Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1913-02-15
WHAT TO EAT DURING lfNIfN SEASON

Now that Lentsn days will soon bs
here eggs and fish viii prove the
mainstay Of life during the psnitential
seasons for many persons. OmeIets
are . standby that are everything that
10 good II properly prepared. but woe
10 ons..n they. are not up to. the Gull
nary mark. - .:.--
The following recipe for making an
omelet may. be relied upon: Beat the
yolks Of two eggs until lemon coIored
and thick. Add two tablespoonfuls OF
milk. q saltspoonful OF salt and pepper
to taste. Beat the whites OF the eggs
until stiff and cut and fold into the
yolks. but do not stir or beat. Have
the omelet pan well. heated and but
tered with teaspoonfai or butter Rub
the sides Of the pan until every bin Of
the surface has been CREASED. When
kissing hot turn in the mixture and
spread evenly. Lift at once to the side
OF the fire and cook carefully. slipping
q palette knife under to keep II from
burning In the middle. Put into the
oven minute to dry the top. then, roll
over toward the right Slip on on 10 q
hot plate and serve ~ quickly a. pos
sible.
To vary the omelet one tablespoonful
Of finely chopped parsley added TO the
yolks when beating transforms Il into
q parsley omelet. A few tablespoon
fnls sof grated corn make corn ONE
let. Oysters parboiled and drained,
cooked CLAIMS chopped hne or grated
cheese spread over the omelet Just be-
fore folding win give An oyster. clam
or cheese omelet.
Other combinations that 90 well with
an emelet are chopped onion. cold boil
ed salmon. shredded green peppers
chopped fine OF shrimps or mushrooms.
"a double folding skillet 10 unsurpassed
for doubling an omelet.
Fhere Is spappy egg dish which
IInpket = WeIcone variety at the Lenten
season. Chop two-thirds Of cupfiil
OF dried beef nne. stir II Into Z table,
spconfuI or butter In the saucepan.
mix In = eupful OF strained tomatcse, .
tablespoonful Of grated cheese. half 9
teaspoonful Of dry mustard and = tea-
gp0onful OF worcestershire sauce. Let
the mixture cook until the cheese q
melted and then stir IN four eggs.
Have hot toast ready and serve the
eggs on Il with thin slices o. lemon -
4 garnish. n a. 5 Il &
stuffeA cahbAGa ~ Il u SeFvsd II
Vegetarian families Ii q substantial
knbatitute Tor meat. a loose he'd n
NaDDags - best Tor the purpose. Soak
this IN cold water fof an hour OF 10
and then put Il ID pot Of hot boiling
water and let Il stand on the back Of
the stove for twenty, minutes. At the
end or that time drain the cabbage and
very carefully. without breaking the
leaves. press them back from the Gem
ter and all with the following mixture:
Al cupful OF rice boiled tendef, q cupful
OF English .walnuts three hard boiled
eggs chopped nne. salt pepper and .
little minced parsley. In 1lling the
mixture into the head put Il IN by the
spoonful. beginnint with the very
heart. folding the leaves back after
every fiIlins and spreading them thinly
With It Then tie the head securely IN
lcfeesecioth and boil Il ID sailed water
Tor about an hour. Serve with white
sauce.
There = q very appetizIng dish made
Of kidney beams. grated cocoanut.
chopped nut meats with curry a. q
seasoning and rice a. an accompani-
msnt Cook in . couple Of tablespoons