The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-09-02
EGGS

is 10 nave MNiNA ''AlA''0 30
nan Take from fire, add eggs quickly,
cover and let stand Off fire away from
drafts from to 10 minutes accoIuins
to freshness of eggs.
Hard boiled eggs should be SIM
mered at least 20 minutes. This gives
mealv voks. which digest more read
ily than sodden ones,
Poached Eggs-Toast small slice oil
bread for each egg; trim and lay on
hot platter Have frying-pan partly
filed with sailed water When SIM
mering. carefully break in | egg at
a time Basic with the water until
white is firm, take up with skinner,
trim edge of white and slip on toast.
Scrambled Eggs.-Beat together 4
eggs, p cup cream or rich MILK u
teaspoon salt, Il teaspoon pepper,
Turn into hot buttered PAM stir TIL
set Serve on toast.
Chopped boiled ham or other cold
meat may be mixed with the eggs
before cooking.
OmeIet.-Break 8 eggs in bowl; add
1 teaspoon cold water. Beat with FORK
till mixed. Add e teaspoon salt
Turn into very hot buttered pan,
shake and stir till eggs begin to set.
Let form, fold and turn out on not
platter.
Fancy Omelets. - Finely chopped
cooked meats, vegetables cut hne,
chopped parsley, etc, may be ADDED
to plain omelet and dish named ac-
cording to what is added, as ham
omelet, omelet with peas, etc.
ORANGE or other Sweet Omelet.-
Separate and whip whites and yolks
of 8 eggs. Pour yolks over whites, add
grated rind of orange and l tablespoon
of orange juice, l tablespoon pow
dered sugar. Mix and cook as above.
OmeIet Souffle.-Break eggs into
separate cups: beat of the yolks,
mix with them teaspoon flour, table
spoons powdered sugar, very little
salt; flavor with extract lemon or any
other 1avors that may be preferred.
Whisk the whites of the eggs to firm
froth; mix them lightly with yolks;
pour the mixture into a creased pan
or dish: bake in quick oven. When
we'll risen and lightly Drowned on the
top it is done; roll out in dish, sitt
pulverized sugar over and send to Ia
BILE. You can also pour some rum
over it and set it on fire, as for an
omelet au rhum,
Plain and Fancy Baked Eggs.-But-
ter small stoneware dishes. Carefully
break egg in each Add salt pepper,
and bit of butter Bake in oven till
white is set.
May be varied by buttering dish and
adding chopped parsley or ham,
soaked bread crumbs, chopped onions,
or a little stewed tomato.
SALADS AND CHEESE.
Mayonnaise- dishes and in
gradients very cold. If summer, set
dish in pan of pounded ice. In soup
plate or shallow bowl put yolk of l
raw egg, add "A teaspoon salt and
dash cayenne, few drops OF Tobasco
and a teaspoon Worcestershire sauce
stir with fork till very thick. Add few
drops olive oil and stir; add more oil,
few drops at a time, until mixture
balls on fork. Thin with few drops
lemon juice or vinegar, then add more
oil. Alternate in this way until l cup
olive oil is used and dressing is thick
and glossy, like jelly. About 3 table
spoons lemon juice or OF vinegar
will be needed, according to its acid
ity. Always stir in the same dlrec-
ton. Keep covered and on ice until
needed.
French Dressing,-MiX "A teaspoon
salt, dash white pepper, and 3 table
SDOO0S owe OIL. Olll III lCN lhAIubSoj
then gradually add / tablespoon vine
gar, stirring rapidly until mixture is
slightly thickened and vinegar cannot
be noticed. Mixture will separate after
about 20 minutes.
Boiled Dressings beaten eggs, l
cup rich milk 2-3 teaspoon dry mus
tard 2 teaspoons salt, 2 dashes cay
enne, 2 tablespoons olive oil or melted
butter, p cup vinegar Cook in double
boiler till thick as custard. Strain and
keep in cold place.
Cream Dressing,-l cup cream, l Ia
blespoon flour, 3 tablespoons vinegar
2 tablespoons butter, p teaspoon pow
dered sugar, l teaspoon salt, "A tea
spoon pepper, y teaspoon dry mus
tard, whites eggs. Cook in double
boiler, stirring constantly, and adding
whipped whites just before taking
from fire.
Celery Salad.-2 lunches celery,
tablespoon salad oil, 4 tablespoons
vinegar, small teaspoon fine sugar
pepper and salt to taste. Wash anC
scrape celery; lay in ice-cold watel
until dinner-time. Then cut into incl
lengths, add above seasoning. Stil
we'll together with fork and serve il
salad-bowl.
Chicken Salad.-Cut cold roast Of
boiled chicken in small dice, add J.
as much blanched celery cut fine, sea
son with salt and pepper, Mix witt
French dressing and set away for al
hour or more. Just before serving
stir in some mayOnnaise slightly
thinned with lemon juice or French
dressing, arrange on lettuce leave.
and cover with thick mayonnaise.
Lobster Salad.-Tear the meat Of
lobster into shreds with two forks
and let it get cold. Mix with blancheC
celery cut in small pieces-A celery
p lobster. Mix with mayonnaise
Make cups of small blanched leaves
of lettuce, fill with salad, garnish with
mayOnnaise, capers, and lobster coral
Keep on ice until served
Salmon Salad.-RemOve bones and
skin from can salmon. Drain off liquid
Mix with French dressing or thin
maVonnaisa' Sat aside for a while