The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-15
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-. For The Wedding -.

Chicken and Mushroom Sandwiches.
chop equal parts OF chicken and
freshly cooked or canned button mush-
rooms quite fine mois.on with mayon-
naise and put between thin lightly
buttered slices of bread
Lemon Milk sherbet.
Put one quart of fresh milk, two
cups sugar and the thin vel ow rind
from > lemons in the double boiler
and let it come to a scald. Remove the
peel and let the liquid cool. When
cold freeze until almost solid enough
to remove the beater, then ado the
Juice of four large lemons, or five me-
dunn sized ones, mixed with three
tablespoonfuls of sugar and the whites
of three eggs beaten stiff. Mix thor
oughly with the frozen mixture, then
cover the freezer and stir until frozen
quite hard. Remove the beater, scrape
off the ice, beat and pack closely in
the can. Put on the cover, lay the
crosspiece on the top to keep the can
down in the ice and cover with an old
piece of carpeting wet in salt and wa
ter. Let it stand an hour and serve
If it is to be kept longer, draw off the
water ana pack with more ice and
salt
Red Raspberry sherbet.
Soak one tablespoonful of gelatin in
a quarter of a cup of cold water FOL
twenty minutes, then add a cup and
a half of boiling water and stir until
dissolved. Add two cups of sugar, one
pint red raspberry juice, or part cur
rant and part raspberry, and the juice
of two lemons. When cool freeze.
Tutti Frutti Jelly
Soak one-hGlf box of gelatin in one
cup of cold water for an hour. Ado
one pint of boiling water and three
quarters of a cup of sugar, and still
until dissolved. Then add the juice
of two small lemons or one and hal
large ones, and strain into a bowl o
pitcher. When it begins to cool o
set" rinse jelly mold out in cold wa
the Jelly over it, Place the mold in
ter and slice half a banana in the Dol
| ~ ma l., , Pow, Stro cherries q
raspberries, and then pour some G
pan of Clipped ice so that it will hare
en- quickly. As soon as it Stiffens pu
in some more fruit, cherries, slice
oranges, sliced figs or berries, the
more Jelly. Let this harden, then kee
adding fruit and jelly until all ht
been used. When ready to serve tut
out on a pretty dish and put bord'
of cherries or berries around it. SerN
plain or with whipped cream or tn
boiled custard. If the jelly in Il
pitcher gets too hard before all II
fruit is used set it in a pan of h
water to soften.
Lemon Sherbet.
Put to boil in a clean basin tV
scant quarts of water and one pint
sugar; cook until clear; Swimming
necessary, Meanwhile squeeze S
lemons and CRATE little of the yelo
peel into the juice, Dissolve a tab
spoonful of gelatin into quarter CT
of colo water, heating it over the L
kettle; when the strip is clear pc
into the lemon juice all the gelati
cook and freeze; the beaten whites
two eggs may be used instead of t
gelatin to give the ice body, if pl
ferred.
Strawberry Parfait
HUI, wash and drain some FIR
sweet berries. Press through a stra
| er enough to give about two-thirds
a cup of pulp. Cook together in
granite saucepan one cupful granul
ed sugar and half cupful water |
til it spins a thread. Do not S
l. while cooking. Whip two whites
S eggs stiff, then pour the hot syr
d over them and continue beating ur
n the mixture is cold. AS it thicke
IS add the crushed berries a spoon
s. at a time. Have ready pint OF ere
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