The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-06-29
Beef Bouillon.

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amiss.
Beef bouillon proper is beef broth
prepared from the liquor of boiled
beef with vegetables to season. Meth
/ er beef nor vegetables are boiled
longer than is necessary to coon them,
and supplementary bone ana sinew
are added in order to get as much
gelatin as possible. TO five pounds
Of good fresh beef from the middle
( of the leg allow two pounds of bone,
] two quarts and a half of cold water,
a heaping teaspoonful of salt, a small
bunch of kitchen herbs, two cloves,
two peppercorns, one onion, one stick
of celery or a teaspoonful of celery
salt one small carrot and a half tur-
nip Have the butcher crush the
bones and lay them in stIe pot first
! Wipe off the meat and cut in small
pieces, removing all the fat. Lay the
meat on the bones, pour the cold
water over, add the salt and place
on the range, where it will come very
slowly to a boil. AS soon as the scum
rises, remove, and if the liquor boils'
too fast pour in a small cupful of cold
water to check the boiling and make
the Scum rise. Repeat this twice.
Now add the seasoning herbs and
sliced vegetables and simmer slowly
mot boil-for three or four hours,
but remove vegetables and herbs be-
fore they cook to rags" the meat
only remaining in the pot until the
end of the process. During the cooking
process the soup should boil down to
about three and a half pints. Strain,
pour into a perfectly clean vessel and
when cold remove the fat. When
ready to serve, heat and serve in
cups. This will suffice for eight per-
cons.
If one needs a larger quantity the
portions should be increased accord
inaly, or supplemented by the bouil-
Ion capsules or extract of beef dis
solved in hot water. It should be
rich and stimulating, clear, with an
gr~ cable ~1c ""1 rich brown color.
If not dark enough, a little caramel
or kitchen bouquet will make it all
right. Little dinner rolls or recep-
ton waters go with the bouillon.
Onion Soups.
Onion soups are having great vogue
these days, potage a la Clermont, as It.
is called, being one of the most popu
lar, To make it, cut dozen small
onions in rings and fry to a golden
brown in a little butter or olive oil.
Remove, drain in fine sieve, then
put into two quarts clear broth, veal
or mutton, colored with "a little Gu
linary bouquet to an amber color.
Season with salt and pepper and
serve with toasted sippets of hraad
soaked in the tureen.
Spanish Onion Soups.
Peel three large Spanish onions,
separate into rings and fry IN
little butter until tender and a light
brown. Take up and drain, then put
in saucepan with two quarts of
water Cook an hour, stirring fire.
quently, season with salt and pepper
and add the finely sifted crumb of a
roll. Mix thoroughly, boil an hour
longer, and just before serving add
the yolks of two eggs, beaten into
two tablespoonfus vinegar and
small quantity of the soup. Mix in,
stirring in one way, pour into the
mreen and serve. Soup prepared in
this way will keep for several days.
Onion Soup az Served at the Waldorf.
Mix two tablespOonfus oatmeal in
a little cold water until quite smooth,
then pour in gradually three pints
liquor in which a leg of mutton has
been boiled Put into the soup pot
with several peeled and chopped oni-
ons, and cook until the consistency
of cream. A few minutes before serv-
ing add the yolks of two or three
eggs, taking the pan from the fire
before stirring them in.
Hot Pineapple Compete.
This is particularly nice to serve
with the meat or game course, as &
digester If fresh pineapple is used
cut in slices, core and cook in a ratk-
err rich sirup. Serve hot. If the can
ned apple is used simply heat in its
own strip.
Grape Fruit Cocktail.
This delicious appetizer, which is
served as first course for either lun-
cheon or dinner is made of ora ge
juice, lemon ju &c and grape frait
Juice in equal proportions, swea,eu2d
to taste, favored with sherry or mara
schinO and hpftrp serving Giiupd