The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-07-15
u y y Woman's World y y -
Vegetarian Menus for Three Days
Rrowned Sweet Potatoes-
WITH RECIPES.


Of potatoes and boil, skins and all,
twenty minutes, in sufficient water
to cover Split in halves, sprinkle
with sugar Csparingly), dip in melted
butter and bake in hot oven until
golden brown. Serve hot.
Lettuce Salad.
Select the tender leaves, crispen on
ice or in very cold water. Drain and
dry thoroughly, cut in thin shreds,
heap on platter in birds nest style,
sprinkle with lemon juice and dust
with powdered sugar. Serve.
Stewed Apricots.
Wash one pound dried apricots and
soak in hot water three-quarters of
an hour, place kettle on warm part
of stove, in which time apricots will
open and swell to size and flavor II
fresh fruit. Don't boil.
Drowned onion Soup.
Pare and slice thin ten medium
sized onions for one gallon of soup.
Brown evenly in butter, cover with
hot water and boil five minutes; then
add sufficient hot milk to equal one
gallon. Thicker with crumbs of rice
biscuits rolled fine. Drop a piece of
butter in each bowl, fill with soup
and serve piping hot.
To confine the odor of vegetables
in the receptacle while cooking, cut
a notch in a piece of stale whole
wheat bread and hang on utensil or
fry-pan.
succotash.
One-third corn to two-thirds Lima
beans. Season with olive oil and
salt. If corn is not juicy, add a lit
tie warm milk
Mashed Turnips.
Pare only a very thin skin off tur-
nips when cleaning, to have an ex-
ceptionally fine flavor. Boil in salt
water until they will show the grain
of the turnip; drain and mash. Add
plenty of oil, then beat good with
wire-whip until all particles of fiber
substance are broken. Serve hot.
Carrots and Peas.
Soak one pound dried peas in water
over night. Boil in fresh water with
a pinch of soda added until pea will
readily mash between thumb and fin
ger. Boil six carrots until soft; drain
off water, chop with knives until each
particle is the size of peas. Season
with a little milk, butter and salt;
add peas. Stir gently. Serve. This
dish can be served also with cream
sauce.
Peas au Beurre Noir.
Boil peas until tender, drain of
water; add the juice of one lemon
a piece of butter the size of a walnut
stir gently and serve.
Cocoanut Pudding.
Heat one quart milk; thicken wher
hot with two tablespoons of corn
[ starch diluted in a little cold milk
Beat the whites and yolks of three
eggs separately add to the thick
. ened milk, sweeten with a little
honey, season with the juice of on
lemon and one-half the rind grated
Stir all together briskly for five min
utes while boiling. Remove from tir
and add one-quarter pound shredded
cocoanut. Serve without or will
whipped cream. This is excellent
frozen the same as ice cream.
Asparagus Soup.
Beat through colander the tende
part of twenty-four stalks of cooke,
or canned asparagus; add one an,
one-half quarts of milk, one pinch o
I salt. Boil all together for three min
utes. Thicker with a roux made o
, one part butter to, two parts whole
wheat flour Drowned in the fry-pa,
and stirred in until the proper cor
sistency is reached Add little but
ter and serve.
Steamed Whole Wheat.
? Soak one quart OF cleaned Whea
? over night. Drain off water and plac
, in colander, cover with clean towC
and tight-ftting cover. Place in Ike
, tie one gallon of hot water with
6 little oil and honey added. Now plac
9 colander with whole wheat in owe
top of kettle of hot water; steam "
til wheat is real sticky. Serve wit
cream or drawn butter and honey.
o Apple Salad.
, Diced apples served on lettuce les
G with a dressing made of one-thir
! olive OIL sour cream and lemon juC
II well beaten with a pinch of sug1
= added Poured over.
. Southern Vegetable Soup.
Fry two onions, one stalk of celel
u, and three potatoes chopped fine in
, little oil until brown. Then add
,F