The Hawaiian gazette. [volume] (Honolulu [Oahu, Hawaii]) 1865-1918, 1909-06-08
Informal Late
Lunches

Through tho many years of boarding
and Furnished rooms which some
times falls to the lot Of journalist
wife, have always had my eight
housekeeping corner. This may have
been only single shelf where / could
store reserves of potted meats, caviare,
a bottle of anchovies, box or two OF
sardines, a lemon, n bit of cheese, a
gas stove or chatting dish and one or
two simple cooking utensils which has
always enabled mo to supplement the
ofttimes unappetizing boarding house
table, or to avoid going out to dinners
if it was a question of furnished rooms,
and, best of all, to give dainty little
late suppers to my husband S friends.
Ten cents worth of caviare, dozeH
crumpets and pot of cocoa, will sem
half dozen of Jack Is bachelor friends
home resolved on matrimony. Toast the
crumpets; spread with butter and then
with caviare and you will have attained
as nearly as possible to the Russian
delicacy, blini au csviare, which is
made with delicate cake peculiar to
Russia. The soft roes of Yarmouth
bloaters, or smoked cod roes may also
be used, but in this case. use toasted
bread instead of crumpets.
Quite a 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 1t with sweet but
ter and spread it thictly with celery
salt and lightly with paprika. Let the
skeptical try this with cups of frag-
rant 0olong.
A favorite refreshment and "pick-
me-up" in India is the following: Fin
| the hot water plate of the chatting dish
with boiling water; in the upper re-
ceptacle place two tablespoonful OF
sweet butter, two of aDchovy essence,
two beaten eggs, and sprinkle OF
cayenne; stir until smoking hot; dip
in fillets of fresh toast and pass at oncs
to the guests.
Bloaters and kippered behring's, broii-
ed and filleted and spread thickly ON
bnttered toast, make delicious savovies-
AS these are salt use fresh butter. An
other way is to take off the head ana
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 mixture of beaten egg and
melted butter; sprinkle thiclSly with
crumbs and broi; 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 chatting dish and
before the eyes of the hungry and wait
ing guests Have ready dissolved in
cup two teaspoonfuls of mustard and
half one each of paprika and salt
using beer or ale as dissolvent; also
have at hand two pounds of rich Amer
lean cheese, grated or cut small; put
butter the size of half small egg In
the dish and when hot pour in cheest
and condiments, stirring with forh
until melted, when add gill of ale
beer or milk. Just here the skill of tht
cook must prevent the rabbit" from
becoming stringy; have ready the toast
plunge it with fork into the batter
and serve at once on hot plates.
, A very spicy savory is made by hay
ing on slice of buttered toast, first
the thinnest possible slice of rare roast
beef seasoned with horseradish and
mustard, then a layer of cheese toast
ed as above, dashing few drops Of ia
, basco sauce, or tarragon or shallot vine
gar over all. A liberal use of papriks
| will prevent indigestion.
, Other combinations may be made.
| -kr-o.-