The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-12-30
A FEW GOOD DESSERTS.

a good freezer and fully as economical
as desserts which take time and heat
to prepare, as well as material more
expensive.
A delicious dessert of rich milk and
lemon juice, called sherbet, is made
as follows:
MILK SHER5ET.
Juice of three lemons and a cup of
sugar is added to a quart of good,
rich milk. Stir and dissolve the sugar
and do not think it is ruined if the
milk is curdled by the lemon juice, as
= freeze smooth.
her very pretty and nice des-
made from grape juice. Use a
he juice, a cup of sugar if the
not too sweet, and pint of
cam. Freeze as usual. The
I'd color is improved by adding
poonful of lemon juice
RAlslN PIE.
a pie that is very rich, but
lade of good raisins is espec-
elicious.
r a pound of raisins with wa
i'd cook gently until well soften
Add a lemon, three tablespoon
of flour, one and a half cupfuls of
gar and at the last a half cup Of
old water. Bake in two crusts.
GRAPE SHERBET.
To oDa c,,nF,,1 Df rrro,,o i,,;oo odd ~, p,
juice of lemon and one orange, one
cup of sugar, a pint of water and Il
tablespoonful of gelatine. Moisten the
gelatine with portion of the water,
heat the remainder to the boiling
point, pour over the softened gelatine,
add the sugar and juice and freeze as
usual.
GENERALITlES
Wash eggs as they come from the
market, and the shells may then be
used in clearing coffee and soup.
Core apples before pairing them, as
there is less danger of their breaking.
Save all scraps of good soap and
cook in soft water. This jelly may be
used to. wash the hair.
A FEW SIMPLE SALADS.
During the early spring months there
is no salad more simple in preparation
or more generally satisfactory than
the lettuce and cress.
For variety, make nest of cress
and in it place a few carefully divid-
ed section of grape fruit. Serve with
French dressing made by using a ia
blespoonful of vinegar and three OF
olive OIL a teaspoonful of salt and a
few dashes of red pepper.
few peanuts rolled with a rolling
pin and then sprinkled over crisp
'attuce and served with French
dressing makes she salad.
Young green on us sliced with
fresh radishes on lett 2e with boiled
dressing served on c SIS or lettuce is
another good spring alad
CREAM CHEESE SALAD.
Season cream cheese with salt, pep
per and chopped chives, mold in balls
with butter paddles; arrange two Oh
three in a nest of blanched lettuce, OF
if the lettuce is not good, cut it with
the shears or sharp knife into
shreds. Serve with French dressing.
STUFFED TOMATO SALAD.
Firm, raw tomatoes may be followed
out and stuffed with a variety of edi
bles. Finely diced meat, well marinat
ed with oil dressing or seasonings, one
or more cooked veget' les; raw Gu
cumbers cut in dice ID mixed with
onion, water cress and alery, as well
as other greens and fru S, which will
accord with the taste.
SUMMER SAL D.
Pare, eye and cut pc pineapple
in cubes; slice tender ce w ~ each
pint mix a cup of broken scan meats
moisten with mayonnais and garnish
with pecans and sliced prmolas,
When using mayonnaise to make il
go further, add whipped cream or the
white of an egg beaten stiff. The
ulGoblAlS may ne NOlOl Gu " nal lllOill6'
y''th any color scheme.
ASPARAGUS.
This delicious spring vegetable is
expensive when first seen in the mar
ket, but it is one of the most satisfac
tory vegetables to have in the homo
garden. When making an asparagus
bed the two-year-old roots are the
most satisfactory to buy, as the shoots
are read to use the following year.
y Ike trench about eight inches
deep, put in some good rich fertilizer
and cover with a little dirt. Allow the
soil to become warm, and then set out
the roots about a foot apart. In the
fall cover with layer or fertilizer at
least six inches deep, and in the spring
this is forked into the soil The diff
ference between large and small as
paragus is in the amount of fertilizer
used. A bed of asparagus makes a