The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1910-06-04
FLAvORING VEGETABLES HERBS, SPICES ETC Con
lastSa urda
CONTINUED

FLANORING VEGETABLES HERBS, SPICES, ETC-(COn-l
tnued from last Saturday,
Onion juice usually say that juice be
extracted by cutting onion in two and rubbing the cut surface
against CRATER Considering how hard 1t to wash CRATER this
method has its drawbacks Small amounts juice be obtained
juice by pressing one side with the edge of knife
Green PeppersThe flavor of peppers gives acceptable
chopped and added to chopped meat or other meat dishes Meat mixed
with bread crumbs be baked in the pepper shells and the stuffed
peppers served a separate dish.
Parse1t is to raise parsley By growing it in pot in the
leaves may be kept a long time sealed jar stored
cool place Parsley mint and celery tops may all be dried rub
chop parsley with sharp knife board But board
Nrg RaR Hs Ie a on e b aGG e same time one
small quantities gives very pleas
resnike bay the allowance
for quarts of stock This will indicate how small quantity
should be used for the portion of usually served at meal
With this precautiOn mind bay leaf be recommended as
Kitchen bouquet such as is often referred to in
be made follows prg each of parsley and
thyme small leaf of and bay leaf This will flavor gallon
soup when cooked it for an hour and should not remain in it
longer.
! Hoseradisf.- like often served
with meat than used flavor during cooking very aatabe
lows. TbIan milk with ar nn NV haatng Them ooether in
double boiler using three tabesponfus of cracker crumbs to -
cups of milk Add one third of of grated hOrseradh table
ter and flour of the water which the meat boiled add
quantity or abespoonfu of grated horse ads boil
short time and This recipe is the most usual in German
homes where the sauce is favOrite
Acid Favong-Vinegar lemon juice, and jelly like
rant are often used to flavor the thick gaves which are part OF
meat which served with it, Vinegar an old fashioned
coed beef and cabbage and similar dishes These flaw
combine well with that of brown -four but with onions
strong The idea that vinegar used in small
quantities is unwhOesOme to be without foundation
PickeChOpped pickles sometimes added the served
boiled They cheaper than
what the purpose Chopped pickles also very commonly
fish many others distinctive flavor
Oves-Chopped olives also make welcome variety in meat
bought bulk They will
spoil if little olive oil poured the top of the liquor in which
they kept The liquor should always cOmpeuey them
Chill Commercial etCRecipes often
varied the addition little Chill sauce, catsup a
These called emergency AvOrs
when is convenient prepare other kinds of graves
SausageA little chopped ham be used in chop
e ped beef
e Curry POwderThs spices which apparently origin
India but which commercial product
eywhere vOrte havOng for veal lamb poultry The
auiOn mentioned connection should
observed. small flavor 1t usually
the thick with which meats which the
allowed simmer While the curry usually employed
describe particular of the
another meaning The words curry" curred sometime
highly dishes eggs vegetables
prepared by methods that have from India other
j the East.
IL pounds veal ID cup of butter dppngs onions or less
n ID tablespoonful curry less
either without fat with very little and cut int
is small pieces
Fry in the butter remove
powder with boiling water and cook until tender
il Serve dish savOy that it
made long by serving with large amount Of rice Tn
two and Oneha tablespoonful OF curry powder are the %
he amount to be used Many prefer less of each
preparing the FOR this dish perhaps better method ca
o. be given than that earlier bulletin of this series
"Wash cupful rubbing the
the all the dirt Put the washed rice
It. sewpan with IL cupus of water and teaspoonful of sal
place where will boil Cook for twenty minute
to of this time
pan tripod ring with fold of cheeecOt
continue this hour then turn into
vegetable dish The will be tender dry and sweet and each