The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1910-07-09
SOME GOOD
RECIPES
(Harper's Bazar.)

Cream of spinach soup.-Boil one
quart of spinach and strain it through
a colander Melt one tablespoon of
butter and stir in one tablespoon of
-four until smooth; then add one quart
of milk, a pinch of salt, and the strain
ed spinach, and boil about a minute.
Potatoes roasted in pan with beef
Peel the potatoes and boil them until
half-cooked. Then pour off the water
and put the potatoes in the roasting
pan with the beef. Basic them often
with the beef gravy and serve them on
the platter with the beef.
Corn Pudding-To one canful of
corn add cupful of milk, half tea
spoonful of butter, and pepper and salt
to taste. Boil it under tender, and al
low it to cool. Beat thoroughly two
eggs, and, when the corn is cool, stir
them into it, and pour the whole into
the bowl in which it is to be served.
Bake for twenty minutes.
Cucumber-jelly salad.-Peel two Gu.
cumbers and cut them in slices. Put
in a pint of cold water with thin
slice of onion, pepper and salt, and let
it simmer until the cucumbers are soft.
Dissolve a tablespoon of gelatine in
warm water and add it to the cucum-
bers. Strain and pour it into a jelly
mould. When cold serve on lettuce,
with a French dressing
Eggs in Potato cases.-Press well
seasoned mashed potatoes into individ-
ual moulds the day before they are
needed. In the morning remove from
the moulds and scoop out the centers.
Brush inside and out with melted but
ter, and drop raw egg into each.
Sprinkle a little salt and pepper and
one tablespoonful of grated American
cheese over each egg, and add a tiny
piece of butter. Bake in a moderate
oven until the white of the egg is firm.
A meatless diet.-As nuts are high.
ly concentrated food consisting largely
of both fats and protein, they must be
eaten sparingly, unless taken in com
bination with less nutritious foods, as
fruits, cereals, and fresh vegetables
The gluten preparations are eXcep
tionally valuable as meat substitutes.
All concentrated vegetables, as
bean, pease and lentils, require long
slow cooking, and little bicarbonate
of soda added to the water in which
they are par-boiled will render then
more digestible. Coarse grains need
three or four hours to cook them per
fectly, and whole grains should be
soaked in cold water some time before
cooking.
Home made cr0hm puffs.-Put {
pint of water into saucepan, bring tt
a boil, and stir into it haIf-pound o.
butter. Bring again to the boil
ing-point, and beat in three-quarters o
a pound of four Stir all the time, anC
boil until the mixture no longer sticks
to the sides of the saucepan. This will
take only a minute or two. Remove
from the fire the moment this point il
re~ched, and set away to COOL Wher
cold, break into the mixture, one at
time, eight eggs, beating the batter FOL
two minutes after each one is added
Set the batter on the ice until very
cold, then drop by the great spoonful
upon pans lined with waxed paper
Bake in steady oven until pulled and
colored a golden brown, When cold
cut slit in the side of each puff, and
fill with whipped cream favored tc
suit the taste. Sprinkle with sugar
and serve.
Mock Chicken loaf.-Cook slowly
two cups of hominy grits and one tea
spoon of salt in three pints of water
for three hours. Oil mould, and line
it with thick layer of the hot cereal
packing it down firmly. In the center