The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-06-24


fully under one, turn it into your left
hand, take another from paper in
same way, join two sides which we're
next the paper together. The soft in
side may be taken out with handle
of small spoon, the shells filled with
jam, jelly or cream, then Joined to-
gether as above, cementing them with
some of the mixture.
Iced Fruits for Desserts.-Any de-
sirable fruit may be easily iced by
dipping first in the beaten white OF
an egg, then in sugar finely pulver-
lied, and again in egg, and so on I'M
til you have the icing of the desired
thickness. For this purpose oranges
or lemons should be carefully pared,
and all the white inner skin removed
that is possible, to prevent bitterness;
then cut either in thin horizontal
slices if lemons, or in quarters If
oranges. For cherries, strawberries,
currants, etc, choose the largest and
finest, leaving stems out. Peaches
should be pared and cut in halves,
and sweet juicy pears may be treated
in the same way, or look nicely when
pared, leaving on the stems, and iced.
Pineapples should be cut in thin
slices, and these again divided into
quarters.
FLOATING island quart milk, 4
eggs. yelks and whites beaten separ'
ately. a tablespoonfuls sugar, tea
spoonfuls extract vanilla or bitter al
monds: % cupful currant jelly Heal
milk to scalding, but not boiling. Bea
the yelks; stir into them the sugar
, and pour upon them gradually, mixing
= well. a cupful of the hot milk. Return
t TO saucepan and boil until it begins u
, thicken. When cool, flavor and pou
into glass dish. Heap upon top me
:. ringue of whites whipped until yol
!, can cut it, into which you have beatel
:, the Jelly, a teaspoonful at a time
JELLIES AND JAMS.
J. How To Make Jellies.-Put tn
e fruit in stone jar placed in boiler
It hot water. When fruit is sufficient
It softened, strain through jelly-bai
h place Juice in preserving kettle an
If allow / pound of sugar to pint
T. Juice. While heating juice place 81
e gar in dish in oven; allow juice
e. boil 20 minutes, then add heated 81
k gar. Let all come to a boil and +
move from fire; having gasst
Is scalded, pour in trimming full an
2 allow them to stand in the sun for
/; least a day, or till jelly is thorough
If set; cover with tissue paper saturate
e. with brandy, and over all paste thiC
or white or brown paper.
1; Apple JelIy.-Take apples, wipe al
n, slice them; use seeds, skins ana al
IN cook soft in cider enough to COW
ct them; strain through cloth laid
RS sieve; add a pound Of sugar to pl
I'd of Juice and boil up few minutes
Currant jelly box u ounce
ID gelatine, dissolved in ! pint cold W
~ fer. 1 pint wine, l quart boiling Wate
n quart granulated sugar, and lei
as ons grated, to each quart of juice.
re crabappIe JelIy-Boil apples wi
. inst water enough to cover them u
ut iii tender. Mash with spoon, al
ar strain out Juice. Take pint of juice
Mound of sugar; boil 30 minute
1T strain through a hair sieve.
Is. Calls Feet JeIIy.-Boil calts te'
". we'll cleaned, in gallon OF water
tn reduced to a quart then pour lhto
es nan. When cold, skim off all rat, Ia
nut ielly up clean; leave settings at D.
tom; put jelly into saucepan with pl
4 white wine, p pound loaf sugar, d
10 iuice of lemons. Add the WHITES
,or 6 eggs, well beaten, stir all wei
Eat gether, put on fire, let boil about
an. minutes without stirring. Pour II
, a large flannel bag, repeat SURFING
itH til II runs clear; then nave rea
an large china basin.
on cider jelly box gelauhe
ard solved in / pint cold water IN
do minutes add 1 pint boiling water
ley quart cider, pint sugar (granulale
AXE and grated rind and juice OF lemo
ON Let stand on stove until not, put
lin NOT boil. Then strain into moulds