The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-08-19
The Stars Cook Book
NEUTRALITY-SUSPICIOUS..

better, however, TO have a special bar
rel for the purpose Strdsbug, as well
as all AlsaCC, has a well-aCQulred fame
for preparing the Cabbagcs They slice
very white and firm cabbages in fine
shreds with "a machine made for the
purpose At the bottom of small
barrel they place a layer of coarse
salt and alternately layers of cabbage
and salt, being careful to have one
of salt on the top. AS each layer of
cabbage is added, it must be PRESSED
down by a large and heavy pestle, and
fresh layers are added as soon as the
juice floats on the surface. The cab
bage must be seasoned with few
grains OF coriander, juniper berries,
etc When the barrel is full it must
be put i'm dry cellar covered with a
cloth, under a plank, and on this
heavy weights are placed. At the end
OF a few days it will begin to ferment,
during which time the pickle must be
drawn off and replaced by fresh, until
the liquor becomes clear This should
be done every day Renew the cloth
and wash the cover put the weights
back and let stand for a month. BY
that time the sauerkraut will be ready
for use. Care must be taken to let
the least air possible enter the sauer-
kraut, and to have the cover perfectly
clean. Each time the barrel has to be
opened it must be properly closed
again. These precautions must not
be neglected.
Celery Minced with Egg Dressing
Scrape and wash the celery and cut
into p inch lengths, having first
crisped it in cold water. Rub the
yolks of 2 eggs (boiled hardD to a
paste, with l tablespoonful of salad
oil; add salt, pepper, little powdered
sugar, vinegar to make the mixture
LIQUID, and pour over the celery, serve
in a salad bowl, and eat at once, lest
the celery should tougher in the
vinegar.
Celery, Raw-Wash, trim and scrape
the stalks, selecting those that are
white and tender, crisp by leaving
them in very cold water, until wanted
for the table. Arrange neatly in
celery stand. Serve between the oys.
tiers and meat.
- Carrots, Mashed.-Scrape, wash, lay
in cold water p hour, then cook ten
der in boiling water. Drain well,
mash with a wooden spoon, or bottle
work in a good piece of butter, and
season with pepper and salt. Heal
up in a vegetable dish; serve hot.
Carrots, Stewed.-Scrape and boi
whole 40 minutes. Drain, and cut II
round slices a quarter of an incl
thick Put on in cupful of weak brotl
or soup, and cook gently 1a hour
Then add 3 or 4 tablespoonfuls o
milk, lump of butter rolled in floul
with seasoning to taste. Boil up an
dish.
suecotash.-S ears corn, cut OH tn
grains, l pint Lima beans, / table
spoonful Toured butter, pepper an
salt, cup milk. Boil corn and bean
nearly an hour in enough water
cover them; turn this off, add tn
milk; when this heats, butter, peppt
and salt. Simmer 10 minutes.
Succotash No. 2.-Cut the corn fro
10 cobs mix this with One-third II
quantity of Lima beans, and cook
hour in just enough water to cove
them. Drain off most o. the water
add a cupful of milk, with pinch
soda stirred in. When this boIls, st
in a great spoonful of butter rolled
-four; season with pepper and sal
and simmer 10 minut S longer.
Green Corn Boiled Whoe.-Strip G
the outer husks; turn down the i
utluOSl NONtll ms pun Oll AlAN 81
with great care. Recover the ei
with the thin inner husk, tie at Il
top with a bit of thread ard cook
sailed boiling water p hour Cut {
the stalks close to the cob, and SER
wrapped in a napkin.
SteWed Tomatoes With Onion al
Bread.-Empty can tomatoes into
saucepan, place over fire, and whit
hot add small onion sliced, with be
per, salt and a little sugar. Stew
minutes, and add tablespoonful butt
and a good handful bread Cruml
Simmer 3 to 10 minut s, and pour OF
Stewed Corn.-Stew / quart cam
corn in its own liquor, setting the W
sci containing it in another of h
water Should the corn be too dl
add little cold water. When tend
pour in enough milk to cover the CO..
bring to a boil, put in l tablespoon
butter rolled in flour, and salt to tas
Stew gently, stirring well, 3 or
minutes, and turn into a deep di
Keep the vessel containing the &C
closely covered while it is cOOki
The steam facilitates the process a
preserves the color of the corn.
Green Corn Cut From the Cob
After boiling, cut the corn, with
sharp knife, from the cob, into
dish; stir in butter, pepper and 81
and cover to keep hot until eaten
Stewed Tomatoes, Plain.-OpeI
can of tomatoes an hour before co
ing them; leave out cores; cook
ways in a tin or porcelain saucep
Iron Injuries both color and tiaN
Stew gently for forty minutes; S
son to taste with salt, pepper, and
preferred, a little sugar, and 1 tai
spoonful butter. Cook gently,
covered, 10 minutes longer, and t,
into a deep dish.
Raw Tomatoes-Peel and slice W
a sharp knife tomatoes should
ways be cut just before using)
in salad bowl and season with drt
ing, made in following propOrtiC
Beat together 4 tablespoonfuls vi
gar, / teaspoonful each of salt
sugar, half as much mustard, ;
when these are well mixed, add 81
ually tablespoonfuls best salad
Corned Beef and Turnips.-COOk