The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-07-29
The Stars Cook Book


of tomatoes and drain off liquor. (Salt
the rest of tomatoes and reserve for
stewing or soup0 Put the liquor into
saucepan with a sliced onion, and
stew 10 minutes; strain out the onion,
return juice to the fire, thicken with
a large spoonful butter worked up in
a teaspoonful cornstarCh; pepper and
salt, boil up quickly, and when you
have laid chops upon a dish pour
sauce over them and serve.
Veal Stew.-Cut lbs veal into
strips inches long and 1 inch thick,
peel 70 large potatoes and cut into
slices / inch thick, spread layer of
veal on bottom of pot, sprinkle in a
little salt and pepper, then layer of
potatoes, then layer of veal seasoned
as before. Use up veal thus: over
last layer of veal put layer of pota-
toes. Pour in water till it rises an
inch over the whole, cover close, heat
10 minutes and simmer an hour.
Sweetbreads.-Scald in sailed wa
ter; remove stringy parts; put in cold
water 5 or 10 minutes; drain in towel;
dip in egg and bread or cracker
crumbs, fry in butter, or boil them
plain.
Veal Outlets, Breaded.-Trim and
hatten the outlets, pepper and salt
and roll in beaten egg, then in
pounded cracker. Fry rather slowly
in good dripping, turning when the
lower side is brown. Drain off the fat,
squeeze a little lemon juice upon each,
and serve in a hot fiat dish.
Stuffed Veal and Green Peas.-Take
large bones from piece of loin of veal.
Stuff the cavities thus made with a
good forcemeat of chopped pork,
crumbs and seasoning. A few chopped
mushrooms will improve it. Cover the
sides with creased sheets of thick
writing paper. Put cupful soup stock
or other gravy in. the dripping-pan
and basic we'll for 1 hour with butter
and water, afterward with gravy.
Cook fully 10 minutes to the pound.
Take off paper during last u hour;
dredge with -four, haste with butter,
and brown nicely. Take up. Keep
hot while you skim fat from gravy.
Stir into it p cupful chopped mush-
rooms and a little Drowned flour
Have ready some green peas, boiled
and seasoned, and make a circle OF
them about the veal when dished.
Veal Croquettes for breakfast car
be prepared the night before, and sc
be ready for the table in a few min
utesh Chop the veal fine; mix hal
cup of sweet milk with about tea
spoonful of flour. Melt a piece O
butter the size of an egg and stir the
flour and milk in it; then let it come
to a boil. Mix this thoroughly will
the meat; form it in balls or fla
cakes; lay on a platter; scatter a lit
tie pepper and salt over it, and let i
stand until morning. Then beat on
egg very light; add little milk; dill
the meat-balls in the egg, and then il
cracker pr1D1bS FRY ti1l brOun in IN
lard.
Rissolees of VeaI.-ProCeed as d
rected for Chicken Rissolees, subst
tuting veal for chicken.
Rissolees of Beef.-Proceed as d
rected for Chicken Rissolees, subst
tuting beef for chicken.
EGGS.
To Keep Eggs.-To quarts al
Stacked lime put 2 tablespoonful
cream tartar, 2 of salt, and 4 quar-
cold water. Put fresh eggs into stoI
jar, pour this mixture over them. TIL
will keep 8 dozen; if fresh when la
down, they will keep many month
If water settles away, so as to leaV
upper layer uncovered, add more W
ter. Cover close, keep in cobl plac
Eggs Poached-Nearly fill fryin
pan with boiling water; add a lit
salt and vinegar. Break eggs one at
time into wet saucer; slip from tn
upon surface of water. Cook slowly
minutes; take up with perforatC
skinner; lay carefully upon butterC
toast.
RELISHES.
Golden Buck.-A Golden Buck"
merely the addition of poached eg
which is put carefully on top of RAJ
bit.
Made Mustard. - Tablespoonful
English mustard, 2 teaspoonfuls sa
teaspoonfuls white sugar. 2 t
spoonfuls salad OIL l teaspoonful pc
per, vinegar to make smooth paste
that from celery or onion pickle
best. Rub mustard, oil, sugar, pepI
and salt together Wet by degre
with vinegar, beating very hard at t
last, when proper consistency h
been gained. Will be found far
perior to mustard usually mixed
the table.
Welsh Rarebit.-Select richest a
best American cheese, the milder
better, as melting brings out streng
To make 8 rarebits, take l pou
cheese, CRATE and put in tin or por
lain-lined saucepan; add ale told
best) enough to thin the cheese
ficiently, say about a wineglassful
each rarebit. Place over fire, stir
til it is melted. Have slice of to
ready for each rarebit (crusts tt
med); put slice on each plate,
pour cheese enough over each piece
cover it, Serve while hot.
Yorkshire Rarebit. - Same
Golden Buck" only it has t
slices of4broiled bacon on top.
POULTRY.
To Roast a Fowl.-Time, 1 hour
large fowl, 2 or 3 large spoon
bread crumbs, pepper and salt, u
butter. Prepare fowl for roasti
put into inside bread crumbs,
soned with pepper salt and piece
butter size of large walnut. Roas
a clear fire, basting well with but
just before done, dredge with fl
and haste again with butter w
or to h,