The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-07-01

milk into 2 beaten eggs, then into
broth. Let all come barely to a boil
When you have added handful of
lnely minced parsley, pour out into
tureen and serve.
Consomme Soup. - One chicken. 3
pounds lean beef, 1 onion, / turnip.
Z carrots, bunch sweet herbs. 7 uuarts
colu water, = cup sage soaked in cold
water, pepper and salt. Cut beef in
stllps and Joint chicken, slice vegeta.
pies, chop herbs put all on with wa.
Ter TO cook slowly for 6 hours. Take
out chicken and beef; salt and pepper
ana put INTO jar Strain soup, pulling
vegetables through a sieve. Season
ana divide it, pouring p on meat in
jar ana setting in pot hot water to
COOK, covered, hours more. Heat
Ohe rest and skim; put in sage. sim
dher Tor p hour, then pour out. When
hours have passed, pour out stock
III DoWl; when cold put on ice.
Tomato Soup.-Skin carefully 1 gal
lon ripe tomatoes, put them in soup
pot, pour over quarts rich soup
stock. Let simmer an hour, run
through sieve, return to pot, season
with pepper, salt and Glove of garlic;
dish soup as soon as it boils up sec
ond time.
Mock Turtle Soup calls head. .
onions, 1 bunch sweet herbs, 5 table.
spoonfuls butter, 5 tablespoonfnIs
Drowned -four, l tablespoonful ali.
spice, p teaspoonful mace. tea.
spoonful pepper, about 2 teaspoonfuls
salt, 2 raw eggs, a little -four. 3
glasses brown sherry, or Madeira
wine, 1 tablespoonful mushroom or
walnut catsup, quarts cold water.
sliced lemon, 1 calls head vol
cleaned, with the skin on. Soak tbe
head 1 hour in cold water and boil in
quarts water until the bones will
slip easily from the flesh. Take out
the head, leave bones and broth in
the pot. Take out the tongue and
brains and put on separate plates.
set aside also the cheeks and feshv
parts to cool. Chop the rest, including
the ears, very fire. Reserve 4 table.
spoonfuls of this for forc5meat hous
ion oiis rue rest MN pepper, salt, on
hal, P'cC, herbs and mace and put
INTO the pot; cover close and
cook for 4 hours. Should liquor sink
70 less than quarts replenish with
boiling water. Just before straining
the soup take out p cupful put into a
frying-pan, heat and stir in the
Drowned flour wet up in cold water,
also the butter Simmer these to-
gether 10 minutes, stirring constantly.
Strain the soup, scald the pot and re-
turn the broth to the fire. Have
ready the tongue and 1eshy parts of
the head, cut, after cooling, into small
squares, also about 10 balls made of
the chopped meat, highly seasoned,
worked into proper consistency with
a little flour and bound with the raw
eggs, beaten into paste. They should
be as soft as can be handled. Grease
pie plate, flour the balls and set in
quick oven until crust forms upon
them, then cool. Now thicken the
strained broth with the mixture in the
trying-pan, stirred in we'll. If not suf.
hcient to make it almost like custard
add more flour. Then drop in the
dice of tongue and fat meat. cool,
slowly minutes. Put the force.meat
DalIs ana thin slices of a peeled lemon
INTO the tureen. Pour the SOM unon
them, add catsup and wine, cover (
minutes and serve. Mock turtle SOM
is regarded as the queen of all souns,
ana tar superior to turtle SOUP.
Potato Soup. "A quarts)-Put in
saucepan 2 ounces bacon chopped, 6
onions peeled and chopped, l salt
spoonful pepper, l teaspoonful salt,
and quarts hot water, boil Is min
utes; meantime peel and slice l quart
potatoes, add them to aforementioned
ingredients, boil u hour longer, or
until potatoes are boiled to a pulp:
season palatably, serve hot.
Green Pea Soup.-Put 2 quarts
green peas with 4 quarts water, boil
hours, keeping steam waste SIM
plied by fresh boiling water-strain
them from liquor, return that to NOT
rub the peas through sieve, chop an
onion fine, and small sprig mint. LET
boil 10 minutes, stir tablespoonful
Hour into of butter, add pepper and
salt to taste, stir smoothly into boil
ing soup. Serve with well buttered
slppets of toasted bread.
Macaroni, or VermiceIIi Soup.-E
small carrots, 4 onion, 2 turnips, .
cloves, l tablespoonful SALT pepper
TO taste, sweet marjoram, parsley and
thyme. Any cooked or uncookeC
meat. Put soup bones in enough
water to cover; when they boi
skim, add the vegetables. Simmer ;
or hours, strain through colandel
and put back in saucepan to reheat
Boil u pound macaroni until quit,
tender, place in soup tureen, and pouI
soup over 1.-THE last thing. Vermi
cell will only need to be soaked ;
short time-not boiled.
Scotch Mutton Broth.-Time, 81
, hours; pounds neck of mutton,
quarts water, carrots, 5 turnips,
, onions, 4 tablespoonfuls Scotch bar
ley, little salt Soak mutton in wa
ter for an hour, cut off scrag, and pu
it in steWpan with quarts of water
AS soon as it boils skim well and thel
, simmer for 11a hours. Cut best ent
of mutton into outlets, dividing i
, with 2 bones in each; take off nearl,
{ all fat before you put it into broth
( skim the moment meat boils, ant
every ten minutes afterwards; ad,
, carrots, turnips and onions, all Gu
: into 2 or pieces, then put them int,
soup soon enough to be thorough,