Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1914-11-21
VEGETABLES in
UNUSUAL Ways

How many housewives, says Farm
and Fireside, combine vegetables
with their breads or think of them as
possible deserts. Parsnip biscuits
make good supper dish. Boil three
ordinary sized parsnips until tender,
mash and press them through sieve.
Mix in the proportions of one teacupfuI
of parsnips to one quart Of hot milk,
one half pint of yeast, a little salt and
-four to make a stiff, batter. Cover,
set in a warm place, and when the
dough has risen to twice its size, knead,
make into rolls and let them rise
again. Bake until brown.
A welcome variety to the griddle
cake of the breakfast table will be
found in the squash griddle cake. Into
one cupful of boiled squash fuse dry
and mealy squash) stir half a pint OF
boiling milk, one teaspoonful of sugar,
one-haH teaspoonful of salt and two
teaspoonfuls of butter. When this has
cooled, mix it with one well-beaten egg
and cupful of -four with which two
teaspoonfuls of baking powder have
been sifted, and bake on a hot grid
die. ~ ..-.. .s..es ... {. .. -.e-@
Pumpkin makes a fine bread as well
as pie Sift together a scant eupful
of cornmeal, one third cupful of -four,
one quarter eupful of sugar, one-half
teaspoonful Of salt and one-half tea
spoonful Of soda. Add one welfbeat-
en- egg and cupful of thin sour cream.
When thoroughly mixed, stir in one
NR,,Ir - h Dab In,
shallow pan about 25 minutes
Delicious accompaniments to stew
ed chicken are corn dumplings: Put.
through a fine sieve two cupfuls of
cooked corn, cut from the cob, split
ting the grains before doing it, and add
two eggs, salt and pepper to taste, and
sufficient flour for binding. Drop with
a teaspoon into boiling water, and
cook for IL minutes. Gems made from
green corn will utIaze In very good
way the ears left over. Press the
pulp from about three ears of corn and
add to this two well-beaten eggs, one
eupful of milk, one teaspoonful Of salt
and one and half cupfuls OF -four.
Bake in creased gem tins in moderate
oven 20 minutes. =s.. "~.~
To make potato mullins, boil three
good sized white potatoes, put them
through the colander, and add to them
a tablespoonful Of butter and tea
spoonful of salt. When this has been.
beaten well, 0lepd with 1t one half cup
full Of milk, and add two eggs beaten
well without separating. To these in
gradients add enough fedr to make a
soft batter, about two eupfHls, in which
one teaspoonful of baking powder has
been sifted. Bake in muffin rings.
atoes etaoni shrdlu taoin taoin taoin
Tomato fritters make a hearty
luncheon or supper dish. Prepare
enough tomatoes to make one quart
when stewed, and COOK with them half
an onion, few cloves, and two tea
spoonfuls of sugar. put through sieve
when cooked and season with salt
and pepper to taste. To one-quarterI
cupful Of butter, bubbling hot, add one
half cupful of cornstarch. To this add
the tomatoes you have already prepar-
ed with onion, cloves and sugar, stir
ring them in gradually and cook about
two minutes or until blended, and then
add one egg slightly beaten. Put
this in shallow buttered tin and
when cool cut into strips, roll in bread
crumbs, egg, and then crumbs
again and fry in deep fat. Drain be-
fore serving.
Onions, turnips and carrots make de-
licious souffles, which are good substi-
tntes for meat at the lighter meals
Melt one quarter cupful of butter and
blend with the same quantity of flour
and pour over them slowly one-third
cuEful of the water in which the vege-l
table has been cooked Add one cup
full of the vegetable, cooked, the yolks
of three eggs well beaten, then the
whipped whites, and salt and pepper
to taste. Bake in a bHttered dish In a