The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-03-28

Paysanne Sou.-Use one carrot, one
turnlp, half a cabbage and two pota,
toes, cut into small pieces, one leek and
half sliced onion, Melt in a sauce
pan one ounce of butter. put in the
leek and onions, simmer and stir few
minutes, add the other vegetables and
pour IN two quarts of water, or better,
of good white stock, with little salt
and pepper. Boil rapidly for one hour.
Add more seasoning if required. finish
with little piece of fresh butter and
serve with some thin slices of bread.
Halibut "Au Plat. Use a halibut
or any other fatfsh suitable for four
persons Make a cut all along the
bone on the black side. season and but
ter nicely. Lay the black side on
well buttered dish and pour over
quarter of a pint of water and the juice
of lemon. Cook in slow oven, bast-
ing often, until reduced TO
clear thick syrup. Finish with an ounce
of fresh butter and serve on the same
dish cleaned around the edges and
powdered with minced parsley.
Calls Head en- Fortue.-Infusa for
half an hour half an ounce of mixed
turtle herbs (mint, sage, lemon, thyme,
romaine, marjoram, etc., in half pint
of boiling stock, add half pint of
brown gravy and a gill of thick tomato
sauce. Boil down to about half. Boil
piece of calf's head, enough for four
persons, in water, to which a pinch of
-four and drop of vinegar have been
added to keep it white. When done,
cut into two inch squares and simmer
for five minutes in the sauce; with
dozen stoned olives, four mushrooms
cut into pieces and one scalloped CHER
kin. When serving add a drop of
Madeira and four small pieces of but.
tered toast shaped into forms.
Roast Loin of Beef Bruxellois.-Use
two pounds of peeled potatoes boiled
in sailed water. When done pour the
water off and pass them through a wire
sieve. Then dry them in pan on the
fire, stirring vigorously with little
butter When they no longer stick to
the pan mix in two beaten eggs; season
to taste, and when hard enough put
on buttered dish to get cold. Butter
the potatoes as well to prevent them
from crusting. When cold shape into
croastades and brush with beaten egg.
Bake in a warm oven. Boil in plenty
of sailed water one pound of brussels
sprouts. When done strain well, and
mix in lightly half pint Of a thick
white sauce, season to taste and put in
the croustades. Powder with grated
cheese and bread crumbs and place in
hot oven to brown. Serve arranged
neatly around the roast beef.
Victoria Salad.--Arrange together
two peeled tomatoes, cut into quarters,
two or three boiled potatoes, according
to size. and thinly sliced, head of let
tuce and few slices of truffies. Sea
son as for ordinary salad.
Apple Charlotte.-Peel and core ii
pound of baking apples. Put them in
pan, with little butter, cover ana
simmer with the grated peel of half
lemon. when stewed soft mash with a
wooden spoon and add sugar according
to taste To be successful this mar.
malade has to be very thick. Have Il
cylindrie pudding mould, well buttered.
Cut some slices of stale bread. remove
the crust, shape them into reetangles
about one and half inch broad and as
long as the depth of the mould. Dip IN
a little melted butter and place them
all around the mould, overlapping each
other Cover the bottom with small
triangles of well buttered bread. When
done put the apples in. cover with
another slice of bread and bake for one
hour in a rather slow oven. When
ready TO serve turn upside down on a
dish and mould out. Serve with little
cream or with little apricot syrup,
easily made with jam, cleared with a
drop of water and passed through a
fine colander