The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-06-17


times while baking; bake slowly fol
hours.
Rice Pudding cupful rice, /
quart milk, 4 eggs, l tablespoonful
butter, 1 cupful sugar, pinch salt. Boil
rice in pint milk until tender, then re.
move from fire; add eggs, sugar, salt
and milk, beaten together, mix; pour
in pudding dish, break butter in small
pieces on surface, bake in steady oven
80 minutes; serve with Brandy Sauce
Tapioca Pudding small cupful
tapioca, soaked in 1 quart cold water
over night, l cupful sugar, y pints
milk, 4 eggs. Proceed as directed for
Rice Pudding.
Tapioca Pudding small cupful
tapioca, 1 quart milk, / teaspoonful
butter, tablespoonfuls sugar. Soak
tapioca in water or 8 hours, then
add the milk; flavor with extract
lemon, or anything else you prefer.
Bake slowly 1 hour. To be made day
before it is wanted, and eaten cold
with cream or milk and sugar. Some
prefer the pudding made with pints
milk and no water.
Tapioca and Cocoanut Pudding.-1
cup tapioca, soaked over night, yelks
eggs, whites of 2, 1 cupful sugar, 2
tablespoonfuls grated cocoanut; bake
u hour. Make frosting of whites 2
eggs, 3 tablespoonfuls sugar, table
spoonfuls grated cocoanut; spread
over pudding when baked. Set in
oven until a light brown.
PIES.
Paste for Pies, No. Ia cupfuls
sifted -four, u teaspoonful baking
powder, large pinch salt, 1 cupful
cream, u cupful butter Sift flour,
salt, and powder together; add the
cream; mix into smooth, rather firm
paste; flour the board, roll it out thin;
spread the butter on it evenly fold
in three; roll out thin, and fold in
three; repeat twice more, and use.
Paste No. 2-3 cupfuls flour, II tea
spoonful baking powder, 1a pound
beef suet, freed of skin, and chopped
very fine, cupful water. Place the
flour, sifted with the powder, in bowl,
add suet and water; mix into smooth,
rather firm dough.
Paste No. 3.-3 cupfuls sifted flour,
u cupful lard, ~ cupfuls butter, p
teaspoonful baking powder, 1 cupful
water. Cut lard into flour, sifted with
powder; mix into smooth, firm paste
with the water; place it to cool for
Is minutes; meanwhile, press milk
and salt from butter, by pressing in
clean, wet towel, and flour it. Roll
out dough on we'll Toured board, place
butter on it, fold dough over it, COM
pletely covering butter; roll it out,
lightly, to 1a inch in thickness, turn it
over, fold each end to middle, -four it,
roll out again; fold ends to middle,
and turn it; repeat this 8 times more
and use. If this paste is made in sum-
mer, put on ice between each opera
ton of folding and rolling.
Paste No. As cupfuls flour, 1 cup
ful butter, cupful lard, 1 cupful wa
ter, p teaspoonful baking powder.
Sift flour with powder; rub in lard
and butter cold; add the water, mix
INTO a smooth 1.-the dough.
Paste No. 6.-3 cupfuls sifted flour,
large cupful butter " teaspoonful
baking powder, 8 tablespoonfuls SUI
gar, II cupful milk. Sift flour with
powder and sugar, rub in butter, add
milk; mix into a smooth dough of
medium stiffness.
Apple Pie No. 1.-5 or 6 apples, l
Juplul ouSllJ 10 cup WdlGIy L6dSDOOu-
jul extract lemon, Paste No. 4. Peel,
quarter and core apples, put in stew
pan, with sugar and water; when ten
Ter, remove; when cold, add extract
and fill pie plate, lined with the paste;
wet the edges, cover with paste rolled
out thin, and wash with milk; bake in
steady, moderate oven 20 minutes.
Apple Pie No. "a tart apples, p
cupful sugar, u lemon rind grated,
Paste No. 4. Peel, core, and slice APP
pies very thin; line pie plate with
Daste put in apples, sugar, and little
water; wet the edges with paste rolled
out very thin; wash with milk, bake
in steady, moderate oven % minutes
Or till apples are cooked.
Apple Pot Pie.-14 apples, peeled,
cored and sliced, 1 u pints flour, 1 tea
spoonful baking powder, 1 cupful SUI
gar, 70 cupful butter, / cupful milk,
large pinch salt. Sift flour with pow
der and salt, rub in butter cold, add
milk, mix into dough as for tea bis
cults; with it line shallow stewpan to
within two inches of bottom; pour in
70 cupfuls water, apples, and sugar;
wet edges and cover with rest of
Tough; put cover on, set it to boil 20
then place in moderate oven
until apples are cooked; then remove
from oven, cut top crust in four equal
parts; dish apples, lay on them pieces
Of side crust cut in diamonds, and
pieces of top crust on a plate; serve
with cream.
A Delicate and Rich Dessert Is of
Cream Pie and Oranges.-Cut the
oranges in thin slices and sprinkle SUI
gar over them; let them stand for
II 3 hours; serve on ordinary fruit !
,lates. The pie is made with a bot |
ON crust only, and that not thick,
tut light and tlaky. Take 1 coffeecup- |
ul of thick, sweet cream, y cupful of |
,ulverized sugar, l tablespoonful -four, |
egg; flavor with extract lemon; bake |
Until you are sure the crust is brown |
md hard, so that it will not absorb |
he custard.
Blackberry Ple.-Paste No. A, II
up sugar, and three cupfuls berries |
o each pie Line pie plate with paste,