The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-05-02
Coffee Pudding.

An exceedingly pretty and toothsomt
luncheon, was made thus: Tie half g
cup of ground coffee (the best obtain
able) in a piece of muslin and put it
with quart of very rich milk, in a
double boiler, where it must simmer
for fifteen minutes. Beat well six eggs
with two tablespoons of flour and eight
tablespoons of sugar. Remove the
coffee and pour the hot milk over the
eggs and sugar. Return to the fire
and cook till it thickens, stirring care.
fully to prevent seorching. Cool, and
I'LL little paper eases, pack in a close
vessel and bury in ice and salt for two
hours. When ready to serve, garnish
with spoonful of whipped cream on
top of each. w. w.
3 Mint Sherbet.
Bruise in a mortar a bunch of mint
and add pint of boiling water; let it
steep for twenty minutes and then
strain carefully. Boil the mint water
then remove from the fire and add the
juice of three oranges, a cup of pine
apple juice and the milk from a cocoa
nut. Turn into freezer, and when
half frozen add the stiffiy beaten
whites of two eggs and wineglass
OF green maraschino. I. r.
Peach Ice.
Two dozen peaches, pared and sliced
and covered with four cups of sugar.
Then add enough water to make two
quarts. Cook till it comes to a boil.
Mash peaches through coarse strainer
Cool, add the white of three eggs well
beaten and freeze.
Orange Ice Cream.
Beat yolks of two eggs thoroughly
and put in one pint of milk with sugar
to taste. Put on the fire and stir till
it thickens. When cold add one pint
Of cream and put in the freezer. When
chilled add juice of three large oranges,
Observation-Disclosures e
lemon juice and water. Try it and see
If you do not agree with me. A. J.
Ching-a-Ling.
Squeeze out and strain the Juice of
six large oranges. For every orange
allow four Jumps of sugar. Bring to a
boil with one cup of water, simmer for
five minutes without stirring, then set
away until ice cold. Pour this on the
orange juice, and flavor with three
drops of essence of cloves for each
nd IN
of peppermint. Fill tall thin glasses
two-thirds with pounded ice and pour
in the mixture, sticking a sprig of
fresh mint, if you can obtain it, in
each glass. This is a quaint and odd
drink. L. r.
Fruit Drink.
I find nothing suits my boys and
proved so easy for me in the long run
as fruit prepared in the following way
(l claim this recipe as Originally: The
small fruits, ali of them, as they come
in, may be used in the same way:
Clean, wash and mash two quarts of
red raspberries, two quarts, red eur
rants and one or two quarts of black
raspberries or huckleberries When
the juice is all strained clear add two,
three or more cups of sugar-the sweet
ening is purely matter of taste-the
Juice of four or five oranges. three
lemons and the same of lines. if you
can get them. If you put this in a
stone jar in the refrigerator it viii
keep many days, and to make deli
eious drink you have only to take one
or two cups of the juice, according to
size of pitcher, add cracked ice and
water, some slices of oranges, lemons,
pineapple or any fruit you like, and in
the top stick bunch of peppermint,
cutting the ends little just before
using. I hope ether mothers may,
through the coming hot days, take as