The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-08-12
SUMMER WAsH-eoWNs.

Much originality and ingenuity may
be exercised in planning these sum-
mer frocks of wash fabric or silk, if
one or two salient rules for the cut
Of the garment be very carefully fol
lowed A gown designed along per-
tectly correct lines is made collarless,
with V or square shaped neck, peas
ant bodice, elbow sleeves, and high
Empire waist-line, finished either with
a narrow cording of the material or a
narrow draped girdle. The skirt may
be laid in one-half-inch tucks all
around, finished at the lower edge
with a plain fifteen or twenty-inch
founce, or it may be made with a
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some lard, very hot, as for fried cakes;
drop the potatoes in and fry till
brown, turning them gently from side
to side. The next way is to heap
mashed, potatoes on small mound or
oval platter; shape it like a pyramid
and perfectly smooth; then cover
with a well-beaten egg, and set it in
the oven to brown. Still another way
is to make little cakes of cold mashed
potatoes; flour your hands well, and
put on as much flour as will stick on
the outside of the cakes; scatter -four
on the plate on which you lay them
fry them brown in butter
SteWed Mushrooms-Let them lie in
salt and water / hour, then cover with
fresh water and stew until tender;
season with butter, salt and pepper;
cream, if you wish.
Fried Tomatoes-Dip thin slices OF
r ripe tomatoes into flour; salt and pep
per them and fry in boiling butter OF
lard until Drowned.
, Fried Tomatoes-Cut tomatoes il
slices without skinning;' pepper anG
, salt them; then sprinkle a little floul
, over them and fry in butter unit
: brown. Put them on a hot plattel
and pour milk or cream into the but
; ter and juice. When boiling hot pou
| over tomatoes.
Stuffed Tomatoes-Get them al
large and firm as possible; cut
} round place in top of each, scrape on
t all the soft parts; mix with stall
l bread crumbs, corn, onions, parsley
butter, pepper and salt; chop YER
e fine, and fill tomatoes; carefully bak
g in moderate hot oven; put a little bu
d ter in pan; see that they do not bur
;, or become dry.
/, Stewed Squash-Pare, seed, quartz
t and cook a selected squash soft /
boiling sailed water. Pour this off
r, beat squash to pieces in saucepan
3, season well and stir until stiff an
t. smooth as apple sauce, and it
y ready to serve.
n Cold SIaw-1 quart of finely shave
t, cabbage, yolks of three eggs we
II beaten, 1 p glassfuls of weak vinega
Il 2 teaspoonfuls white sugar, / tabl
e spoonful of olive oil, p teacup
X thick sweet cream, piece of butte
il large as hens egg, heaping teaspoo,
e full of salt, pepper and mustard Nj
1T all well together, put over fire till no
h then add cabbage, stew until IL
n whole is heated, place in china dis
n. and set aside to become cold; aC
ct celery or celery salt before serving.
t, Sauce for Cold SIaw-2 eggs we
al beaten, l cup vinegar, l teaspoonful
n, sugar, small piece of butter, and a Il
2 tie mustard if desired. When thei
III are beaten we'll together, boil al
Id pour over slaw.
e. Hot Slaw-Cut hard white head
IN cabbage into pieces. Shave l piet
as fine as possible, and put it into
o. stewpan with a piece of butter Il
ne size of an egg, 1 small teaspoonf
ne salt, and nearly as much pepper. Az
ut u teacupful water and / teacupful
to vinegar. Cover the stewpan al
ep cook the cabbage until it is tende
We stirring it often while cooking.