The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-03-25
UNUSUAL RECIPES



For a quart basin, mix a quarter
pound of suet, finely shredded, with
one pound of -four, make 1t into
paste with three-quarters of a cuplui
of water. Roll it out and beat it. IN
order to break up any Jumps of suet;
line a creased tin with the paste, re-
serving sufficient of it to make a cover
to the pudding. Cut thick slices from
the chump end of fore loin of pork,
put layer at the bottom of the basin,
sprinkle pepper and salt over, then a
layer of sausage meat, and layer of
mutton or pork kidneys, cut in quart
ers, and so on until the basin is nearly
full.
About one and a half pounds OF
pork, one pound of sausage meat, and
three kidneys will be enough for a
quart basin. Pour in as much stock,
water or gravy made from the bones
of the pork as the basin will hold, put
on the lid of paste, and having tied
the pudding over with a cloth, boil
it for two hours.
Chile Con Carne.
Parboil one pound of fresh pork,
cut into inch squares. Cover five
chiles with hot water, let stand until
soft, and remove the seeds and veins.
Pound to pulp, adding a little garlic,
two cloves, and a cooked tomato. Fry
this mixture in little hot fat, ada
the meat Stir until Drowned, and
then cover with water and let simmer
for two hours.
An actual Mexican or Spanish recipe
for this dish which gives more exact
quantities is not known to the present
writer. You simply cook this to a
desired thick consistency, adding as
much liquid as necessary. Another
recipe follows: One pound of round
steak, five red peppers, one-half a
small onion, one tablespoonful of salt,
two cloves or garlic, and one teaspoon
J full of black pepper. Cut the steak in
two-inch pieces and fry brown in very
little grease; none if the meat is fat.
Prepare the peppers as for chilli sauce;
that is, remove the seeds and veins
from them, scald them until soft in
' enough boiling water to cover them
n Mash them we'll with potato mashel
n or in a mortar, then press through
O colander. Next chop the onion anC
O garlic and add all to the meat, enough
0 water to cover, and stew slowly foI
0 about two hours. Add water, if need
0 ed, during the cooking.
Turkish Delight.
Soak one-half a package of plai1
y gelatin in one cupful of cold water
y Cook two and one-third cupfuls o
n granulated sugar with three-fourths O
n a cupful of water, and two even tea
0 spoonfuls of powdered ginger roo
0 mot ordinary ground ginger), cool
0 until it is brittle when tried in water
O then ado the dissolved gelatin, stir un
U til gelatin is thoroughly dissolved, thel
y pour in shallow dishes, and Sc
y y away to cool. After twelve to twenty
y four hours Cthe time required to hard
I, en- varies with the temperature ant
: humidity of air. cut in squares, roll il
% powdered sugar, and if packed in
d box, put sheets of waXed paper be
g tween the layers.
d Mint Delight,
x Proceed exactly as above, but omi
d, the ginger root, and after sugar ha
y cooked and gelatin been added, colo
" it with a drop or two of the gree
~ coloring which can be had at any dru
. or confectionery store, and flavor wit
teaspoonful of peppermint extrac
o. Cool and cut same as above.
TO drilled Nuts.
BE Take one cupful each of shelled a
monds and flberts: Put in a shallo
re baking pan, pour melted butter owe
at them and sprinkle with salt. Brow
10 in hot oven.
49,