The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-02-18
Suggested Dishes For Sunday
Night Suppers


be firm but not hard. Add little salt
to the hot water in the pan, turn up
the flame, and when the water is
boiling lay in the eggs gently and
place the pan on a table mat. Make .
the sauce in the blazer
sVory Sauce.
Cook two tablespoonfuls of butter !
with one of -four, add half cupful of |
tomato pulp seasoned and cooked with I,
sliced shallot of onion, parsley, one
Glove, and tiny piece of mace. When !
boiling, add half teaspoonful of pap
rika or two drops of tobasco sauce,
one tablespoonful of Worcestershire
sauce, and one-fourth teaspoonful of
soda dissolved in little cold water.
Add a pinch of sugar and one-half
cupful of cream. Arrange the hot
eggs on oval pieces of toast and pour
the sauce over them. The toast may
be buttered only, but it is improved by
being spread with ham paste or pate
de foie gros.
chestnuts with Coffee Sauce. "a sweet
in the Chatting Dish.)
Have one quart of Italian chestnuts
boiled, shelled, and blanched the day
before and cook them in a little boil
ing, slightly sailed water until they
are nearly soft, about half an hour.
Just before the supper is ready put
them in the hot water pan with
very little water and one tablespoon
full of sugar Cook them slowly until
they are quite tender, but keep them
whole. Keep them hot while the
sauce is made in the blazer. Put in
the blazer one cupful of clear hot
coffee, two tablespoonfuls' each of
sugar and caramel and when boiling
add one tablespoonful of cornstarch
softened in a little cold water. or
, milk. Cook this five minutes, then
pour part of the sauce on to two
beaten egg yolks, return this to the
, blazer and cook for a moment slowly
until the eggs are cooked slightly.
Let cool for moment, then add half
a cupful Of cream and pour the sauce
over the chestnuts. Serve with
sponge cake.
Veal Rolls in Casserole.
1 Cut thin, long strips from a slice
Of veal from the leg and pound them
we'll. Spread them with minced
bacon or ham mixed with soft bread
r crumbs that have been soaked in
il stock, sprinkle with finely minced
n parsley and green pepper, roll and
J. skewer with wooden skewers or silver
|. ones, and saute them in a well-but-
tered pan until well Drowned. Put
IS them on a plate, pour the essence
e from the pan over them, and put them
IF in the ice box until ready 10 use. But
If ter the casserole of the blazer of the
If chatting dish with cold butter, lay
If in the rolls with the juice or gravy
= and when hot, cover them with one
ID cupful of strong stock. Cover and
let cook half an hour. Place them or
a hot dish, add one tablespoonful OF
er -four dissolved in little cold stock
y If you have them, and half cupfu
1r of sweet breads, mushrooms, or oys
Id tiers cut in dice. When this is wei
Or cooked pour it over the rolls ant
10 serve.
or Oyster Timbales with Entire Whea
e, Bread and Butter Rolls.
at Butter the inside of six small tim
to bale molds or custard cups, garnisl
them with truffie slices, capers, gheI
kins, olives, sliced cooked macaroni
ed or green or red pepper Any two o
of these will do. Mince one pint of oys
Id ters and strain the liquor. Add on
Is, cupful Of thick cream sauce, made tn
of day before, TO the oysters with salt
an cayenne, a blade of mace, and littl
ss of the oyster liquor. When boiling
le- pour on in two welI-beaten egg yolks
le- remove mace, and fold in the stiff
lie beaten whites. This may all be pre-
G. pared, with the exception of the egg
p the day before. Fill the cups, abou
wo two-thirds full, sprinkle with sol
,et bread crumbs, dot with butter, an
a put them in the hot water pan wit
ke, boiling water within an inch of tn
LA top of the cups. Cover and steaI
fifteen minutes. Turn out and serv
with a spoonful OF cream poure
try over each one. Pass rolls with thi
wo course.
gg Lamb Chaud-Froid.
old Cut cold cooked lamb into outlet
to or use the chops which have bee
of broiled and trimmed. They shoul
me be half an inch thick. Cover eaC
a one on top and sides with brow
ste chaud froid sauce and let this harde
las in the refrigerator, Before they al
not quite set, garnish with strips of eg
18th white, beets, truffle, or olives. d
ice them in liquid aspic as they are pl
hip on to make them stick. Put the
Ind on ice again until firm. In Il
one meantime, prepare the white chau
va froid sauce and cool When the Gu
Id let's are quite firm, cover them wi
lch the white chaud-froid and let the
md harden, then mask them with a Coz