The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-08-12

proportion. They Will take twenty
minutes from the time the water bols
TO become tender. When done, drain
them and serve them with a little
melted butter poured over them. Time,
20 minutes.
Plunge a head of cauli-
flower in saltwater several times to
remove any insect Boil 10 minutes in
salt water, drain on sieve, put cauli
flower in buttered dish. Melt piece of
butter size of an egg add to it one
tablespoonful flour, stir on the fire l
minute; add gill of milk, a quantity of
grated cheese, pepper and salt. Stir
this sauce till it boils. Pour over the
caulifiower, sprinkle over it few
Drowned bread crumbs, set it in mod
crate oven for a few minutes to bake.
Fried Onons-Peel (holding onions
and hands under water to prevent
tears), wash and cut crosswise so as
to form undivided rings. Flour them,
fry or minutes. Drain, sprinkle
with salt and pepper, serve with beef
steak
Fried Egg Plant-Peel plants, slice
thin, sprinkle little salt over them,
and let them remain half an hour;
wipe slices dry, dip them into beaten
yelk of egg, then into grated cracker,
fry them light brown in boiling lard,
seasoning slightly with pepper while
they are cooking. Another way is to
parboil the egg plants, after they are
peeled in water with a little salt,
then slice thin, dust them with corn
meal, flour, or corn starch, and fry
brown.
How to Serve Melons-Keep both
water and musk melons on ice. Serve
by wiping clean the water melon and
laying whole upon dish, to be carved
at table. If cut up too long before it
is to be eaten it becomes insipid. Cut
musk melon in two, take out the seeds,
and place lump of ice on each half.
Fried Parsnips-Boil tender in lit
tie hot water, sailed; scrape, cut into
long slices, dredge with flour, fry in
hot lard or dripping. Drain off fat and
serve.
Potatoes, Lyonnaise.-Parboil doz-
en- or more potatoes at breakfast time
and set aside after you have peeled
them, as they should get perfectly
cold. When you are ready to cook
them, heat some butter or good drip
ping in frying-pan; fry in it one small
onion chopped fine, until it begins to
change color-say, one minute or
more. Then put in potatoes, cut into
small squares (like dice), not too
, thick or broad. Stir well and cook )
minutes, taking care potatoes do not
break to pieces. They must not
J brown. Put in some minced parsley
just before taking up. Drain dry by
shaking in a heated colander. Serve
very hot.
: Potatoes, Stewed-Pare and cut into
lengthwise strips, cover with boilinl
' water, and stew 20 minutes. Turn of
l nearly all the water, put in a cupfu
cold milk with salt.
!, Fried Potatoes.-Time to fry, tel
minutes. Boil potatoes in skins
S when cold, peel and cut in slices one
e fourth inch thick, fry in butter or bee
a dripping nice delicate brown. Whei
d done, take out, drain grease fror
6 them, and serve; or they may be choI
If ped up small, seasoned with peppe
and salt, and fried lightly in butte,
It turning them several times, that the
h may be nicely Drowned.
Potato croquettes- Season col
e mashed potatoes WITH pepper, salt an
l. nutmeg. Beat to cream, with tabl,
e spoonful of melted butter to ever
p cupful of potato. Add 2 or 8 beate
5 eggs and some minced parsley. Ro
t into small balls; dip in beaten ege
:. then in bread crumbs, fry in hot larC
Il Baked Potatoes-Time, one houl
e Take as many large potatoes as 70
wish, wash clean, then wipe dry, pu
IL them into quick oven for one hou
|. Serve them in napkin with cold bu
u ter, pepper and sale.
Potatoes, Boled-Time, from IS [
II 20 minutes after water boils; larg
d one, half an hour. Pare potatoes an
e. throw into cold water. Then put I'M
le saucepan, cover with cold waite
u and pinch salt. When the watC
II boils check several times by thrown
Ii in cold water, as slower they are DO
'e ed the better. When done, thro
a. away water and sprinkle a little sa
lie over them; put at side of fire to dl
s. with lid of saucepan off, then ser,
+. quickly with lid of dish raised.
Is Mashed Potatoes-Boil potatoe
peel them and break to paste: to tv
ct pounds of them add a pint milk, a /
tie salt and 2 ounces butter, stir {
w well over fire. Either serve in tn
er manner, or place them on dish in
He form, then brown the top.
- 'NOdSbOh dlOGS-Oel6CJ ldIR6l
wash and wipe, then bake until soft
nd grasp-A of an hour usually suffice
ee time. When done, wipe off ashes al
N, dust, serve in heated napkin.
ed Saratoga Potatoes-Take viii
he peachblOw potatoes; peel and sill
tx very thin with potato slicer; let sta
in in cold salt and water for half hol
er dry them, and fry in boiling hot la
taking out soon as they rattle agaiI
ful spoon; serve hot.
If To Mash Potatoes-Time, half no
lily three-fourths hour if large. Potato
les a piece of butter, little milk and So
ar Take off skins of potatoes and
Dill them in cold water for an hour, tn
KY put into a saucepan with little So
m, cover with water and boil. VIII
sh. done, drain off water, put into be
Ill, and mash fine. Melt piece butter, s
of a large egg, with a little milk; n
nd it well with mashed potatoes III
'ok they are smooth paste, taking C;
20 potatoes are not too wet. Then
in mash into dish, piled up, smoC
ION with knife to serve. Or NAV ha