Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1912-08-17
TRIED RECIPES
DATE FLUFF DUFF.

tender. Put through calander anu
mix with a cup sugar that has been
sifted with teaspoonful cream Of tar
tar. Beat the whites OF FIVE eggs un-
til stiff, with a pinch of salt, sand when
perfectly stiff add the yolks Of two
and whip again. Now mix lightly, q
little ait time, with the dates and
sugar, and place b ramekins or other
baking dish. SRrinkle over the top
one half cup y chopped nuts and
bake them about Is minutes. Serve
with cream, plan or Whipped.
FRICASGEED Triple. ~e
70 Cut one pound of fresh tripee into
narrow STRIPS add one cup Of water.
heaping tablespoon of butter rolled
n. a level tablespoon of -four. salt and
pepper needed, and simmer half an
tCur. W en- served add a teaspoon Of
minced ptsley scattered over the top.
VEL A LA BoURGEoISE.
Place piece of veal Weighing three
OF four pounds in stewpan with two
tnblespoonfuls of butter and brown
well; add two cupfuls of stock, six
small onions and let cook slowly or e
and one half hours, Blasting. oftens
Serve the veal with the vegetables as
you prefer. a &s.a 4
OATMEAL MACAROONS. IL,
One cup OF white sugar, two eggs,
one tablespoon of butter. one teaspoon
of baking powder. two large cups of
rolled oats. one teaspoon of almond
extract, one half teaspoon salt. Best
the eggs well, and the other fngredi-
ents, and beat the batter thoroughly;
drop pieces the size of walnut on
well buttered tins, about two inches
apart. Bake in'quick oven and leave
on tins few minutes before remov-
ing. II ST."
. SPINACH AND EGGS. j
, Wash. boil and drain pint of spin
ach. Chop very fine or put through
the meat grinder. Have four eggs
boiled hard. Remove the shells. and
cut each egg in. haiti. extracting the
yolk. Rub the yolks to smooth
paste and beat them into the hot spin
ach, and wher you ilsye a thick PASTE
make this intos balls the size OF the
original egg yolk.. Gut the bottom Of
each egg quite kmootk so that It will,
stand, and press into it the spinach
and egg ball. Set in the oven nrtil
very hot and poura white sauce about
the eggs halves before sending to /.
table ~ s.; Is
~ n MUTTON CURRY. ..l., ,tt
: Gut three of,four pouhdssof mutton
into dice and brown lightly and quick
iy in little butter, as its own fat
would probsbly' be- too strong g. Trans
fer as fasttas cooked to a fkettle. To, :,
the fat dremaininf lin the pam about
two tablespcenfuls--a add one finely
minced Glove of garlic or, II this is
too strong, a small orion. chopped)
and one dessertaspoonful of curry
powder. Cook slowly urtil the onion
begins to brown; add one large table
spoonful of -four and gradually stir in
a pint of mutton BROTH or hot water.
Simmer for five minutes, then pour it
over the meat, cover closely and SIM !
mer for two hours, by which time the
meat should be very tender. Serve on
a platter with border of boiled rice.
Post.
. hui CE1lOhLN oALAD.
- Mix the chicken. meas, salt. peprer. |
onion. iouice, lemon juice and pimento
and set aside in a cool place to ma
rinate. Makera7 sauce of the butter
-four, seasoDings, cream and both: add I,
the mariHated ingredients and Slet
stand over hot water to become very /
hot. This is good served from a chat.
ing dish.-Portland Express and Ad-
vertiser
WITH TOMATO SAUCE.
Prick the sausages in several
places with a fork to keep them from
bursting, Their place in deep irving
pan. cover with boiling water and cook
gently for a full &c minutes; uncover
and draw forward that the water may J.
evaDorate. When only the fat remains
in the pan turn the pieces frequently
that they may be overly colored. Pour
off all but two or three tablespoonfuls
Of fat, add to what remains in the pan
Just sufficient sifted -four to be absorb
ed and stir until pale brown. Ada a
pint of strained tomato, stir until
season to taste and draw
little to one side. allowing the sauce to
simmer for 10 minutes.
LIGHT TAPIOCA CUSTARD.
Scald a mint of milk in a donhle
boiler. Add two tablespoontuls of fine
tapioca, stir very often until thicken-
ed. then cover and cook until clear and
thick Separate yolks and whites Of
three eggs. Beat the yolks with half
CT pful of sugar and a pirch of salt
Whip the whites to stiff froth. And
the yo!ks to the t9pioca, stir until
then add the whites. run
and mix lightly for three minutes.
then take off, flavor to suit and pour
into serving dish to serve-Wash-
ington Herald
Soak one pint Of beans overnight
In cold water drain them cover them