The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1910-07-30

tatoes. Boil till tender, then add one
half cup condensed milk, if you have
it, if not one-half cup cream, salt
and pepper and a dash of cayenne.
This is very nice, and can be made
in half an hour, so is good for a has
ty meal
Apricot Sherbet in Jelly Cups.
Two cupfuls of apricot pulp, strain
ed lemon Juice, one lemon, strained
juice of two oranges, one and half
cupfuls of water, two cupfuls of SUI
gar, one teaspoonful of powdered gel.
atine in half a cup of boiling water
lemon jelly candied mint leaves.
whipped cream. Add the pulp with
the orange and lemon juice to the dis
solved gelatine. Boil the sugar and
water for ten minutes, then add to
the mixture and cool. Freeze in the
usual way for jelly cups. Put some
liquid lemon Jelly into small wet rings
or charlotte molds Turn out
when set and fill with the sherbet.
Put whipped sweetened cream on top
and decorate with the mint leaves.
Lemon Jelly.
One cupful lemon Juice. one inch
cinnamon stick, thinly cut rind of
three lemons, juice of one orange,
three cloves, half teaspoonful cor
lander seeds, whites and shells of two
eggs, one bay leaf, three heaping tea.
spoonfuls powderd1 gelatine, three
cupfuls water. Put all ingredients
into clean, cold saucepan. Place
! the saucepan over the fire and beat
continually until boiling. Remove
the beaten, draw the pan to one side
of the stove, and allow to remain COW
cred for ten minutes. Strain through
hot jelly bag. When cool, pour into
wet mold and turn out when set.
Vanilla Fingers.
Two pounds flour, one and a half
pounds sugar, one teaspoonful of va
nilla extract, one and a half butter,
and four eggs. RuO the butter into
the flour, then add the eggs well beat
en-, vanilla extract, then sift the flour
and mix well. Knead into a biscuit
| paste, roll out three-eighths of an inch
thick. Divide in two with a knife
/ egg over each portion, and cover ev-
emily with dry sugar, one portion
white, the other pink. Cut into small
fingers, two and half inches long
by half an inch wide. Place on a
clean baking dish, close enough not
to touch, and bake.
Chocolate Macaroons.
One ounce of rice flour, one pound
of sugar, half a pound of almonds.
half an ounce of unsweetened choco-
late, clipped nut meats, six whites of
eggs and half a teaspoonful of vanil-
la extract. Pound the almonds in a
mortar with the whites of eggs until
the mixture feels smooth, then add
sugar, rice flour and extract. and
beat with a spoon until the mixture
is white and soft. Dissolve the chloe
olate and add it to the other ingred-
tents. With a bag and plain tube
force the mixture onto Eaking sheets
covered with wafer paper, and spriu.
kle thickly with the chopped nuts
Bake until firm underneath.
Luncheon Dainty.
A luncheon entree for those who
relish things well seasoned is crab
flakes with red peppers. The canned
crabmeat can be employed in connec
ton with this recine. il necessary
but the fresh article is, of course
always more desirable and of better
flavor
Take four eggs boiled very hard
and cooled off, chop the whites and
mash the yolks. Mix with two table
spoonfuls of soft crumbs from
a wheaton loaf, and a tablespoon
: full and half of minced red
peppers, the bottled pimentos
Melt without coloring four table
spoonfuls of butter, stir in the
eggs. add slowlv, bit .bv bit, a cupfu
of cream and at last a cup of crab
meat. Allow it to heat and serve
| at once in paper cases, in individual
dishes or on rounds of toast.
An Unusual Combination.
Green peas make an unusual ant
good summer stew to serve will
meat and one which can be tried
after the peas lose their first tender
ness.
Wash carefully one pint green peas
and put them into plenty of cold wa