Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1917-07-28

!
place them on a pie tin and cover
witha deep cake pan. Put over an
ordinary burner, using an ASBESTOS
mat under the plate to keep the mul-
fins from burning.
You'll Be Fooled Too.
Nv chicken loaf. hasn't bit OF
| chicken in it! Yet the only notice
! able difference between real chicken
loaf and my loaf is the cost. This Is
NV recipe for it: Boil three pounds
of lean beef one pound of lean pork,
a bone and three or four cloves until
the meat is tender. Grind the meat,
three hard-cooked eggs and three very
dry slices of bread, the last two as
finely as possible. These are well mix
ed together and seasoned with salt
and pepper. The broth Is boiled down
until there is Just enough to moisten
the meat, and, after removing the
grease, is added to the meat mixture,
care being taken not to get 1t TOO
soft for slicing.
Remember That Though Olive Oil,
lard and cottonseed oil are practically
all fat, butter is only about nine
tenths fat; therefore, when one of the
first three is used as butter substl-
tute, only four-fifths as much is re-
quired. Isn't the difference IN the
cost worth saying?
Whioped Cream Need Not Be Lux
ury if you use the evaporated milk
Place a five-cent can of the milk IN
nan of cold water and heat 1t to the
boiling point, then, remove the can
Immediately and place it in ice-cold
water. When the milk is cold open
| the can and pour the milk into chill
ed bowl which is set in bowl OF
cracked ice. After it is thoroughly
chilled whip it in the usual way, and
flavor it If desired.
Have You Tried Buying Canned
Goods by wholesale? If you do not
| wish to get several dozen cans at one
time. perhaps your neighbors will join
Won in buying in this way. You can
save as much as ten cents on the
dozen and forty-five cents on the two
| dozen: a saving of nearly cent can
If bought by the dozen and almost two
cents a can if bought by the two
dozen.
When You Pay for Fresh Eggs, do
you get them? To test eggs place them
| IN a deep pan of water. If any OF
them are bad they will float; if any
are stale they will slant away from
the bottom of the pan, or perhaps
| stand on one end. But If the eggs
are strictly fresh" their weight will
cause them to sink.
Rice Versus Potatoes. One ounce OF
uncooked rice gives the same nourish-
ment as four ounces of uncooked po'
tatoes, although both have the same
bulk when cooked. So, II potatoes
I and rice were the same price pound
AS during this winter Of high prices
they were-potatoes would be four
| times more expensive than rice. Are
they worth that to you?
Suppose You Order Steak at twenty
| eight cents a pound at your butchers,
i
scales and tells you the price. If the
steak weighs three pounds exactly 1t
will cost you eighty-four cents. Thus
! YOU are paying for every particle of
| that steak. The butcher then removes
| the steak to the block and proceeds
| 20 trim" the steak, cutting away GER
| tair portions of fat and meat and bone,
He then deposits all he has cut from
| the steak i'm q box beneath the coun'
| ter, all of with you have already
been charged for at the rate Of twenty
eight, cents a pound On the following
morning the butcher sells these trim
wings, for which you have paid at
the. rate of twenty-eight cents a
pound, for six, seven and eight cents
a. pound. Insist upon having your
| trimmings with the steak; they have
been paid for. When the fat from
them has been melted and clarified it
may be used for shortening; while the
meat and bones are excellent for soup.
To Make Grape Juice by tested
recipe do this: Pour one cupful OF
boiling water on a half-pint glass Of
grape jelly and stir the jelly until it
/ is dissolved. When cool, add one
quart of ice water and cracked ice
Add the juice from two lemons and
one lemon cut into fancy shapes.
lSweeten to taste and serve in lemon
ade glasses with straws.
DO You Realize that the shape of a
vessel can reduce your fuel bill? 1t
is a fact that the contents of kettle
wit ha broad base heat more quickly
than those of kettle with a small
base.
The shortage in tinplate has been
so far overcome that the tinplate con-
Iservation committee lifted its embar-
go on the use of tin cans for the pack