The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-08-19

a large spoonful butte, and tea
spoonful sugar, with salt and pepper
to taste, also a little nutmeg. Beat
until hot and smooth turn into a hot,
deep dish, and cover with a dressing
of the yolks of 4 hard boiled eggs;
left to cool, then pounded i'm mortar
and rubbed to a paste, with a tea
spoonful melted butter, one of cream,
and, lastly, one of lemon juice. Spread
over surface of the spinach, and gar
nish with border of the sliced whites
of the eggs
Green Peas-Shell the peas and
wash well i'm cold water. Cook in
T boiling water for % minutes. A
lump of sugar will be a pleasant adj
. dition to market peas. Drain well;
stir in a great lump Of butter and
pepper and salt. Serve hot
Canned Peas-Open can peas l hour
, before cooking them and turn into a
, bowl When ready for them, put on
i'm a farina-kettle-Or one saucepan
within anotner-of hot water. If dry,
add cold water to cover them, and
stew about % minutes. Drain; stir
i'm a generous lump of butter, pepper
and salt.
Onions, Baked.-Cook in two wa
>
when tender drain; set closely to-
gether in a bake dish; pepper, but
ter and salt literally; pour over them
a little soupstock strained through a
cloth; brown in a good oven; lay in a
deep dish, and pour over them the
gravy tnickened with Drowned -four
and cook one minute.
Rice, Boiled.-Wash we'll and cook
in hot sailed water, shaking up from
time to time until the water is nearly
all absorbed, and the rice soft, with
, every grain distinct; put in a good
: piece of butter on the top after it is
dished.
! Boiled Onions.-Clear off top and
tail: skin and cook Is minutes in
2 boiling fresh water; salt slightly and
2 boil until tender all through drain,
; butter well, and pepper and salt.
String Beans.-If fresh, top and tail,
] and with a sharp knife take off the
p strings on both sides; cut into short
pieces, and cook tender in boiling wa.
, ter, and a little salt; drain we'll; heap
. upon a hot dish; butter freely, and
season to taste.
, Boiled Beans.-Soak all night, and
l in the morning change the cold water
hours; drain off, and put them to boi
] in cold water, with a piece of fat sal
n pork two inches square. Cook slowl!
h until soft, take out the pork; drail
h the beans well; season with pepper
r. and serve.
II Onions, Boiled with Sauce.-Boil L
r, minutes in sailed water, Throw I'll
d off; add little gravy; if none ready
make as follows. Boil a CHECKER
lie scrag and feet in a pint Of water
e. until there is less than a cupful c
Id broth; season and thiCken this wit
IS chopped parsley. Stew minute
to longer or until tender, and serve.
he Onions, Fried.-After clearing o
er tops and tails, slice them with shaI
knife; place in pan with beef dri
m ping or good butter. Stir and shaR
he them until they begin to brown.
l served with steak, dish and lay til
er onions on top of the steak; cove
7; and let stand where they will kee
of hot, for minutes, then serve.
ir Beets.-Use care in cutting off IL
in tops and washing them not to brea
1t, the skins, or they will bleed ava
their color in the water. Cook
off boiling water I hour. Scrape, slic
n salt, pepper and butter, and pour
Tx few spOonfuls of boiling vinegar upC
ar them after they are dished.
he Eggs and Asparagus,-Cut about
in dozen stalks of asparagus, leaving o
off the hard parts, into inch lengths, al
We boil tender. Drain; pour upon the
a cupful drawn butter stir until he
nd then turn into a bake dish. Break
a eggs upon the top; put bit of butt
en- upon each; salt and pepper, and p
ep- into quick oven until the eggs a
20 set"
Ter Eggs with Mushrooms.-Slice t
BIS. mushrooms from cans into halV
ut. Stew 10 minutes in a little butter Sc
ed sOned with pepper and salt, and a We
es- little water. Drain, put the mus
lot rooms into a pie dish; break enou
ry, eggs to cover them over the top; pc
er, per, salt and scatter bits of butt
IN, over them; stew with bread cruml
full and bake until the eggs are "se
ste. Serve in the dish.
r Squash, SteWed.-Pare, slice, lay
sh. cold water Is minutes Cook tend
Orn in boiling water, sailed; drain W
ng. and mash with pepper, salt and butt
and pressing out all the water
Squash, Mashed.-Peel, seed, a
- slice fresh summer squashes. Lay
a cold water 10 minutes; put in boil
hot water, little salt, and cook tende
alt, 20 minutes, if the squash be you
Mash in a colander, pressing out
n a the water; heap in a deep dish, S
'ok- soning with Lepper, salt, and butt
al Serve hot.
IAN. Ragout of egetabIes.-Parboil
vor. carrot, / turnip, potatoes, 2 ears
sea- corn, / cup OF Lima beans, and
!, If same of peas, / onion, and with tn
bic "A pound of fat salt pork. Drain
I'M the water and lay aside the pc
urn Slice carrots, turnips, potatoes
onion. Put into a saucepan with a
With of some good meat soup before it
al been thickened. Season we'll; cut
Lay corn from the cob and add with
ess- peas, beans, and a sliced tomato
Ons. soon as the rest are hot Stew all
inc gether p hour. Stir in great IL
and of butter rolled in flour Stew 4
and utes, and serve in a deep dish.
rad Raw Cucumbers.-Pare and
oil. them in ice water l hour, then S
the and season TO taste with vinegar