The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-06-24
The Stars Cook Book

pour on enough boiling water to make
thick custard: beat the whites of three
eggs to snow, stir into the custard,
and set it in the oven to bake for 10
minutes, or for the same length of
time in a pot of boiling water; set
aside until perfectly cold; then re-
move the slight crust that will have
formed on top; have ready dish in
which you are to serve your custard,
and some fresh ripe bananas, minced
finely; mix with the custard and pour
into the dish and add a meringue
made of the beaten whites of eggs,
and u teacupful of pulverized pink
sugar A fine custard may be made
according to above receipt by using
peaches, instead of bananas, or Bart
lett pears. Milk should never be used
with acid fruits, particularly in warm
weather and pure cream in any guam
tity is severe tax on a weak stom-
ach. The custards for which formu-
las are given here can be made thus
as real cream, without danger of be-
ing curdled by the acidity of the fruit.
Tapioca, arrowroot, ETC., may be sub
stituted for corn starch in the MAX
ing of these custards, and pineapples,
strawberries, raspberries, are deli
cious served in this way. Custards
with an extra allowance of butter and
a tiavoring of extract vanilla, almond
or rose, make delicious cream pies.
Bake with either 1 or crusts of rich
puff paste. If the former, add me-
ringue. BY using the yelks as we'll
as the whites of eggs, and using the
grated rind and juice of lemons and
oranges, or both, delicious orange and
otsn
be made with only one crust.
Banana Pie is made by using a
white custard as above, and mixing
with the pulp of ripe bananas, pressed
through a colander or sieve, and
; baked in a rich open pastry crust, and
finished with a meringue.
Chocolate Custards.-Pour 2 table
spoonfuls of boiling water over 2
ounces of grated chocolate; let it
| stand near the fire till perfectly dis
T. solved. Put into pint of milk mixed
with pint of cream, pinch of salt, and
e three ounces of sugar, simmer over
. fire 10 minutes; then add by degrees
, yelks of well-beaten eggs, and stir
l to a froth while it thickens; then
pour out to cool.
r Plain Boiled Custard.-1 quart of
milk, s eggs, peel of l large lemon, "A
pound of loaf sugar. Pour milk INTO
l clean saucepan with peel OF lemon,
set at side of fire 20 minutes, when
on point of boiling strain into basin
/ to COOL then stir in powdered sugar
and well-beaten eggs: again strain
D it into a pitcher, which place in deep
= saucepan of boiling water, and stir
/ one way until it thickens; then pour
;.I,
/ Vanilla Custard.-Boil l pint oil
: cream with ounces of sugar, for "A
Il of an hour, then strain through mus
d lin. Beat well yelks of eggs, ano
pour milk over them into bowl
l. placing bowl over pan of boiling wa
+ ter, and stirring rapidly till it thick
+, ems. Let it cool gradually; add l tea
U spoonful extract vanilla to suit taste
e and stir continually. When cold serve
l. in dish, covered with whipped white
of eggs, sifted over with sugar
Chocolate Blanc Mange.-Quart o
y milk, p box of gelatine, soaked in
n cup of water; four tablespoonful
IL grated chocolate, rubbed smooth in
Ot little milk; eggs, extract vanilla t,
e, taste. Heat milk until boiling, thel
add other ingredients; boil minutes
m Pour into mould. Serve cold wit
a. sugar and cream, or custard.
u Tarts: Gooseberry, currant, AppI
20 or Any Other Fruit-Time to bake
- from "a to l hour. One quart OF goose
III berries, rather more than p pound {
~ paste, moist sugar to taste. Cut o
ID tops and tails from gooseberries, c
n pick currants from their stalks, {
pare and quarter the apples; pl
We iptn 1Nip-1ich with lin
edge of dish with paste, pour in Ii
IN tie water, put on cover, ornamel
ry, edge of paste in the usual name
an and bake it in brisk oven.
w. Tartlets.-Time to bake, "A hou
No No Line some patty-pans with pun past
IA fill them with any jam or preserV
Nd and bake lightly.
.pe Open Jam Tart.-Time to Dake, u
nv til paste loosens from the dlsh. LII
to shallow tin dish with pun paste
/ in the jam, roll out some OF paste W
it lightly with yelk of egg beaten WI
in little milk, and a tablespoonful
,en powdered sugar. Cut it in very hi
;tir row strips, then lay them across I
id tart, lay another strip round the edt
/ trim off outside, and BAKE III qul
md oven.
Charlotte RusSe'-z IdOl0SLO -,
?, / gelatine soaked in a little cola hlllh
full hours; two coffee-cups rlch creal
ex- one teacup milk. Whip cream 81
gill in large bowl or dish; SET OIL
oh, Boil milk, and pour gradually ON
the gelatine until dissolved, theI sCl"i
len when nearly cold add whipped crea
me. spoonful at a time Sweeten W
ter. powdered sugar, flavor with eXtr'
orn vanilla. Line dish with lady hng'
bit or sponge cake; pour in cream a
,ful set in cool place TO harden,
of Peaches and Cream.-Pare a
IAN, slice the peaches just before sendi
cry to table Cover the glass dish G.
oil tanning them to exclude the air
dis much as possible, as they soon char
out color. DO not sugar them in dist
and they then become preserves
fresh fruit. Pass the powdered SUI