The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-02-07
Good Things to
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Steamed Chocolate Pudding.
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half a/cup of butter, and add to this
the yolks Of two eggs which have been
beaten light; then add one cup of milk.
Melt one ounce of chocolate over a dish
Of hot water, and add this to the batter
Sift two cups of -four and add to it two
teaspoons of baking powder, and beat
into the mixture until perfectly smooth.
whip the whites of the two eggs to a
stiff froth and add lastly. Put heap
ing tablespoonful of this mixture into
small cup, set the cups in pan of
hot water, and steam for three-quarters
of an hour in slow oven. Serve with
the following sauce: Cream together
one cup of powdered sugar and half a
cup of butter, add one teaspoon of
vanilla, and gradually add half cup
of. rich milk or thin cream. Place the
bowl in a basin of hot water, and con-
stantly stir this sauce until it is smooth
and creamy-no longer.
Marshmallow Cream.
Here is a very delicious and attrac-
tive dessert. Buy half pound of fresh
marshmallows and cut into pieces about
quarter of an inch square. Have
ready a third of a pound of nut meats,
almonds, pecans and English walnuts,
ground in a meat grinder. Mix these
with the marshmallows, blending them
by stirring in lightly the white of one
egg whipped to stiff froth. Have ready
rather shallow glass bowl. Put
layer of the marshmallow mixture first.
then one of Malaga grapes, seeded, an
other layer of the marshmallows ana
nuts, and finally a sprinkling of shred
ded pineapple-the canned is best-or
maraschino cherries, cut fine. Chill in
the ice box, and serve with whipped
cream, the latter in separate bowl.
German Rye Bread.
Scald a pint of wheat -four, and, when
cool, add a dissolved yeastcake. Set
this mixture to rise over night. In the
moyning sift together two quarts of
wheat and one quart of rye -four. Mix
WELL add the yeast mixture, CRATE three
potatoes into the -four, add tablespoon
full of salt, and a tablespoonful of cara
way seed, and mix with warm water
to a stiff dough. Set to rise again,
form into loaves when light and let
these rise only little while, as, if too
light, the bread is coarse. Bake in a
good oven for one and one-half hours.
Vanilla Caramels.
Put together in granite saucepan a
pound of graduated sugar, just enough
cold water to dissolve the sugar, and
: quarter teaspoonful of cream of tar
tar Simmer over slow fire and stir
steadily When a little dropped into
cold water can be nodded to a paste be-
tween the thumb and finger and is
about as stiff as putty, beat in enough
vanilla to give the desired flavor, take
from the fire and set aside until quite
stiff Work to soft mass, put upon
a pastry board sprinkled with powder
ed sugar and roll into a sheet, then cut
into squares.
Egg Toast.
Break two eggs into small sauce
pan, add one tablespoonful Of cream,
half a teaspoonful of flour. one tea
spoonful of finely chopped parsley, one
teaspoonful of butter, little pepper
and four ounces of chopped cooked
ham. Stir over gentle heat until it
begins to set Have some rounds or
squares of buttered toast ready. pile on
each a heap of the mixture, garnlsh
with parsley and serve hot.
Macaroon Charlotte.
Rub smooth three tablespoons corn.
starch in a little cold water, then add
one cup boiling water; cook until smooth
and transparent. Have ready the stiff
Iy beaten whites of three eggs, into
which pour the mixture, stirring rapid
". Add six crushed macaroons, a quar-
ter of cup of chopped nuts and flavor
ing. Pour into molds to harden and
serve very cold with whipped cream.
Corn Fritters.
Drain the liquor from can Of corr
and turn out the contents for several
hours before Using. Chop the corn fine
Make a batter of cupful of milk
one beaten egg, salt to taste and enough
-four to make thin batter. Into thi
beat the chopped corn and whip hare
for several minutes. Cook on a no
griddle as YOU would pancakes.
Molasses Cake.
Into two-thirds of cup of molasse
stir tablespoonful of melted butter
two-thirds of a cup of coffee, hal
cup of sugar, one beaten egg, one am
half teaspoonfuls of soda dissolved
in a tablespoonful of hot water, ans
one and one-half cups of flour. Mi,
well and bake in a loaf tin.
Panada.
Toast two half slices of stale bread
lay in a china bowl. Sprinkle with
tablespoonful or Wnlte sugar, IttI
salt and cinnamon or nutmeg to taste
then pour on a scant cupful of boilin
water. Cover with a plate and set i
an open oven for ten or twelve min
utes; then serve.
Eggs With Tomato.
If YOU have never used tomato wit
scrambled eggs, try it. Five eggs, on
tablespoonful of butter, >one-fourth Gu
of milk, cupful of tomatoes, salt an
pepper Into the pan over bollln
water put the butter, turn in the egg
which have been beaten up with mill
Add cupful of canned tomatoes, drain
ed and chopped quite fine. Serve d
reetlv from the pan into hot plates.
Beef Salad.
Dice half pound of lean roast bee
marinate it with French dressing an
let it stand for two hours. Mix wit
a pint of cut celery, or torn hea
of lettuce add more French dressln
and sprinkle with finely chopped. par
ley.
Tramp-Ladv, I m near perlshln