The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-06-10
The Stars Cook Book

we'll washed, we'll skinned and scraped
with a sharp knife, taking out all
stringy parts; add to this same guam
tity of stale wheat bread, grated fine,
pepper and salt to taste, some fine cut
onions stewed in a little butter may
be added if liked; mix well, form into
balls, put into boiling water, we'll salt
ed, and boil for about Is minutes;
take out with a skinner and serve
with potatoes and sauce piquante.
Potato Dumplings.-1 dozen large
potatoes, tablespoonfuls -four, 2 ia
blespoonfuls baking powder, 1 table
spoonful butter, eggs, salt and nut
meg. Crate potatoes, which have
been boiled and skinned the day be-
fore; mix with the flour, previously
sifted together with baking powder
add the melted butter and eggs one by
one, and salt and nutmeg to taste;
form into balls about size of a small
apple, put into boiling water, which
has been well sailed, boil Is minutes;
take out with skinner, and serve with
any kind of fricasse or pot roast.
Suet Dumplinas (Danish) Il cupful
suet, chopped fine, / cupful grated
English mullins or bread, l cupful
flour, " teaspoonful baking powder,
n cupful sugar, 2 eggs, 1 pint milk,
large pinch salt. Sift together powder
and flour, add beaten eggs, grated muf-
fins, sugar, suet, and milk, form into
smooth batter which drop by table
spoonfuls into pint boiling milk, three
or four at a time; when done, dish,
and pour over them milk they were
boiled in.
PUDDlNGS.
coooanut Pudding.-1a pound sugar,
"A pound butter, u pound grated CO.
coanut, whites of three eggs, 1 tea
spoonful extract rose, 2 tablespoonfuls
sherry wine. Beat sugar and butter to
a cream; beat whites until stiff and
add to butter and sugar. Add cocoa
nut last Bake, and serve with sauce.
Apple Pudding (English.) - Paste
No. 2; IL or ID apples, peeled, cored
and sliced; teaspoonful extract nut
meg, ~ cupfuls sugar. Line earthen-
ware pudding mould with paste, pack
in apples, sugar, and extract; wet
edges; cover, pinch edges together
firmly; place in saucepan u full boil
ing water.
Apple Pudding (Boston). Paste,
No. 8 IL or 10 apples, peeled, cored
meg, IL cupfuls sugar. Line edge of
deep earthenware dish with the paste;
pack in the apples, add sugar 1-3 cup
full water, and extract; wet edge Of
paste; lay on cover of paste; press
together, ornament the edge, wash
with milk, bake in moderate oven;
serve with rich cream.
Apple Tapioca Pudding.-Pare and
m
into each apple bit of lemon peel. Soak
u pint tapioca in 1 quart lukewarm
water hour, add little salt; flavor
with lemon, pour over apples. Bake
until apples are tender Eat when
cold, with cream and sugar.
Arrowroot Pudding quart milk
3h tablespoonfuls arrowroot, eggs, l
cupful sugar, l teaspoonful each ex-
tract nutmeg and cinnamon. Boil
milk, add arrowroot dissolved in little
water, and the sugar; let reboil; take
from fire, beat in eggs, whipped lit
tie, and extracts; pour in well butter
ed earthenware dish, bake in quick
oven 70 an hour; few minutes be-
fore taking from oven, sift 2 table
spoonfuls sugar over it, and set back
to glaze. This pudding is generally
Bread Pudding.-3 stale rolls or
mullins, 8 eggs, 1 u pints milk, l cup
full sugar, l teaspoonful extract lemon.
Steep mullins in milk; when soaked
thoroughly squeeze a little dry, put in
bowl with milk to boil; beat with
soaked mullins, sugar, eggs, and eX-
tract; when milk boils, pour on muf-
fins, ETC., stir smooth, pour into but
, tered pudding dish, and bake u hour
in moderate, steady oven; serve with
hard sauce (see sauces).
Batter Pudding with Fruit).-1 cup
full flour, / teaspoonful baking powder,
pint milk, 4 eggs, 2 cupfuls of any kind
fruit prepared as usual, u cupfuls
sugar. Sift flour, sugar, and powder
together, add eggs, beaten, milk, and
fruit, pour into we'll buttered pudding
dish, bake in quick oven 40 minutes;
serve with wine sauce.
Batter Pudding (BolIed) ia cup
fuls flour, / teaspoonful baking pow
der, n teaspoonful salt, l tablespoon
butter, 10 drops extract nutmeg, z
eggs, / pint milk. Sift -four, salt, and
powder together; rub in butter cold;
add eggs, beaten, and milk; mix into
batter as for mullins; pour into well
buttered mould; set in saucepan, with
boiling water two-thirds up sides OF
mould; steam l hour, and serve with
Spice Sauce.
Boiled Indian Pudding.-2 cups OF
Indian meal, 1 pint of milk, cup OF
flour, u cup of suet, p gill of mo-
lasses, 2 cups of dried apples, salt to
taste. Boil the milk and pour it scald-
ing on the meal, add the -four, chop
the suet fine, soak the apples in lit
tie warm water to swell them, and mix
them in the molasses; add the other
ingredients, tie in a pudding cloth, al
lowing room to swell one-third; boil
or steam 5 hours.
Cabinet Pudding No. IA English
mullins or rolls, " pint milk, pint
cream, 4 eggs, and 4 yelks, l cupful
sugar, u cupful almonds, blanched-
by pouring boiling water on them UNI
iii skins slim off easiIy-and cut into