The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-12-30

used with good erect II spllnkleu OH
to the asparagus bed
During the first year the bed will
need cultivation several times after
that only in the spring before the
shoots start and in the fall thick
coat of fertilizer.
A hundred roots will produce
enough asparagus to supply a family
of six with all the asparagus needed.
When cooking the young, tender
stalks, the best method is to tie them
in punches and stand the lunches in
the boiling water. The steam is suf-
ficeint to cook the tender tips and the
coarser stalk ends have the more Sc
we're heat to soften them.
Appropriate sauces to serve with
asparagus is drawn butter sauce,
white sauce or hollandaise sauce.
If any of the vegetable is left, the
sauce may be washed of and the as.
paragus may then be added to a salad
with French dressing.
! The tough ends may be used in d
soup.
Asparagus is medicinal in its prop
critics, especially valuable as a liver
and kidney remedy.
SOME HOT PUDDlNGs.
A steamed or baked pudding is a
dish appreciated by the men, who usu-
ally like a rich dessert. Here are a
few that will be an addition to any
recipe book:
! WHOLE WHEAT PUDDING.
Mix two cupfuls of whole wheat
-four, half a teaspoon of soda and
half a teaspoonful of salt, Add one
cup of milk, half a cup of molasses,
and one cup of chopped raisins or a
cup of ripe berries. Steam two hours
and a half and serve with cream or
pudding sauce. One cup of dates, figs
or stewed prunes or chopped apples
makes a variety which is pleasing.
An egg sauce made with not milk,
sugar and havoring makes a good
sauce for this pudding.
CABINET PUDDING.
Butter a melon mold and decorate
it with candied fruit, or with raisins
boiled until soft Put in a layer OF
cake or lady fingers, then few pieces
of fruit, and repeat until the mold is
full, or nearly so. Pour a pint OF
boiling Min into the yolks of three
eggs beaten with three tablespoonful
of sugar and half a teaspoonful Ct
salt. Pour over the cake in the mold
water on the back of the stove foI
half an hour, then place in the oven
still in the hot water, and bake al
hour. Serve with foamy sauce.
FRENCH BREAD PUDDING.
Butter small, thin slices of bread
and spread with apple jelly, lay then
in a pudding dish, filling it half full
Pour over a boiled custard and cover
with a meringue. Brown the mer
ingue and serve cold.
! ORANGE AND CocoANUT PUD
DING.
Butter a tall mold, sprinkle the bot
tom and sides with grated cocoanut
using the fresh nut. Crumble rather
fine a stale sponge cake. Fill the
mold almost to the top with alternate
layers of cake, cocoanut and SLICED
oranges. Beat four eggs, add a pint
of milk, a pinch of salt and three
tablespoonful of sugar. Basic this
slowly over the mixture in the mold
and let stand for fifteen minutes
Steam for forty-fve minutes.
FISH.
The flesh of fish which contains I
large portion of fat and proteid, il
comparison to the other food princi
pies, is next in Importance to meats
as food.
The meat of fish is not as nutritiv'
as meat, because it contains less o
proteid. Having shorter and more
tender fibers it is easier of digestion
and is therefore a useful food for in
valids and those of sedentary habits
Fish has so little flavor and lose
1t so easily, having less of the eX
tractive than meat, it has become tt
be considered not nutritious.
One and a half pounds of fish il
equal to one pound of lean meat il
nutritive value,
On account of it's abundance and it,
cheapness in most districts, wheI
compared to meats, together with it,
wholesomeness, it is an invaluabl,
food This is especially true whel
considered as a hot weather food
Fish are red and white as to flesh
/, The so-called red-blooded fish arr
those having the oil distributed
throughout the body. Such fish are
less digestible and among this va
riety are mackerel, salmon and blue
fish.
The white-blooded fish are those