Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1912-08-31
TRIED RECIPES
CREAM OF CORN SOUP.


move them. add a pint OF grated corn
and boil until soft.
When canned corn is used turn the
contents of the can into the water and
boil until very tender Press through
| a sieve, season to taste and let sim
mer while you make a smooth paste
of three tablespoonfuls of butter and
two even ones of -four. Add to the
soup and stir rapidly until it thickens
Turn in one pint of boiling milk, then
add the beaten yolks of two eggs,
Serve at once-Montreal Star.
SPANISH SALAD.
Cut the contents Of one can Of ~
entos in long strips. With scissors cut
| fine the tender part of stalk of cei-
cry. Strip one cup of olives from
| seeds. Serve with oil m2yonnaise on
| crisp lettuce leaves.
BUTTERED MACARONT.
Drain some plain boiled macaroni
For each pint take a heaping table
spoonful of butter. melt in saucepan
Add the macaroni, with salt and rem
per to tNste. and shake and turf fro
quently until the macaroni is piping
hot
TOMATO SALAD IA ROSE.
The tomatoes should be peeled an !
the stems cut ont then each tomoto
is held in the left hand. tho stem part
ur. and with a sharp knife it is Crit al!
mo, through downward. hn0thcr cWt
is mado ~ right anple". tNer ~~o
more. dividing each section irtn'h" w.
eH. Wien the tomato is placed on let
tU"e leaves the sections open oUtwa"d
and the result is like n larpe rod flow
er. A generous spoonful of thick ma
yOnaise in the center Of each com
pletes the arrangement.
CREAM CARROTS.
This recipe requires two POUNDS Of
carrots. half cupful Of water. half Cnp.
ful of milk. one teasnOonfnl of hr't""
ono tahIesnOonful Of flour, half tea
spoonful Of salt and perper - tavt"
Pare and crt carrots into tin "nh"o
wash ard sin~,nr SLOWLY wi''' To vat
or in close covered dis. F"S~i~'v a
little more Water my he wooded h"-
fore thew are tenGo~. as thew should
he Sur HWh"t moi WHOM don". Thu.
will require about ono uor'~. .,,hcr! r'th
tutter and -four smooth. add TIE mifk
and seasoning to carrots. When hot.
pour little on the butter and -four.
stir this into the carrots and simmer
until thickened about. /! minutes
Ninnep mills Tribune. '~
TUTTI tRUTTI TARTS. .. ..
Peel and cut one banana into bits
stone one cnn Of cherries, hull one Gun
Of straw orrieS. add ono cup of sugar
A. 81.
double boiler over boiling water until
the sugar is melted and TIE Juice
drawn out. Then sweeten to taste,
and let it boil IN directly over the fire
until quite thick. Line tartlet pans
with a thin. rich paste and brush over
with white of egg: fill with the miv-
ture and bake quickIy.-Chicago Inter
Ocean.
RHUBARB FLTMMERY.
Peel aud cut up 2 1-2 mounds of rbu-
barb; put in basin with little cold
water, not enough to quite cover it..
place a plate over the top and cook it
heaDing tablespoon Of powdered geea-
: in half cup of boiling water, and
strained Juice from rhubarh AMI stir
until dissolved. With a wooden spoon
rub the cooked rhubarb through a
sieve. then add to gelatin, with seven
tablespoons of whipped cream and
eieht heaping TABLESPOONS of sugar.
Set this on fire to reheat. Kat do not
allow to boil, stirring all the time.
Four into wet molds. turn ont when
firm and serve with custard around
them.
RHURARB GINGER.
Dry the rhubarb thoroughly and cnt
into pieces about an inch in length
turn. into earthenware jars with equal
amount of sugar and a small quantity
OF ginger. Cover the dish and allow
it to stand three DAYS. then stir it'll
around, run off the syrup into a sauce
pan and let boil down to a thku IN
quantity Add rhubarb and bo1rguntil
transparent Stir as little as DOS; ible.
BAKED RHUBARB PUDDING.
Half a pound Of flour, TOUR ounces OF
suet. half teaspoon of baking powder,
rhubarb to fill dish. two tablespoons Of
brown sugar and two tablespoons ct
butter. Mix sugar and butter we'll to-
Sc Their with spoon and spread over in.
side of pudding dish; it must be thick
L. coated. Mix -four, taking powder
and finely chopped Suet. Make these
into thick haste with water, laying
aside one third for lid. Fill pastry
with rkubarb cut into small pieces,
sugar aud a little water. Wet the
edges. put on lid Of pastry and bake
one hour. Before putting in oven twist
= piece of creased paper over the top. |
When done remove paper and turn out |
~ hot dish. The mixture of butter |
md sugar make 4 rich brown sauce.
RHUBARB DAINTY.
Put gill of water into a saucepan.
add four heaping tablespoons Of sugar, |
allowing them to boil for five minutes, |
Wash, slice pound of rhubarb and add |
* to the boiling syrup and cook gent |
" for half an hour; then rub through
4 sieve, add tablespoon Of powdered |
gelatin dissolved in cup Of boiling !
water, adding few drops Of red color |
ing Beat up cup Of whipped cream !
till stiff. then fold carefully into the |