The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-06-13
Good Things to
Eat
Walnut Charms.
OBSERVATION-DISCLOSURES

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Walnut Charms.
One cupful of sugar, one-half cupful
| butter, stirred into cream. Beat yolks
and whites of two eggs separately. Add
the yolks, then add one fourth cupful
of thick sour cream and one-fourth cup
full of sour milk, alternately with the
-four. And one teaspoonful of lemon
extract and small Tablespoonful of
soda, dissolved in one tablespoonful Of
sour milk. Add one-half cupful of Eng
fish walnut meats, chopped, and lastly
the beaten whites of the eggs. About
two and one-half cupfuls of -four will
be required, or just enough to drop from
a teaspoon on buttered tins and hold
its shape.
Tapioca Souffle with Cranberries.
Place in double boiler four ounces
of pearly tapioea, a pound of sugar,
and a pound of cranberries in alternate
layers and cook without stirring for half
an hour, then let it cool; stir in the
stiffly beaten whites of six eggs. Serve
in glass eompotiere with cranberry
sauce around it.
Mince Pie Meat.
Chop enough cold boiled meat from
the lower part of the round to fill "a
quart measure. Shred and chop one cup
full suet. Mix these with two quarts
of chopped tart apples and three cup
fuls of seeded raisins, cut or torn into
quarters, but not chopped. Add one
Iteaspoonful each of cinnamon. all spice
and grated nutmeg, and one-half tea
spoonful Glove, one eighth teaspoonful Of
paprika, one rounded tablespoonful salt,
two pounds of light brown sugar, and
moisten with one half cupful boiled
cider, or sweet pickle vinegar, and
some of the beef liquor. Mix thorough
ly and fill the plates which should be
deep and lined with plain paste, then
put on rim and cover of rich paste
and bake in hot oven. This is for
/ immediate use and is not cooked before
/ baking, as the flavor is more like that
of a fresh fruit pie. It will keep a
few weeks if kept in a cool place.
Las Vegas Candy.
Three pounds of graduated sugar, one
and one-half pints Poppy, golden or
silver drip syrup, one pint thick cream
two pounds walnuts or pecans, before
shelled. Boil until a soft ball Ga little
frm), beat until creamy, then mold with
hands.
Beefsteak and Kidney Pudding.
Two pounds Of lean juicy meat, free
from gristle (the under side of the
round or chuck is best). Cut it and
two lamb kidneys into pieces no larger
than the end of your thumb; roll each
piece of meat in -four and season with
pepper and salt. For the crust4use one
pint of sifted flour, three ounces of
+, suet, and water enough to make the
dough soft enough to roll out. It should
be at least half an inch thick. Grease
a quart bowl well, preferably with
dripping or suet, and lay the crust IN
it, bringing it well up on the sides and
being careful not to cut it so close that
it may slip. Put in the meat, pour in
gill of cold water and cover the pud-
ding exactly as you would pie. Some
line the bowl and allow the crust to
turn over to form the top, but it is
better to cut it off and put the top on
separately, pinching it down well. Tie
the bowl containing the pudding in a
Toured cloth and boil two hours, OBJ
serving the same precautions as with
other boiled puddings-that is not re-
moving the lid except to put more
water in the pot. and this added water
must always be briskly boiling.
Apple Porcupine.
Peel and core tart apples sufficient
for size of family. Prepare a syrup,
equal quantities of sugar and water,
in kettle. Place apples in hot syrup on
back of stove, turning occasionally until
fork pierces them readily. Take out
aud place on large plate. Cut blanched
almonds lengthwise and stick on sides
of apples. Use plenty as they are
nourishing and a few go good ways.
Served with hard sauce. A little jelly
on the top of each apple gives good
appearance. The syrup remaining may
be used for apple sauce another day
and makes an excellent syrup for waffles
and fritters.
Brazilian Way of Cooking Rice.
Wash and dry one cupful of rice.
Put in basin a piece of butter about
as large as good-sized hickory nut.
: When the butter is melted put in the
dry rice and a rounded teaspoonful of
salt, stir this until the rice is hot, but
not Drowned Have ready three pints
thoilinp wafer pour this on the rice stir