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

SN'NNSy required IN Kitchen,
Iron Pot. 1 Fish Kettle 2 Large
IRON Saucepans-one with steamer,
4 oleWpan. 2 small Saucepans for
NesetaDles, z Butter Saucepans. /
small Saucepan lined with china. for
boiling milk. / Gmdiron. Frying.
pan. J. Roasting Jack and stand.
Bunch of Skewers. Blasting JadlG
and slice. 1 TOasting Fork.
For Campers.
! Iron Pot 3 Saucepans Grid.
IRON. l F.ryingpan. Poor Mans Jack
for toasting.
SOUPS AND BRorHs.
Beef Soup No, boil soup bone
DAY before wanting it; skim grease
on next day, and melt Jelly: add.
spices TO taste, little brandy. small
teacuptul OF butter rubbed in Drowned
Houf little vermicelli, and grated car.
rot Boil eggs hard, mash smooth
them. Sup over
Beef Soup No. 2-Time, 9 hours:
. pounds of shin of beef, quart of
water to each pound of meat, 1 head
celery, 1 onion, 4 small or 8 large car
rots, turnips, a bunch of sweet
herbs, pepper and salt Cut off meat
from bone, put bone into stewpan
with water let boil slowly for 4
hours; then strain into large basin.
when cold, remove cake of fat: cut
meat into small pieces, put them into
steWpan with strained gravy, herbs
tied together celery, onions, carrots.
and turnips cut small; let simmer
SLOWLY for hours, seasoning with
pepper and salt to taste. When done.
take out herbs, and it will be ready
for use.
eoulIlon soup.--6 pounds of round
OF beef bound into good shRpo with
tape, small carrots, 3 turHips, s
small young onions, and one large one
STUCK with cloves bunch sweet
herbs, 1 pint each string beans and
peas, l small head caulihoYer or cab.
bage, quarts water, pepper, salt,
Noodles. rice or sage. Put beef whole
in the water ana heat slowly to
boil. Skim, dip out pint of the liq-
uor and put by for cooking the vege-
tables. Add to the liquor left with
the beef 1 sliced carrot, ! turnip also
sliced, the large onion and the herbs;
stew stew slowly hours, . .,se out the.
CIV & "''' Aeep hot over boiling water,
Strain the soup, pulping the yegAta.
bles. Cool and skim, return to the
fire and when it heats add noodles.
boiled rice or soaked German sago.
Simmer ) minutes, and pour into the
tureen.
Bean Soup. - Soak quart white
beans over night; in morning pour off
water; add fresh, and set over fire
until skins will easily slip off; throw
thnn1 yrvpf Hrrnn nd
skins will rise to top where they may
be removed. Boil beans until per-
fectly soft, allowing 2 quarts water
to l quart beans; mash beans, add
flour and butter rubbed together also
salt and pepper. Cut cold bread into
small pieces, toast and drop on soup
when you serve.
Beef Teal pound beef Cut beef
into small pieces like dice, put them
in common preserve jar, keep in oven
all day, or all night. When all juice
of meat has been extracted by heat,
add boiling water till it is of strength
you require. Season to taste.
Family Soup.-Time, 6 hours; or
quarts pot liquor i. e., the water in
which mutton or salt-beef has been
boiled. Any bones from dressed meat,
trimmings of poultry, scraps of meat
or l pound gravy beef, 2 large onions,
l turnip, 2 carrots, a little celery seed
tied in piece muslin, bunch savory
herbs, l sprig parsley, 8 cloves, 2
blades mace, few peppercorns, pep
per and salt to taste Put all your
meat trimmings, meat bones, ETC., into
stewpan. Stick onions with cloves,
add them with other vegetables, to
meat; pour over all the pot liquor;
set over slow fire and let simmer gen
tly removing all scum as it rises.
Strain through fine hair sieve.
French Soup.-Time, hours; 8
quarts water, 4 pounds meat, 2 tea
spoonfuls salt, 8 small carrots, 3 mid
dling-sized onions Il being stuck with
2 cloves), l head celery, 1 bunch
dry thyme, l bay leaf, little parsley
tied together, 2 turnips, l burnt onion
or a little browning. Put meat into
stockpot with water, set over slow
fire and let it gently boil, carefully
taking off scum that will rise to TOP
Pour in teacupful cold water to helI
scum to rise. When no more scum
rises, it is time to put in vegetables
which you should have ready washed
and prepared. Cut carrots in slices
stick onions with cloves, cut turnips
in pieces. Put them into pot, lei
boil gently 2 hours. If water boils
away too much, add a little hot water
in addition. A few bones improve the
soup very much.
Clam Soup.-Boil juice of clans
make a little drawn butter and mi1
with the juice; stir till it boils, choI
up clans and put them in; season t.
taste with pepper, salt, and little lem
on-juice; cream or milk and crackers
are to be added, nutmeg if you like
Boil over slow fire ~ hours.
Green Turtle Soup.-Take off shell
head, and flippers; let hang owe
night to drain off the blood; cook the
neck and aippers in boiling water
minute, so that the scales can b.
scraped off Take a 3-pound shin O
beef carrots, onions, whole blacl
peppers, cloves, thyme, leeks, celery
and parsley to taste; cook in boilin,
water q to hour Then cut the tur
tie in small pieces, leaving the liquiC