The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-06-27
MENU SUGGESTIONS
from the fire as they begin to th:cken.
Delicious JeIlied Meat.

from the hre as they begin to th:cken.
Delicious Jellied Meat.
Get four pigs feet with legs TO first
joint. Soak and serape until thor
oughly cleansed. Put in a pot of wa
| ter without salt, and boil until done.
| when the bones VIII fall out. Lift thu
meat carefully from the liquor and set
| away 10 cool. Pour the liquor into a
jar and when cold remove the grease.
| Take goodsized shank Of beef, sawed
! and cut so as to go into a kettle Boil
IN unsaIted water nntil the meat falls
into pieces. Remove it from its liquor
| Next day cut the meat of pigs feet
and beef into small bits, not minee-
meat, put the jelly left of the feet into
kettle, add all the meat, mixing to-
| gether and heat to the boiling point.
Then season with red or white pepper
and salt. If desired, a little of the
| beef liquor can be added, but the lat
! ter can always be used for soBp-stock.
This IS nice to make at this time of the
year as It viii keep some time. Pour
the contents of the pot into moulds and
| when cold it viii turn ont IN shapes of
most delicious jellied meat for tea or
| luncheon. 1t IS much preferable to
chicken or tongue.
Roast Duck.
Wash and dry the ducks carefully.
Make stufing Of sage and onion; in.
sert, and sew up completely, thar the
seasoning may not escape. If tender,
ducks do not require more than an
hour TO roast. Keep them wen basted,
and a few minutes before serving.
dredge lightly with -four, to make them
brown and look plump. Send to table
hot, with good, brown gravy poured
not around but over them. Accompany
with current jelly, and peas.
Pressed Chicken.
fCut up the fowls and place In a ket-
tie with a tight cover; so as to retain
the steam: put about two teacupfuls
of water, salt and pepper over the
chicken, after it begins to cook. Then
let it cook until the meat cleaves easily
from the bones; cut or chop all the
meat Greed from skin, bone and girls
tle) about az for chicken salad; season
well. put into dish and pour the rem
nant of the juice in which it was cook
ed over it. This VIII jelly when cold,
and can then be sliced or set on the
table in shape. Nice for tea or lunch.
The knack Of making this simple dish
is in not having too much water; ii
viii not jelly if toe weak, or if the
water is allowed TO boil away entire
~ while cooking.
Steamed Chicken.
Rub with salt and pepper, place in
steamer and steam an hour and a
half; when done put in hot oven for
half an hour or just long enough to
make it golden brown. This is a nice
way to fix an old chicken or one you
do not know the age. Keep hot, and
prepare a sauce of one pint of gravy,
one pint of cream, SIX spoonfuls of
-four, a tablespoonful Of butter, pep
per, salt and a few drops Of extract Of
celery.
Roast Goose.
At the same price goose is a more
expensive meat than turkey because Of
the larger proportion of bone and fat,
The Germans stuff goose with apples
and chestnuts and serve it with red
cabbage. An old goose may be steam
ed or parboiled after stufing, until
nearly tender. and much of the fat
thus drawn out, and then it can be
roasted like younger bird. There IS
no reason why geese should not be
boiled or fricasseed ike fowl, but the
average household uses them SO little
that they seldom appear in any other
way than stuffed and roasted.
Mushroom and Oyster Stuffng for
Turkey.
| Crate into a large mixing bowl a
small loaf Of bread, seasoning rather
highly with salt, pepper, celery salt and
ground mace: then add pint of small
oysters that have been carefully drain
ed and half a pint Of small button
mushrooms: meanwhile heat in a sauce
pan a large cupful Of the oyster liquor;
stirring in fust as il IS about to boil,
teaspoonful of butter, two tablespoon
fuIs Of cream and teaspoonful OF
cornstarch that has been moistened N
little cold water; be sure 1t bons.
When cold. gradually blend with the
other ingredients,
Bread Stufing for the Goose.
Crumble fine enough bread from
which the crust has been cut TO make
generous pint Of crumbs. Mosteh
these with two tablspoonfuls OF melted
butter and season TO taste with salt,
pepper and minced parsley. Fill the
hollow inside the goose with this mix
ture and sew up the bird.
Oyster stufhng.
To the stutfing for which a recipe has
lust been given. add two dozen oysters
chopped. Nix well and stuff the bird
Coffee Cake.
One cupful Of sugar, half eupful
of butter, half a cupful of molasses.
half a cupfuI Of cold Mocha coffee, half
eupful Of raisins. two eggs, teaspoon
full Of soda. teaspoonful Of cinnamon,
one-half teas oonful of cloves. two and
ope-half eupfuIs of -four, add the fruit
last. Rub little Of the flour over the
fruit and bake in slow oven.
scalloped Oysters with Eggs.
Chop six hard boiled eggs fine. Add
these to one pint Of bread crumbs. Sea
son with one-hslf teaspoonful OF white
pepper and mace. Put layer Of this
mixture IN the bottom Of we'll but