The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-07-08


clans; 10 minutes before serving add
quarts milk.
Clam Frtters. so small or 25
large clans: dry them in napkin If
large, cut them in two; put pint of
flour into basin, add two well beaten
eggs, p pint milk and nearly as much
OF clam liquor; beat batter till free
from Jumps, then stir in clans. Put
lard or beef drippings into frying pan,
heat it to boiling, then drop in clam
batter by spoonful. Fry brown on one
side, then turn and fry on the other.
Fricassee of Oysters.-Set 10 oys-
ters on the fire with their liquor and
equal quantity of chicken broth,
glass white wine, 2 blades mace;
when they boil remove from fire and
then from boiling braise, which re-
turn to fire; in clean stewpan put
piece of butter size of an egg, ~
tablespoonfuls flour; stir minutes
where it will not color add to it the
liquor stir minutes, then add yelks
. eggs; l saltspoOnful white pepper
and salt, tablespoonful chopped
parsley; don't let boil; make the oys-
ters hot in it; use as directed.
Fried Oysters.-Select largest and
finest oysters. Drain and wipe them
by spreading upon cloth, laying an
other over them, pressing lightly.
Roll each in beaten egg, then in
cracker crumbs with which have been
mixed a very little pepper. Fry in
mixture of equal parts of lard and
butter.
Picked Oysters.-2 gallons of large
oysters, drain and rinse them put 1
pint of oyster juice in 1 quart Of vine
gar over fire. scald and skim until
clear; add l tablespoonful whole pep
per, l tablespoonful cloves, / table
spoonful mace, l even tablespoonful
salt; scald a minute, then throw in
oysters; let them just come to a boil
The oysters should be picked day be-
fore being wanted, as they grow tough
after standing a few days in vinegar
Oyster Pates. i quart oysters
minced fine with sharp knife; l cup
rich drawn butter based upon milk;
cayenne and black pepper to taste
Stir minced oysters in drawn butter
and cook minutes. Have ready some
shapes Of pastry, baked in pate-pans,
then slipped out Fill these with the
mixture; set in oven 2 minutes to
heat, and send to table.
scalloped oysters.--1 quart fine oys-
ters, l coffeecupful bounded cracker,
tablespoonfuls butter, u cupful rich
milk or cream. Pepper and salt to
taste. Butter a baking dish ana cover
bottom pretty thiCkly with pounded
Cracker. Wet with oyster liquor and
few spoonfuls cream, next lay oysters
l deep, closely over these. Pepper
and salt, and small piece of butter OF
each. Another layer of crumbs, we
as before, more oysters; proceed il
same way until dish is full, making
i top layer of crumbs, with butte
: dotted over it. Set in oven, inver
/ plate or tin pan over dish, bake unit
Il juice bubbles up to top. Uncover
set upon upper grating of oven t
I, brown. Serve in bake dish Pas
u around sliced lemon with it. Oysters
Il like fish, follow Immediately afte
Il soup, and are a course by themselvs
!. Oyster Pie.-1 quart of oysters
u drained pepper, salt and butter t
II taste. l quart flour, tablespoonful
lard, l tablespoonful salt, mix wit
l. water for pie crust. Butter plate, the
II line pie plate with crust; fill wit
d oysters, seasoned; put over crus
n and bake.
Il To Boil HOLSTERS or Crabs.-Th
q lobster is in good season from Sci
% TENDER to June, and should be pu
I, chased alive and plunged into boilin
~ water in which a good proportion {
salt has been mixed. Continue to boi
= according to size, from 20 minutes
iS5 an hour. Crabs should be boiled
~ the same manner, but little MOI
= than half the time is necessary.
h Deviled Crabs.-1 cup crab mea
Nj picked from shells of well boilt
in crabs, 2 tablespoonfuls fine brea
W crumbs or rolled cracker, yelks of tv
id hard boiled eggs chopped, juice of
ed lemon, p teaspoonful mustard, lit
III cayenne pepper and salt, cup goo
al drawn butter. Mix 1 spoonful cruml
in with chopped crab meat, yelks, sc
soning, drawn butter Fill SCALE
of shells-large clam shells will do
an small pate-pans-with the mixtur
Of. sift crumbs over top, heat to slig
es browning in quick oven.
m. Soft She'll Crabs.-Fry in butter
TO lard.
sh DeViled Lobster can preserv
,er lobster, tablespoonfuls butter, 4
he blespoonfuls vinegar, p teaspooni
ep- made mustard, l good pinch cayen
to pepper, boiled eggs for garnishiI
art salt. Empty contents lobster can in
ow bowl l hour before using it, Min
oil evenly. Put vinegar, butter and S,
nd soning into saucepan; when it 81
ith mers add lobster Cook slowly, c.
md ered p hour, stirring occasional
Turn into deep dish, and garnish W
sh, slices of egg.
it'll Lobster Pates.-Make puff pa
md and spread on very deep pate-pa
nd Bake it empty. Having boiled wei
all or fine Holsters, extract all the M
nee and mince very small, mixing it W
,ell coral smoothly mashed and yelk
ned hard-boiled egg, grated Season W
ely a little salt, cayenne, and powde
and mace or nutmeg, adding little yell
axe lemon rind, grated. Moisten MKT
it we'll with cream, fresh butter, or sa
'ew oil. Put it into stewpan, add very
am tie water, let stew till it just comes
ON a boil. Take off the fire, and the pa
ZEN being baked remove them from
rye pans, place them on large dish,