The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-06-06
Informal Late
Lunches

Through the many years of boarding
and furnished rooms which some
times falls TO the lot Of Journalist
wife, [ have always had nv eight
housekeeping corner. This nav have
been only single shelf where I could
store reserves of potted meats. caviare.
bottle of anehovies, box or two of
sardines, lemon, a bit of cheese,
TN box with bread or waters. a small
gas stove or chafng dish and one or
two simple cooking utensils which has
always enabled me to supplement the
ofttlmes unappetizing boarding house
table, or to avoid going out to dinners
II it was question of furnished rooms.
and, best of all, TO give dainty little
late suppers to my husband S friends.
Ten cents worth Of eaviare. dozen
crumpets and a pot of cocoa. will send
half dozen of Jack s bachelor friends
home resolved on matrimony. Toast the
erumpets; spread with butter and then
with caviare and Won viii have attained
as nearly as possible TO the Russian
delicaey. blini an caviare, which is
made with delicate cake peculiar TO
Russia. The soft roes Of Yarmouth
bloaters, or smoked cod g roes may also
be used, but in this case, use toasted
bread instead of crumpets.
Quite simple but really delightful
discovery was made one evening when
the supply of deviled kippered herring
had given out, while appetites were as
yet unsatisfed. Jack made some deli
cate toast, buttered it with sweet but
ter and spread II tnickly with celery
salt and lightly with paprika. Let the
skeptical try this with cups of frag
rant 0olong
A favorite refreshment and stpiek-
meup'' in India is the following: Fill
the hot water plate of the chatting dish
with boiling water; in the upper re-
eeptaele place two tablespoonfnls of
sweet butter, two of anehovy essence,
two beaten eggs, and d sprinkle of
cayenne; stir until smoking hot; dip
in fillets of fresh toast and pass at once
tc the guests
Bloaters and kippered herrings, broil-
ed and flleted and spread thickly on
buttered toast, make delicious savories.
As these are salt use fresh butter. An
other way is to take off the head and
, the tail of the fish, skin, split and re-
| move the backbone (the little boned
| herring may also be used in this way
| dip into a mixture Of beaten egg and
| melted butter; sprinkle thickiy with
| crumbs and broil; season with pepper
and serve on hot toast.
| Cheese toasts and rarebits are seldom
| served sufficiently hot TO be as palata-
BILE as they are intended to be. Rarebit
| is best prepared in a chatting dish and
| before the eyes of the hungry and wait,
| ing guests. Have ready dissolved IN a
| cup. two teaspoonfuls of mustard and
half a one each of paprika and salt
using beer or ale as dissolvent; also
/ have al hand two pounds of rich Amer
| lean cheese. grated or cut small; put
/ butter the size of half a small egg in
the dish and when hot pour in cheese
and condiments, stirring with a fork
until melted, when add gill Of ale,
| beer or milk just here the skill of the
! cook must prevent the "rabbit = from
| becoming stringy; have ready the toast,
/ plunge it with a fork into the batter
/ and serve at once on hot plates.
A very spicy savory is made by lay
ing on a slice of fbuttered toast, first
the thinnest possible slice of rare roast
beef seasoned with horseradish and
mustard. then layer of cheese toast
| ed as above. dashing-a few drops of Ia
basco sauce, or tarragon or shallot vine
gar over all A liberal use Of paprika
viii prevent indigestion,
i Other combinations may be made.