and salt
around it, This will make about two
quarts of cream. Serve with the sauce
placed around 1t on the same dish.
Sauce: - Beat the yolks Of two eggs
with a tablespoonful Of powdered SUI
gar to a cream. stir over the fire in
double boiler until the egg Is little
thickened but not hard, continue 10
beat egg until 1t is cold, it viii then
be light and creamy Add table
spoonful of brandy or of kirsch or OF
rum or Of maraschino and then mix
in lightly a half pint Of cream whip
ped to a dry stiff froth.