The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-05-23
Cream of Barley.

Cream of Barley.
Place one quart of light veal and
chicken stock on the fire to boil. Mix
up two tablespoonfuls of cream of bar
ley with a little new milk, add tnis
to the boiling soup, stirring it in while
it boils, for a few minutes, then add
one gill of thick cream, and strain.
Serve with some French barley, which
has been cooked. and added to the soup.
Veal Broth.
Boil gently four pounds of knuekle
veal until all the good is out of the
meat. Strain it and add one handful
of rice. Let this cook in the broth.
Add at the last minute little chopped
parsley, which has previously been
scalded, season the broth with salt and
pepper and serve.
Mutton Scotch Broth.
Take three scrags of mutton. Boil
in cold water with onion, carrot, tur-
nip, parsley, stick of celery and
little salt Take care to take the scum
off at is rises. Boil till all the strength
is out of the meat, then strain and
remove all fat.
Place again on the fire with finely
cnt vegetables-leek, carrot and turnip
and two handfuls of pearl barley.
Boil gently till cooked, add a little fine
ly chopped parsley and some outlets
or pieces of boiled mutton. The barley
must not be washed.
Creme Duchesse Soup.
Take a good stock of white meat
such as chicken or veal. Make a PURGE
of green peas. Have ready some shred
ded sorrel and lettuce cooked in little
butter. Make the stock hot, adding
the PURGE of peas. Pass all through
a fanny "a straining eloth) and return
to the fire. Add one gill of cream
and the shreds of sorrel and lecture.
Serve with croutons.
Cream of Lettuce.
Take some cabbage lettuce, wash
them well and cut them up. Let them
cook in little butter and little mixed
vegetable = carrot, leek and onion.
When all is tender pass through a tam
my and return to the fire. Add one
gill of cream and a few shreds of let
tuce. Serve with croutons.
Oysters la New Club.
Take twelve nice sized oysters and
beard them, also removing the small
round hard substance. Then have some
fresh bread crumbs mixed with some
fine chopped parsley, roll the oysters
well in the crumbs. then take an iron
skewer and run the whole of them
through the center, and lightly grill
them. Season with little pepper and
salt to taste. Have ready some nice
fried croutons cut into the size OF
a half dollar. Put one or two-not
more-oysters on to each. Dish them
with fried parsley in the center and
serve very hot as an entree or as
savory.
Oyster Gratin.
Take some oysters and beard them.
Put them in stewpan and allow them
just to come to the boil-sutfeient to
kill any germs-but not enough TO al
low the oysters to get hard. Strain
them and lay two oysters on each of
their own shells, which have been we'll
cleaned and scalded in boiling water.
Put over the oysters few gratin bread
crumbs which have been fried in but
ter. Place FIVE or six shells on each
plate, and serve one plate to every
guest at the commencement of dinner.
Coquilles of Oysters.
Put twelve oysters in stewpan with
their liquor. Then put them on the
fire just TO boil up. Skim this well and
then strain and beard the oysters and
put them aside Put into a stewpan
a piece of fresh butter about the size
of walnut; mix in a dessertspoonful
of -four; when it is we'll worked, pour
in very carefully the liquor from the
oysters, adding very little new milk
and the yolks of two eggs. Then put
in the oysters and mix all lightly to-
gether. Fill your two coquille shells,