The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-09-23
SeasOnable Recipes

chopped fine; one teaspoon Laprika,
two tablespoons salt. Let q quart Of
beans soak over night in water to
cover generously. Turn beans in cul.
d lender and let cold water run through
them. Then cover with cold water
j. and put on stove to cook with the
- pint of sauerkraut, onion and season.
ing. Cook from four to six hours. Add
= boiling water as needed Just before
9 the last hour, remove cover and add
r meat balls formed as follows: One
e pound of lean raw meat chopped fine,
( one cup of bread crumbs, one egg well
beaten, half teaspoon of pepper, one
teaspoon salt, one tablespoon of chop
, ped parsley Mix well, add to beans
: and cook one hour. Garnish with
5 parsley
e Potatoes, Vienna style-Mash hot,
well cooked and drained potatoes and
season literally with salt and butter.
: Add a very little cream and beat until
light and smooth. Two beaten yolks
of eggs may be added, but are not
necessity. The mixture should be dry
rather than moist. Shape into por-
| tons similar to a Vienna roll, having
d, lpointed ends; score each three times.
To simulate the roll brush over with
the yolk of an egg beaten and dilute
with little milk. Set in the oven to
become hot and brown on top. Serve
with any appropriate dish.
nge-chesnut-Raisin salad-One
cup raisins, half a pound chestnuts,
i chestnuts at the same time, then boil
until tender. Select oranges with lit
tie membrane or slice very thin to
avoid the membrane. Cook the raisins
in boiling water until plump; drain,
remove the seeds before the raisins
! become chilled. Mix the sliced nuts
, and raisins lightly with French dres-
u sing, then add the oranges and dis
I pose on lettuce leaves and mayon-
J. naise. May be served with roast
/ meat, game or with bread and butter
II as a luncheon salad.
9 Cheese Toast With Bacon-Melt
d three tablespoons butter; cook it in
one tablespoon of flour and one-fourth
teaspoon each of salt and paprika
n When frothy stir in one cup rich milk;
,e, stir until boiling, then stir in one
+, cup grated cheese. Spread on slices
,e of Boston brown bread that has been
er cut and just warmed through in the
ly oven. Roll the bacon, place a tooth
Id pick through it and fry in deep fat
is Place on cheese and brown bread.
,h Macaroon Torte-Three-fourths of &
u.s. cup of sugar, three-fourths of cup 81
d. chopped nuts, five soda crackers rollel
lie very fine, five eggs separated. Beat
tn yolks of the five eggs, add the sugar
and beat half an hour; add the fine
rolled soda crackers and then the
If. beaten whites of the five eggs folded
or in the mixture. Bake in one layer
or slowly. When baked and cool spread
ad with currant jelly and cover with one
Il layer of small macaroons. On top o
lulS III SJ layer 0plGclu NAH q PM ~
whipped cream that has been sweet
- ened. Decorate cream with alternate
all layers of lady fingers and macaroons
On DeViled Crackers-Mix one teaspoon
oh of mustard with yVorcastersbin sauco
We adding also three drops of tabascC
les sauce. Stir the paste into three table
spoons of butter beaten to a cream
ice with a few grains of cayenne; spreaC
10 the mixture on the upper side of thil
ne crackers and set in the oven to be
Ior come nicely toasted. Serve hot will
ln- olives and cheese.
II SNOWFALL Custard-Soak half
as package of gelatin in a cup of coli
Ut water one hour, to which add a pint o
int boiling water; stir it until the gelatin
is thoroughly dissolved. Then bea
9ls the whites of four eggs to a stiff
10 froth; put two cups of sugar in tn,
81 gelatin water first, then the beatel
rs whites of eggs and one teaspoon 0
~ vanilla extract or the grated rind an,
ue juice of lemon. Whip it some tim
NN until 1t is all quite stin and cold. Dbl
some wineglasses in cold water ant
ne fill them; set in a cold place In tn,
oS meantime make a boiled custard @
lth the yolks of three of the eggs witt
De half cup sugar and a pint of milk
OF flavor with vanilla. Now, after tn
meringue in the cups has stood fou
or five hours, turn out of the molds
place in a dish and pour this GUSTAV,
around the base.
. Mushroom omelet-Clean a cup o
- large button mushrooms Canned one
NC may be used) and cut them into bits
~ Put into stewpan an ounce of butte
Gu and let it melt; add the mushrooms,
Vi teaspoon of salt, half a teaspoon o
To-