davidaulloa/AmericanStories huggingface dataset:
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04
FRUIT rRITFERs.

Beat the yolks of two eggs, add one
half of cupful of cold water and a
pinch of salt Stir this to a batter with
one cupful of -four, beating until per.
fectly smooth Add one tablespoonful
of olive oil or melted butter, and beat
again; then cut in lightly the stiffiy
whipped whites of the eggs, and set
aside in cool place for time-two
hours at least, longer if possible. Select
any kind of canned fruit, such az
peaches, pears or aprieots, drain off the
syrup, and immense each piece for an
instant in boiling water, then dry on a
cloth: this will make the batter adhere
better Have ready a kettle of smok
ing hot, deep fat. Dip each piece of
fruit in the batter. drain for an instant,
then simmer in the fat. Skim out as
soon as golden brown, and drain on
unglazed paper Roll in sifted powder
ed sugar. or serve with sauce made
by heating the fruit syrup, thiekening
slightly with eornstarch or arr0wroot,
and adding a little favoring if desir
able. If the batter should seem to be
too thick, add few drops of water at
a time until reduced to the right con
sistence-that of thick cream.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04

By Marion Harris Neil, M C. A. Principal Philadelphia
School of Cookery.
School of Cookery.

The discovery of the pineapple as
fruit was coincident with the explora
ton of South America by the Span
iards. This plant belongs to very pc
culiar family. the Bromeliaeae and the
most important species in the genus
Ananas. It takes about four months
from the time of poisoning to the
ripening of the pineapple.
Immediately preceding the bloom a
number of bright colored leaves are
produced as if to announce its advent.
The blossoms proper occur in head
springing from the center of the plant.
The color is usually purplish blue,
though there is some variation even
in the same variety The blossoms,
though crowded into head, are quite
distinct, each having its own insertion
ON the central axis. Each blossom IS
protected by a bract.
The crown does not develop until
later, and its development does not de-
pend upon the bearing of fruit. The
pineapple is fruit that grows in popu-
larity with use, and its flavor is so
agreeable that very few people have to
acquire a taste for it. Canned pineap-
pie is only now beginning TO be appre-
eiated because the canning industry in
Hawaii is new, and only the most
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04
SPICED BEEF TONGUE.

! Wash and trim large, fresh beef
tongue Mix together one cupful of
sugar, one half of teaspoonful of salt
peter, one tablespoonful each of ground
allspiee and cloves, and one teaspoon
full of black pepper. Rub one-half of
this thoroughly into the tongue; set
aside in cold place over night, then
rub in the remainder. Place in crock,
cover with strong brine and set away
in cold place for two weeks. Wash
off the pickle and dry thoroughly. then
roll in a paste made Of -four and water
and rolled out very thin. Bake in a
moderate oven, basting with melted
butter Tor good dripping) and water.
Test by piercing with steel skewer;
when tender, remove the paste and skin
carefully. Chill and cut in very thin
slices for serving.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04
CURRIED MACARoNI.

Break one-half of pound of maea-
roni into pieces and boil in plenty of
,salted water until almost done, then
drain; rinse in cold water and drain
again. In the meantime chop fine two
large white onions and cook them slow
ly in two tablespoonfuls of butter.
When golden brown, add one DESSERT
spoonful of curry powder and one heap
ing tablespoonful of flour; stir and
brown. Add one-half of a cupful of
chopped tart apple, one teaspoonful of
sugar and one eupful and half of hot
milk, and stir until smoothly thiekened.
Season to taste with salt and pepper
and simmer for ten minutes, then add
the drained maearoni. Simmer for fif-
teen minutes longer and serve, garnish
with sippets of fried bread.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04

modern and sanitary methods are used.
Hawaiian pineapples are put up in
the new sanitary cans, which absolutely
prevent contamination of the contents
by acid or solder. No human hand
touches the fruit in peeling or packing.
Every process is accomplished by safe,
modern mechanical methods, abso-
lutely nothing is added to the fruit
except pure graduated sugar, and
within six minutes from the time pine
apple is delivered to the peeling ma
chine it is pared, cored, sized, sliced,
packed. and the sealed can is sub
merged in a bath of live steam, which
thoroughly sterlizes the entire package
Hawaiian pineapples are grown in
subtropical climate, in a soil which ex-
actly suits them, and they are not pick
ed until the very day when they are to
be eaten or canned. There is not trace
of the woody fiber which we find in
even the finest fruit that has been half
ripened for shipment. There is the de-
licious flavor that everyone likes. and
with it a texture as tender and delicate
as that of peach. 1t may be Of in
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04
CORN AND TOMATO cHowDER.

Open a can of corn and turn into a
saucepan; add one pint of water, salt
and pepper to taste, and simmer for
half an hour. Slice sufficient raw pota-
toes to measure one pint; seald with
boiling water and drain. Put quarter
of a pound of fat salt pork through the
chopper; place into a frying pan with
two tablespoonfuls of finely chopped
onion until the fat is tried out and
slightly colored. Strain into kettle;
add the corn and drained potatoes and
simmer gently for ten minutes. Add
one can of tomatoes and more season
ing, and continue the cooking until the
potatoes are done. In the meantime
have ready one pint of milk, thickened
with two tablespoonfuls of flour. Take
from the fire; add about a cupful of
the chowder, then turn all into the ket-
tie and serve at once, passing crisped
crackers with it.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04

terest to give some reliable ways in
which the delicious pineapple can be
used on the table.
It comes in three forms: sliced, crush
ed and grated. The sliced pineapple is.
usually served just as it comes from the
can, bat may be used in many other
ways; the crushed and grated are used
ike apple sauce and also in delicious
made desserts and beverages.
Sliced Pineapple With Other Fruits.
Place the slices of can of pineapple
in a pretty dish, one on the top of the
other Mix together two sliced oranges,
two tablespoonfuls of the pineapple
juice. two sliced and chopped apples,
twelve Maraschino cherries cut in halves
and some chopped angelica. Pile some
of this mixture on the top of the pine
apple and place the remainder round
the base. Make a syrup with half a
cupful of the juice, the rind and strain
ed Juice of one lemon, and three table
spoonfu1s Of sugar. Boil gently for ten
minutes, cool, and pour over the chop
ped fruit. Serve very cold.
Pineapple Toast.
One can of sliced pineapple, one large
sponge cake, one glassful of sherry
wine. three heaping tablespoonful of
butter. few drops of red coloring,
and some glace cherries. Cut the
sponge cake into slices quarter of an
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04
EGGS pucHEssE.

Boil half a dozen eggs for half an
hour, chill in cold water, then shell
them and cut into quarters lengthwise.
In a saucepan put one tablespoonful of
butter, one tablespoonful of -four and
stir over the fire until melted, but not
colored. Add gradually one cupful Of
veal or chicken stock and stir until
thick and smooth. Add salt and pep
per to taste, one tablespoonful of vine
gar, two tablespoonfuls of capers and
a tablespoonful of chopped parsley, lay
in the eggs and simmer gently FIR Eve
minutes Serve on AZ hot platter gar
nished with toast points and a few
tufts of parsley.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04
COFFEE souFFLE.

In a saucepan put two heaping table,
spoonfuls of butter, three tablespoons
fuis of -four and one-quarter of a tea
spoonful of salt Stir over the fire
until blended and cook for a moment
without browning, then add gradually
one cnpful of clear, strong black cof-
fee. This will make very thick mix
ture. Take from the FIRE, add three
tablespoonful of sugar and the beat
en- yolks of three eggs and beat we'll;
cover aud let stand for FIVE minutes.
Fold in carefully the white of the
eggs, whipped to a dry froth, turn into
a buttered dish and bake in q mod
crate oven for from twenty to TWEEN
ty-fve minutes. Serve with a cold
custard sauce strongly favored with
coffee.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04
BAKED PORTUGUESE ONIONS.

Select medium sized Portuguese
onions, trim off the roots without cut
ting and do not remove the skin. Place
in a saucepan, add just enough boil
ing water to cover and one-half tea
spoonful of salt. and simmer gently for
one hour. Drain thoroughly, then
wrap each separately in piece of
heavy white paper-glazed writing pa
per is best-place close together in n
shallow, buttered pan and bake in a
moderate oven from one hour to one
hour and half. according to size.
Have ready a hot dish. Lift each
carefully from it's covering to the dish;
pour round them a eupful of beehamel
or white sauce and sprinkle with a
little finely chopped parsley.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04
POTATO scoNEs.

Peel and boil as many potatoes as
will make quart when mashed. Have
ready one quart of -four sifted with
one large teaspoonful of salt, one-half
of a teaspoonful of sugar and two tea
spoonfuls of baking powder, and into
this rub three tablespoonfuls of lard
(butter, if preferred). Put the pota~
toes through ricer or colander, drop.
ping them directly into the bowl or
iarded -four, mix lightly together, then
add milk to make a soft dough. Turn
on Toured board and roll out quickly
cut into cakes, place slightly apart on
nat CREASED pans and bake In hot
oven. Serve hot
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04
FRENCH DREAMED POTATOES.

Bake large potatoes in quick oven.
When barely done, take out and put
aside, without squeezing, until cold.
Use sharp knife to remove the thick
peel and brown part, then chop quite
fine. For each pint make thick
cream sauce, using two seant table.
spoonfuls of butter, two seant table,
spoonfuls of flour, two-thirds of a tea
spoonful of salt, one third of tea.
spoonful of white pepper and one cup.
full and a quarter of this cream or rich
milk. Stir and cook until smoothly
simmer for FIVE minutes, add
the potatoes, and stand over hot water
for ten minutes
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04
SOUR CREAM wAFrLEs.

Sift together one cupful and quar-
ter of flour, one quarter of teaspoon
full of salt and one-h half of teaspoon
full of baking soda. Add the beaten
yolks of two eggs mixed with one cup
full of thick sour cream, one tablespoon
full of melted butter and the egg whites
whipped to a stiff froth. Have the
waffle iron heated and creased, put a
tablespoonful of the mixture in each
division, close and turn once more until
evenly baked on both sides.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04
PoACHED EGGS, CELERY SAUCE

Chop fine sufficient celery to measure
one eupful and a half. Place in a
saucepan with one pint of clear veal
or chicken stock and simmer for half
an hour Press through PURGE sieve,
return to the fire and boil rapidly until
reduced to one cupful and half. In
clean saucepan melt two tablespoon.
fuls of butter and two tablespoonful
of -four. Add gradually the sauce and
one-half of cupful of cream, season
with salt and white pepper, and sim
mer for five minutes. Poach eight
eggs in sailed, simmering water, lift
up and trim them in neat circular form,
lay on a hot platter and pour the sauce
rouRu them.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04
PEAR BAvARoTSE.

Open pint jar of pears and press
the fruit through a sieve. Heat with
the syrup to the boiling point, ada
sugar, if necessary, to make quite
sweet Soak one-half of box of gela-
tine in one-half of cupful of cola
water, add the scalding fruit and stir
until dissolved; then set aside 10 cool.
Add the strained juice of one lemon
when the mixture is quite thick, stir in
one eupful of thick cream whipped to
a solid froth, and beat slowly until the
mixture is quite firm, then turn into
wetted mold.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04
MAITRE D. HOTEL BUTTER,
For RroiIed Meats and Eish

Beat two tablespoonfuls of butter to
cream; beat in one fourth teaspoon
fui of salt. dash of pepper and half
teaspoonful of fine-chopped parsley;
then add teaspoonfHI of lemon juice.
q few drops at a time. For red pepper
butter, add in the place of the parsley,
one or two chilli peppers chopped fine.
A few drops of onion juice may be
added Butter is beaten to cream,
when it is of smooth cream-like con-
sisteney, and the edges look whitish.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04
NUTS FOR THE HEALTH.

One very great advantage which
nuts possess over most foods is the
absolute freedom from adulterati0n.
When you buy nuts you always know
what You are getting. OF course, those
brought in the shell are also absolute
~ clean. And what beautiful source
they come front How beautiful to
picture the trees upon which they grow
on the outermost branches, dancing in
the sunbeams.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04

tablespoonfuls of butter, four eggs,
two ounces of flour and two tablespoon
fuls of sugar.
Melt the buteer in saucepan, stir
in the flour, and cook for two min
utes; add the milk, and stir till the
flour is thoroughly cooked. Remove
from the fire, add sugar and the pine
apple, stir and allow to cool little
Stir in the yolks Of the eggs one at a
time. Add the whites of the eggs
beaten to a stiff froth. Pour into a
mold that has been decorated with
pieces of pineapple, cover with but
tered paper and steam gently for fifty
minutes. Remove the paper, turn Out
onto a hot dish and garnish with some
pieces of pineapple. Serve with some
of the Juice.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04
CHICKEN PILAFF.

Pick over and wash one cupfui of
rice. Place in a saucepan or double
boiler with one quart of chicken stock
and cook for an hour, or until the rice
is very tender and has absorbed all
the stock. When half done season
lightly with salt, pepper and onion
juice. Fifteen minutes before serving
add one pint of diced chicken meat and
two tablespoonful of butter, cover and
keep steaming hot until served
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04
Pineapple Parfait.

Half a cupful of sugar, one and
quarter eupfuls of grated pineapple,
one cupfui of whipping cream, quar-
ter eupful of single cream, strained
Juice of one lemon and some spun
sugar.
Beat up the thick cream, mix in the
single cream and the sugar. Then add
the grated pineapple and juice of the
lemon. Mix and beat until the cream
and the pineapple are thoroughly blend
ed. Turn the mixture into quart mold,
cover with paper, press the cover
down over the paper and pack the mold
in equal measures of salt and ice. AL
low to stand for about three hours.
When unmolded, garnish with spun
sugar and smilax.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04
Pineapple Charlotte.

Two slices of pineapple, half cup
ful of pineapple juice, one teaspoonful
of sugar, one heaping tablespoonful of
powdered gelatine, one eupful of whip
ping cream, little wine jelly and
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04
Pineapple SouMe.

Four tablespoonfuls of crushed pine
apple. one eupful of milk, half a tea
spoonful of vanilla extract, three
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04
Pineapple Salad.

Combine sliced pineapple with Mara
schino cherries that have been stuffed
with pecan meats roughly chopped. To
make the dressing. thieken one cup
full of boiling water with one table
spoonful of eornstarch, add the juice
of half lemon and one heaping table
spoonful of sugar. Serve very cold.
Pineapple and strawberries mixed
make delicious salad
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04
Pineapple Mold.

Six slices Of pineapple, one gill Of
water, two heaping tablespoonfuls of
powdered gelatine, half a pint of whip
ping cream, one tablespoonful of sugar,
one tablespoonful of brandy and some
custard sauce.
Chop the pineapple fine. Beat up
the cream and mix it with the pine
apple, adding the brandy and sugar
Dissolve the gelatine in the water over
the fire. and strain into the other in
gradients Mix we'll and pour into
wetted mold When firm, turn out and
serve with custard sauce.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04

twelve lady fingers. Pour into a plain
round wet mold some liquid wine Jelly,
enough to cover the bottom of the
mold about one-eighth of an inch
thick. Let this set. Arrange some
prettily cut pieces Of pineapple on the
jelly, pour in some more jelly to cover
these pieces, and let them set. Trim
the sides of the fingers straight, ar
range them inside of the mold SO that
they line it, turn the brown side of
the fingers to the tin. Melt the gela-
tine in the pineapple syrup, and the
sugar. Cut the pineapple into small
pieces. Beat up the cream and when
the gelatine has slightly cooled strain
it into the cream, mixing it well in.
Add the vanilla and the pineapple
Stir it frequently until it is beginning
to set. Pour it carefully into the lined
mold and leave it until cold Turn out
onto glass Of silver dish and decorate
with small pieces of pineapple.
Pineapple Cake.
One slice of Hawaiian pineapple cut
into shreds, six ounces of -four, six
ounces of sugar, six eggs. Beat the
eggs well for five minutes, then grad
ually beat in the sugar. Place the
basin over a saucepan of boiling wa
ter and beat sugar and eggs until they
are thick. Remove the pan and beat
for five minutes. Sift in the -four and
add the pineapple. Pour into a well
buttered and papered tin. Bake in
quick oven for about half an hour.
When ready and cold, cut into squares
and with mir Ia
Pineapple Gateau.
One can of sliced pineapple. one stale
sponge cake, half a pint of whipping
cream, one heaping tablespoonful of SUI
gar, half a glassful of sherry wine,
two ounces of angelica and two ounces
of glace cherries. Cut each slice of
pineapple in halves and place them on
a dish to form round-there should
be a little space between each piece
on these lay pieces of cake, arrange
the cake over the space between the
slices of pine. The cake should be
cut into pieces the same size and
thickness as those of the pineapple.
Build up the gateau until all the cake
and pine are used. Whip the cream
stifiy, add the sugar and flavor it
with the sherry wine. Pour all over
the gateau some pineapple juice, flavor
ed with little of the wine. Fill in
the center with the cream, heaping it
up on the top. Cut the angelica into
fancy pieces, arrange them on the
cream and stick the cherries in the
spaces between the pieces of cake.
This recipe is the one used to make /
the illustration. 1t is very delicious |
and handsome dish, and will serve |
eight or nine people.
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04
Pineapple Syllabub.

Beat up the whites of three eggs
stifliy, add gradually two tablespoon
fuls of sugar and one teaspoonful of
vanilla extract. Whip up two cupfuls
of thick cream to stiff froth and fold
in, spoonful at a time. the eggs and
sugar. Add gradually one can of graf
ed pineapple. Chill and serve in punch
glasses
The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-04

inch IN thickness. Melt the butter in
small frying pan, and when hot, put
in the slices of cake and brown them
lightly on both sides.
Drain on sugared paper, and allow
them to cool. Then arrange the slices
neatly on dish, with the pineapple cut
in pieces ON the top. Take the syrup
from the can, add to it the sherry and
the red coioring, and ponr this over all.
Decorate with glace cherries.
Pineapple Pudding.
Two slices of Hawaiian pineapple, one
cupfuI of flour, half eupful of butter,
one cup of milk, three eggs, half a
cupful of sugar. one teaspoonful of
vanilla extract. and two tablespoonful
of the Juice Put the sugar, butter and
milk in a saucepan and bring to boiling
point; remove it from the fire and stir
in the -four; replace the saucepan on
the fire and boil for FIVE minutes until
it becomes thick paste; remove again
from the fire and add the yolks of the
eggs, one by one, stirring each in
thoroughly: then add the pineapple cut
up in small pieces, the juice and the
vanilla extract. Beat up the whites of
the eggs, and add them last, and very
gently. Pour the whole into buttered
mold; cover with a buttered paper, and
steam carefully for one hour. The
mold should he only three quarters
full. Serve with the following sauce.
Put one tablespoonful Of cornstarch in
to a saucepan, add one tablespoonful of
sugar. one cnpful Of water, half tea
spoonful of vanilla extract and two
Of the pineapple juice.
Mix and stir over the fire till it boils.
The Hawaiian gazette., 1909-07-27
WRITER WOULD
BE KAMAAINA
tContlnued From Page One,

CONTINUED From Page One.)
to his settler ambitions, Mr.. Irvine
says:
am anxious to know something
definite regarding lands on Maui. A
friend of mine and | desire to live
there, he to till the soil, l to follow
my writer's trade.
Charles Rhodes and Walter Clifford
Smith know me well, but that aside.
1t will be favor if you will go some.
what into details.
What we desire to know, in sub.
stance, is this: 49,.
i. What can man do toward buy.
ing place that will afford living,
if he possess only few thousand dol.
larsl
GAY What products of the soil should
he grow near Waikiki or Kahului7
(b) Could lands be obtained near
Hamakua Poko' / understand this
section is largely owned by II. A.
Baldwin, but is there chance to get
a little home there from which a iiv-
ing could be madei ~ 4,
2 How many acres should a man
buy in order to make a living from
pineapples3 +.
(a) What other products of the
soil should small operator try to
raise on Mauif
(b) Are there many white men
thus engaged, viz: in small farming9
B. On what terms are lands of this
kind sold? Could one buy on the in.
stallment plan, with fair rate of in
terest7 -..
Please give me full replies, together
with any pamphlets, circulars, or ad-
vertising matter germane to my in.
quiries.
/ spent pleasant season in the Isl
ands some years ago, and have always
longed to return. My friend has never
been there, but he and his wife desire
to go there permanently if they can
see their way to buy such a place as
| have described. They have fixed
income, but it is not large. 1t is suf.
ficient to enable them to acquire a
place, if terms of installment can be
arranged.
Now you see the case-some folk
seized with the idea of FIVE acres and
liberty. Shall it be Hawaii, or shall
it be Southern California Other
things being equal, am for Hawaii.
! am down here for six months or
more to finish book on which 1 have
been internationally engaged for six
teen years. They are ready to join
me when / am ready to go.
If Maui is not the Island, suggest
some other spot. Give us proximity
to fair town, if possible. Hilo is
probably too wet.