The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-05-13
The Stars Cook Book


publish an entire cook book of sim
RE recipes for simple things. Later
il will collect the whole number of
recipes and issue them in book form
at so low a price that no kitchen in
Hawaii can afford to be left out.
All the formulas that We know to
have been tried are proved good. The
table of contents will include bread,
rolls and mullins, biscuits and buns,
waffles and puffs, crackers, griddle
cakes, pancakes and fritters, pastry,
cake, icings, cheese cakes, short
cakes, dumplings, puddings, pies,
sauces for buildings, custards, tarts,
jellies and jams, preserves, soups
and broths, fish, shell fish, meats,
eggs, relishes, poultry, toast, sauces
and dressings for meats, salads, ONE
let's, vegetables, pickles, catsups,
spiced fruits, homemade cordials,
Mexican dishes, ice cream and fruit
ices, beverages, cookery for the sick.
There will be some elaborate recipes
for special occasions.
These recipes will be printed, week
by week, in the Saturday issue. In
book form they will appear in brown
paper covers with corner loop for
hanging the handy little volume on a
kitchen nail.
BREAD, ROLLS AND MUFFlNs.
BAKING Powder Bread.-1 quart
flour, 1 teaspoonful salt, " teaspoonful
sugar, heaping teaspoonfuls baking
powder, half medium-sized cold boiled
potato, and water. Sift together thor
oughly flour, salt, sugar and baking
powder; rub in the potato; add sutfl-
cient water to mix smoothly and
rapidly into a stiff batter, about as
soft as for pound-cake; about pint OF
water to a quart of flour will be re-
Guired-more or less according to the
brand and quantity of the flour used.
Do not make a stiff dough, as in yeast
bread Pour the batter into a creased
pan, Az by inches, and inches
deep, filling about half full. The loaf
will rise to fill the pan when baked.
Bake in very hot oven "a minutes, plac-
ing paper over first Is minutes baking,
to prevent crusting too soon on top.
Bake Immediately after mixing.
Graham Unfermented 5read.-1h
pints Graham flour. u pint flour, 1
tablespoonful sugar, 1 teaspoonful,
salt, two teaspoonfuls baking
powder, IA pint milk, or equal
parts of milk and water. Sift together
Graham -four, flour, sugar, salt, and
powder; and the milk, or milk and
water; mixing rapidly into soft dough.
which pour from bowl into creased
tin. Bake in rather hot oven 40 min
utes. Protect loaf with paper first Is
minutes.
Boston Brown Bread.-Flour II pint,
] pint corn meal, Il pint rye flour, 2
potatoes, one teaspoonful salt, one
tablespoonful brown sugar, two
teaspoonfuls baking powder, " pint
water. Sift flour, corn meal, rye flour,
sugar, salt and powder together thor
oughly; peel, wash and boil well 2
mealy potatoes, rub them through
sieve, diluting with water. When this
is quite cold use it to mix flour, etc.,
into batter like cake; pour into well
creased mold, having a cover. Place
it in saucepan half full of boiling
water, where the loaf will simmer
hour, without water getting into it.
Remove it then, take off cover, finish
by baking in fairly hot oven 80 min
utes.
Norwegian Bread (For Dyspeptics).
Il pint barley meal. u pint Graham
flour, u pint flour, l teaspoonful salt,
teaspoonfuls baking powder, 1
pint milk. Sift together barley meal,
Graham flour, flour, salt, and powder;
mix into firm batter with the milk;
pour into creased tin, bake in moderate
oven 40 minutes. Cover with paper 20
minutes.
Oatmeal Bread.-R pint oatmeal, 11s
of flour, y teaspoonful salt, 3 of baking
powder q pint milk. Boil oatmeal in 1 "
pints sailed water one hour; add milk;
set aside until cold. Then place in
bowl, sift together flour, salt, and pow
der, and add. Mix smoothly and deft-
~. Bake in creased tin as minutes,
protected with paper 20 minutes.
Peculiars.-1 pint flour sifted with l
teaspoonful baking powder, a little
salt, one egg; mix with one pint sweet
milk, beat well to a batter, and bake
quick in buttered Gem" pans already
hot.
Brown Bread.-Corn meal 1 pint,
pint rye -four 1 teaspoonful brown
sugar, 1 teaspoonful salt, teaspoon
fuls baking powder. tablespoonful
lard, q pint milk. Sift together corn
meal rye flour, sugar, salt and pow
DER Rub in the lard cold; add the
milk, and mix the whole into batter
like cake. Pour into creased tin, and
bake 40 minutes in rather hot oven
Protect at first with paper.
Graham Lunch Bread.-1A pints
Graham flour, II pint -four, l table
spoonful sugar, 1 teaspoonful salt,
teaspoonfuls baking powder, y pint OF
milk. Sift together Graham -four
flour, sugar. salt and powder, add the
milk; mix into smooth dough that can
be easily handled. Flour the board
turn out dough, give it a quick, vigor
OuS additional knaading To COmDlete