The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-05-27
The Stars Cook Book
PANCAKES AND FRlTrERs.


pies, peeled, cored and cut each into
A slices, u gill wine, tablespoonfuls
sugar, 1 teaspoonful extract nutmeg.
Place slices of apples in bowl with
sugar, wine, and extract; cover with
plate, set aside to steep two hours,
then dip each slice in common bat
ter, fry to light brown in plenty of
lard made hot for the purpose; serve
with sugar
Banana Frtters.-5 bananas, strip
ped of skins and sliced in half length
wise, common batter. Proceed as di-
rected for Apple Fritters.
Custard Fritters,-15 pint milk, 5
eggs, u cupful sugar, 1 gill cream,
common batter. Beat milk, cream,
sugar, and eggs together; strain, put
into small bowl, set in saucepan with
boiling water to reach halfway up the
sides of bowl; steam very gently until
set, about 20 minutes; place on ice
until cold; cut into pieces about IL
inches long by 1 square; dip into COM
mon batter and fry, in plenty of hot
lard, deep fawn color; serve sprin-
killed. with sugar.
Orange Fritters.-4 oranges, COM
mon batter. Peel oranges, taking off
all the white pith without breaking
into pulp, dividing each in 4 or 5
pieces through natural divisions of
the orange; dip each piece into bat
ter and fry deep yellow, in plenty of
lard made hot for the purpose; serve
on napkin with powdered sugar.
Rice Fritters.-1 cup rice, l pint
milk, eggs, 1 tablespoonful sugar, 2
tablespoonfuls butter. Boil rice in
milk until soft and all the milk is alb
sorbed, then remove, add yelks of
eggs, sugar and butter; when cold
add whites, whipped to dry froth;
drop in spoonfuls in plenty of lard,
made hot for the purpose, fry them
deep buff color. Serve with cream,
wine or lemon sauce.
Pancakes.-1 pint flour, eggs, 1
saltspoonful salt, 1 teaspoonful bak-
ing powder and milk to make a thin
batter. Add the baking powder to the
flour, beat the whites and yelks of
eggs separately, add the yelks, salt,
2 cupfuls milk, then the whites and
the flour alternately with milk, until
the batter is Of right consistency. Run
l teaspoonful lard over the bottom of
a hot frying-pan, pour in a large
ladleful of batter, and fry quickly.
Roll pancake up like sheet of paper,
lay upon a hot dish, put in more lard
and fry another pancake. Keep hot
over boiling water. Send Il dozen
to table at time. Serve with sauce,
jelly, or preserves.
Potato Pancakes.-12 large pota-
toes, heaping tablespoonfuls flour, l
teaspoonful baking powder, IL tea
spoonful salt, l or 2 eggs, teacup-
fuls boiling milk. The potatoes are
int
tie cold water (Which keeps them
white), then strain off water and pour
on boiling milk, stir in eggs, salt and
flour mixed with the baking powder;
if agreeable flavor with a little fine
chopped onion, bake like any other
pancakes, allowing little more lard
or butter. Serve with stewed or pre-
served fruit, especially with buckle
berries.
French Pancakes.-Proceed as di-
rected for English Pancakes; when
all are done, spread each with any
kind of preserves, roll up, sift over
plenty sugar, glaze with redhot poker.
Blackberry Fritters.-1 cupful black
berries, IL cupfuls common batter.
Mix berries in batter in bowl, and
drop by tablespoonfuls in plenty Of
with sauce. All berry fritters can be
made as directed for the above.
Scotch Pancakes.-1 pint milk, ia
blespoonfuls butter, 4 eggs, 2-3 cupful
flour, 1 teaspoonful baking powder,
pinch salt Sift flour, salt, and pow
der together, add milk, eggs, and but
ter melted, mix into thin batter; have
small round frying-pan, with little
butter melted in it; pour in u cupful
batter, turn pan round to cover it
with the batter, place on hot fire to
brown, then hold it up in front of fire,
and the pancake will rise right up;
spread each with marmalade or jelly;
roll UP, serve with sliced lemon and
sugar.
English Pancakes.-1 pint milk, 2
eggs, l tablespoonful sugar, 1 cuptul
flour, l teaspoonful baking powder,
cupful cream, pinch salt. Sift flour
salt, and powder together, add to il
eggs beaten with sugar and diluted
with milk and cream, mix into thlI
batter; have small round frying-pan
melt little butter in it, pour about hal
a cupful batter in it, turn pan round
that batter may cover the pan, put OF
hot fire; turn it and brown othel
side: butter each and roll it up. Sprin
kle with powdered sugar.
PASTRY.
Hints on Pastry.
Flour-Should always be sifted jus
before you wish to use it.
Baking Powder.-Should be thor
oughly mixed with the flour dry.
Butter and Sugar for Cake.-Shoul'
always be beaten to cream.
Eaas.-Beat yelks u-ll you cal
take up spoonful; whip whites t.
stiff froth, and stir them into cal
with the flour the last thing before
putting cake into tins.
To Boil a Pudding in a eag.-Dil
bag (Which should be made OF thlci
cotton or linen) in hot water and ruI
tbe inside with flour before putting
in the pudding; when done dip bal
in cold water and the pudding will
49,, out aaSiIV ALWAYS nut q plat