The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-02-21
! Seasonable Dishes

Ups anu reserve them. Rub the re-
mainder through a sieve, moistening it
now and then with some of the LIQUID
IN which it was cooked to facilitate
the process. To a cupful of pulp add
cupful of stock, which may be OF
beef, veal or chicken. Melt fourth
of eupful of butter, add fourth
of cupful of -four and gradually two
cupfuls of milk or part stock. Cook
until thick, stirring constantly. add the
asparagus pulp and boil up well. Dilute
with hot milk or cream until of the
desired consistency, season to taste
with salt and pepper, and strain again
so the soup win be perfectly smooth.
Replace on the fire, add the tips ana
boil up well, then take from the fire,
add the yolks of two eggs beaten with
tablespoonful of milk and serve at
once with waters.
Bake Fish with stufing-Fish> hav-
ing white flesh as white, salmon, pick
erel, red-snapper, shad, ETC., are best
for baking. Clean thoroughly and rub
well inside and out with salt and
pepper. Stuff. and sew with a darn
ing needle and soft darning cotton. If
the fish is long enough it may be
shaped with skewers into the form of
the letter s. As fish browns better.
cooks more evenly and is more easily
served If baked in an upright position,
put it in an upright position in drip
ping pan, preferably on creased fish
sfeet, as in this way it may be re-
moved more easily without breaking.
IT you have no fish sheet put two broad
strips of muslin the length of the pan
under the fish and lift out on the
cloth, or lay the fish on very thin
slices of salt pork and remove with a
broad bladed knife. Brush with melt
ed butter and dredge with flour or
crumbs. Prop into position, if neces-
sary, with pared potatoes. Put into a
hot oven, when it begins to brown add
a cupful of hot water, in which from
one to two tablespoonful of butter
have been melted. Bake from forty
to sixty minutes, basting every ten
minutes. To serve, remove carefully
to hot platter and POUR around the
drippings in the pan, to which lit
tie hot water may be added.
Stufdng.-Mix the following ingre-
dients in the order given. A cupful
breadcrumbs or half breadcrumbs AMI
half crackercrumbs, half teaspoonful
of salt, fourth of teaspoonful of
pepper, a fourth of a cupful of melted
butter and a fourth of a cupful of hot
water.
Potato Soufue.-Boil and wash some
potatoes, rubbing them through a sieve
or ricer. season well with salt, pepper,
and make rather moist with milk or
cream. To three eupfuls of the mash
ed potatoes add three eggs, yolks and
whites beaten separately. Mix light
ly, put into buttered pudding dish or
into individual china dishes and bake
until brown in a quick oven. This is
an easy way of utilizing leftover
mashed potatoes when eggs are plenti,
full and cheap.
waffies-Sift together two cupfuls
flour, half a teaspoonful of salt, a
tablespoonful of sugar and a level
tablespoonful of baking powder. Beat
the volks of three eggs, add one cup
full of sweet milk and stir into the
dry ingredients. Add two tablespoons
fuls of melted butter and the stiffy'
beaten whites of eggs. Cook on 8
creased hot waffle iron. Serve with
maple syrup or with powdered sugar
Strawberry Gelatine. Soak two
level tablespoonful of granulateo
gelatine in half cupful of cold water
Boil half a cupful of fresh pineapple
Juice for FIVE minutes, add to the CELIA
tine with a cupful of boiling water
and two eupfuls of sugar. Stir unit
the pelatine and sugar are dissolved
then add the Juice of lemon anC
one and half cupfuls of orange juice
Strain through eheese-cloth. Set
mould in ice and water. Pour in ;
little jelly. When set, cover with
layer of large, perfect Strawberries
but do not put the berries too elosel,
together Cover with jelly, and whel
set. add strawberries, and SO continue
until the mould is filled. Chill on ice
Turn from the mould for serving an'
serve with or without sweetened whip
ped cream.
Pineapple Sponge with Strawberries
Crate sufficient fresh pineapple t.
make a cupful. add cupful of suga
and when boiling well, a rounding tea
spoonful of granulated gelatine soften
ed in fourth of a cupful of coli
water. When the gelatine is dissolve'
take from the fire, add tablespoon
full of lemon juice, fourth of tea
spoonful of vanilla and cool, by stand
ing in ice water. Whip occaslonaH,