The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-06-27

beaten NhlIes OF eggs; one-half tea
spoonful salt, and warm water
enough to make batter that will drop
easily. Sprinkle the oysters lightly with
salt and white pepper or paprika. Drop
IN the batter, then fry to a golden
brown. Drain. and serve on a hot plat
| ter with napkin under them, and pass
slices of lemon with them.
Scalloped Potatoes.
Many dishes made of cold, boiled
potatoes are equally good if not better
when made of raw potatoes. Try this
method. Pare the potatoes and cut
them in thin slices as for Saratoga
chips Put a layer of them in the bot
tom Of a well buttered baking dish suit
able for serving, cover with thick
layer of grated cheese and a sprinkling
OF salt and pepper, and about table
spoonful of butter cut IN bits. Then
make another layer of potato. cheese,
and seasoning, and so OF until the dish
is full having the last layer Of cheese
and butter. Bake in moderate oven.
covered at first; then remove the cover
and let it brown slightly. This will
have quite a different flavor from the
same dish made with cold boiled pota-
toes.
Sailed Almonds.
Shell and blaneh one pound of al
monds, /. e., drop into a vessel of boil
ing water to loosen the skin, when in
few minutes the almond can be push.
ed out white and pure from the brown
skin; dry thoroughly in a towel; put
into large pan piece of butter the
size of a small chestnut, and when mel
ted, turn the almonds into it. stirring
rapidly until every nut is shining with
butter; then sprinkle over them a
spoonful of salt, mixing SO that every
nut shall be coated with salt, then put
the pan in the bottom Of the oven, and
let remain there Shaking and stirring
every few minutes) until the almonds
are light yellowish- brown, when they
will be very crisp and delicious.
Belgian Hare Fried
Select hare not over three months
old. Cut into eight pieces. Obtain
little fat by frying a few pieces of
salt pork; remove the pork and add
an equal amount of butter Roll each
piece Of hare In -four, seasoned with
salt and pepper. After putting in the
pan, cover closely and fry until nicely
Drowned on beth sides. Then add
tablespoonful Of water to keep from
burning, and set back to cook slowly
for three-quarters of an hour; add
spoonfaIls of water as needed and keep
closely covered. Garnish with slices
of lemon and watereress. Belgian Hare
can be stewed and made in a pie like
chicken and unless one knows it they
will eat of it and think it a chicken
pie.
Nut Ice Cream.
Put one-half cupful Of graduated
sugar in saucepan over the fire, and
stir until melted and a dark brown
color. Add one-half cupful of boiling
water and let it simmer ten minutes.
Scald one pint of thin cream in
double boiler until just scalding hot;
add onehalf cupful of sugar, one-eighth
teaspoonful of salt, and the caramel
Stir until the sugar is melted, then set
away to cool, stirring it frequently
that il may cool quickly. When ready
to freeze, stir in one pint of cream.
whipped stiff, and one cupful of peeans,
chopped fine. Prepare the pecans while
the cream is cooling, being careful TO
remove all of the puckery, brown sub
stance in the folds of the nuts, then
rinse them quickly in boiling water,
and dry them thoroughly. Chop or
grind them in chopper until quite
fine. Freeze the cream, using one part
rock salt to three parts broken ice. and
turn until the mixture is stiff. Then
scrape from the sides remove the beat
opa noah in bn io
a mold. and let it ripen two hours or
more
Fig Pudding.
One cupfuI of molasses. one cupful
Of chopped suet, one eupful sweet milk.
three and one-fourth cupfuls flour, two
eggs, one teaspoonful soda, one tea
spoonful cinnamon, half nutmeg, one
pint of figs; mix together the molasses,
suet, spice and figs, cut fine; dissolve
the soda in tablespoonful of hot wa
ter and mix with the milk. and add
to the other ingredients; beat the eggs
light. and stir with the mixture; add
the -four and beat thoroughly. Butter
a mold. turn in the mixture and steam
five hours. Serve with cream sauce.
flashed Turkey.
Heat in a saucepan the carcass and
stuffing .with water enough to cover
it two inches deep. Cook slowly for
two hours, strain and season with onion
juice, chopped parsley, pepper and salt.
Cut the meat into small dice. and half
a can of mushrooms (ehampignons) into
quarters. and stir into the sauce.
Heat TO scalding point. add the
1uiaa IF n lpTnpp and serve