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PUBLISHED~y THE LADIESOF FORTSTREET CHURCH. "Now good digestion wait on appetite, And health on both." SECOND EDITION, REVISED AND ENLARGED, HONOLULU, Ji. I.: TH0S. G. THRUM, PRINTER. ....... ,.r; .. t ft tt •••• + 94..-A,... ••• tit ••••• rt:wntt,.,...,., .. I .! INTRODUCTION. HE receipts contained in this little book, published by the ladies ot T the Benevolent Society, are t)J.ainly contributed by the ladies of Oahu and the other islands, a few being sent from abroad. The receipts are, for"the most part, not original,-they are merely contributed by those whose names they stand be'fore. They have been ti:ied and found to be good and reliable. WhHe all the receipts sent in could not be used, I thank the contributors for all the numbers sent and the pains many of them have taken in the matter. Several gentlemen.have k4'dly secured or furnished a good number of valuable receipts for the book. While some of the receipts are. not so definite and specific as could be desir•!d, it is hoped the majority of them will be found to be definite enough even for beginners in housekeeping. The suggestions added to some of the receipts are for beginners in housekeeping-not for the instruction of the excellent housekeepers whose names are opposite the receipts-and are put down with a lively remembrance of the inexperience of one young housewife. ELLEN H. McCuLLY. .. Honolulu, H. I. Aug. 18 1882. L ] 1 SOUPS. PEA souP.-MRs. w.·c. PARU. Take the bone. of a ham with whatever meat may be left on it; boil it with any meat you may have,-as the bpne and meat left from a roast of beef, mutton or veal--or if you prefer,. a small shin of beef. Boil as for an ordin~ry soup, four or five hour·s. Strain, and return the liquor to the soup-kettle. Make a thickening of three tablespoonfuls of pea flour mixed in cold water. Add this to the stock; let it boil up thoroughly; flavpr with celery seed or extract of celery. Cut square pieces of stale bread, nearly an inch square, fry in boiling lard or in butter till crisp and brown. Add the bread just before sending to the table. BLACK BEAN SOUP.-MRS; MCCULLY. Soak over night in cold water, one pint black beans. In the morning put the beans into six quarts of cold water with -z Th. salt pork, a beef bone, 1 carrot, 1 onion, 1 turnip, 1 teaspoon­ ful whole cloves. Boil three or four hours. Strain through a colander. Put into the tureen a sliced lime and a hard boiled egg cut fine, and pour the soup over them. A good company soup. THE HA WAI/AN COOK BOOK. TOMATO SOUP.-MRs. J. D. BREWER. One quart tinned tomatoes, 2 tablespoonfuls flour, I table­ spoonful of butter mixed with the flour,, I teaspoonful of salt mixed with the tomatoes, and boil the mixture. One qllart of cold milk added and allowed to boil up. The cold milk should be added quickly. Strain before serving. TOMATO SOUP.-MRS. DR. KITTREDGE. Put three pints of milk on the stove, and when scalding hot add half a tea-cup of pounded crackers. Season well with but­ ter, pepper and salt. Add a tin of canned tomatoes and let it boil up before serving. It has been suggested hy one who has found a difficulty in making these tomato soups, that if the milk is boiled by itself arrd added to the soup the last thing, and the whole not allowed to boiJ afterwards, it will prevent the tendency to curdle which the milk ha,s when boiled with the tomato. POTATO S0l)"P.-MRS. PARKE, Six good sized potatoes boiled till soft, z ordinary sized California onions also boiled soft, 3 pints fi:esh milk brought to boiling point. Mash the boiled potato and onion well, add the hot milk,-then add a large tablespoonful of butter. Season with salt and a little cayenne pepper. The onion may be t omitted, and a few sprigs of parsley boiled in the milk instead. r Celery salt is also a good seasoning and affords variety. If properly used the onions are much the best. After stirring the milk and potato together for five minutes, strain through a sieve or coarse muslin, and serve directly with cr(lckers instead of bread. If parsley is liked, a handful chopped fine may be thrown into the tureen before the soup is poured in. CLEAR SOUP. (Brown.)-MRs. PARKE. Three lb.s. lean beef' cut up in strips put with 3 qts. cold water." Boil slowly, but steadily for a couple of hours, keep­ ing the soup-kettle covered. Slice three onions and fry in. butter till of a light brown color, Put them into the soup pot, TI{E HAWAIIAN COOK BOOK. 5 also a small teaspoonful cloves, half as much pepper, a little mace, pinch of allspice, teaspoonful essence of celery, or celery salt ; [ use fresh celery alw&ys if it cap be had] a little summer savory or sw~e·t marjoram, teaspoonful Worcestershire sauce. Salt to taste. Continue to stew all th~se together for thr~e hours more, or till the. beef'is cooked to pieces, theµ strain and serve. This soup will be a clear, ~ark brown ·color. MULLIGATAWNY SOUP. (Indian Receipt.-MR. F. W. DA~rnN One fowl sliced, 4 onions, 6 cloves, 2 tablespoonful butter. When butter is melted, and meat and onions browned, add 2 tablespoonfuls of curry paste, or 3 of fresh curry spices, and r teaspoonful of salt. Stew till a rich smell comes from the pan, then adq 3 pints of broth, and simmer for 20 minutes. Thick­ en before serving. Add lime juice at pleasure. GERMAN OYSTER SOUP.-MRS. BANNING. One shin of beef, r tin of oysters, large or small accordtng to size of family. Boil the shin to a strong soup, skimming off the fat as usual. Add mace and salt. A little while before dinner add the liquor from the oysters, and after it boils up add r teaspoonful of butter, with enough flour or corn starch to thicken. Let .the oysters be put in last, just long enough to heat thor­ oughly. CLAM CHOWDER.-MRS. CHAS. DILLINGHAM. Take two or three slices of good salt pork and cut intq small pieces. Put it into a frying-pan with onion cut fine, and fry till brown, and then put them into the soup kettle in which there is a quart of boiling water. Pull the hard part of the clam sepa­ rate from the soft, chop it fine and put it in the water at once. Put in at the same time potatoes to suit the taste. When the potatoes are about done, add the soft part of the clams. Take a pint of milk, stir in a tablespoonful of corn starch, and pour into the b'oiling choyvder. As soon as it boils up it is done. FISH CHOWDER.t-MRS. MOTT SMITH. Begin about an hour before dinner by frying in butter a half ,. ~·.lj' 1·1 .. !/ • !:; 1, { 6 THE HA WAI/AN COOK BOOK. pint or more of onions, using the kettle in which the chowder is to be made. When the onion is brown, pour in a quart of boiling water. Add then four or five large potatoes cut in large pieces. When the potatoes arei almost done, add the fish. The fish is mullet ( amaama) cleaned and drawn and cut in slices. Four medium sized fish will be enough. When you begin the chowder, put half-a-dozen crackers, whole, to soak in milk. There should be milk enough to soften them. When the fish and potatoes are done, put in the crackers and milk and let it just come to a boil. Salt and pepper. If more liquor is needed than the water _makes, add as much milk as y~m please. RICE SOUP. (Turkish Fashion.)-MR. A. MARQUES. After the rice has been well washed in several waters, and rubbed through the hands, put in a saucepan with about three tirrft!s its volume of good:fat broth. When beginaing to ,boil, add salt and Spanish saffron or tincture of saffron, then closing hermetically the saucepan by putting paste, paper or a towel under the cover, and let it boil on gently until d011e, then poke into it here and there small pieces of butter, cover up again, let the butter get incorporated and serve . .. BOUILLABAISSE."-FISH SOUPS.-MR. A. MARQUES. [A National Dish in Provence, South of France.] Nearly all kinds of fish, excep.t the oily or fat kinds, like mackerel, etc., are supposed to be good for the "Bouillabaisse," and the more• varieties used together, the better is the dish produced. Separate the small fish, unfit to eat, from the larger ones. Take the former and boil them alone with salt and abundance of water. When thoroughly cooked, strain the fish throµgh a sieve or a towel wrung by two persons, so as to extract all the juice which is mixed with the wafer in which the fish have been boiling. Then prepare in a saucepan the condiments, tomatoes pealed and cleaned of seeds, onions, garlic, chopped parsley, sage, nutmeg,. lemon peel, pepper, salt, etc., with a good quantity of best olive oil. [If olive oil is not to be found THE HAWAIIAN COOK BOOK. 7 I suppose butter might be used instead, but the character of the dish would certainly be changed.

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