The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1910-08-06
CHARLOTTE Russo.

plain mold is required with straight
sides and fat bottom First place
at the bottom of the tin a round of
buttered paper, cut to fit it exactly.
Then trim some lady fingers and ar
range them evenly around the sides,
putting alternately a brown and a
white side to the outside. Instead of
the fingers, strips of sponge cake may
be used. Cut the strips one or one
and half inches wide, and fit them
closely together. The top may also
lie lined with cake. Cut a piece Of
cake to the right shape, then cut it
transyersely making even triangular
pieces and place these at the bottom
of the mold. Fill the mold with mix.
ture given below and let it stand for
an hour or more to harden. Charlottes
can be ornamented in many ways,
and made very elaborate if desired.
The top of the mold may first be dec
GRATED with some sweet jelly and gar.
nished with different fruits, and this
allowed to set before lining the sides
with lady fingers or cake. Dissolve
two heaping tablespoonfuls of pow
dered gelatine, with one cupful of
milk. Mix yolks of four eggs with
four tablespoonfuls of sugar, one wine
glassful of white wine, the dissolved
gelatine, one teaspoonful of vanilla
{ nYtrant fxun 80
cream. Then pour into the lined mold
COFFEE BLANC NANCE.
One cupful milk, one cupful strong,
clear coffee, two ounces of cornstarch,
two heaping tablespoonfuls of sugar,
half teaspoonful of vanilla extract,
one tablespoonful butter. Put the
coffee and half the milk into a sauce
pan to heat. Mix the cornst2rch
smoothly with the remainder of the
milk, and add it to the hot liquid in
the saucepan. Stir over the fire until
boiling, and boil slowly about ten
minutes Add the sugar, butter and
vanilla and mix we'll. Pour all into
a wetted mold, and set aside until
! cold. A little cream added to this is
an Improvement The coffee used
should lie very strong and clear
BROWN BREAD PUDDING
Take six ounces of stale brown
bread crumbs, six tablespoonfuls Of
sugar and one cupful of milk; then
beat in by degrees the yolks &C three
eggs and the whites of four, whisked
separately; add the strained juice OF
half lemon and an ounce of finely
chopped citron peel. Fill a buttered
u mold, cover with buttered paper
Steam steadily for two and a hall
hours. Serve with sweet white
l. sauce, favored with lemon or vanilla
e extract.
r CARDINAL PUDDING.
d Make custard with five eggs (tht
: yolks and whites whisked separately
/ one cupful of cream, four heapin9
tablespoonful of sugar and one table
spoonful of bread or cake crumbs
add four ounces cherries, cut in sma!
pieces, and a pinch of salt, bear fol
= ten minutes, Fill a buttered moi,
+. with this mixture; cover with DuttereC
: paper, steam for an hour and half
= and serve with strawberry sauce.
BOILED CUsTARD.
To two cupfuls of cream Or YER,
good milk add one tablespoonful o
. sugar and little vanilla. Put this il
~ a saucepan over the fire and alloy /
- just to boil Then allow it to COO
. Beat we'll four yolks of eggs, grad
H. ually add the cream, having taken Gu
~ the vanilla. Pour the mixture into
NJ clean saucepan and stir until it thick
ems. Pour it into glasses unit wan
ed. This is best made some hour
es before wanted, for 1t will be notice
IT. that custard made on the previous ia
IT. is much thicker and richer look!n
er than custard just made.
m BREAKFAST AND LUNCHEON.
We Many people, both men and womel
~ who are very valiant trenchcrme
o. at noon or in the evening have to /
ue tempted like an invalid or delicpt
ne child for breakfast, making daint
morning dishes the most importal
a. Of the whole day in the eyes Of II
:. householder.
~, One tidbit that seldom fails to st
80 the early hour appetite is creamt
~ eggs on toast, which is also one
90. those making least demands upon 4
-, time of the cook.
ri. The eggs are hard boiled, careful
nd peeled while still hot Remove i
,fg one from the boiler at A lime. lIa
IAN ready hot in the oven as many sic
az. of well-made toast as there are brea