The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-08-19
VACATION CHATS.

, NaCduOu-WdTu. 10 the most OF us, va |
cation is a pleasant subject to dwell ,
| upon. For the time being, the most
enhancing literature is the alluring
railroad guide books to the Detachable |
, Land, and hotel prospectuses of the |
: heavenly abode provided by each par
ticular hosiery for all who will come
thither.
In the face so many wonderful !
o places to 90 to and happy places to
stay in, some find it extremely difficult
to make a choice. Others there are
, who know exactly the sort of vaca- |
r ton they want. But in both cases, |
there are some other things to be
thought upon than the mere going or
, abiding.
| With some, vacation expresses a !
frantic desire to get away from the
work that they have been doing, to
I revel for a week, two weeks, or a
I month, in pleasure, in gayety, in ir-
l responsibility. They are like children
q let out of school, or prisoners set
free. ~ar"...s ~ -.
e But these who are so hungry for a
t vacation are the very ones who should
|, plan it the most thoughtfuily, if they
i want to get the most out of it.
Vacation thoughts should include
first of all what is ones chief vaca-
Z ton need Is it rest, or change, or
il new friends, or new interests?
It Vacation thoughts should go back to
y past vacations and think over those
Il that havebeen failures and those that
> have been great successes.
, Vacation thoughts should search out
Is why one holiday was enjoyable and
" another a disappointment. Was it the
~ place itself that was visited? Was it
of in the vacation companions? Was it
tn the amusements INDUCED in? Was it
es in being overborne by the petty irri.
off tations of travel and change? Was il
n having the right or wrong clothing?
ip- Look back over the vacations of the
ne past and search out the things that
he made or marred them. Then try tc
er, repeat the good features IN this years
ep holiday and to avoid the unpleasant
ones.
nix Vacation thoughts should look be
ay yond the mere vacation itself. The,
in should courageously face the return
'e' and they should plan to insure a com
on ing back with a rested body and re
newed appetite for the work tina
lies ahead. Vacation thoughts SHOULD
,u1 not stop with the vacation itself, O.
an FG>$l>>%fT1>1S<22>&2 >z>>c>%s>>2;r9Sl
OF, ed rice, | teaspOonful Of sugar an,
half as much salt l teaspoonful melt
ter ed butter, ! egg beaten light, enough
nut milk to make the rice into stiff paste
ire Sweet lard for frying. Work rice, but
ter, egg, etc, into an adhesive paste
he beating each ingredient thorough
yes into the mixture. Flour your hand
ca and make the rice into oval balls Di
cry each in beaten egg, then i'm -four o
sh- cracker dust and fry in boiling larC
Ugh few at time, turning each wit
eD- great care. When the CrOuuettc
ter are Of a fine yellow brown, take on
lbs, with wire spoon and lay within
et" heated Colander to drain off ever
drop of fat. Serve hot, with sprigs {
in parsley laid about them, in an III
der covered dish.
veil Rice, 8aked-Wash a cup of ric
ter, we'll Take cup broth, strain throug
thin CLOTH and add twice as niue
and boiling water, with a little salt. Put i
? in the rice, and cook slowly until it hf
ling taken up all the water and is sof
,r- Pour in a large cup Of hot milk,
ing which have been mixed 2 eggs (raw
al . t9blpCDOOD orotpd obgaro oyJ
sea- tablespoonful butter. Stir up wei
ter. add about cupful minced veal al
ham, taken from your soup, turn in
one creased mould; cover and bake
S of hour in dripping pan of hot waite
the dip in cold water and invert upon
hem fiat dish.
off Stewed Potatoes.-Pare and cut p
ork. tatoes into quarters, and these in
and long, even strips. Lay in cold wat
cup p hour, and cook in boiling wat
has until tender, with half a minced onio
the Drain off nearly all the water; pepp
the and salt, and add a cup cold mil
, as with a tablespoonful butter rolled
to- flour, When it thickens, stir in
imp little chopped parsley. Simmer fl
min minutes and serve. Potatoes shou
not be allowed to break so mucn as
lay lose their shape
slice stewed salsify.-Scrape and c
pep each root in two, scTape them a
king drop into water. Stew in boiling "
ter, little salt, until tender: pour
in the water add enough milk to COY
the roots; when ii bOils, stir in a pie
cold of butter rolled in flour, pepper a
milk, salt; simmer minutes, and pour o.
and Fried Salsify.-Scrape and lay
the cold water 10 minutes. Boil tend
liny, drain, and when cold mash with
aten wooden spoon, picking out the fibro
then parts. Wet to a paste with mi
ties. work in little butter, and ~ eg
bake for each cupful of satisfy. Beat t
de- eggs very light season to taste, ma
bake into round fiat cakes, dredge wi
-four, and fry to a light brown dri
boil off the fat and serve hot