Evening bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1895-1912, 1909-05-22

'he yoihS VI 'ht tebSt ahu 'ntHl w
the mixture, season nicely and
spread on a plate to cool. Next
shape the mixture into small outlets.
Cover them with fine bread crumbs,
then brush them over with beaten
egg. then roll again In bread crumbs.
Fry them a golden color in smoking
hot fat Drain and serve hot.
EGGS WITH TOMATO -- II you
have never used tomato with scra'r.
bled eggs, try ii. Five eggs, one
tablespoonful OF butter, one-fourth
cup Of milk, cupful OF tomatoes, salt
and popped. Into the pan over boil
Ing water put the butter. turn in
the eggs, which have been beaten
up with the milk. Add a cupful of
canned tomatoes, drained and chop
ped quite fine. Serve directly from
the pan into hot plates.
CAVIAR CRISPS - Remove the
crusts from slices Of white bread
and cut into strips an inch wide and
three inches long. Toast to a light
brown and set aside to cool. Open a
small can OF caviar and rub into
the contents n tablespoonful OF olive
oil and teaspoonfui Of lemon juice.
II the paste is not soft enough add
more oil. Spread the crisp toast
with this paste, garnish with sprigs
of parseley and serve cold.
TURKISH DELIGHT - Break an
ounce OF sheet gelatine into pieces
and soak In half cup cold water
for two hours. Make a syrup of two
cupfuls granulated sugar and one
half cupful cold water. When 1t
boils, add the gelatine and cook
steadily twenty minutes. Flavor n
portion with essence of rose and the
rest with the grated rind and Juice
Of a half orange and the juice OF q
half lemon. Turn into wet tin AID
when jellied cnt In squares. The
pieces should be about an inch cube.
Chopped pistache nuts add variety
to this candy. but only q few should
be used. Dust with confectioners'
sugar and II packed in Christmas
boxes put sheet of parafin paper
between the layers.
DOUBLE FUDGE Cook two
| c,,nf,tIs urnnn.,tal v,g.r NTH halt
cup rich milk, two squares of choc'
olate, and teaspoonful butter, un,
I'll II forms soft ball when dropped
into cold water. Beat. after taking
from the fire. until finely grained
and turn into buttered shallow
pan. Boil two cupfuls brown sugar
and n cupful milk until the soft bal
stage, add teaspoonful butter, d
teaspoonful vanilla and cupful nut
meats: beat until creamy and turn
| over layer number one. When cool
mark into squares.
PISTACHIO FILLING-Take tw,
cupfuls OF graduated sugar, on,
cupfui OF water, three eggs (white)
one teaspoonful OF pistachio flavor
Ing, six drops Of bitter almond ex
tract. two tablespoonful OF pista
chic nuts. Boil the sugar and wa
ter together until the syrup will spi,
a thread. then pour II slowly int
the beaten whites of the eggs. Col
or with green color paste. add tn
tiavoring and the nuts, chopped fine
ly, beat until thick and cold an,
spread between the layers.
| RICE PUDDING-A quarter Of
cupful of rice, twelve steamed an,
sifted prunes. few large prune
stuffed with chopped nuts, tw,
heaping tablespoonful powdere,
gelatine, one and halp cupfuls o
milk, one cupful Of water, half
cupful of eggs, one teaspoonfu
lemon Juice, two cupfuls OF whip
ped cream.
Wash the rice and put II into
saucepan with the milk and COO
slowly until soft, beat the yolks o
eggs In another saucepan with tn
sugar, add the gelatine mixed wit
water. then stir over the fire 70
few minutes, but do not boil
Strain over the cooked rice and whe
cool add lemon juice. the site
prunes. and the whipped cream
Pour into a wet mold and set ava
in cool place, Turn out and gar
nish with large prunes stuffed wit
chopped nuts.
, MAYONNAISE OF EGGS-Si
hard-boiled eggs. six even-sized to
matoes. one cupful OF mayonnais
" sauce. a little salt and pepper. a lie,
tuce and an endiye. Shell the egg
and cut them in halves. Cut tn
> tomatoes round In halves. bake theT
till just tender In the oven, then lc