The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-10-28


and a CHEEKY meal the other meals
are sure to be wellseryed and CHEEKY,
I'm some respects, breakfast may be
looked upon as the most important
meal of the day for l believe it eXer-
cfses more influence over the days
work than any of the other meals. In
many houses it is impossible to pre-
pare elaborate dishes before break
fast. but there are a number of eX-
celleut dishes which can be heated
up without detriment to their appear
ance or taste.
Savory Patties.
Four ounces of veal cooked four
ounces Of boiled ham, one hard cook
ed, egg, four fried mushrooms, one
gill of chick sauce, salt and pepper
@ dust of nutmeg, and about three
quarters of a pound, of any kind of
pastry. Chop the veal, ham, eggs, and
mushrooms into small dice; mix them
all together, then add the sauce, nut
meg, and salt and pepper to taste. Roll
the pastry out and stamp it into
rounds a size larger than the patty
tins. Grease the tins slightly, line
each with a round Of pastry, put in
heap of the mixture brush the edges
of a second round of pastry place it
over the mixture, pressing the edges
Of pastry together Decorate each
with a few tiny leaves Of pastry.
Brush the tops of the patties, but not
the edges, with beaten egg, and
bake them in a quick oven for twenty
five minutes.
Haddock and Tomatoes.
One medium sized dried haddock
one ounce Of butter, one onion, three
large tomatoes, pepper. Remove all
the flesh from the haddock, taking
care to remove the bones also. Peel
and slice the onion, thinly, and slice
the tomatoes Melt the butter in sauce
pan, put in the onion, and fry it pale
brown. then add the sliced tomatoes
Now add the fish and pepper to taste.
Stir the mixture over the fire for a
few minutes, then pile it up in a hot
dish, sprinkle over a little chopped
parsley, and serve it very hot.
Hunters Outlets.
Slices of cold meat of any kind, one
pound of cooked potatoes, one ounce
of butter, salt, and pepper, one egg, |
and some bread crumbs. Cut the meat
into neat kite-shaped pieces-you will
require eight or ten pieces, Mash the |
potatoes finely or rub them through |
q sieve. Melt the butter in a pan, add
the potatoes with salt and pepper to
taste. then stir the mixture over the
fire until it is thoroughly mixed. Now
cover each piece of meat with some
potatoes. Smooth it evenly over, and
make it, as much as possible, the shape
of a lobster outlet. Brush each outlet
over with beaten egg, then coat it
with crumbs; repeat this egg and
crumbing. Have ready deep pan of
smoking hot fat, fry the outlet a
golden brown, and drain them on pa
per. Put a piece of macaroni into the
end OF each outlet to represent the
hone. Serve very hot, garnish with
fried parsely.
Eggs With Green Sauce.
Six neatly pOached eggs, six squares
Of buttered toast, a few drops of an
chovy sauce, half a pint of white
sauce, two ounces of tarragon and
chervil leaves, parsely, chives and |
watercress. Wash the leaves care
fully, then pound them together in a |
mortar, adding to them a few drops |
of anchovy sauce. Next rub the mix
ture through a sieve, and add to it the
white sauce, stirring it over the fire
till both are we'll mixed. Arrange each
egg on piece of toast and pour a
little sauce over. Serve them neatly
arranged on a hot dish.
Rice PiIau.
One pint of stock, six ounces Of
rice, one small onion, two cloves, two
teaspoonfuls of curry powder, having
first mixed it smoothly with a little
cold water.
Let it simmer slowly until the rice
is soft and has soaked up the stock.
If necessary, add more stock. When
the rice is soft, add the butter and a
little salt, and mixed we'll Make the
very hot, pile it up in hot
dish, shell the eggs, cut them in
halves lengthwise, and arrange them
in a border round.
Ham Omeet.
Three eggs, one tablespoonful of
butter, half a teaspoonful of salt, a
good dust of pepper, two tablespoon
fuls of chopped ham. Break the eggs