The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-04-13
Mock Turtle Soup

This favorite old-tme soup is in.
expensive, delicious and nourishing
Il requires time for it's making, buL
is well worth the trouble Take one
Calf's head, scrape and clean, then
boil in water to cover until the meat
is tender. Take out the meat and
take the best pieces from the bone.
Return the bones to the pot together
with the toughest parts of the meat
three quarts Of veal broth and few
chicken bones to flavor, If you hap
pen to have them. Add two onions
tanning a turnip, stick of celery, par.
sley and shallot If you can get the
regular turtle spice bag mixture,
which contains the most delightful
combination of spices known tU the
culinary art, you will require no 9TH
er seasonings. If you cannot, make
your own combinations, using bit
CT cinnamon, Glove, allspice, the least
grating of nutmeg and bay leaf Salt
and pepper to taste. Cook an hour
and a half, then strain through fine
strainer and thicken with a little
Drowned -four stirred smooth in cold
water When smooth and creamy add
the pieces of veal cur off ant laId
aside and a spoonful of chicken
meat, an simmer twenty minies.
Just before serving add a little lem.
on juice, sh into hot plates, ldt ia
each one 4 slice of lemon and sLrin.
Fle a little chopped parsley over
it and serve.
Drawn or Head Cheese.
Another timely and inexpensive
neat dish is what the English call
hrawn but americans head cheese.
This is made of pigs head and "trot-
ters," and properly made AMI decor
ated is quite good enough for the
Sunday night S supper table.
Take d small pigs head, split and
wash II cold water. Iut in a ket.
tel with Two well cleaned pigs teat,
, cover win cold water, add table
spoonful ct salt and bring slowly to
the boiling point Skim, then add one
carrot sltcGG. bay leaf and table
spoonful ot whole peppers. Cover
and cool until the meat separates
easily from the bones. Take mp the
head and feet, remove the meat from
the bones and chop fine, or cut in
dices. Season with salt and pepper
tG taste. Strain the broth in which
the meat was cooked and remove all
the fat. If there is more than three
pints of the liquor, boil until reduc-
ed to that amount. Add the chopped
or diced meat Stir well, boil five
minutes, then turn into molds. If
preferred, slices of hard-boiled egg
can be introduced in layers through
the mold. When ready to serve turn
out on a pretty platter and decorate
with water cress or parsley Tiny
mOlds or cubes of cranberry Jelly
can be arranged also about the
Drawn" and served with it.
If a hot dish is desired, the sliced
Drawn can be dipped in beaten egg,
rolled in bread crumbs and fried in
hot vegetable oil. If you wish to
keep a mold of the meat for some
time, lay in stone jar and cover
with vinegar The cost of this jolly
little dish is almost ridiculous, the
head usually retailing in eastern mar
kets for six cents a pound, and the
feet three cents each
An Emergency Dessert.
Open can of pears, peaches or
! ounces. Put in kettle with tight,
} fitting cover. Mix two cupfuls OF
! self-rising flour with one cupful of
milk and a well beaten egg. Drop
this batter by spoonfuls over the
| heated fruit. Cover closely and steam
twelve minutes, taking care it does
not hurn. Turn on to a platter and
| serve with it's own juice, with cream
or with a hard sauce, as preferred
! Emma Paddock Telford.
|