The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-08-05

OF butter mixed with little flour; boil
the whole up together and serve.
Bread Sauce for Partridees or
Grouse cup of stale bread crumbs,
| onion 2 ozs. butter, pepper and salt,
a little mace. Cut the onion fine and
boil il in milk till quite soft; then
strain the milk on to the stale bread
crumbs, and let 1t stand an hour. Put
1t in saucepan with the boiled onion,
pepper, salt and mace Give it a boil,
and serve in sauce tureen. This
sauce can also be used for grouse, and
is very nice. Roast partridges are nice
served with bread crumbs, fried
brown in butter, with cranberry or
currant jelly laid beside them in the
platter
Caper Sauce.-2 tablespoonfuls but
ter, 1 tablespoonful -four; mixed well;
pour on boiling water till it thickens;
add one hard-bOiled egg chopped fine,
and tablespoonfuls capers.
Drawn Butter.-1a cup butter, two
tablespoonfuls flour; rubbed thor
oughly together, then stir into pint
boiling water little salt; parsley if
- wished.
Celery, Mayonnaise.-Yelk of l egg,
a pinch of mustard, a little salt, very
little pepper, juice of u lemon and
some water. Beat all together, pour
4 ounces olive oil in drop by drop, then
add small spoonful of boiling water to
mayonnaise. Take 6 heads of we'll
washed celery, wipe with towel, and
cut them in pieces in salad bowl.
Throw the mayonnaise over celery;
mix all together, and serve. (Can
curl celery by twisting each branch
round a skewer and throwing it in
cold water)
Egg Sauce cup of chicken BROTH
heated and thickened, with tablespoon.
full of butter rolled thickly in flour
= poured over 2 beaten eggs; boiled 1
minute, with tablespoonful parsley
stirred in; then seasoned and poured
= upon pounded yelks of 2 boiled eggs
placed in bottom Of bowl. Stir up and
, it is ready.
| Gravy for Roast Meats.-After TAX
l ing out meat, pour off fat; add water
, season, and thicken with flour.
Gravy for Turkey.-Boil giblets very
= tender; chop fine; then take liquor il
which they are boiled, thicken will
flour; season with salt, pepper, and {
{ little butter, add giblets, and dripping
in which turkey was roasted
Horse-radish Sauce.-One desser
l spoonful of olive OIL same quantity o
e powdered mustard, 1 tablespoonful o
4 vinegar, 2 of grated horse-radish and
teaspoonful of salt
Mayonnaise S,auce.-Work yelks o
, 2 raw eggs to smooth paste, add
= saltspoonfuls salt, y saltspoonful cay
:. enne pepper, saltspoonful dry mus
! tard, and teaspoonful salad oil. Mi
u these ingredients thoroughly and adj
u strained juice of u a lemon. TAX
remainder of 70 pint finest salad o.
y and add gradually teaspoonful at
y time. Every fifth teaspoonful add fe,
y, drops of lemon juice, until you hav
- used lemons and p pint of oil. Their
Z, are almost as many ways of maxim
~ mayonnaise sauce as there are
= cooking eggs.
Mint Sauce.TMiX / Tablespoonful
white sugar to u teacupful good vim
=. gar; add mint chopped fine; 70 te
- spoonful salt. Serve with roast lam
or mutton.
. Oyster Sauce pint oysters, ha
n lemon, tablespoonfuls butter role
~ we'll in flour, teacupful milk, cayenn
- pepper and nutmeg to taste Heat tn
u oyster liquor and when it boiIs skin
- and put in oysters. Soon as they DO
~ stir in butter, cut up and well .fouret
y spice and lemon juice Boil 5 minutes
y take from fire and put with mil
~ which has been heated in another We
% sci. Stir up well and serve.
l. Onion Sauce.-Time nearly half a
hour, 4 or white onions, p pint he
IS milk, l OF. butter, pepper and salt I
IN taste. Peel onions and boil till tel
st der, press water from them, chop the
if very fine, make milk hot, pulp onion
If with it; add butter, pepper and sa
;h to taste.
il. To Make Sage and Onion Dressin
t., for Roast Pig or Roast Pork.-Time
to 80 minutes. 2 large onions, doub
ad the quantity bread crumbs, 3 tie
2 spoonfuls chopped sage, 2 OF. butter,
e. egg, pepper and salt. Boil onions in
IT. or waters, to take off strong tas
nv in them; then drain them, chop
ut fine, mix with bread crumbs, minct
,e. sage, butter, pepper and salt; mix Il
Sc. whole with well-beaten yelk of an ej
to bind it.
es, Salad Dressing.-Beat eggs ligl
I'm add / tablespoonful mixed mustard,
%, teaspoonful salt, 5 tablespoonfuls viz
tut gar, little cayenne pepper; mix w,
err. and then stand in dish filled wi
q boiling water; when warmed throu
ca add tablespoonful butter; cook un
ey little thicker than custard, stirri
ills constantly. If desired it may be be
set ed until thicker then thinned wi
ow milk or cream.
Ike To Prepare Curry Powder.-1 our
me ginger l ounce mustard, l ounce d.
led per, 3 Of cOriander seed, of TURNER
"a an ounce cardamons, a ounce G.
ut enne pepper, a ounce cinnamon, a
egg "A ounce cumin seed. Pound fine, s
ms and cork tight in bottle.
es, Oyster Dressings tablespoon
re- flour, 2 tablespoonfuls butter; bro
ex- butter and flour in dripper; add wa
the to make thin for gravy; boil; ado
Ter, pint oysters chopped; pepper and S
YER to taste.
egg Sauce Piquante.-1 cupful liq
ace from tongue or any other kind
tin, meat, tablespoonfuls butter, 1 |
ing spoonful fresh made mustard, a lii
to salt and pepper, l heaping tablespo