The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-07-29

mon, and fill in with oysters and
mushrooms. Only few of these are
needed, and shrimps are sometimes
added. Put the remaining half of the
shredded fish over the top, and cover
with a top crust of the pastry. 1t
should bake about three-quarters of
an hour in a moderately quick oven.
This makes a small pasty, ami
amounts should be doubled or trebled
for a large company.
Italian Roast Veal.
Have the butcher prepare choice
cut of veal with good-sized pocket
for stuffing. Stand it right side up in
the pan, and after sailing and pepper
ing It, and filling the pocket with the
forcemeat given below, lay around on
top of the roast one Glove of garlic
cut in thin slices, and a generous
bunch of sweet basil and green eel
cry tops. over all skewer closely
thin sheets of the veal fat or of salt
pork fat, covering the herbs and
holding them in place. Roast as
usual, removing the fat and herbs
before serving.
Italian Foreemeat.
Boil fifteen or twenty minutes in a
little water nine or ten large leaves
of Swiss chard, from which the thick
| midrib has been removed. If the
chard is not to be had, a scant quart
of fresh spinach will do as well. After
boiling, drain, chop fine, and fry III
little butter with salt, pepper, and
two rounded tablespoonful of minced
parsley for ten minutes. Soak about
three inches of small loaf of white
bread in milk. Squeeze partly dry,
and chop fine Into a bowl put two
olive oil, and three large tablespoon
fuls of grated Parmesan cheese. Stir
well, add the chopped chard and
bread, and salt and pepper to taste.
! 1t will be of soft, creamy consistency
! Fill into the pocket of the roast, and
bake.
Sauerkraut.
Buy one quart of sauerkraut at a
shop where it is kept covered and
clean. Taste it, and if not very acid
and strong in flavor, wash it quickly
and lightly in one water. If eX
tremely acid, wash through several
waters, or until it is no more tart
than is desired. Put it in sauce
pan with a very little water, barely
enough to keep it from burning, lay
three or four strips of fat bacon oven
the top, cover closely, and simmer
steadily two or three hours, or until
the sauerkraut is tender. Then
dredge in a little flour to thicken
slightly, and serve hot or cold. II
must be watched during the cooking
process, and a few tablespoonfuls 81
hot water must be added occasion
ally, or it will burn and the flavor
be destroyed. Instead Of the bacon
the Germans prefer, if they have i,
, to add a couple of tablespoonfuls 0
, duck grease (saved from a roas
duck), few minutes before the sauer
| kraut is removed from the fire.
Stuffed Pimentos.
? Mince extremely fine enough whit
} meat of chicken or turkey to fill tn
: desired. number of pimentos.
I small proportion of almonds or pists
Y chic nuts and seeded raisins shout
be finely minced and thorough
mixed with the meat, the whole be
+ ing seasoned to taste with salt an
r paprika Add rich cream to make
l. the consistency of dough, and put
:, in the pimentos. Cover the top wit
e bread crumbs moistened with melte
:. butter, and bake separately in ram'
n kins. Twenty minutes to half an hor
a in a moderate oven is sufficient. Jus
d before serving surround them wit
e sauce made by stewing fresh tom
i toes with enough unsweetened choc