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.

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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. J After ten minutes of good frying, add the broth and juice of the fish and some peeled potatoes and boil on a quick fire until the oil has ceased to float on the liquid and has been thoroughly incorporated in this last. Now take the large fish you have kept in reserve, and which must be as fresh as possible, clean it, and if too large, cut in halves. Put it to boil briskly with a little saffron [powder or tincture] in the liquid just described; r 5 or 20 minutes will suffice. Take it out with a skimmer, pass the broth through a sieve, throw it on slices of bread or on soda crackers arid serve the fish and tomatoes with these slices. The fish livers, which only require a few minutes £qr cooking, are best boiled separately in a little fish broth, after which they are poured in together with a few yolks of eggs or a little tomato sauce, to be then served as a sauce on the fish.

"BRENN SUPPE." (Soup of Fried Flour.)-MR. A. MARQUES. Stir constantly on a quick fire, 4 oz. of butter with 3 oz. of white flour until golden brown. Throw in gradually 30 oz. of warm water with sufficient salt or same quantity of broth, or of solution of Liebig's extract of meat, and let the whole boil for about an hour. Add a little sweet-grated cheese, and pour this over slices of toasted bread. It,. can; be thickened when served by mixing with the yolk of an egg, beaten up with a little cream and a little butter. It produces a yery light soup, of richer flavor than might be imagined before tasting it.

"SOU PE DE CORBEAUX."---MR. A. MARQUES.

Clean 2 young mynah birds and roast them _in butter, adding salt when nearly cooked. Let them get cold, cut them up and pound them-flesh and bones-in a mortar, until you obtain a kind of paste which you mix up with warm water or broth, flavor to taste and keep it _hot in "boiu maise" (a dish of boiling water) until ready for use. Then pass it through a fine sieve and throw it on slices of bread toasted, or better still, fried in butter. 8 THE HA WA/IAN COOK BOOK.

FISB.

BOILING FISH.-MRs. PARKE. After deaning the fish, lay it in salt and water for a few minutes ta hiake; the flesh firm, then wrap it nrmly in a napkin, lay it in a kettle of nearly cold water, on a fish strainer set in the kettle if pos­ sible, and keep the fish just covered with water. A wine-glass of good vinegar atlded to the water while boiling makes the fish ten­ der. Another 'Wayis to rub the inside of the, fish with lemon juice just before boiling. A medium-sized fish requires from fifteen to ·twenty minutes boiling; larger ·ones more time according to size. When done the eyes turn white and the fins easil¥ part from the fish if pulled. FISH WiTH TOMATO SAUCE.-MRS. DUDOIT. After cleaning and drawing. the fish, (medium sized mullet or other fish] fry in hot lard, seasoning with sait and pepper. Then 'boil in a saucepan as many tomatoes as are necessary for the sauce, useing as little water as possible. Strain through a sieve when the tomatoes are quite soft and done, season with pepper and salt, thicken a little with flour, and pour· over the fish. The same sauce is good for tongue.

FISH ON TOAST.--MRs. HASCALL. C.old boiled or baked fish, 6 01:8 slices of dry toast, r pint ot sweet milk, r tablespoonful butter, 2 eggs, t tablespoonful parsley. Remove the skin and bones from the fish, then cut it into small THE HA WA/IAN COOK BOOK. pieces as nearly equal size as possible. Sprinkle a little salt and pepper over it. Boil the milk, adding butter, parsley; and about a, teaspoonful of flour wet with a little cold milk. Lay in the pieces of fish, being careful not to break them. When it boils again so that the fish may be thoroughly heated, add the two well-beaten eggs and pour immediately on the toast. Do not boil. after the eggs are added.

FISH SCALLOP.-MRS. HASCALL.

Boiled fish picked,up fine. Add 2 tablespoonfuls butter, 2 table­ spoonfuls flour, 4 eggs well beaten, 3 slices onion, a.litde parsley, salt and pepper. Put in a baking dish, grate cheese over the top, and bake about half an hour.

SALMON PUDDING;-MRS. HASCALL. One can salmon (2Ib. tin), 3 eggs, 4 tablespoonfuls butter, half cup fine bread crumbs, pepper, salt, minced parsley. Mince the fish, draining off the liquor for the sauce. Work in the butter, crumbs and seasoning, lastly the beaten eggs. Put into a but­ tered pudding-dish, set in a dripping pan full of hot water. Cover the mould and steam in the oven, keeping the water in ·the pan at a fast boil, filling up as it evaporates, for one hour. Let stand in cold water one minute when you have taken it- from the oven, and turn out upon a flat dish. Sauce for the Above. • One cupful of milk heated to a boil and thickened with a table- spoonful of corn starch, previously wet up with cold water; the liquor from the salmon, 1 teaspoonful butter, I egg beateh light, juice of a lime, a little pepper. Put the egg into the thickened ·milk when you have stirred in the butter and seasoning. Take from the fire, put in the lime juice, and pour the sauce over the pudding. DEVILLED CRAB$.-MRs. PARKE. Boil the crabs until tender; remove the meat from the shells; chop or cut fine; add salt, a little cayenne pepper, a little butter or cream, and fine bread crumbs, with milk enough to make it

,, IC! THE HA WAllAN COOK BOOK. very moist. Some persQUs prefer mustard 'iThthe place of the rayenne pepper. A little finely-chopped onion may be added if desired, but it is better tco omit it ordinari1y. Scrape the shells dean, fill them with the mixture, and on the top of each filled shell sprinkle a little sifted cracker crumbs, and a bit of butter. Bake about ten minutes, if your oven is hot when they a:re put in.

PICKLED SALMON. (Geima.n.)-MRs. DR. WHITNEY. Soak a piece of salt salmon in fresh water for twelve hours, them cut with a sharp knife into pieces half an inch thick. Put them into a jar, and pour over the following pickk; warm : Cloves; whole peppers, sliced onions, a little essence of lemon and sugar, boiled in vinegar.

FISH MOULTEE. (Indian Receipt.)-MR. F. W. DAMON. Take any nice fish, egg, bread crumbs, and fry it wi:th a little tumeric and butter, after· cutting it into nice fillet. Scrape half a fresh cocoanut, take· the milk from it, cut some green ginger and green chillis in slices, boil· them with the cocoanut milk and a little water. Add the fish and let ste,v till the sauce is slightly thickened. Send to table with rice.

FRESH FISH'. BALLS.-MRS. CRUZAN. Take one cup of cold cooked fresh fish, pick it fine, carefully taking out the bones. Add to this one cup and a half of cold (or hot) mashed potatt>es, salt and pepper to taste; a. very little nut­ meg and a desert spoonful of Worcestershire sauce. Mix together with one raw egg; form into balls, roll in beaten egg and sifted crumbs, and fry in boiling lard. Serve very hot. If the flavor ot the sauce is disliked, lemon or lime may be substituted. Time required to make, ten minutes; to cook, three minutes.

TURBOT.--MRs. MAJOR BENSON. Take any fine fish, steam till done, bone, sprinkle with pepper ·and salt. Take a quart of milk, one-fourth of a pound of flour, a bunch of parsley, a little thyme, three slices of a large onion, salt, put on the fire and stir till it becomes a thick cream. Then TRli HAUAIIAN

' 1 '.{'HE- HAWAIIAN COOK BOOK.

SCALLOPED FISH .. (German Style.}..cMRs. JAs. M. G:oMLY. Partially boil in salt water 3 large mullet or 6 small ones. They should be cooked just enough to enable you to take off the skin and pick the meat off the bones. The meat is then picked quite fine and should not be allowed to. get ei;itirely cold. For the dressing, slice up six small-sized onions in one quart of milk anp. then allow it to boil up once. When the strength is boiled out of the onions, str;:tin off the milk onto one heaping tablespoon­ ful of flour and one-half tablespoonful of butter rubbed together,, Boil this mixture with a little salt until it becomes a thick paste, then place it in a baking-dish alternately with the layers of the picked fish, making the dressing. When the fish and dressing are all used up in this way, spread over the top a layer of bread­ crumbs and bake slo_wly,the dish being placed inside a pan filled with water. One hour's baking ought to be enough time to give to the quantity named, but (t is done when brown on the top. This makes enough for six people and will stand without spoiling if left in the water. Some people prefer it without onions. THE HAWAIIAN COOK BOO)i. I3

MEATS.

STEWED CHICKEN.-l\1RS. ATHERTON. Cut four or five slices of salt pork, put them in the stewpan and fry. Cut up the chicken, put it in and cook a few minutes with the pork, then pour on a quart of hot water. Stew till the chicken is tender, then add two tablespoons of flour, salt, a little mace and a cup of cream. Pour over slices of toasted bread.

ROAST BEEF WITH YORKSHIRE PUDDING.-MRS. HASCALL, Set a.. piece of beef to roast upon a grating, or severai sticks l(lid across a dripping~pan, Three quarters of an hour before it· is done, mix the pudding and pour into the pan. Continue to roapt the beicf, the drippings fall,ing upon the pudding below. When both are done, cut the puddin~ into squares and lay around the meat on the platter. If there is much fat in the pan when the pudding is ready to go in, pour some of it off, leaving enough to prevent the batter from sticking. Receipt for the Pudding. One pint of milk, a little salt, 4 ~ggs, whites and yolks beaten separately, 2 cups flour-prepared flour is best. Use less flour if t cups make the batter to stiff. It should be yeUow brown when done. THE HAWAIIAN COOK BOOK.

A-LA-MODE BEEF.-JULIE BECKWITH. Three lbs lean beef, chop fine, and add one slice bread or cracker crumbed in one cup sweet milk, a little butter, one tablespoon salt, pepper and cinnamort. Mix throughly with the hands, and then mix m one egg. Press it into a deep tin. Baste while baking with butter and water. Bake three hours.

VEAL LOAF FOR LUNCHES.-MRS. ATHERTON.

Three lbs veal chopped fine with a small piece of salt pork, 1 tea­ cup rolled crackers, 1 cup milk, 1 egg; season with salt and pepper. Bake I~ hours, and slice when cold. Bake in a deep dish. It is also nice when hot to turn and serve with thickened milk. Made thinner with milk and fried like batter cakes it makes a very nice breakfast dish.

SCALLOPED CHICKEN.-MRS. w. F. ALLEN. ' Put in a saucepan a tablespoonful of butter, the least bit of blade mace, a few shreds of onion. Cut up your chicken (two if small), and when the butter is heated put them in, stirring them until there is a glaze over them and the butter absorbed; then add sufficient water to stew. When cooked tender, take out the meat, separating ' it from the 'bones, and cut or chop it into small pieces. To the gravy add a teacup of milk, butter and salt to season richly, and thicken with corn starch; ad,d an egg if you choose; then mix your cut chicken thoroughly in the gravy. Sprinkle the dish you wish to bake it in with a layer of grated bread crumbs, then a layer of chicken and some mushrooms, another of crumbs, then chicken, etc., with a few crumbs to brown it nicely on top.

TO ROAST BEEF LIKE HARE.-Mrss AMELIA HOFFMAN. Tenderloin is the best piece to use for it, but you· can also take 3 or 4 lbs of beef-steak. Wash and beat very tender, and lard it with bacon in three row~ like a hare. Wash and beat it very tender. Scatter some fine salt over it; Rub it on all sides with a plenty of butter. Pour a cup of sweet cream to it, and re­ peat till the gravy, which must have a yellow brown color, is boiled and the beef is roasted. Cook slow but uninterruptedly. ,,. 'f'HE HA WAI/AN COOK BOOK.

RUTH PINCH'S BEEFSTEAK PUDDING.-MRs. KINNEY. Make into a firm smo0th paste, rlb flour, 6 oz butter, a little salt and the yolks of 4 eggs or 3 whole ones with a little water. Line with this a basin which holds a pint and a hal£ Season a pound of tender steak, free from bone and skin, with an ounce of salt and half a teaspoonful of pepper. Lay it in the crust, pour in quarter of a pint of water, roll out the cover, close the pudding carefully, tie a £toured cloth over it and boil for three hours and a half. CHICKEN PIE.-MRS. MCCULLY. Take 2. chickens, cut every joint apart and make three pieces of the back. Cut away the oil sack from the tail. Put into cold wa­ ter,-barely enough to cover it-and boil · till tender. I cook them in the pot till quite done. For the crust or paste, take 2 large tablespoonsful lard and the same quantity of butter, about 2 cups ice-water and a little salt. This will make paste .enough for a r 2 in. nappy, and 2 chickens, if well grown, will be meat enough to fill it. If not quite grown use a smaller nappy or baking dish­ one ten or eleven inches in diameter. You do not want the dish heaped. Grease the side of the nappy, but not the bottom, and put crust only around the sides. Then put.a layer of bacon cut in small square pieces on the bottom of the dish, and then the chick­ en, putting a little more bacon with the chicken as you arrange it in the nappy. Two or three slices of bacon will be enough. Af­ ter all the chicken is taken from the liquor, put the liquor over the fire, salt to taste, season with pepper and thicken with flour. Try 2 large tablespoonfuls and if this is not enough use more, wet­ ting it of course, before pouring it into the boiling liquor. The gravy must not be watery, but should be about as thick as ordin­ ary roast-beef gravy. Add the thickening when the liquor boils, then pour the gravy over the chicken and fill to an inch of the top of the nappy. Roll out the top crust, cut air holes in it and put it over the chicken, turning the edges under the side crust. Orna­ ment the top crust as your fancy and skill allow, but have it neat and smooth around the edge. This is a neat and convenient dish for company, as it can be made early and easily kept hot a long tiin~, and so leaves the oven clear for other things. r6 THE HAWAIIAN COOK' BOOK.

CHICKEN POT-PIE. Cut a chicken in pieces, put in boiling water sufficient to cover it, add two or three thin slices of salt pork, and boil till tne chick­ en is comparatively tender. Make a rich crust and line the stew­ pan with crust; put part of the chicken at the bottom, with two or three potatoes cut in slices; season with pepper and salt; then a layer of crust Put the rest of the chicken in, some P.Otatoes, and season, then the remainder of the crust and the water the chicken was parboiled :in. Perhaps a little more water will be needed, • I enough to cover the pie. Add a generous spoonful of butter, un- less the chicken is fat.

PIGEONS "EN DAUBE."-MR. A. MARQUES. Cut the throats of two pigeons and collect the blood, mixing it tipas it flows with the juice•of half a lemon. Then clean the pig; eons, bum the down, and cut them in four parts which you fry with butter, a split onion and a little flour. When browned, take the onion away, salt them and cover them with broth or water; cover the saucepan and let them simmer very slowly. When near­ ly done, add the blood, which will still be liquid; let the whole boil for a few minutes and serve hot.

DUCKS WITH TURNIPS.-MR. A. MARQUES. Fry some butter and throw in as much flour as it can absorb, make it brown up with a little fire and keep stirring for it not to bum or stick to the pan. Add to it two onions, chopped, a pinch of br<:>wnsugar and sufficient salt; turri into it the duck ·which must have been previously cleaned and burnt, and add wa­ ter or broth, together with chopped lard and what you please of

parsleY.,celery 1 sage, thyme, cinnamon, whole pepper, etc. Pare , the turnips, and if very strong and stinging, bleach them previous­ ly in warm water. If hard put in the turnip at the same time as the duck, if soft put them in when the duck is half cooked. When ready, take away the grease and throw in a little vinegar, thicken the same if necessary with butter and flour, and serve the duck I with the turnips around. it. l ,jl . I r-1!·i THE' HA WAIIAii Fooi'BOOK.

' PIGEONS WITH PEAS.-LEON DEJEAN. Cut the pigeons in halves trimming them neatly. Put a spoon­ ful or two of butter in a saucepan and when hot add the pigeons with a half dozen cloves and one division of garlic. Keep the'pot closely covered, and shake it frequently to stir the pigeons. When you think they are done, uncover the pot and try them. If done take a can of peas, pour off all the water, and add t4e peas. to tM pigeons. Have ready on a J>l!itter some bre11dnicely toasted, 11nd when the peas are heated pou_rthe whole over tqe toas~ ;md ierve. No water is to be added. The pigeons cook irt the butter and their own juices. Before serving them add salt if the butter and peas do not make the dish· salt enough. One tin of peas is enou~rr for four or five squabs. Cook rather slowly.about one hour. PIGEONS WITH PEAS.-MRS. DUDOIT. Cut the pigeon~ in halves and put them into the oven in a drip­ ping-pan, with a little butter, pepper and salt. When· they· have become a little brown remove from the oven and put them in a i;tewpan with the gravy from th'e \!ripping-pan, and add water enough to finish cooking them. Wl}en they are done adci a tin oi:; more of peas. As soon as t}le peas are heated, the 'YP.Oleis readY­ to serve. TONGUE WIT.Ji OLIVE SAUCE.~MRS. DUDOIT. Wash the tongue nice and clean and put.it to boil in with the soup meat, or it may be boiled by itself. . Let it boil a good while, then take it from the kettle and remove ·all the skin and trim it nicely, and put it into a stewpan. · Pour some of the broth from the soup kettle into the stewpan with the tongue, enough for the quan­ tity of sauce you wish .to make; add a bottle of olives with some 'of their liquor, and season witp pepper and salt. Color with burnt sugar and thicken with flour. A small quantity of ketchup may,be added if desired. The olives should cook a while in the broth before adding the $Ugai:and thickening. CANNED SHEEP'S TONGUE WIT~ TOMATO SAUc'E,-; , MRS. C. H. JUDD. The skin. having been removed from the tQngu~, fry them in but­ ter until quite brown, then place on a platter. Pour into the fry- . I I8 THE. HA WAI/AN COOK BOOK.

ing-pan halfa tin of canned tomatoes, or t\;lesai;ne qua,ntlty of fresh ones peeleq ;md chopp~d fine. To the!!e add a little salt and pep­ per a11qhalf a Gup of ];>oilingwater, When thoroughly cooked, turn on to the tpngues and serve hot. BAKED HAM.-M&s. Dui>oIT. Put a ham oh to boil in hot water, and let it boil a quarter of a11 hour for each pound. Then skin it and sprinkle with bread crumbs, and put It. m. the oven for a short time.. '

TO STEW WILD DUC~-MRS. C. H. JUDD. Shred thyme, savory and sage very small (dried thyme, savory and &agewill do). Put th~111into some strong broth with a little pepper 1 ;ind salt, stew thei;n together for quarter ofon hour. Nearly roast the ducks; ads:l the gravy that falli, from them to the sauce, Qµarter the cfucks, put them with the strained sauce il}to astewpan over the stove, and let them stew until done. TO c;:Q.OK1>,. TOUGH CHl9KEN.-MRS. VAN CLEVE. Cut up the thicken and put into a vessel that will cover very closely, layers of fowl and seasoning,. salt pepper and, if not very fat, a little butter, when full, put in a very little water and cover closely with a biscuit crust, not too rich, about one inch taick, then put on the cover and set in the oven. Bake slowly two or three hours, accor

>' this a good way to treat a~y meat that is not very tender. A QUICK WAY OF SERVING BEEF.-MRS. KITTRIDGE. Take a couple -pounds of beefsteak and chop till well cut. Put into a saucepan with a tablespoonful of butter and fry quickly. Sprinkle with pepper and salt. Add a cup of milk and a little flour thickening. Serve hot. CURRY.-MRS. w. F. ALLEN. Take a small cocoaqut. grated, 1 quart of milk, 2 tablespoonfuls of curry powder, a little "garlic, a few shreds of onion, and a little ginger,rpot, gi:ated. Put all together on the stove and let it sim­ , I mer until the oi\ is quite extracted from the cocoanut (perhaps an. THE HA UAIIAN COOK BOOK. hour) and thicken with a little corn starch, and add butter if not rich enough. For shrimps, you have only to add them at the last in time to heat For chicken,· take a large spoonful of butter, a few shreds of onion and a spoonfui of flour. Stir until heated, then throw in the chicken, cut in small pieces and continue to stir until a glaze of whitish brown appears. Add only suffident water to let it stew slowly until done. Then add the above mixture of curry, heat it and dish.

DUCK IN HODGE-PODGE.-MR. A. MARQUES.·' Take a cleaned duck, ·cut it up in pieces, put it into a small saucepan together with onions, carrots, turnips and cabbage, cut in small pieces, sufficient quantity .of broth or water, a small piece of bacon or lard <:lit in slices, salt and spice to please. When the sauce gets decreasing, if the duck seems hard, add half a cupful of wine or vinegar. When cooked, take away the grease if necessary, put the duck in. a dish with the vegetables around it and add the sauce properly salted and flavored;

DUCK WITH PEA PORRIDGE.-MR. A. MARQUES. Boil a duck with a little piece of bacon or ham and sufficient broth, salt, pepper and spice. When cooked, mix into the broth a pea porridge made by boiling dried peas with broth, parsley and onion, until a thick paste is procured. Let this mixture thicken .sufficiently and serve it on the duck.

BOILED PIGEONS.-MR. A. MARQUES. Clean your pigeons, and boil them in water with salt until done. Then serve them warm, after throwing over theni a sauce made in . the following manner. Fry some butter and flour together in a pan and wet, as soon as brown, with enough broth or water to pro­ duce a glassful of sauce. Beat separately 3 yolks of eggs with the juice of half a lemon, a little nutmeg and chopped parsley, mix the whole with the sauce and serve.

'.ROAST VEAI..-,.MR. A. MARQUES. Fry a piece of butter with a spoonful of white flour and a slice of ham or bacon cut in thin slips. When this has taken a fine gol- 20 THE QA WAI.[AN COQK BOOK.

den.color, put in the veal to be roasted, and let it get brown on 'both sides. Then. salt it and throw on it a glassful of milk and 'let it boil without covering the pan. When this gets consumed, throw in another glassful, and continue adding milk until the meat ·fs done, which generally requires about five glassfuls of milk to be consu~ed. This roast will be found very savory, specially as it is to be served with the dense and brown juice or crust, which re­ mains at the bottom 'of the pan.

SCALLOPED BEEF QR VE~L.-MR .. .A- MARQUES. Milanese fashion. Take away the bones of seyeral anchovies or salt sardelles. Put -them on a board, together with a piece of lean veal or beef and a small piece of marrow, adding a sufficient quantity of salt and spices. Hash all together until quite fine, add a little gravy to make a paste of the hasµ, mix in fine flour and when conveniently .consistent, place on a baking tin in which butter f~ied with a few mashed anchovies has been put. Make this pie bake with a very moderate fire, taking care to tu~n it over often and to keep it cov­ ered. When ·half done, squeeze on it the juice of a O lime. Very good and economical dish if attentively prepared.

BEEFSTEAK ROLLS.-MRS. KITTRIDGE. Cut thin slices of beefsteak, a little larger than a slice of baker's roll, as many slices of bread as. ofthe steak. Butter the bread, o;tick in a few cloves and sprinkle with pepper and celery salt. Roll the slice of beefsteak qver into the bread with a firm roll and tie up well with a ~tring. Dredge each rqll with flour. Put in a sauce­ pan a tablespoon of butter, and fry the rolls till quite brown in the butter. Then remove them to a stewpan and add enough water to cover them. Let them .siinmer slowly for a couple hours. _Serve with the gravy. These are riice the· next day, cold, cut in slices, without the gravy.

MOCK DUCK.:--MRS. JOHN WILDER. Take a steak, a large one is best, though if you can tie them-up pieces will do, even if small. Take. out the large bone, and pound

\ THE .JilA WAIIAN COOK BOOK. 2I

th.e beef; make a dressing of br~ad. that has been soaked in water and squeezed as dry as possible, two pieces of bacon fried anti chopped fine, with one large onion, or a number of smai1l.ones, :sage, summer sax0ry, a littJe butter ai:ictplenty ·of salt and pepper. This· I make the day before or early in the morning---,it is be1ter for standing. Cook it a little, .stirring it all the time. Put ~he dressing in the steak leaving out a little for the gravy, Tie it up :tightly, beat an egg well, pour 'itall over tb,e steak, put on two 'ta­ blespoonfuls of butter iri lumps, put it in a pan w1th water, but po not let the water touch it. Baste often. Cook about an hour. Gravy for the Above. Any cold meat-gravy is nke with a little o(the aress1ng,. more onion, sage, savory, and a little baron or cold beef minced \>ery tine, and seasoned highly with salt and pepper.

COLD ROAST BEEF STEW.-Mjts. JoHN WILDER, Cut your beef thin. If you have no cold gravy of any kind, melt some butter. Have a dish of bread crumbs ready, dip the beef in the gravy or butter, then in the bread crumbs. Put the beef in any dish that will stand the fire. Put the meat in layers, -sprinkling salt and pepper on each until the dish is two-thirds full. Then put a layer of pickles, any kind will do, but those that have onions in them are best. Pour on half a cup of good. strong vine­ gar off the pickles an.d add a large cupful of soup, .cold gravy or water in which meat has been cooked. Put it in a very slow oven and leave it all day. I cook mine in the warming oven. The lon­ ger it cooks, the better it is, if not dried.

TOMATO STEW.-MRs. HASCALL. Three lbs. lean beef cut into small. pieces and. stewed two hours in sufficient water to cover it Then season with salt, pepper, l tablespoonful butfer, and pour into it 1 can tomatoes into which has been stirred a tablespoonful of sugar. Boil half an hour lon­ ger, and thicken with a little flour. While the above is cooking, steam some potatoes. ,vhen done, spread them upon a meat platter and pour the tomatoes and meat over them. Send to THE Hd WAIIAN COOK BOOK..

the table immediately. If fresh tomatqes are· usecf they may be added a little sooner •. ME:A.T BALLS.-Mxs .. HAscJtu,.. Two cups of coid s~ak.\:>r ~~st chopped fine (a little fat is am improvement), twoslices of bread,sait and pepper, one small ta~ blespoonfu1 of ground thyme or sage. .Pour boiling water on the bread, draining it off as soon as the bre~d is thoroughly soaked. Mix all together, mould with the hands'into oval cakes-, and fry in hot drippings.

DRIED BEEF FRICASSEE.-MRS. HASCALL. A plate of dried beef cut as .thin as possible. Put it into a fry­ ing-pan with a.cup of cold water, let it come to a !;>oil,then drain off all the water, return it to the fire, adding a teaspoonful of butter and a little pepper; stir it often, letting it cook until it is brown and crisy. The.stove must be very hot. Remove frop.1 the fire and spread it in a circle on a meat platter. Set it where it will keep hot whil.e .you break six or ·~ight eggs into the pa.n. Set them in the oven for a few minutes, then lay them in the center pf the meat, strewing some sprigs of parsley among_ them. This is a pleasing relish at breakfast.

HAM TOAST,-MRs. CHAS. DILLINGHAM. Boil quarter of a pound of lean ham, chop it fine and mix it with the yolks of three well beaten eggs. Add one-half an ounce of butter, two tablespoons of cream and a little pepper. Stir this in a pan over the fire until it thickens. Cut the crust from some nice slices of bread, toast them, and tum,the ham over them and serve. TO COOK A CALF'S HEAD.-MRS. w. F. ALLRN. Calfs head, one egg, spoonful of flour, a little grate5i nutmeg, three tablespoonfuls of milk, some slices of b~con, a dozen force­ meat balls, pepper, salt, mace, an onion, bunch of herbs, eight mushrooms, pint of gravy. Boil the head three-quarters of an hour; iet it stand until coid, then slice. Boil the brain in a clot}:!, chop fine and beat it up with the egg, flour, milk and nutmeg. 7'UE HA WA/IAN COOK BOOK.

Sea,son the gravy with pepper, ma\:e, cloves, herbs, onion and cay­ enne pepper. Let it simmer ten minutes, strain, then add. the mushrooms. Place the sliced head in this, and cook gently fif­ teen minutes. Serve in the center of the dish, with the brain frit­ ters, bacon and force-meat bans round, .and the egg balls over the whole. (The brain, when preprared, to be fried like fritters.)

SPAI'flSH FFICEO.-Mrss AMELIA HoFFMANN. This dish is made from good beef, ( the same kind as is used for beefsteak), lean pork or, ~ung mutton. The bei=,t is beef and pork in equal quantities. Two pounds of meat is enough for six or eight persons. The meat is beaten till soft, and then cut in thin slices. Cut raw potatoes in thin slices, washing them before they are cut, but not after, and take 2 soup plates of them. Mix with the potatoes 2 two saucerfuls of onions cut in slices. Take a pudding dish and put meat and potatoes in layers. Scatter over each layer some pepper, and some Jamait:a pepper and salt; put on every layer of potatoes a piece of butter and at fast }i table­ spoonful of thick sour cream. Close the pudding dish well and put it in boiling water, and let .it boil for an hour and a half,

BOILED HAM.--MRs. MAJOR BENSON. After washing, put over the fire in cold water. Let it simmer only, for three hours, or until it can be peeled or skinµed. If you have cider, put in a quart when it is half done, and throw in a few doves. After skimming, put it in a dripping pari and bake two hours, basting with hot water, some vinegar or cider. Just before taking from the oven, dredge witl:1bread or cracker crumbs mixed with pepper and let it brown lightly. A nice way is to boil ready to bone, ai;id nil up the cavity with stuffing of sausage meat, etc. and bake two hours. When cold, slice through. ·

RICE STEWS .. -MR. A. MARQUES, These preparatipns, under the name of " Pilau, " are national dishes amongst the Turks and Italians. They are always made with mutton, fowls being sometimes added to render the flavor ipore delicate, and they co.nstitute a very rich and palatable food of very easy digestio1:, THE HAWAIIAN COOK BOOk:.

Turkish "Pilau." Pfa:ce a pfoce o( mutton i~ a saucepan with sufficient quantity of water and salt to make go'Cidand abundant broth. Also a.dd whatever poultry you may wish, chicken, pigeon, plover,. etc., pre­ viously cut up in pieces. Let.every thing boil gently until a littl~ more than half done, then take out meat and broth. Put back on the fire the same·saucepan, and melt fo it some· butter, into which you put back the ·meats until wen browned. Then take the rice you want to use, previously well washed three· times in tepid water, throw it into the saucepan where the meats are frying; and pour over all the broth with its fat so that there be the 'depth of twofinger's thickness ofbroth over the rice. Gover the sauce­ pan and place it on a dea:r fire, not too violertt. As soon as the rice begins to burst, shut up the cover on the pan hermetically either with some paste, or by placing under it sheets of paper or a folded towel. Let it thus simmer until the rice is quite cooked which ought to be, if the operation is well conducted, when all the broth is absorbed. Take care never to move or· stir . the rice when thus cooking, nor do not try to .add to it any kind of vege­ i table. When done, uncover the saucepan, dig little holes in the I rice with a spoon and in each hole throw a lump of fresh butter i {some preft,r pouring into the holes a little butter fried for the purpose.) Cover tqt, pan again ~nd let the rice and meats sim­ t mer fot ten rpinutes more, when the dish is ready for serving. r A variation of the same is to cook the rice alone in the broth, under cover, hermetically sealed as above, and when done and the butter added to it, serve it in a dish on which the meat that had been previously boiled are set up, after having 1been cut up in small pieces, which must be separately fried in butter to finish their cooking. Persons who are fond of saffron, which is a condi­ ment much used in Eastern countries, never forget to add a little powered Spanish saffron or tincture of saffron iI\tO the rice. This "pilau" requires a good deal of salt' in the broth. Venetian " Pilau." Boil with water and plenty of salt whatever meat you wish to employ, until nearly cooked. In the broth thus obtained put ':J'HE HAWAIIAN r{i{)OK BOOK. the rice previously washed -in warm water. Close up hermetically tthe cover of the pan, and let ·it boil until all the brotS..is consumed. Then add iu the broth half as much butteras rice employed, and -cover the pan again. Beat up a few eggs, throw 'this on the rice which is to be then taken a way from the fire. Mix up and let -cool down a little. Then divide the rice in four parts .and make similarly three parts of the boiled meat, cut up in small pieces. Butter the bottom of a baking. pan, place into it the fast fourth ,of your rice, over this a thin layer of butter and then the first third of the meat, go on putting in the different layers of rice but­ ter and meat, and over all put the last fourth of rice, which you shape up as a dome; smooth its surface down with the yolk of an egg beaten with a little cream or milk, and put the dish :in .an ,oven until nicely browned. Then serve. ROAST PIGEON.-MR. A. MARQUES.. Place on the bottom of an enameled saucepan .(iron saucepan would give a bad taste) a layer of slices of limes from which all ithe peel, yellow and white, must have been carefully removed, as any particle of it would acquire a bitter taste by cooking. ()ver this dispose the pigeons deaned and properly sa1ted, both outside and inside. Put the saucepan in hot ashe~ or in bdtin marie :and after letting them boil there slo'"'.ly about two hours, serve then~ with the scrapings of the juice they will have produced. PADRIS' RECEIPT FOR CTJRRY.-Very Good. The ingredients are 1 chicken, 1 large California onion, 4 di­ visions of garlic, 2 "fingers " of green ginger root, 1 teaspoonful cummin ,;eed, 1 tablespoonful cmrry powder, 1 iarge tablespoonful butter, 1 cocoanut, and salt. When ev~rything is ready it _will take an hour to make the curry, the hour not including the time to prepare the coco~nut. Fir.st; then, prepare the cocpanut by grating it. As none of the -meat is used, it is not 11ecessary to cut off the brown rind of the'hut Put the grated nut in a bowl.and pour on a little boiling water, say half a teacupful. Press the meat after puttil).g on the water, with a potato masher. Then strain the milk from the meat through thin cotton, like a salt bag or oatmeal bag. Set this first strain:ing aside: it is not to boil af- THE HAWAIIAN COOK BO'OK.. ter being added to the curry, thtmgh I have never found it curd1~ even if it should. Add boiling water twice again to the cocoanut, mashing and straining each time, then throw the cocoanut meat away. Padris does not use the water contained in the nut. Now prepare your chicken by cutting it into pieces about two inches. long. Cut your onion into very fine pieces, also the ginger and garlic, and if possible cut the tiny cummin seed smaller, and keep each ingredient separate. No\v ~verything is ready, and the hour to be taken in cooking the curry begins. Heat the butter hot in a saucepan and when hot, add the chic.ken over which you have sprinkled about half a teaspoonful of salt. When this has fried in the butter (the cover of the saucepan being off at first) about fifteen minutes add the oniort1 in about five minutes more ginger, then the garlic and cummin sted, then the curry powder. Put it right in dry. Then pour in the two last strainings of the coco~­ nut milk, cover the saucepan and let it boil gently the remainder of the hour. The very last thing add the first thick straining of milk If it should seem too thin, thicken with com starch or flour. You will need a cupfu1 of hot water for the second and third, straining. The ;ibove is the way Padris makes a curry, or the way he taught me. But a thicken put through such a process however young, will be more than likely to be tough. The chick­ en I gave Padris to be used in my lesson in curry-making had only just begun to crow, but it Was so tough at the end of the hour that Padris libeled it by saying it must have very old. It is pouring the milk 6ver the frying chicken and then boiling it too hard that makes it tough. A better way is to first boil the chicken in a very little water, putting. it on, in cold water, and cook till ten­ der, then fry with the other ingredients all at once in butter, pour on the cocoanut milk when the onions and ginger are done, last of all the first straining and thicken. It tastes exactly like the other and the chicken is nice and tender. Time after the chicken is done and cocoanut prepared about' twenty rµinutes. There is a good deal 9f trouble in making this curry, but the result is so sat­ isfactory, most husbands will be quite willing the wife or cook shall assume the trouble not too seldom. THE HA WA!I.ll.N sCOOK 130'0:K. 2'J

VEG-ETABLES.

Mrs, Capt. Lure give11the fuilowing hints in regard 'to vege'ta· bles: They should always be put to cook in toiiing water in which 'there is a little salt, anti never allowed to stop boiling till they are done. If the water slop-sboillngl:be vegetables bed::>mediscolored. Those which can be are best steamed. Cabbage should ooH'three- 1([Uarters of an hour, potatoes half an hour, -and beans twenty min­ utes. All vege-rabl.es ~uhl l:re t-ak

BAKED TOMATOES.-MRs, Hll.sCALL Pare the tomatoes and slice a layer in the b0ttom ot a well but­ tered baking dish. Sprinkle with bread crumbs 1 a little salt, pep­ per and sugar. Fill the dish with these altemate layers. (Some like a few slices of onion mixed with them.) Sift fine bread ol' cracker crumbs on top with some bits of butter. Covet and bake half an hour, remove the cover, and ,vheh :ci. hice brown it is ready for the table. THE HAWAIIAN CO(J'K BC!OK._

CREAM CABBAGE.-MRS. HASCALL. Fill' an ordinary vegetable dish with chopped cabbage, sprinkfing: a little salt and pepper through it. To one small cup rich milk (cream is better) add one tab]espoonful butter, two tablespoonfuls sugar, and boil. Take from the fire and stir into it two well-beaten eggs. Set over the teakettle tilt it thickens like boiled custard. Then taking from the fire, add half cup vinegar and quickly pour it over the cabbage. Cover and put in a cool place. To be eaten cold. Very nice.

MASHED KALO.-MIS5 SoPHIE EMERSON. Wash and rub off all the :r:obtyfilaments a:nd soil adhering to the kalo, and drop the clean root into boiling water. "Whentender, peel: and mash with a long-tined fork. Sprinkle with salt and serve while steaming ho_t..

FRfED KALO.-Mrss SormE EMER:sO'N. Pare· and slice up a raw kalo and cut the ~!ices into slender strips: , Ji ,af an inch in width. Drop into a pan of hot beef droppings. When crisp, drain, place tm a plate, sprinkle a little salt over them and serve hot~ POTATO AND MANGO. Pare and quarter the potatoes and boil till done. Pare green mangoes (not too green); slice and boil till tender, drain and add them to the potato, mixing them moderately, and season with but­ ter and salt. This is a German dish, and ih the original receipt pears are used with the potato. The pears should be quartered and the core taken out, and then boile.d without paring;

TARO CAKE~.-MRs. W, H RrcE. Pound the taro to the thickness of paiai [the stiffness of thick dough-Eu.], nice and smooth, using as. little water in doing so as possible, after which drop in a pinch of salt. Roll in flour. Be sure of always using the latter freely. Fry in hot fat, as in cooking., doughnuts. THE HAWAIIAN COOK 1300K.

LUAU. Put the young, tender taro, leaves (luau),into-hot water, arid when they have boiled ten or fifteen minutes pour this water· off through· a colander and put in water and milk, and let it boil till the leaves lose their form and are very tender. Season with salt and butter. The milk overcgmes the sting which some luau has.

PAPAIA AS A VEGETABLE.-MRS. C. C. ARMSTRONG. Take the fruit almost green, pare and seed it, a11dboil till tender, Mash and season with salt, pepper and a little butter. It is ver}'. palatable.

FRESH FRENCH BEANS.-MR. A. MARQUES. Fresh beans are much appreciated in French cooking, but the idea of serving on a table this vegetable simply boiled in water without salt, to be eaten with a litle meat gravy,' would be ridi­ culed by the poorest peasant A number of ways are known for its preparation. The most appreciated is "a la maitre d' hotel." Clean the green beans, and take away all their threads, throw them into boiling water with plenty of salt. Let tht;:m boil until well done, take them out and drain them, but don't let them get cold Put them in a saucepan with a good piece of butter and hashed parsley, or with butter and whatever condiments please, (nutmeg, cinnamon, sage, onions, etc. etc.) When frying, add a spoontul of flour, stirring well for it not to burn. 'Then add a little warm water or broth, or solution of Liebig's extract of meat. Thicken with the yolk of an egg. beaten up with a little milk or cream, and when ready to serve very hot, throw in a little vinegar or lemon juice, if a little acidity is agreeable.

CELERY.-MR. A. MARQUES, To cook celery, take the biggest stalks, cutting away the green part, wash them well in cold water, and throw them in boiling \\'.ater for half an hour. Then pass them in cold water, squeeze and drain, and put them to finish the c;ooking in a pan with good broth or gravy, a little fat bacon, an onion with -nutmeg and THE HA WA/IAN COOK BOOK. cloves, and some tomato juice if you have any. When done, take the grease off, add a little sugar and thicken the sauce with fried butter and flour.

ONIONS.-MR. A. MARQUES, To make a very savory dish with fresh onions, wash them and cut off their tops; throw them an half hour in boiling water and afterw:).rds in cold water and take away the first skins. Throw 1!h~m in a sauce ot fried butter and flour, flavored with aromatic :h~rbs, sage, thyme, laurel etc. Salt and pepper; add a good sp;onful of fresh ground mustard and iet them simmer gently un­ til done and' the sauce reduced to proper thickness. If agreeable a little sugar can also qe added.

A NICE WAY TO COOK'CABBAGE,-MRS. H. A. P. CARTER. Chop the cabbage as for cold slaw, boil it twenty minutes, then drain carefully an'd cover it with milk; cook it until tender, sea­ son it with salt, .pepper, a little butter; and just before serving .add d'ie yolk of an egg beaten with cream;

RICE CROQUETTES.-MRS, H. A. P. CARTER. One fl:>.raw rice, one quart of cold water, half a pint of sweet milk, three teaspoonfuls salt. Boil the rice with the water and milk, and salt when cool. Roll the rice into rolls with the beaten yolks of two .eggs and bread crumbs on the outside and fry in hot lard. Very nice.

MACARONI WITH OYSTERS.-MRs. BREWER, Boil macaroni in salt water, after which drain through a colan­ der. Take a deep earthen dish or tin, put in alternate layers of macaroni and oysters, sprinkle the layers of macaroni with grated cheese; bake until brown. Delic;ious as a side dish at dinner. HA-HA. Take the inner stalks from a taro head peei off the thin skin and put on to boil in hot water, salted a little, and boil till tender. Then drain and lay the stalks on toast and pour over them drawn butter, sprinkling chopped hard-boiled egg on top,

·-----·------~---~~------THE HAWAIIAN· COOK BOOK, .JI

BREADFRUIT. If you like 'it very sweet, wait till it is quite soft and then bake for an hour. If you want it not so sweet, bake before it is SQ soft.

BAKED TARO.-MRS. P. C. JONES. Scrape all the outside off the taro, wash clean, and bake the same as potatoes. If the taro is large, cut it' in two, lengthwise. Bake from an hour and a quarter to an hour and a half. When serving, do not cut with a knife, but gently press the taro wi;h ' .. your hands and break it open. It will be mealy like a potafo. Eat with salt and butter.

FRIED TARO.-MRs. P. C. JONES. Boil your taro with the· skin on. When done, peel it as you would a boiled potato. Cut it in slices, sprinkle with salt and fry' in hot lard. TARO CAKES B:AKED.-MRS. P. C. JONES. Boil your taro until done, then when hot pound smooth, using as little water as possible. Mould with your hands into small cakes, put into a buttered pan and on the top of each cake a little daub of butter. Bake until brown, and eat with butter. The children like them with butter and sugar.

FRIED BANANAS.-MRS. P. C. JONES. Take the large bananas and cut tht:;minto three slices lengthwise, then fry either in butter or plain.

CABBAGES.-MR. A. M;,\RQUES. Clean the cabbages and bleach them in boiling water for half an hour. Take them out and pass them in col<;! water ; drain and squeeze them, take away all the stems of leaves and stumps. Ihsh up all the rest. Then prepare on the fire a pan with a pjece of butter and some bacon cut up in small pieces; when the bacon is fried to a fine golden color, add sufficient froth (but not in excess) and the hashed cabbages, pepper and salt to taste. Let boil slowly for two or three hours, adding fresh warm broth if THE llA WAilAN COOK BOOK.

necessary, but having the liquid reduced to a kind of sauce to finish. The butter ·can be replaced by good fat from roast meats, 9r by_lard ; and also sausages can be added in the dish.·

CARROTS.-MR. A:. MARQUES. Boil the carrots.; cut ·them .in pieces which are to be fried in butter or lard and a little flour. When the juice gets nearly ~xhausted add a little water, and when nea1)y done. sufficient quantity of vinegar and l;>rownsugar. When ready and the sauce sufficiently reduced, serve hot, This is a very savory dish. Another Way of Cooking Carrots. Cut the carrots in very .'thin slices· and' let them fry very slowly with butter, a little sugar, salt and .pepper, stirring them all the time. In another saucepan mix up r oz. butter and as much flour with 2 glassfuls of cream, or milk, and sufficient salt. After ten minutes boiling, throw the mi1k on the carrots, which must have be~n taken away from the fire. Let the. mixture simmer, but beware not to let it boil. Still Another. Take some boiled carrots, mash them up. Prepare a sauce by frying some anchovies or salt sardelles (also mashed after the bones have been cleaned out) in half olive oil and half butter, with some chopped parsley. Wnen l:he sauce is of a golden color, throw into it the mashed carrot with pepper and salt and let them finish cooking. This receipt" is also good for turnips and ruta­ bagas.

C I GREEN PEAS.-MR. A. MARQUES. ' i If fresh, green peas are to be thrown in a saucepan with butter and a liUle flour. Wet with a small quantity of good broth or solution ·GfLeibig's extract of meat and add a bouquet of aromatic herbs, parsley, celery, sweet basil, etc., and the heart of a lettuce. Wh~n sufficiently' done and ready, throw away lettuce and bouquet. For can·ned peas, the same course can be followed, with the exception that from their being already worked, it is sufficient to let them take a simmer in the same. Another way for canned peas is to THE DA WAIIAN COOK BOOK. ?3 cut bacon or lard in small pieces, fry it in butter OF suet, with an onion and aromatic herbs. Throw into this some cold broth and add the peas which are to simmer until thoroughly war,m and impregnated with the aroma. Then throw away the onion and the herbs. Green corn can be treated like peas.

LETTUCE AND SALAD.-MR. A. MARQUES. Take the hearts of lettuce or salad. Bleach in salt and warm water until nearly done. They require to be tied up, so as not to fall to pieces. Take them out, untie them and drain. Fry some butter and flour in a pan, wet with a little broth throw in the lettuce, with pepper and salt, and let them simmer until quite done. The same can be made with suet or lard and bacoh cut in pieces. MACARONI.-MR. A. MARQUES. Throw into two pints of boiling water with proper quantity of salt, 1 Thof macaroni broken into small pieces. Let them boil slowly for about one hour and let them drain. In the mean­ while, fry in a saucepan 2 oz. of butter, into which you throw the macaroni, let them fry over for a few minutes, then wet them with a spoonful of good meat juice or gravy, or with a solution of Liebig's extract of meat, throw over them, about 2 oz. of grated cheese, (not strong and stinging), add a little nutmeg or spices, and after stirring thoroughly, serve very hot.

VERMICELLI.-MR. A. MARQUES.

Boil with a little salt, 1 Th of fine vermicelli in sufficient quan: tity of milk or simply in water, and when cooked, drain them off. Beat 4 eggs white and yolks together in a large vase, gradually incorporate with them 7 oz. of butter melted and fried for the purpose, stirring the mixture all the time, until completed. Then pour into the vase the vermicilli and 4 oz. of grated cheese, some nutmeg and cinnamon, mix well togetber, put the mixture in a baking form, properly buttered and breaded, and place it in the oven, ·or bake it with fire under and over, for more than one hour, until it gets to be of a fine golden brown. 34 THE HAWAIIAN COOK BOOK.

RICE FOR "DEARTH."-MR. A. 'MARQUES. Take away the bones of four anchovies which you mash up ; fry them in a pan with a small onion cut in four, half a glassful of sweet olive oil and 3 oz. of butter or lard. Add 1 Thof ri~e, which may be raw, or already done in water. Put sufficient .quantity of salt, ground pepper, a little mustard, and some spices if agree­ able. When the rice is ·fried a golden brown, take away the onion and add, little by iittle, warm water or warm broth, (or water in which meat juice or a teaspoonfui of Liebig's extract of meat has been dissolved); let it simmer· so as to finish the cooking and to pro­ duce a dish as thick as an oat meal porridge. '/'HE HA WA/IAN COOK BOOK.· 35

SALADS.

LOBSTER SALAD.-MRs. HYDE. The yolks of two raw eggs beaten with the yolks of two hard-boiled eggs mashed fine. Add, gradually, r tablespoonful made mustard, 5 tablespoonfuls melted butter or salad oil, 1 teaspoonful salt, pep­ per to taste, and Yzcup vinegar. Beat the mixture a long time, then add a cup of thick cream. If desired, add brown sugar and lime-juice, about a teaspoonful of sugar. Take the small, crisp in­ side leaves of lettuce that has been kept a long time on the ice. Lay a row of them round the salad dish, put the lobster in the centre, pouring over it a part of the dressing. Then lightly tearing the remainder of the crisp lettuce,. put it on- top· of the lobster, pouring the remainder of the dressing over it Garnish with the coral of the lobster and two hard-boiled eggs cut in rings.

HERRING SALAD.-MRS. E. HOFEMAN. Cut with a knife in very small pieces equal quantities of herrings, veal or beef, roasted o~ boiled, potatoes boiled and cold, apple or bananas and boiled peets. A smaller quantity of onions, pickled cucumbers, hard-boiled eggs. Season with mustard, capers, pepper, oil and vinegar. COLD SLAW DRESSING.-MRS. P. C. JONES. Beat two eggs in a bowl that will fit in the top of the tea-kettle, add four large spoonfuls of water and four of vinegar mixed, an even 36 'J:ll':E· HAW;f[IAJ{ .COOi( BOOK, teaspoonful of salt and one of sugar, butter size of a small egg. Place the bowl in the tea-kettle and stir until thicker than boiled custard; then strain and leave it to cool. This dressing is-very nice on raw tomatoes.

SALAD OF ALLIGATOR PEAR. Mash the pear and put it, in a pretty shape, in the centre of a dish with crisp lettuce leaves around the edge, and pour over it a nice mayonnaise dressing; or the pear may be sliced instead of mashed; or mash the pear and beat it into the mayonnaise dressing. and pour over lettuce.

POTATO SALAD.-Mn:s. J. 0. CARTER. Select 25 medium-sized pota~oes. When cold, peel and cut in thin slices; season with fine salt, black pepper and a tablespoonful of finely Ghopped onion; a!id enough sweet oil to mix well with the potatoes, which, with vinegar to suit the taste, must be thoroughly stirred with spoon or hand, care being;taken to break the sliees as little as possible. The salad will be petter if the potatoes are pep­ pered as above several hours before serving. For the dressing take the yolks of three eggs, with a little cayenne pepper, and beat, stiffening with the. addition of sweet oil, the very best, dropped very gradually while the beating is continued. If the oil is added too fast the mixture will curdle. When this is stiff enough to adhere to the fork and leave. the dish, lidd fine salt and mustard, which should be mixed over-night, to suit the taste, making as thin. as re­ quired with vinegar. Mix a part of the dressing with the potatoes, and pour the remainder over a short time. before serving. The salad is improved by first laying finely-cut, ~risp cabbage ih the bottom and on the sides of the dish to be served with the salad. TUE HA WA'I/AN COOK BOOK. 37

'PICKLES.

OHIA PICKl.ES.-MRS. FREAR.

Boil a pickle made of I Yzpints of vinegar, 3 lb sugar, with mace, cinnamon and cloves to your taste. Drop the ohias into the pickle and boil slowly until cooked through. Put into glass jars and seal therp. PICKLED FIGS.-MRS. BANING, Two tbs. sugar, two pints vinegar, boiled together with a handful whole cloves, some stick cinnamon, and a tablespoonful whole black peppers. Wash the figs clean, put them in and then boil till thor- •oughly done. Take them out and boil the liquid down to a syrup, and then pour it over the fruit.

CHOPPED GREEN TOMATOES.-MRs. P. C. JONES. -Two quarts chopped tomatoes, 2 Yzlarge peppers and 3 ohias, all chopped fine, and r Yzcups salt. Let this stand all night; in the morning dr-ain well, then mix 2 tablespoonfuls of mustard, Yzof cloves, r of allspice, Yzof black pepper, add to the tomatoes and cover with strong vinegar, and boil undl the tomatoes are soft and clear. PINE-APPLE PICKLES.-MRS. P. C. JONES. To 14 Thsof fruit cut in slices or small pieces add 7 Ths of brown sugar and 7 pints of vinegar, as many cloves as you can hold in the palm of your hand, and as many peppercorns, stick 38 THE HA WAI IAN COOK BOOK.' cinnamon broken in small bits. Let the sugar, vinegar and spices boil ten minutes before adding the fruit. Let all boil together until the fruit is tender and well seasoned, then remove the fruit, and let the syrup boil five or ten minutes longer.

CUCUMBER PICKLE, (sweet.)-MRs. JoHN WILDER. Peel the cucumbers, '( the large old ones are the best,) cut them in half, put them in strong salt and water. A piece of alum keeps them firmer, but you can do without it. Let them stay in the salt and ·water over night. Prepare the vinegar by putting a pint of sugar to a. quart of vinegar. Spice to taste. Scald the vinegar two or three times ; pour it over them, antl let them stand for two or three weeks. They are very-good and very handsome.

PICKLED MANGOES.--MRS. C. C. ARMSTRONG. Select hard, almost green mangoes, perforate the skin with a pen-knife; then take r lb sugar, 20 lbs· fruit, r cup vinegar, cloves, mace, cinnamon, etc. Boil the fruit in the syrup a long time. Suggestion.-If any should object to the skin and large seed of the mango, the fruit may be sliced ap.d then boiled as above, and it is very nice.-ED.

LIME PICKLES, (Indian Receipt).-MR. F. w. DAMON. Three oz. red chilis, 4 oz. garlic, 4 oz. tumeric, 4 oz. mustard, 3 oz. green ginger. Cut limes in quarters without separating at the bottom. Salt and keep them in the sun 6 or 8 days. Then have the abo~e ingredients rather coarsely pounded, mix well with vinegar and make a past-e. Stuff the limes and keep in a jar for a month. Very hot, and very much liked by old Anglo-Indians.

PICKLED EGGS.-MRS. P. C. JONES. Boil your eggs hard, remove the shell and put in a jar. Take enough vinegar to cover well, put in a porcelain-lined saucepan and whole cloves, stick cinnamon, salt, and pepper. Let the vinegar come to a boil and while hot pour over the eggs. They can be eaten the next day. THE HAWAIIAN COOK BOOK. J9

PRUNE PICKLES.-MRS. T. H. HOBRON. Seven lbs of fruit, 3~ lbs of sugar, 3 pints of vinegar, cloves, cinnamon, pepper. Boil the vinegar, sugar and spice well together, then put in the fruit, and let it boil a short time. · Then take out and let the syrup boil a while. Let the fruit boil till you can ·put a straw through it. HA WA!!AN COOK BOOK.

PUDDINGS.

A DELICIOUS PUDDING.-MRS. w. C. PARKE. Four eggs, yolks beaten separately with four tablespoonfuls flour until very light. Add half teaspoonful of salt, and mix gradually one quart of rich milk with this batter. Beat the whites of the eggs to a froth and stir in last. Bake in a quick oven 20 minutes. It is best to set your pudding dish in a pan of hot water while baking. Sauce. One cup powdered white sugar, half cup of butter ; rub them to a: cream, add the white of one egg well beaten, nutmeg. When ready to serve, stir in two tablespoonfuls boiling water, flavor to taste.

SALEM PUDDING.-MRS. w. C. PARKE. One cup suet chopped fine, r cup molasses, r cup sweet milk, 3Yzcups flour, r teaspoon soda, 2 teaspoons cream tartar, r cup stoned raisins, Yzsliced citron, r dessertspoon cinnnarnon, r of cloves and r nutmeg grated. Boil 2 Yzhours steadily.

MONTEREY PUDDING.-MRs. KITTREDGE. One quart of milk, r coffee-cup bread crumbs, 3 eggs, r cup sugar, Yzcup molasses, r tablespoon butter, r teaspoon each of · cloves, cinnamon, allspice, 1 nutmeg grated and a little salt, r cup· stoned raisins, Yzeach chopped citron and currants. Put in pudding boiler and boil two or three hours. THE H4 WAIIAN COOK BOOK.

• Use Cold Sauce.

Orie.cup white suga,r, i cup butter, 1 tablespoon cream. Beat to a cream; add a little mace or nutmeg, or a spoonful of jelly beaten well into the sauce.

BIRD'S-NEST P:UDDING.-MRS. w. F .. ALJ:.EN. Prepare a coffee-cup of tapioca by soaking overnight in three cups of water. When you wish to boii it, turn off as much of the water as you can, and add three fresh cups. Boil ten minutes, stirring in a little salt and a tablespoon white sugar. · The juice of a lime is an improvement. Pare and eore several apples, and place in a round, deep dish. Fill the hallows with sugar, then pour over the -tapioca jelly, and bake until the apples are soft.

T~E QUEEN OF PUDDINGS.~MRs._ W. F. ALLEN. One pint of breaci crumbs, 1 quart of milk, 1 cup of sugai:, yolks of 4 eggs, butter size of an egg, 1 grated lemon. Bake three­ quarters of an hour, cool a little, then spread on a layer of jelly. Beat the whites well, then stir into them a cup of sugar, flavor with lemon and spread over the jelly. Brown slightly in the oven. Eat cold with cream. AUNT MARV'S PAPAIA PUDDING. Coo~ the half of a ripe papaia for one puqding. After cooking the fruit till quite soft, strain off the water, season with sugar, a little nutmeg and the juice of one Chinese orange. Then beat up three eggs with milk to make a custard, sweeten to· taste and mix with the fruit.~ Bake well and brown. ·

SNOW PUDDING.-MRs. W. F. ALLEN. Half of an ounce box of geiatine dissolved in a pint of warm water, the juice of a lemon and sugar to taste. Set it away to cool. When it pegins to thicken, stir in the whites of five eggs beaten stiff and sweetened. Put away to cool in a.mould. Take tne yolks, a pinf of milk, rind of a leinon. and a little salt, and rn,akea boiled custard, and pour around the white part in the dish it is to be served in. ·

"\ ',I'

THE HA WAI/AN COOK i3o6K . • FIG PUDDING.-MRs. J. D. BREWER. ·one lb suet chopped 'fine, r lb flour, f loaf bread, r lb dried figs chopped, rJ cups molasses, r teaspoon soda, r teaspoon cream tartar. To be steamed three-quarters of an hour and eaten with hard sauce. Mix;·with milk or water.

A VERY DELICATE ~ICE PUDDING.-MRS. B. H. AUSTIN. One and one-half cups full of boiled rice aRd r pint of sweet milk. When boiling hot add the well-beaten yolks of 3 eggs, and 5 tablespoons of white sugar,. and stir on the fire until· thickened like custard. .Flavor with lemon and pour into a dish ready for the -cake. Make a meringue of the beaten whites of the eggs, sweetened and flavored, cover the ·top, and brown delicately in the

i oven. This is fat superior to a ba:ked rice pudding. To be eaten I I cold: ,I .COCOANUT P.U.D.DING.-MRs. Dunor'r. Soak 3 tablespoonfuls tapioca in cold water over night, boil r quart of milk, add tapioca and boil five minutes, then add yolks of 4 eggs, three tablespoonfuls desiccated cocoanut, boil ten minutes, turn into a dish to cool, beat the whites and two table­ spoonfuls of sugar to a foam, spread on the top and scatter over with cocoanut, set in the oven to brown a little. A spoonful of sugar in the tapioca custard improves it. CHOCOLATE p·uooI°NG.-MRs. J. D. BREWER.

I One ·ahd one-half quarts of h1ilk boil~d, i cake chocolate stirred ,1 I in milk, small cup of ·corn starch dissolved in ·little water, add two I eggs, with 1 cup sugar and a. little salt. Cream for sauce. (Suggestz'on.~Would not three spoon(uls of vanilla be· an improvement?) • lj COCOANUT "PUDDING.-MRS, s. 9E. BISHOP.

One heaping cup of .finest bread crumbs, I tablespoonful ~om starch wet in cold. ·water, r cocoanut pared and grated, i cup butter, r cup powdered sugar,. 2 cups milk, 6 eggs, nutmeg and flavoring. HAWAIIAN: COOK BOOR. 43

Soak the crumbs in the milk, rub the butt~r and sugar to a cream, put with the beaten yolks. Beat up this mixture with the soaked bread crumbs, stir in the corn starch ; then the whisked whites and flavoring ; last the grated coq)a~ut. Beat hard one minute, pour into buttered pudding dish, the same it is to be served in. Bake in moderate oven-three-q.uarters-ofan hour. Eat cold, or warm with powder~d sugar on top. Very nice. INDIAN PUDDING.-MRS. C. C. ARMSTRONG.

Six heaping tablespoons of meal, z of butter, I tea-cup of molasses, z spoons of ginger and a little salt. Pour into a quart of boiling milk. When p_utinto the, oven _pour, in a cup of cold water. Bake slow. · ·

PUFF PUD,lUNG...-1\1:Rs, ,RASCAL~ AJ.'<.11MR~. ATHERTON., One quart milk, 6 eggs, a little salt and 6 tablespoqnfuls flour. Beat tQe eggs thoroughly, whites and yolks separately, then put them together. Add the flour and last the milk Bake about 20 minutes, and serve immediate\y. Sauce .. One cup sugar and two tablespoonfuls butter ri,Jbbed together. Then stir into it a cup of mashed strawberries. When the latter cannot be .obtained, i cup of tart jelly is a good substitute. SPICED PUDDING.--MRS. J. B. ATHERTON.

One cup molasses or suga,r, I cup sour cream, 3 cup~ flour, I cup raisins, 2 eggs, I teaspoon soda. Boil if' hours ·and eat with hot sauce. Spice. · MRS. SARAH GILMAN-'S PLUM PUDDING. . One stale loaf o(bread well.-soaked in milk,. i l:b raisins, i cup currants, small piece citron cut thin, full cup of sugar, I cup molasses, i teaspoonful cloves, cinnamon and nutmeg, f cup butter arid 4 eggs and a little salt. Bake in .a slow oven three. or four hours. Stir twice cluring .the. first hour and a hal£.

BANANA PUDDING.-MRS. HOFFMANN. Stew bananas and strain into the bake-pan and sweeten. Melt 44 THE HA WAI/AN COOK BOOK.

r tablespoon butter in a sall.cepan, add 2 tablespoons flour, r cup milk. Stir until cool, then strr in the yolks of 4 eggs, beat the whites to a froth and add them. Stir in thoroughly spice and sugar. Pour on: tot> of the bananas and bake about 30 minutes.

POOR MAN'S PUDDING.--MRS. B. H. AUSTIN. One cup chopped. suet, r Cup sweet milk, r cup syrup, 3 cups flour, 2 cups seeded i:aisins, 2 cups currants, r teaspoon soda dissolved in hot water, Steam 3 hc;mrs in any sort of pudding dish. Sauce. One cup white· sugar and ! cup water. Boil until quite thick, then add one tablesp9onful of butter and r teaspoon flour well stirred together arid let it come to a boil. Flavor.

DELICATE INDIAN PUDDING.-MRS. w. C. PARKE.

One quart sweet milk, 2 large teaspoonfuls corn meal,~ tea­ spoonfuls sugar (best brown sugar), rteaspoon butter, 3 eggs thor­ I oughly beaten, r teaspoon salt. Boil the milk, sprinkle the meal I into it, cook ro minutes stiuing ,all the time. Beat together eggs, ,, salt, sugar and 2"teaspoon ginger, stir the butt.er into the cooked I meal and milk. Add gradually the egg mixture. Bake slowly r hour. Eat warm. Cream poured over the pudding is a great additional relish.

SPONGE PUDDING.-MRS. C. C. ARMSTRONG. Four eggs, r cup· sugar, r cup flour, thoroughly beaten and steamed r! hours. A ~auce of sugar and butter,· thickened with a littl~ ~orn starch, and made· acid with lime jµice, tamarind, or whatever suits the taste for flavoring.

BOSTON LEMON PUDDING.-MRS. W. C. PARKE. Two cups of-fine ·dry bread crumbs, small cup powdered sugar, half as much butter, 2 lemons, juice and grated peel of one. If limes are used there will be enough jf large and juicy. Do not use the peel, it is too bitter. Use r teaspoonful extract lemon instead. Two tablespoonful flour, prepared flour if you have -it, if THE HAWAIIAN COOK BOOK. 45

not put a small teaspoonful baking powder in two tablespoonfuls· of common flour. Five eggs, yolkes and whites beaten separately very light. Rub butter. and sugar to a cream; add beaten yolks and lemon, whip very' light, put in handful by handful the bread crumbs alternately with the beaten whites, then the flour. Butter a mould, pour in your pudding leaving room for 'it to swell, boil 2 hours steadily. A mouJd with cylinder in the centre is best. Turn out upon a hot dish. Make a mixture as follows : r cup powdered sugar, 3 tablespoons butter, rub to a cream. Juice of 1 or 2 limes, whipped white of 1 egg, ! teaspoon. nutµieg, beat all together. Pour this in.to the hole in centre of the pudding dish and over the top. ·

CHOCOLATE PUDDING. (Good.)--MRs. P. C. JoNI~s. One pint of milk, 5 even -tablespooonful of grated chocolate, 10 tablespoonful of grated.bread, 4 eggs, piece of butter size of an egg. Beat the 'yolks, add r~ cups sugar, the bread and chocolate with, a little of the milk together. Boil the rest of the milk and pour the mixture into it, and let it thicken ~tin,:ingall the time. Put a little vanilla in. Put in a pl!dding disb and bake a few mjnu~e~. Beat the whites of the eggs with 3 tablespoonfuls ;;ugar, put on the top and brown in the oven.

COLD PUDDING.-MRS. W. C. HARKE, Boil r pint of milk, beat two eggs, stir into them 3 tablespoonful flour till quite smooth ; also beat in a dessert spoonful of butter, add this mixture gradually to ·the milk, as soon as it reaches boil­ ing point, add a little salt. Cook ten minutes;' stirring all the time. Turn into a pudding dish, and serve very cold with powdered sugar sifted over the top, and the cream. If creain is not to be ·had omit the sifted sugar, and use jelly ;;auce.

LEMON PUDDING; OR CREAMS.-MRS. w .. C. PARKE. Mix 3 heaping tablespoonful corn starch with cold water enough to make a rather thin paste, pour this into three coffee cups of boiling water, add a pinch of salt. Cook; till it thickens, stirring all the time. Add 2 coffee cups sugar. Take off the ~re, add 2 THE HA.WAIJAN COOK BOOK. eggs well. beaten, juice• of 3 large hmes, -and I .teaspoonful e:,ctract lemon. Pour into a buttered dish, bake 20 minutes. Eat cold with sugar sifted o:ver the top.. Qr after adding the eggs it may be returned to the fi.re cooked a little longer, then flatened and poured into custard cups or glasses. These two receipts are economieal, delicate and good enough for " company " use.

DANDY PUDDING.-MRs. T. ·H. HoBRON.

Boil 1 quart of miik five minutes in water; mix two tablespoons of corn starch with the yolks of 4 eggs, ! cup. sugar, and pour into the milk. Stir q1:1icklyand take off at .once. Beat the whites with one-half cup sugar; spread over the pudding, when cold; then put in the oven to bake. To be eaten cold.

PORCUPINE PUDDING.-M~s. MAJORBENSON. Prepare a box of gelatine as for wine jelly ; substitute for the wine, stoned fruit either preserved or stewed. If canned fruit, add h-alf the juice, flavor accotding to taste, a little lemon juice being advisable with· most fruits. Turn it out of the mould when cold, surround with rich custard, stick thickly with blanched .almonds halved and quartered.

CREAM TAPIOCA PUDDING.-MRS. CHARLESALEXANDER.

Soak 3 tablespoonfuls of tapioca. in water 3 hours, put the same into I quart of boiling milk and boil 15 minutes. Beat the yolks of 4 eggs in .I .cup sugar and turn into the pudding 5. minutes before done. Flavor with lemon or vanilla. Take the whites and neat to a stiff froth, add 3 tablespoonfuls white sugar and pour over the pudding. Bake until a delicate brown. Eat cold.

OMELETT-E SOUFFLE.-MRS. P. C. JONES.

Scald I pint. of milk, pour tliis on to I cup of flour, add a piece of butter size of an egg and r tablespoonful sugar. Let all be over ·the fire for a few -minutes. When this ·is a little cool add the yolks of 5 eggs beaten well, then the stiff beaten whites of the eggs.. Bake -in a quick oven in a pudding dish. 'THE HAWJJ.llAN COOK lJOOJ(.

CUSTARD SOUFFLE.-MRS. w. F. ALLEN. Two scant tablespoonfuls butter, 2 of flour, 2 of sugar, 1 cup milk and 4 eggs. Let the milk come to a boil ; beat the flour and butter together, and' add to them gradually the boiling milk and cook 8,minutes stirring often. Beat the sugar and yolks of the eggs together, add to the cooked mixture and set away to cool. When cool beat the whites of the eggs to a stiff froth, add to the mixture, bake in a buttered dish 20 minutes and serve immedi­ ately with cream sauce.

BURNT .FLOUR CTJ.STA~D.-1\JRS. ~- LEWERS, One pint milk, r ·egg well··beaten, 4 lumps of" ·cube sugar, r pinch of salt, 1 tablespoon of burnt flour. Boil the milk ; wet the flour with cold milk and the egg, stir into the boiling milk, and strain. Excellent for the sick. THE HA UTA!!AN COOK BOOJt.

'PIES, CAKES, Etc.

SLICED PAPAIA PIE.-MRS. KITTREDGE. Slice the fruit, a little under-ripe, as you would ripe apples. ·Pile the pie-plates and squeeze over the fruit the juice of a lime ; add sugar, half cup to a pie; one lime to a pie. Cover with ad upper crust and bake. Papaia can also be used like squash for pies. BANANA PIE.-MISS s. E. EMERSON. For this pie the variety called .!ho-Zenais the best to use. Take 5 well-ripened bananas, slice very thin or chop quite fine; ! cup sugar, the pulp of 4 or 5 tamarinds soaked in i: cup warm water, or the juice of two Chinese or~nges, 1 tablespoonful of cream or a small lump of butter, 1 pinch of mace or nutmeg and ! tablespoon flour. Pour this filling into a pie-tin lined with a crust, cover with a thin crust and bake in a quick oven.

LEMON CHEESE.-MISS HODSON, MINNEAPOLIS,

To -1-Thbutter put 1 Th loaf sugar, broken into small pieces, 6 eggs, leaving out 2 whites, juice and grated rind of three lemons, i of almonds beaten fine. · Put all into a pan and simmer till the sugar is dissolved and it begins to thicken like honey. When cold put. into a jar for use. This is a celebrated English receipt, and is excellent for filling tar.ts, etc. It· is said it will keep 7 years. r ------lliiiiiill

THE HA WAIIA!y COOK BOOK; 4£ This does not 1-nakea large quantity but enough for experiments. Some grate a little cracker over the tarts or pies before baking.

PAPAIA TART.-MISS s. E. EMERSON. Cut open a ripe papaia and rerl}ove the seeds. With a spoon scrape out the yellow pulp from the rind and place in a bowl. Season this pulp with the juice of 3 Chinese orang~s, or 2 limes, and t of a cup of brown sugar. A spoonful of butter or cream improves it. Bake in a pie-tin with oniy an under crust.

MERINGUE OF PAPAIA.-MRS. KITTREDGE. Take the fruit a little ·under-ripe, steam till quite soft, put through a sieve; then take 2 cups of the sifted ·papaia, 1 coff(\e cup sugar, 1 large tablespoon· butter, yolks of 3 eggs, juice of two limes and rinds grated. Make a rich butter paste and line two pie plates, put in the mixture and let it bake till the paste is done. While baking, 'beat the whites of the eggs light and add 1 tea cup sifted sugar. Remove the pies from the oven and spread this frosting on them and return to the oven till the frosting is nicely browned. ·

TAPIOCA CREAM.-MRs. W. F. ALLEN. Swell a tea cup of tapioca in milk. When swollen add a quart of milk, yolks of three eggs, salt and sugar to taste. Flavor, and boil until it begins to thicken. The last thing before tali:ing it from the fire stir in the whites of the eggs beaten stiff. Eat cold with sauce.

BAKED PAPAIA.-MRS. HIRAM ~INGHAM. Take the ripe fruit ; halve it and scrape out all the seeds. Then fill the spaces with good vinegar (lemon or lime-juice would probably be nicer, if obtainable) and white sugar. Bake until quite soft and eat hot. Or the. papaia may be cut in small pieces and mix with acid and sugar, and baked in a deep dish with an upper crust, as a pie. 50 THE HA WAI/AN COOK BOOK.

GEkMAN PUFFS.-MRS. l\lcCULLY, One pint sweet milk, 5 tablespoons flour, r tablespoon melted butter, 6 -eggs, leauing out the whites of 3. Bake in buttered cups, half filled, twenty minutes in a hot oven. Sauce. Beat the whites of 5 eggs to a stiff froth, r cup powdered sugar and fhe juice of 2 oranges. Turn the pudding from the cups on to a plat,ter and cover with sauce.

MANGO CUSTARD P.IE.-MRS. KITTREDGE. Stew and strain thrqugh a sieve the fruit, taking it when under­ ripe. Then take r quart milk, r cup mango, 6 eggs and r cup sugar. Use· more sugar if desired. Line pie plates with paste and fill with the mixture. The above is enough for two pies.

MINCE PIE (without apples.)-MRs. KITTREDGE.

To 2 bowls of very finely chopped beef, add r bowl of bread -.o;umbs, juice of 6 limes, glass currant jelly, bowl sugar, tin of condensed milk, tea-cup butter, tablespoon cloves, cinnamon, allspice, mace, sprinkling of pepper, salt to taste, bowl of raisins, bowl citron, tea-cup currants. Put in a preserving kettle and let it s'irrimer a long time; then seal in tight-mouthed jars. It will keep, and can be used as needed.

SHORT CAKE-MRS. KITTREDGE. One quart flour, r tea cup butter, small spoon salt, teaspoon soda dissolved in cup of cold water, 2 teaspoons cream tartar and 1 cup milk. Rub the butter in the flour, add the other ingre­ diepts, mould quickly and bake on an iron griddle pan in the oven. When cooked split the cake and add-strawberries, chut­ ney mango, pineapple, or banana filling. Mix sugar freely with the fruit and place between the layers. Use plenty of fruit: Sift powdered sugar on the top crust. HA WAI/AN COOK /10,0R.

ORANGE ~ERINGt.rl;:,"t,fRS. ljASCALL.

Five or 6 oranges, 3 eggs, I cup sugar, ·I pint milk, I 'table­ spoonful .corn starch. Par!;: the orang~s ,and slice theµi in. a pudding dish, taking care, to remove all se;eds. Spri~kle th~ j:Up of sugar over them, and let them stand while you prepare the following : heat the milk to boiling and thicken with the cprn starch wet with a little cold milk. Let it boil a few minutes, then add the beaten yolks ot the eggs. Let the custard cool a few minutes, then pour it over the Qraoges.- Covey this with a merin­ gue made of the beaten whites mixed with 2 or 3 tablespoonf\lls of powdered sugar. Put it in the oven till of a delicate brown. To be eaten cold. Strawberries are very nice prepared in this way, only taking care to have the custard quite cool when poured­ over them, that they may ·be heated as little as possible.

PEACH MERINGUE.-MRS. CHARLESALEXANDER. Draf'n off the syrup from a can of peaches and put them in a pudding dish. Make a soft custard of the yolks of 4 eggs, a quart of milk and I tea-cup sugar ; when cold pour over the peaches. Beat the whites to a stiff froth, add 5 tablespoonfuls white sugar and set in the oven to brown.

SOUR ORANGE PIE--MRS. KITTREDGE.

Juice and pulp of 7 mandarin oranges, I cup sugar, 1 egg, 1 teaspoonful pia dissolved in half a cup of boiling water. This is enough for one pie. Bake with an under-crust.of rich puff paste, and cut in narrow strips and arrange in diamonds for the upper crust. MANGO MERINGUE.-MRS. HASCALL. Two or three cups of stewed green mangoes (not too sweet) flavored with lemon or a little nutmeg and poured into a shallow baking-dish. Cover with a meringue made of the whites of 3 eggs and 2 tablespoonfuls of powdered sugar. Brown (>lightlyand eat cold for lt1ncheon or with nice cake for des~ert, '

-- ,,. 52. THE. HIW.MIAN COOK BOOK.

GE;RMAN EGG ·CHEESE.-MRs. BANNING.

Ten br ·i 2 eggs beaten, r quart of milk, salt and sug~r to taste Currants soaked in li.ot water an hour before using tli.em. Stir 6ver ·foe fire the same as boiled custard, until the eggs thicken. Pour into a forrri and let cool. The best sauce for this is straw­ berry juice, extracted from the fruit by putting it over 'the fire in a saucepan with sugar and a very little water.

LEMON PIE.-MRs. LAURADICKSON.

Take 2 large lemons or 3 limes, squeeze out the juice and grate ab0ut the third of a rind; t cup water, and r cup sugar. Stir this all together; and then add the whites of four eggs beaten to ;;i.stiff froth. Make a crust and bake- it, and while hot pour in the mix­ ture beaten light, and bake slowly for about 15 minutes, just till it is slightly browned. THE HJl WAIIAN COOK BOOK. 53

DESSERTS, Etc.

CHOCOLATE BLANC MANGE.-MRS. T. H. HOBRON.

Soak I box of gelatine for an hour in water enough to cover it. Put I pipt of milk into a tin pail and set in a kettle with boiling water to boil. Scrape 2 oz. of chocolate and mix with 8 spoonfuls· of sugar; wet this with 2 spoonfuls of boiling milk, and rub until smooth, then stir .in the milk. N pw stir iq the. gelatine and then the yolks of 5 eggs. Stir ten minutes. When cold flavor with vanilla.

ROYAL CREAM.-MRS. CRUZAN. One quart of milk, ! qf a box of gelatine, four tablespoons of sugar, three eggs, vanilla flavor. Put the gelatine in the milk and let ir stand a half hour. Beat the the. yclks and the sugar together and stir into the milk. Put the mixture into a farinakettle and stir until it begins to thicke.n like soft custard, (about fifteen min­ utes). Have rea,dy the whites J:>eatepto. a stift froth and the i,nstant the kettle is taken from the fire stir them in quickly and thoroughly; add a teaspoonful of vanilla, turn into a ll}OUldand set away to harden, which will take about five hours. 54 THE HAWAIIAN COOK BOOK.

LEMON JELL Y.-MRs. VAN CLEVE, MINNEAPOLIS.

One half box gelatine, 1 pint boiling water, 2 cups sugar, JUICe of 2 lemons (or of 3 or 4 limes). Grate in a little of the rind and strain into a mould.

GUAVA WHIPS.-MRS. W. C. J?ARKE. Take ripe guavas, sweet and sour mixed. Wipe these with a cloth; if not perfedly clean cut off the ends with a silver knife, mash them well, strain them through any cloth that will allow the juice and pulp to pass through, but not the seeds. Beat into the pulp powdered sugar, about I cupful to a pint of the guava. It is difficult to give the exact amount of sugar to be used. It is best to sweett:_n t9_taste. S.,erye in jelJy glasses very cold. PHILADELPHIA ICE-CREAM.-MRS. CHAS. GREY.

Two quarts of triilk, 1 quart of cream, ~ box .of Cox's gefatine. Djssolve the gelatine in a little cold milk, three tablespoonfuls of arrowroot, _and pour to the othet milk when boiling hpt. Beat up, your cream, and when the custar.d is nearly cool, pour it to that' and flavqr to taste. .

ORANGE ICE.-MR·s. McCULLY. Two parts orange juice and one part water, sweetened very sweet. Put into the freezer, and while freezing stir often. When nearly frozen, add to each quart of the orange water the whites of two eggs beaten to a stiff froth, stirring it in well. Lime water ice may be made by substituting limes for oranges, and adding a larger proportion of water. Water ices are more refreshing in hot weather and more delicate than ice cream.

ICE CREAM.-MRS. HASCALL. F~ur quarts new milk, ! p~ckage Cox's gelatine, 4 small cups· sugar, ! teaspoonful soda. Flavor to taste. Soak the gelatine in about 1 pint of the milk, putting the remainder to boil. While THE HA WAI/AN COOK BOOK. 55 boiling hot p·our it over the gelatine, then add the sugar and put in a cold place. When thoroughly cold, add the flavoring and the soda, being careful to have the latter thoroughly dissolved. (One egg added to each quart I think is an improvement.)

PINE-APPLE SHERBET.-MRs. McCULLY.

One quart of grated pine-apple, 5 pints of water, the juice of 4 lemons ; make very sweet, put into freez,er, then add the beaten whites of 9 eggs, and freeze.

COMMON ICE CREAM. One quart of milk, 8 oz. of white sugar or 6 oz. of nice Hawai­ ian· sugar, and 4 eggs. Put the sugar into the milk, and put in a tin pail into boiling water. When the milk is scalding hot, add the eggs beaten very light. · When the custard is cooked enough, the froth of the eggs will have disappeare.d from the top; or, if the container can be tipped so that the bottom can be seen, a little thickening of the custard around the edges of the tin will indicate that it is done. Flavor when the custard is done. The flavoring must be used liberally, as some of it freezes ovt. Let it get per­ fectly cool before putting it into the freezer. Pound the ice very fine, and use one cup of coarse, native salt to two cups of ice. Stir the custard often while freezing, or it will freeze in flakes.

PINE-APPLE SHERBET.-MR. A. MARQUES.

Take 4 pineapples, fresh but perfectly ripe; grate them and let them steep three hours in a syrup of sugar; (good sugar boiled with water to first degree); the syrup will thus get well saturated with the perfum.e of the fruit. ,Add the juice of two limes, pass the whole through a sieve by stirring with a wooden .spoon, so as to extract all the the pulp. Throw into the freezer. Some add the whites of eggs beat~n, but if the syrup is good it is generally considered useless. THE -HA WAI/AN COOK BOOK.

STRAWBERRY MERINGUE.-MRS .. T. ·U. .HOBRON.

One cup of sugar, 1 quart of stra wherries. Put iri 1.tablespoon of water and a little sugar, .a11djust beat them through, and sift through a sieve, and beat gentry with the eggs. Serve with straw-_ berries or custard.

STRAWBERRY CREAM.--MRS. B. F. DILLINGHAM. Pick the hulls from a box of berrjes and bruise them with a · wooden spoon with 6 oz. of powdered sugar; rub through a clean hair sieve, then add1 pint whipped cream and 2 oz. gelatine which have been dissolved together and mix with the strained strawberri.es and put into a mould to harden.

"SNOW," "ICE" AND "THAW."-MRS. B. F. DILLINGHAM. "Ice." .

One h11lf package gelatine in I pint boiling water, (first soaked in a little cold water). When dissolved add juice of 2 lemons and scant pint of sugar. When cold add whites of 2 eggs well beaten. Beat all thoroughly for half an hour, or until well mixed. Put into. mould and let it stand till next day. "Thaw."

Make cold custard of yolks of 2 eggs and one whole egg with I cu of sugar and I int milk.

"Snow." Beat the whites of 3 eggs with powdered -sugar. Turn "ice" into a glass dish and pile '·snow" on top and put "thaw" around it. LEMON TARTS.

Two eggs, sugar to taste, 2 tablespoonfuls flour, -k cup water, butter size of 2 eggs. Grated rind and juice of 2 lemons. Boil until it thickens, when cold fill tarts .

.... THE HAWAIIAN COOK BOOK. 51

STRAWBERRY ICE.-MRs. J. S. McGREW, Ten tins of strawberries, 3 .quarts of water, 4 lbs of sugar. Allow the strawberries and sugar to boil about five minutes, or merely heat thoroughly through, then rub the pulp and all through a sieve. ' After which add the eold water and freeze ·like ice cream.

I - THE HA WAI/AN COOK -BOOK.

CAKES.

HARTFORD ELECTION CAKE.-MRS. CHARLES GREY.

One Thof flour, f· fii butter, 10 oz. sugar, 1 pint milk, 1 cup yeast, r egg, i Thraisins, i teaspobnful soda, 1 teaspoon mace. At night take ! of the sugar, l of the butter, all of the flour, milk add yeast. Mix, and set in a warm place to rise. In the morning add the rest of the sugar and butter. Warm the butter before using, and stir thoroughly. Add soda, mace, egg and raisins, and let it stand in a warm place, after being put into the pans, to rise a little. COCOANUT CAKE.-MRS. T. G. THRUM. Two cups of powdered sugar, i cup of butter, 3 cups of flom, 3 eggs, r cup of milk, 2 teaspoonfuls cream tartar, 1 teaspoonful soda. Bake as for jelly cake.

Filling.

One grated cocoanut. To one-half of this add whites of 3 eggs beaten to a froth, and r cup of powdered sugar. Put this between the layers. ~I

THE HA WAI/AN COOK BOOR. 59

SPONGE POUND CAKE.-,:M1ss M.·A. CHAMBERfAJN.

Three cups of sugar, I cup of butter, 1 cup of sweet milk, 6 eggs (whites and yolks separate), 5 cups flour. Use baking pow<.ler instead of cream tartar and soda, the usual quantity, judging by kind of powder used. Divide the receipt, using only one-half if only one cake is wanted. Flavor to suit, or with fresh oranges.

DELICATE CAKE.-MRs. HASCALL.

One cup sugar, i cup butter, i cup milk, 2 cups flour, whites of 5 eggs, i teaspoonful soda, r teaspoonful <:ream tartar. Flavor with almond.

ICE CREAM CAKE,-MRS, J. G .. DICKSON.

Take i cupful of butter, 2 cupfuls of sugar, 3 of flour, sifted, and r of milk, the yolks of 3 eggs, the white of ·r egg, and r i teaspoon­ I• \ fuls of baking powder. Use the whites of 2 eggs for the icing. Boil z cupfuls of sugar in a small .Yz cupful of hot water, keep stirring until it boils; boil just 10 minutes ; pour this, while boiling hot, on the eggs, beaten light; beat until stiff and cold, adding I teaspoonful of vanilla. Wet a broad steel knife by dipping in water, then smooth the icing with 1t. Bake the cake in three jelly cake pans. When cold, spread the icing between.

CREAM CAKE, (or Washington Pie).-MRs. E. C. DAMON.

One cup sugar, r. cup flour, 3 eggs, r tea~poon cream tartar. Stir the above together without beating the eggs. Dissolve Yz teaspoon of soda in 2 teaspoon~ milk and add last ; then put in the oven. Bake in a round, shallow pan, and split it when the cream is put in. Cream.

Half cup· sugar, 3£·cup· flour, I egg. Beat these together and stir into Yzpint of hot mUk,and cook as for custard. 60 THE HAWAIIAN COOK BOOK.

. COCOANVT CAK·ES.-M1ss. ·M. A. CHtMllt:'I(tArn.

One Thof coco,anut, Yz Thsugar {white powdered), and ·I table­ §poonful of flour. Take the brown skin off the nut, wash it, dry and grate it. Mix the sugar and flour with .it, and work all well together. Make out in little balls, place them on tins, and bah in a moderate oveR,·

FRENCH CAKE.-MRs. ATHERTON. Half cup butter, z cups sugar, 3Yz cups flour, r cup milk, 4 eggs, r teaspoon cream tartar, Yzteaspoem soda. Flavor with lemon. FRENCH LOAF CAKE.-MRs. CHARLES GREY.

Five cups sugar, 3 of butter, z cups milk, 6 eggs, ro cups flour, 3 nutmegs, J small teaspoon of soda, r Thof raisins, ;,£of citron.

IMPERIAL CAKE.-MRS. CHARLES GREY. One Thof sugar, r of .butter, r of flour, r Thof raisins, chopped, YzTh of blanched <1,lmonds,},{ Thcitron, 8 eggs, mace.

WHITE CAKE.-MRS. W. F. ALLEN. One and a half ·cups of sugar, Yzcup butter, Yzcup of milk, z Yzcups of flour, whites of 5 eggs, Yzteaspoonful of soda, dis­ solved in the milk, r teaspoonful of cream tartar, mixed in the flour, .or r teaspoon yeast powder. Gold cake can be made of the yolks from this rule.

GOOD FRUIT CAKE. Take r Yzlbs of butter, and r Yz Thsof brown .sugar, work to a cream. Add r 6 eggs, well beaten, two at a time. W Ork r YzThs of flour in as light as possible. Add 2, Thsof currants, r. Thof citron, 4 Thsof seeded raisins. Use allspice, mace, cinnamon, and cloves sparingly, according to taste. Bake four or. five hours ·in a moqerately heated oven; .. i ~ THE HA WA/IAN COOK BOOK. 6r

MRS, BOYD'S,.SPONGE CAKE.-RECEIPT BOO!(.

Take the weight of 8, 1 o or 1 2 eggs, in sugar, half their weight in flour. Beat the yolks and sugar toget·her-whil~ another person is beating the whites. Take one lime and grate it. Then mix, putting the flour in last; stirring it as little as possible. Put it right into the oven, and bake quickly.

CHOCOLATE CAKE.-MRs. HASCALL.

Two cups sugar, Yzcup 'butter, ~ cup milk, whites of 4 eggs, 3 cups of flour, 1 teaspoon soda and 2 of cream tartar, each scant. Bake in layers. This amount makes two loaves· of three layers each. Fillin&", Whites of 3 eggs whipped to a stiff froth, 3 tablespoonfuls grated chocolate, 1 teaspoonful vanilla, ! Yzcups ,sugar. Beat all together, and spread between the layers and on top of the cake. A delicious cake .may be made- by leaviHg out the chocolate and vanilla from the filling and substituting I Yz grated cocoanuts, flavoring with lemon for the filling,, and Yzgrated cocoanut mixed with Yzcup sugar. for the top .

. R.I.BI;30N C.-\KE,-M;Rs .. HAs·cALL.

One cup sugar, j( (:up butter, Yzcup milk, 1 Yz cups flour, whites of 2 eggs, Yzteaspoonful soda, 1 teaspoonful cream tartar. Flavor with almond. Bake in a long shallow tin. In another, · same size, bake the following :. 'One-third cup brown sugar, ,0 cup molasses, ,0 cup butter, ,0 cup milk, r Yzcups flour, yolks of 4 eggs, 1 teaspoonful each cinnamon, doves and nutmeg, Yz teaspoonful ~oda. Half a. cup raisins, seeded and chopped, Yz cup citron sliced, Yz cup dried currants. Mix about 2 table­ spoons of flour with the fruit before adding to the other ingre­ dients. One teaspoonful vinegar; added Jast. Bake in a moder­ ate oyen. When cool, cover the toµ wit]:i icing flavored . with . THE· HAWAIIAN COOK BOOK.

lemon ;· and white 'it is soft/lay tlie white: cake on top of it. Then cover the loa( thus formed with icing.

BIRTHDAY ·CAKE.--NELLIEJunn's RECEIPT. Twq cups of butter, not quite full, 4 c4ps of light brown -sugar, 1 o eggs, 2 spoonfuls of cre;i.mtartar, 1 .spoonful of soda, 6 Yzcups of flour, 1 Iii of seedless raisins, 1 lb of currants, Yzlb of citron, 1 teaspoonful .cinnamon, ~ teaspoonful of cloves, 2 nutmegs, 1 cup of milk, Yzcup of molasses. Sift the cream tartar into the flour ; dissolve the soda ih hot water.

SNOWFLAKE CAKE.-MRS. E. C. DAMON.

Three eggs, 1 Yzcups sugar, Yzcup butter, Yzcup milk, 2 cups flour, Yzteaspoon soda, 1 teaspoon cream tartar. Bake in jelly~ cake tins. 'Whites ·of 2 e~gs, :}i cup of sugar, beaten together. Frost each layer, and sprinkle with grated cocoanut.

DAYTON CAK·E,-M1s~ HAT'rIE Junn.

One cup of butter, 2 cµps sug~r, 3 cups flour (exactly), 5 eggs, Yzteaspoonful of soda ir'la cupful of milk, dissolving first m a little hot water ; 1 teaspoonful of"cteam tartar in the flour.

BOSTON CRE.A:M CAKES.-MRS. T •. G. THRUM.

Half lb butter, X Iii of flour, 8 eggs, 1 pint water. Stir the butter into the water; which shotild be warm, set on the fire in a saucepan, .and slowly bring to a boil, stirring often. When it boils, put in t.he flour and boil one minute. Take from the fire and let it get cool. Beat the eggs very light, and beat into the cool paste, first the yolks, then the whites. Drop in great spoonfuls upon buttered paper, and bake ten minutes.

Cream.

One quart of milk, 4 tablespoonfuls corn starch, 2 ·eggs, 2 cups sugar.. When boiled, add_ a lump of butter and set the custard THE HA WAI/AN COOK BOOK. 63 aside to cool. Add vanilla; pass a sharp knife around the puffs, and fill. BRIDE CAKE.-MRS. A.J. CARTWRIGHT. I One lb white sugar, Yzlb butter, 1 lb 'flour, whites of 16 eggs, beaten to a stiff frotl:i. Flavor with rose. : 'I, ,J ,, ALMOND CAKE.-MRs. FuRNEAUX. One cup powdered sugar, Yzcup butter, r Yzcups flour, Yzcup milk, wnites of 3 eggs, 1 teaspoon cream tartar, Yzof soda. One cup almonds blanched and chopped. Littie extract of almond.

FRUIT CAKE.-MRS. FURNEAUX. I I One and a half cups butter, 1 Yzcups sugar, 1 cup maple syrup ! or good molasses, Yzcup milk, 5 cups flour, 5 eggs, 2 tbs chopped l raisins, 3 tbs currants, r.Yz tbs citron, 1 nutmeg, 2 tablespoons I I., cinnamon, 2 tablespoons allspice, 2 teaspoons of cloves, 2 teaspoons of soda. Excellent. Slow oven. l·I

ROLLED JE)'..,LY CAKE.-MRS. T. H. HOBRON.

One and a half cups of sugar,· 1 cup milk; 2 ·cups of flour, 3 eggs, r teaspoonful of cream tartar, 1 teaspoonful of soda. Spread jelly over the cake when hot, and roll in a damp napkin.

UNION CAKE.-MRS, T. H. HOBRON. Two cups sugar, r small cup of butter, 3 cups of flour, Yzcup of corn starch, 1 teaspoon cream tartar, Yzteaspoon of soda, 1 Yz teaspoon lemon, ·4 eggs or whites of six, 1 cup of sweet milk.

CHOCOLATE CAKE.-MRS. FURNEAUX. One and a half cups of sugar, Yzcup butter, 3 eggs, Yzte.aspoon soda jn Yzcup milk. Beat together --8heaping tablespoons grated ·chocolate, 3 of sugar, 3 of boiling milk, add to the cake.. Lastly TOE DA WA!!AN CDOX lJOOJt. add 1 teaspoon cream ·tartar· sifted into 2 cups·flo.ur. Cake requires frosting flavored with vanilla.

SPONGE CAKj!.-MRs. MARV E. NOTT.

Five eggs, 1 large coffee-cup white-sugar, in 1 large coffee-cup sifted flour. Lemons. Butter the pan, sift and measure the flour, pulverize and measure the sugar ~o thlrt eyerything may go quickly together. Beat the yolks light, add the sugar and lemon, then the whites beaten to a .stiff froth. Lastly the flour, mix lightly and bake in a quick oven. It never fails.

FRUIT CAKE.-MRS. T. w. EVERETT.

One JI) ,of flour, 1 lb sugar, ·r lb butter, 2 lbs currants, 2 lbs raisins, Yz lb citron, 12 eggs, Yz teaspoon soda, ;{. nutmegs, ;{. teaspoon mace, ;{. teaspoon cinnamon, }ii teaspoon cloves.

SIL VER CAKE.-Mrs. FuRNEAUX.•

Two cups sugar, 1 scant cup butter, whites 7 eggs, r heaping teaspoon cream tartar sifted with ~ teaspoon soda into 2 cups flour, 1 cup milk, 1 scant cup corn·starch. Flour.

DRIED APPLE CAKE.-MRS. H. J. HERRICK.

Two cups dried apples, i cups molasses, 1 cup sweet milk, Yz cup butter, 2 teaspoons soda, cloves, nutmeg and cinnamon, Yz teaspoon each. Soak the apples over night, chop fine, boil in the molasses and add .the other ingredients when cool.

SPRING ROLL.-MRS. H. J. HERRICK,

Four eggs, I cup sugar, I cup flour, Yzteaspoon soda, I tea­ spoon cream tartar, flavor to taste. Stir well and spread them on a baker-sheet, and when done turn out on a cloth and ·spread with jelly and roll up. I ' '

THE HA WAI/AN COOK BOOK. 65

MOUNTAIN CAKE.-MRS. T. w. EVERETT.

One cup of sugl}r, 2 eggs, ~ cup butter, Yzcup milk, 2 cups flour, I teaspoonful cream tartar, Yzteaspoon soda. Flavor with nutmeg.

JELLY- OR CHOCOLATE CAKE.-MRS. P. C. JONES.

One cup sugar, I c1,1pmilk, ~ cup butter, 2 ~ cups flour, 2 eggs, 2 teaspoons cream tartar. Bake in jelly-cake pans. Put I, currant jelly between, or an icing made from the following recipe : Beat the whites of 3 eggs to a stiff froth, add Yzpint grated choco­ ·I late, Yzpint of sugar and a little vanilla. Put between the cake while it is hot.

MINNE-HA-HA CAKE.-MRS. H. J. HERRICK, One and a half cups sugar, Yz cup butter stirred to a cream. Whites of 6 eggs or 3 whole ones, 2 teaspoonfuls cream tartar, 1 of soda, 2 heaping cups of flour, ~ cup sweet milk. Bake the cake­ ,, in three layers. For filling between the layers, take 1· cup sugar and a little water, boil togeth~r till brittle when dropped into w;,iter,remove from the stove and stir quickly into the well-beaten white of I egg. Add to this a cup of stoned raisins chopped fine or 1 cup of hickory nuts chopped fine. Put between the layers and on top of the cake.

MEASURE POUND CAKE.-MRS. T. H. HOBRON.

One coffee cup sugar, ~ coffee cup butter, 5 eggs, 1 ,0 coffee cups flour, Yz_teaspoon soda, 1 teaspoon cream tartar.

SUGAR CAKE.-M1ss FIDELIA LYONS. One cup butter, r cup sugar, r egg, nutmeg for spice, r cup sweet milk, 1 teaspoon cream tartar, Yzteaspoon soda. Use flour enough to roll, arrd bake quick. I,; '' 66 THE HA WA/IAN COOK BOOK.

DOLL y VARDEN CAKE.-MRS. H.ELEN G. ALEXANDEJl.

. One cup sugar and Yz·cup butter beaten to a cream ; 2 cups flour, 1 teaspoon cream tartar sifted, whites of 3 eggs beaten. to a froth, Yzcup sweet milk, Yz teaspoon soda, lemon. While this cake is baking in a tin lined with paper extending an inch above the edge of the tin, beat th~ yolks with enough powdered sugar to make a frosting and .while the cake is hot and still in the pan, put this frosting on and set in a dark place to harden.

FIG CAKE.-MRs. E. 0. HALL.

Whz'tepart.-Two cups flour, 1 cup corn starch, r cup sweet milk, 2. cups sugar, 1 cup butter, whites of 6 eggs, r teaspoon baki:ng powder. Dark part.-Two cups flour, 1 cup corn starch, r cup water, I cup butter, 2 cups sugar, 2 cups raisins finely chopped, 4 eggs, r teaspoon baking powder, cloves and cinnamon and other spices to taste. Half of the above quantities will make two good sized loaves of cake. Take 2 dozen pressed figs, sliced thin. Bake in pans·with layers of dark and light and layers of figs between, after having rolled the figs in flour.

FEATAER CAKE.-MISS FIDELIA LYONS.

One cup sugar, Yzcup of butter, Yz cup sweet milk, 2 cups flour, r egg, r teaspoonful cream tartar, Yzteaspoonful soda. Bake in a loaf. Nutmeg for spice.

COCOANUT PUFFS.--MRS. E. o. HALL.

Grate 2 cocoanuts very fine. Take same weight of sugar. Add white of r egg well beaten. Bake in little drop cakes.

ANGEL'S FOOD.-MRS. B. H. AUSTIN. The whites of r r eggs, r cup powdered sugar, r cup flour, r teaspoon baking powder. Sift the flour three · times. Mix thor- THE HAWAIIAN COOK BOOR. otighly with the sugar, add baking powder, and lastly the stiffly beaten whites of the eggs, and bake in a quick oven in a tin which leaves -a hole in the centre of the cake.

SPLENDID FRUIT CAKE.-MRs. B. H. AusnN.

One lb white sugar, r lb butter, I lb flour, 2 lbs raisins, 2 lbs currants, r lb citron, Yzoz. nutmeg, Yzoz. mace, Yzoz. cinnamon, r cup of molasses or syrup, r 2 eggs. Dredge the fruit with a part of the flour before adding it to the other ingredients. Bake in a slow oven three hours, if in one large cake, and if convenient let it remain in till the oven is cold. 68 THE h.4WAIIAN COOK BOOK.

SMALL CAKES, Etc.

CRULLERS OR TWIST CAKES.

Two cups of sugar, 1 cup sour cream, 1 tablespoon of butter, 3 eggs, Yzspoon soda, pinch of salt and 1 grated nutmeg. Boil in hot lard.

HARD SUGAR GINGERBREAD.-MRS. J. B. ATHE. TON.

One cup sugar, 1 cup molasses, Yzcup butter or lard dissolved in half a cup of hot water, 1 tablespoon ginger, 2 eggs. Flour enough to roll thi"n. Cut it into strips.

COOKIES.

Two cups sugar, 1 of butter, 3 eggs, Yz teaspoonft)l of soda, dissolved in a small cup of sweet milk, 1 grated nutmeg. Roll thin, and bake in a mould, in a moderate oven. These will keep crisp a long time in a covered stone jar.

GOOD GINGERBREAD.-MRS. H. A. P. CARTER. One-half cup butter, 3 cups molasses, Yz cup cream, 5 cups fiour, 3 eggs, 1 spoonfol soda, and ginger to taste. TEE HAWAIIAN COOK~BOOK.

~OU 'S DOUGHNUTS.-MRS. w. C. PARKE.

Three ·eggs, 2 cups light brown sugar, 1 cup sweet milk, 1 ~ cups cream, or if you have no cream, dessert-spoonfull of butter, 3 teaspoonfuls cream tartar, 1 ~ soda, and flour enough to roll. Fry in sweet, boiling lard

MOLASSES GINGERBREAD-MRS. W. C. PARKE.

One cup light brown sugar, 1 cup butter, 1 cup molasses, 1 cup sour milk, 3 eggs, 4 cups flour, r teaspoonful <;ream tartar, r table­ spoon soda beaten into the molasses-ginger. Suggestion.-Gingerbread like the above is very nice made with a flavoring of cloves, nutmeg, cinnamon, and a few drops of lemon.-En. LEMO.N' SNAPS.

Two cups sugar, 2 eggs, r cup butter, 1 teaspoonful soda, 2 lemons, juice and gi;ated peel. Mix rather stiff, roll ve'ry thin. Cut into shape and bake.

GOOD . GINGER -SNAPS.

One cup butter, 1 cup sugar, 1 cup molasses, }6 cup sweet milk, r teaspoon soda, ginger and cinnamon. Flour enough to roll. · Roll thin.

GI.NGER SNAPS.-MRS. VAN CLEVE, 'MINN.

One cup molasses, ~ cup lard or butter, 1 tablespoonful of ginger, 1 teaspoonful soda all stirred in to the molasses when very hot. Add flour when hot, just enough to rolL Not a stiff dough; roll very thin: Bake in a quick oven.

JUMBLES-MRS. T. H. HOBRON.

One cup of butter, 2 cups of sugar, 2 eggs, ~ teaspoon of soda, mix soft. Sprinkle with sugar before baking. T-HE HAWAIIAN, COO.I(, BOpK.

ICINGS.

COMMON FROSTING.

Whites of 2 eggs beaten to a froth, not stiff; 1 cup granulated sugar with 1 .tablespoonful water to moisten. -Beat eggs and sugar together in a bowl, put over the boiling tea-kettle, and stir till it comes to a wax. Then stir it in the,air· till partially cool. Put on with a clean kntfe wet in cold water. :Put on warm, as it dries more quickly and adheres better. Enough for two cakes.

CHOCOLATE ICING.

The white 'of I egg beaten to a froth, then beat in a tea-cup of powdered sugar which has been mixed ·with Yzlb grated choco­ late. Flavor with six teaspoonfuls vanilla. After. this icing is put on the cake, set it in the oven a few minutes to harden.

CHOCOLATE ICING. .( One and a half cups of powdered sugar, 2 eggs, (whites) and 5 tablespoonfuls of chocolate, powdered and sifted. To be put on the cake when hot. THE HAWAIIAN COOK BOOK.

PUDDING SAUCES.

FOR BATTER PUD"DING.·-

One tablespoonful butter beaten to a cream with 2 of sugar. Stir to a foam and add r teaspoonful corn starch and Yzcup boil­ ing water. Flavor to taste. FOAM SAUCE.-MRS. W. F. ALLEN.

One tea-cup of sugar, 0 cup of butter, I tablespoon flour, beaten together till smooth. Then place over the fire, and stir in rapidly three gills of boiling water and soda about the size of a pea. Flavor with nutmeg or to taste. HARD SAUCE.-MRS. MCCULLY. One cup sugar, and Yzcup butter beaten together till light; then add the white of :c egg beaten stiff. Grate nutmeg over 1:he top. MILK PUDDING SAUCE.-MRS. P. C. JONES. Two eggs beaten very light, r Yzcups fine sugar and a little salt, beat all together till smooth. Flavor to taste. Just before send­ ing to table add 5 tablespoonfuls of boiling milk.

A GOOD JELLY SAUCE.-MRS. w. C. PARKE,. Dessertspoonful corn starch wet with a little cold water. Stir this into 4 tablespoonfuls boiling water. Stir til.J.it thickens, then .'THE .HA'WAIIAN COOi{ BOOK. stir in r tablespool'\ful melted butter. Set aside, when partly cool, beat in Yz cup of currant or guava jelly, and use lemon juice if liked. This may be used cold or hot. If the latter, place the container in a vessel of hot water and stir till the sauce is very hot. Good for light puddings, as bread, etc.

PUDDING SAUCES.-MRS. W. F. ALLEN.

I. One cup sugar, r cup whipped cream flavoring. 2. Whites of 3 eggs well beaten, add slowly I cup powdered sugar, beat till very stiff and flavor with lemon juice or a spoonful of jelly. With the jelly it requires longer beating.

PUDDING SAUCE.-MRS. w. ·F. ALLEN. One cup sugar, Yz c.up butter, whites of 2 eggs. Rub butter , and sugar together until it creams, then add the whites beaten to a stiff froth and set over the tea:kettle to heat, (but not to boil) stirring constantly. Flavor to taste. :'l'HE HA WAII:A..N COOK BOOR. 'l'/

..

PRESERVES, JELLIES, Etc·.

PRESERVED FIGS.-MRS. HASCALL. Ten lbs ripe figs, 5 lbs sugar, a little ginger-root, the juice of 3 limes, grated peel of r. Put the fruit in a preserving kettle, cover with cold water, and boil until tender (about one hour). Take them out and lay on a sieve over night to drain. In tlie morning make a syrup of the sugar by adding a very little water a!ld set­ ting it on the back of the stove till dissolved. Then put in the figs and boil about 20 minutes, adding the lemon and ginger. If the syrup is not thick enough, take out the fruit and boil the syrup until su,fficientlythick.

ROSE APPLE PRESERVE.-MRS. KITTREDGE. Cut the ripe fruit in halv.es, removing the seed ; steam in a close container. Make a syrup of sugar and add the fruit when steamed soft. Should the syrup appear watery after a couple of days, boil it down. This is a very delicious preserve.

MANDARIN ORANGE PRESERVE.-MRS. KITTREDGE. Soak the oranges in water three or four days, changing the water night and morning. Then open the oranges at one end with a pointed· silver knife and carefully remove the seeds without breaking the orange. Weigh the oranges, and add the weight -74 THE HAWA!!AN,.COOK lJOJJK. and half as much more in sugar. Melt the sugar, add the oranges, and let them boil half or three-quarters of an hour. Will keep without sealing.

CHINESE ORANGE MARMALADE.-MRs. McCuLLv. Squeeze the juice from the oranges with a lemon squeezer, getting them as dry as possible. Free the juice from the seeds and set aside. Cut the orange skins into very thin strips (scissors are the best instrument for this). When they are all- cut, put them into cold water over the fire, and as soon as they come to a boil pour the water off through a colander. Do this three times. After th'e water is ppured off the last time, add the juice of _the oranges to the skins, sweeten to taste, and boil for an hour, or till it is found on trial to be hard enough. This is a good breakfast dessert. GUAVA MARMALADE.-MRS. w. CHAMBERLAIN. Wash and cut the ends off the guavas, and boil till soft. When cool, strain through .a sieve and add an equal quantity of sugar to the· pulp. Cook from one to two hours, stirring constantly to prevent it from burning. If cooked thoroughly it can be kept a year.

DELICIOUS GREEN MANGO SAUCE.-MRS. KITTREDGE. Take the fruit when fully grown but quite hard and green, pare, and with a ~ar§e grater grate the pulp from the seed. Then to a bowl of fruit adtl Yzbowl of sugar-more if you prefer. Put in a close containefi and stand in boiling water, till the fruit is thoroughly cooked. •

ORANGE JELLY.-Miss HEssrn L .. DICKSON.

Dissolve in I Yz pints of boiling water I box gelatine, add the juice 0(20 common-sized oranges, the peel and juice of 3 or 4 limes. ·sweeten to taste ; strain through a fine muslin or sieve. The peel o( the oranges grated in before straining gives-it a fine color, but is apt to be bitter. THE HA WAI/AN COOK 'BOOK. 75

BANANA SAUCE OR PRESERVE.-Mrss S. E. EMERSON. A delicious sauce or .preserve may be made from almost any kind of mellow banana, (excepting the China banana,) by peeling the fruit and putting over the fire in a porcelain lined saucepan, with a cup of sugar to every seven or eight bananas, 'also a cup of water. Lemon, orange or tamarind acid is then to be added to suit the taste.

TO P~ESERVE ROSE APPLES.-HELEN s. JUDD. Gather the fruit before it is perfectly ripe. Take one bowl of sugar and mix it with a little water, and when it is nicely boiling, put in enough fruit to stir conveniently. Add China oranges enough to give a pleasant taste, ~nd cook it as long as pine-apple preserve. GUAVA JELLY.-Mrss M. A. CHAMBERLAIN. Wash the fruit in cold water, cutting off the ends of each guava to remove anything dark adhering. Put the fruit on to scald in any large container. A clean tin wash-boiler answers every pur­ pose and will receive a large amount of fruit. If you have a bucketful of fruit, or over; add a quart of water (if less fruit, less water), and make a steady fire, not too hot. Always try to have in this first step of jelly-making, as little water as possible, for the fruit is so juicy itself that the more water put in'-the longer you must boil the jelly. Watch the fruit so as to prevent its burn­ ing to the bottom of ,the boiler. Fifteen or twenty·minutes' time with a brisk fire is sufficient to reduce all the guavas to pulp. Then remove from the fire and turn the fruit into your bags or strainer (some run it through a hair sieve) and turn off all that flows freely, then hang up the bags to drip: If jelly is made ~t once before the first heat leaves the juice, it takes less time to make it ; but if not convenient to do all at once the juice can , stand even over night. Some boil at night and let it drain till mornmg. Second Process. Have a suitable preserving-kettle,-a large porcelain-lined one· is preferred. Measure your juice and put it over. the fire· with-

.... THE HJJ.WAIIAN ·COOK .BOOK. out .sugar. "Then measure your sugar. A little less sugar than juice makes the jelly more acid, so the sugar should never be heaped, in measuring. Jelly requires a brisk fire and constant watching that the juice does not burn to the bottom of the kettle, for the .least particle of burn clouds the jelly. Use a clean tin skimmer kept for jelly alone, to stir and skim with. Have near a basin of cold water, and when the scum rises, remove with the skimmer and place in the basin of c9ld water, rinsing off the skimmer in the basin every time, before putting it -back in the kettle. Boil the juice without sugar till it begins to drop heavy from the spoon. The time will vary according to the quantity of jel!y you have. Then add the sugar and boil till good firm jelly, skimming well during the whole process. Let it stand from five to ten minutes, and skim the last thing before putting it into your containers. Suggestion.-lt''is my experience in making guava jelly that if the juice can be extracted without breaking the .fruit much, and then strained 'through flannel, the jelly is more sparkling than it is when the fruit is mashed and the juice run .through a thinner strainer. There will not be so much jelly, but it is prettier.-:--En.

GUAVA JELLY.-MRs. CARRIE KINNEY. Wash the" guavas, removing the blossoms with a silver knife, then put them in a porcelain-lined kettle with a pint of water to a peck of guavas; boil till the fruit is thoroughly cooked, no matter how much it is broken. Strain it through a hair sieve or a crash bag. Pour the juice into a porcelain-lined kettle (should there be any sediment be careful not to disturb it) let it boil 5 minutes, skimming it· carefully, then add very nearly double the quantity of sugar and let it come to a boil. Remove immediately from the stove, :and pour it hot into the containers.

GUAVA JELLY.-MRS. F. W. DAMON.

Take 100 guavas rather "large, cut off skins and slice, .add as IDllCh,vater as will cover them and boil to a pulp, over a slow fire. Take care not to ·burn. Strain without squeezing; 3 lbs of sugar I THE HA WA/IAN COOK BOOK. 77 to be boiled to a thick syrup and the guava juice added and kept boiling till reaching the proper consistency. Then add a wine­ glass, or one and a half of lime juice.

MANGO JELLY.-MRS. ATHERTON. Take a bucketful of green full-grown mangoes; peel and slice them. Let stand in a porcelain kettle with the fruit just covered with water till morning, then boil twenty minutes. Drain off the liquor through a colander and put it right on the stove again to boil. In ten minutes put in the sugar, nearly quantity for quantity, and boil twenty minut~s or half an hour, till it jells. Put the pulp up l)ot in glass jars (filling them full) without adding sugar, and use it for making pies. It will keep, if the jars are well filled and sealed, for 6 months. THE HAWAIIAN COOK .BOOK.

YEAST AN·D BREAD.

HOP YEAST.-MRs. KITTREDGE. Peel four medium-sized potatoes and put in a quart of water. Tie a handful of hops in a muslin bag and put in the water; cover the saucepan, and let boil till the potatoes are quite soft. Then have ready in a bowl a cup of flour, a tablespoon each of salt, sugar and ginger. Mash the potatoes fine and put in the bowl ; pour the boiling hop water over the whole, stirring all briskly together. When nearly cold, add a cup of good, sweet yeast. Let it stand till light, then bottle tight and keep in a cool plah. In a warm climate the yeast should be ren~wed as often as once a week.

POTATO YEAST.-Mrss SOPHIE EMERSON. Grate one good-sized potato, add to it one and a half heaping tablespoonfuls salt, and three of sugar. On this mixture pour one pint of boiling water, stir it up, set it away till lukewarm or cool, when add a tablespoonful of yeast. Pour into a large-mouthed glass jar. In twenty-four hours it will have risen and be fit to use. In a warm climate this yeast must be made every six or seven days. If there is no potato at hand a small-sized kalo will do instead. In this case, the grated kalo, the salt and the sugar must be, set over the fire, in a porcelain-lined saucepan, and with the pint of boiling water poured in, allowed to boil up gently­ just a minute, and no more. '!'HE HAWAIIAN COOK J)OOK. 79

POTATO SPONGE.-JutIE BECKWITH.

Four large potatoes, or six smalf, r cup warm waterj 2 heaping tablespoonfuls flour, one bottle yeast. Boil the potatoes, and when done peel and ma5h thoroughly. Stir in the water, then the flour, then let it cool. When only slightly warm stir in the yeast, and put in a warm place near the stove to rise. Let it rise three hours-or more, if necessary, then mix with the flour and a pint and a half of milk, or as much as is wanted. The above makes two tins of biscuits, and two good sized loaves of bread. Mix with flour as soft .as can be kneaded with the hands, then knead fifteen or twenty minutes, and cover up to rise over night, or five hours during the middle of the day. When risen, take half of the dough for biscuit, add butter size of an egg, and a heaping tablespoonful of sugar. Knead until smooth, and. when cut with a knife the holes inside are seen to be small. Then roll until it is an inch in thickness ; cut out the biscuit and put in two tins ; set near the stove to rise an hour ; then bake., Take the remainder of the dough, knead until smooth, as above, put into greased tins, making a hollow. in the center with the edge of the hand, and put with the biscuit to rise. The bread requires a longer time in which to rise than the biscuit. When risen prick quickly with a fork and bake in a tnoderate oven, covering the tins with paper. When it does not stick to the tin anywhere, and can be shaken around in the tin, .it is pretty sure to be baked through; but if on taking it oilt of the tin it is not slightly browned all over it does no harm to put it back in the oven for a few minutes.

POTATO YEAST BREAD.-MRS. ANNA SEVERANCE.

To 12 ·potatoes well boiled or steamed, mashed and rubbed through a sieve, or colander, add r quart of warm water, (adding it when rubbing the pulp through the colandi:r,) a teaspoon of salt, and flour enough to make a very stiff batter, the flour to be added as soon as possible that it may mix well. When cool enough add on~ pint of lively yeast such as common -yeast bread is made of. This batter to stand four or five hours until well rais.ed~(which 80 TH-E HA WAIFAN .COOK BOOK.

will show its lite by sparkling and foaming.) Then knead in flour sufficient to make it very stiff; then make it into loaves or biscuits as you wish. Let it stand in a moderately warm place till it rises up well, when it is ready to bake. If in rising it should become a little sour, add a little soda, as little as possible. You cannot have good light bread unless your potatoes are fresh and mealy. If you do not like so much potato, you can take half of the batter when well raised, and add a pint of milk, or water with a little butter, to the batter, making the bread the same. It may take it a little longer to rise. The remainder of the batter will keep in a cool place for some time, and may be used to raise a new brewing of yeast. This bread bakes very quickly, and if the directions are followed will be light and good.

BROW'N OR GRAHAM BREAD.-Mrss S. E. EMERSON. To have a loaf risen and ready to bake by the morning fire, about nine o'clock in the evening sift into an earthen bowl one­ third of a quart of white flour and two-thirds of a quart of brown or Graham flour, the latter unsift~d. Give the yeast jar a shake and pour into this flour two large spoonfuls of light yeast. Then _stir in either milk or water, slowly and a little at a time, till you have a batter thick enough to knead. If you have a sweet tooth, add a little brown sugar or molasses ; lacking the latter, honey may be used. Now set away your stiff batter well covered up, and attend to it the first thing in the morning, when, if it is risen, stir well, or cut with a knife till the air cells are broken, and drop into a well oiled bread tin. Wet a spoon in water and smooth off the top a little, and set away by the stove to rise. It may take over an hour to rise, but often less time will do it. When you see it has risen and the surface is slightly cracked, set the loaf into a slow oven, and bake steadily. It must be borne in mind that brown bread requires a much longer stay in the oven than does a corresponding loaf of white bread.

PARKER HOUSE ROLLS.-MRS. HYDE.

Two quarts of flour, make a hole in the centre and put-in 1 tablespoonful suga~ butter size of an egg, 1 pint of ttlilk (boiled, THE HA WA/IAN COOK B()OK. 8I but cold), half cup yeast. Stir, and let it rise over night In 1the morning knead r 5 minutes. Let it rise .till 2 p .. m., then roll tl;i.in. and cut round; put a little butter on one-half and double over.· ! ' If made in the ·morning, let' it rise till noon ; ·then knead r 5 minutes and let it rise till 2 p. m.

B9~TON BROWN BREAD.-MRS. ANNIE SEVERANCE.

One quart corn meal, r teaspoonful salt, r quart wheat meal, I ctip molasses, r cup lively, sweet yeast. This makes one large loaf. To put the ingr.edients tog.ether, sift and scald. the corh meal ra_ther dry, putting in the salt. When coql, add the whear meal, not to be sifted (look over that there be no insects in itJ. A good way to insure it to be light is to take at the same time of· scalding the corn meal half of the wheat meal and put the yeast into it with a cup of lukewarm water. This will make a stiff batter. Then put the remainder of the wheat meal over this bowl of batter and set it in a moderately warm place until the 'Qty · meal begins to crack open ; it is then ready for mixing with the scalded corn meal. If a little sour, add soda enough (perhaps a small teaspoonful) to make it sweet, dissolved in a very little water or milk; or if your batter seems too thin, sift it in dry, put­ ting in the dry meal from the top of the batter; also pu~ a little soda in the molasses as you put it into the mixture. It should be about as thick as can be well stirred with a large spoon. Then pour it into a well-buttered deep bake pan, smooth it over the top with your hand or spoon dipped in cold water, cut it across the top and set it to rise in a moderateiy warm place about two hours. When the cuts open and the top of the loaf cracks, it is time to put it in a quick, hot oven, and keep a moderate fire for three hours. If it stands in the oven until the fire is entirely down, and even all night, if put in p. m., it will. be ready for breakfast.

BROWN BREAD.-MRS. J. 0. CARTER.

Two cups of sour milk, r cup molasses, 2 cups of Indian meal,

1.....,. 82 TH.J! HA Wi4.HAN COO!('-BOOK.

1 cup ..flour(coarse preferred), 1 ~ teaspoonfuls soda; add a little salt, and steam for 3 hours.

-NICE BREAD.-MRS. J. M. COOKE.

Peel an Irish potato and grate it) add· 2 tablespoonfuls sugar, I spoon salt, pour over a pint of boiling water, stirring the mixture. Add while stirring a handful of 'flour (sweet- potito is just as g9od). Let the, mixture cool, then stir in a half cup good yeast. L.et.it stand.till frothy, then mix with flour and knead thoroughly. Cover to rise aga,in, then mould and put it in pans. When it is light .b!).keii). .quick oven. TUE HA WA/I.AN COOK BOOK.

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i

MICRONESIAN RECEIPTS.

I BREAD-MRS. HIRAM BINGHAM.

For yeast and wetting use the toddy gathered by the natives from the buds of the cocoanut tree. If freshly gathered more time is required for rising. The best way to put the fresh toddy that is brought in at night in a close bottle, and tie the cork down. In the morning put your flour, (allowing about r quart of flour and two gills of toddy for each loaf) into the mixing pan, make a hole in the center, and pour in the foaming toddy, as soon as the cork is removed. Add a very little dissolved soda, a little salt, and stir quickly. Knead thoroughly, keeping the dough as soft as possible, mould into loaves and place in the pans. In four or five hours, and often less time, it will be ready for the oven, which should be moderately hot. The time required for baking depends of course upon the size of the loaves and character of the oven. Biscuit may be made as with any other yeast dough. When steamed from an hour to an hour and a half, they are excellent for pot-pie .. RAISED CAKE. One and one-half cups sugar, half cup butter (small), Yzcup cocoanut or condensed milk, r full cup bottled cocoanut toddy, ·THE HA WA/IAN COOK BOOK.

5}'i cups flour, a little soda, raisins and spice as you like. Let it rise and bake when light, usually after a longer time than the bread.

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• THE HAWAIIAN COOK BOOR.

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i fr

BREAKFAST AND TEA CAKES.

WHEAT MEAL CAKES.-MRS. CAPT. LUCE. Put the quantity of wheat meal you wish to use into a bowl with a sprinkle bf salt; then with boiling water mix this meal to the consistency of rather thin dough. Knead it up a little on the bread board using flour to keep it from sticking. Roll to Yzinch thickness, cut in diamonds and bake.

GRAHAM MUFFINS.-JULIE BECKWITH.

One egg, Yzcup sugar, piece b.utter size of an egg, 1 cup milk, 3 teaspoonfuls baking powder, Graham flour to make a batter thick enough to drop in rings without spreading. Thoroughly mix the baking powder with the meal, melt the butter and mix with the sugar and egg, add the milk and gradually stir in the meal. BREAKFAST PUFFS.-MRs. FREAR.

Three eggs, 3 cups sifted flour, 2 Yzcups milk and a little salt. Beat the eggs very light, add 2 cups of milk and th.e salt, stir ~he flour in lightly with the egg-beater, add the half cup of milk, and 8,6 THE HA WA/IAN COOK BOOK.

bake in hot, buttered gem irons. For Graham gems, use 2 eggs, 1 pint of milk, 1 pint wheat meal and otherwise make as above.

JENNY LIND CAKES.-Mrss HATTIE JUDD.

Four eggs, 1 cup white sugar, 2 teaspoonfuls soda, 4 teaspoon­ fuls cream tartar, I quart of sweet milk. Mix with flour to a batter, and bake 15 minutes in cups or gem irons.

NETTIE CAKES.-Mrss HATTIE JuDD.

Two eggs, 2 cups milk, 2 cups of flour, I cup Indian meal, 1 teaspoonful soda, a little salt. Fry them a quarter of an inch thick, ,or b?-ke'in c;:ups: ..., _ .,. '

SIMPLE MUFFIMS.~l\1-Rs. P. C. JoNEs • . '- One quart of flour, 1 pint of warmed milk, I teaspoonful of salt, I egg, butter size of an· egg,-and 4 tablespoonfuls of yeast. Mix and beat hard a few minutes. Mix at night, and ·in ,the morning drop in buttered cups and let it stand from 20 to 30 minutes, or until well risen, then bake. For tea, mix at 9 in the morning, and let it stand all day.

HOMINY CAKES.-MRS. HASCALL.

Two cups cold boiled hominy (fine), I cup flour, a little salt, 'I tablespoonful sugar, 1 Yz teaspoonfuls yeast powder. Milk to make ordinary pancake batter-about I Yzcups.

SQUASH CAKES.-MRS. HASCALL.

To about 2 cups of cold boiled squash left from dinner, add 2 .eggs, 1 tablespoonful sugar, a little salt, 1 tablespoonful butter, 1 .· small cup milk, Yzteaspoon soda. Flour to make rather a stiff batter. Fry as griddle cakes.

CREAM ·BREAKFAST··.CAKES,-~Mrss· KNIGHT.

One pint milk, r teacup thick er.earn ~or Yzcup butter), 2 eggs, r teaspoonful soda, 2 teaspoonfuls cream tartar, flour to make.a ,stiff batter. Bake in cake cups r 5 minutes. THE HA WA/IAN' C60K B601c.

Suggestion.-! make these cakes without the eggs when eggs are scarce, and bake them in hot gem irons. They are very nice.-ED.

PUFFS.-MRS. w.. F. ALLEN.

Two cups of milk, 2 cups flour, 2 eggs, salt, butter size of a nutmeg. Bake in cups or gem irons.

CORN CAKES.-MRs. W. F. ALLEN.

One pint of grated corn, 1 cup milk, r egg, pepper, salt, r cup flour, a piece of butter the size of an egg. Fry on a griddle.

WAFFLES.-MRS. HASCALL.

Two cups milk, 2 eggs, 3 cups flour, r tablespoonful butter, Yz teaspoonful soda, I teaspoonf~l cream tartar, I saltspoonful salt. Sift the cream tartar into the fl~ur, disiolve the soda in a little hot water, beat the eggs very li$'ht ; add the flour the last thing.

RAISED BISCUIT.-MR,S. DR. KITTREDGE.

One pin't milk, r tablespoon sugar, r teaspoon salt, I tabf espoon. butter, r cup yeast, flour enough to make a stiff batter. Let it rise over night. In the morning early make stiff with flour and knead well on a board. Put back in the bowl for a second rising. When very light, roll and cut in cakes half an inch thick. 'Let them rise half an hour, then bake. Cover the cakes with a cloth as soon as baked to keep them moist.

CORN CAKE.--MRs. J. B. ATHERTON.

One cup flour, 2 cups corn meal, Yzcup sugar, 2 eggs, r tea­ spoon butter, 2 cups sour milk, r teaspoon soda.

PENNSYLVANIA RUSK.-MRS. M. P. CHAMBERLAIN.

Two l:bs flour, I pint of good new milk, 2 tablespoonfuls of good ypast. Set the sponge to rise over night. Early in the morning add a little salt, 2 large spoonfuls of sugar (either white or brown), 3 large spoonfuls of butter, 2 well-beaten eggs, and Yza THE HA WA/IAN COO}{ .lJOOK. nutmeg; add flour till it is of the consistency ~of bread dough. Knead well for 15 or 20 minutes, and set it to rise again. When risen, mould into cakes ~s large as a hen's egg, place in pans, and set to rise again. When well raised, .beat the white of an egg with a little white sugar and brush them over the top. Bake 1 5 or 20 minutes in a quick oven. BAKED .RICE CAKES.

One pint of sweet milk, 1 cup of soft-boiled rice, 3 eggs, 1 spoonful bf yeast powder, 1 spoonful of melted butter. Thicken with flour for a stiff batter. Bake in gem pans.

CORN POP-OVERS.-MRS. J. D. BREWER. One pint sweet milk scalded; stir into the hot milk a coffee cup of corn meal, a piece of butter half the size of an egg, a little salt, 3 eggs well beaten and stirred in the last thing. No soda.

GERMAN BREAKFt4\.ST CAKES.-MRS. DR. WHITNEY.

Two cups bread sponge, 1 _cpp sugar, r ta&lespoonful of lard or butter, 1 cup milk: Work together, roll it out and bake in a pie tin.. While hot, spread the top with butter, as much sugar as it w/ll hold and sprinkle ground cinnamon plentifully over all.

fOP ROBIN.-MISS FIDELIA LYONS. One quart of sweet milk put over the fire. When it com.es to a boil Stir in I egg beaten together with 2 spoonfuls of flour and a little milk and a little salt. Serve hot. A simple dish for tea. I ,I

MISCELLANEOUS.

MAYONNAISE. SAUCE.-MRS. w. F. AHEN. Take the yolks of 4 eggs, and with a fork ot egg-beater beat into them, a few drops at a time, salad oil enough to thicken it sufficiently, so that when vinegar is added to season it, it will be still the consistency of thick cream. It win require a cupful or more; then add a pinch of cayenne pepper and salt to taste. , To be used for chicken, shrimps, etc., etc. Suggestton.-Any one making this sauce for the first time must bear in mind that in putting in the oil, haste makes wast_e.-ED. BAKING POWDER.

One oz. cream tartar, 1 oz. carbonate of soda, ;{ oz. tartaric acid. Rub thoroughly together.

TO MAKE COCOANUT MILK.--MRS. HIRAM BINGHAM. Grate or scrape the white meat of a ripe cocoanut; aad a little water to moisten; then press the grated nut, a handful or so at a time, tl:irough a cloth, and white creamy milk is the result. THE $A WAJJAN·COOK JMOK.

COCOANUT CANDV.-MRS. P. c. JONES. i . Take 4 cocoanuts, remove the colored part and chop fine. To 1 bowl of this take ~ bowl sugar. I prefer a moist brown sugar, but add half a cup molasses if I cannot get it. Add on1y enough water to the sugar to melt it. Let it come to a good boil, then add the cocoanut. Let all boil slowly until the sugar has well penetrated the cocoanut. Take a lit.tle out in a bowl and beat it few minutes, and then drop on well buttered paper. If it has boiled enough it .will not run, and before cold, it can be removed in a hard cake. If put on the back of the stove where it can simmer, it will improve all the time you are dropping it, as the Jcmger it boils, the richer it gets. Do not drop it from the kettle Jfi to the pa'j>er, but put orily a few spoonfuls at a time in a bowl and beat it, before dropping.

WELSH RAREB1T:-MRS. J. D. 13REWER,' Cut nice California cheese info pieces h~lf an inch 'square. Put it into a saucepan with a little mustard and pepper, using a few spQon.fulsof milk. When it is nicely melted, pour it over bread and serve very. hot.

DEVILLED EGGS.-MRS, HASCALL, Boil 6 or 8 eggs hard, lay in cold water until they are cold. Take off the shell, cut ifi halves, · slicing a bit off the bottoms to make them stand upright ; extract the yolks and rub to a smooth paste with a little butter, salt, ·pepper, a very little mustard, and just a dash of vinegar. Fill the hollowed whites with this, and send to table on a bed of chopped cresses,. seasoned with salt, p.epper, vinegar and a little sugar: lettuce or white cabbage may be used instead of, the water cresses.

OYSTER STUFFING FOR FOWLS.-MRS. w. C. PARKE. Take a loaf of Stl!-1ebread, remove :all the crust, and ·soften it with boiling .water.. Dran:r off, all. the water as soon as it i~·-soft- 11 Ii I

THE HAWAIIAN COOK BOOK. . . ' ened, ai:id cover closely. When well softened, brea}<:up very fine the remainder of the loaf, add 4 tablespqoI).s melte,d butter (or 1 if you wish to make it very rich, add 8 spoonfuls), pepper and salt to season highly. Drl;in off !\11.the liquor of a can of oysters, bring the liquor to a boil, skim, pour ·over the bread crumbs, and add fue soaked crusts. Beat in 3 eggs; mix thorou~hly 'with the hands. If needed, add a little sweet milk. Last of all add the oysters, by first putting in ·a: spoonful of stuffing, then· a few oysters, taking care not to break them ; tli.en more stuffing and more oysters till the turkey is· filled. Stuff the breast first.

POTATO STUFFING.-MRs. W. C. PARKE. Boil dry, whit~ potatoes ; mash and strain through a colandet ;, mix with the potato an equal quantity of bread cru'mbs ; add 3 hard-boiled eggs grated fine ; add next 1 tablespoonful butter, and milk' sufficient to make it moist, pepper.ahd salt to 't:iste, and such herbs as your ·meat or poultry may. require. All stuffings 1- made of cold bread and mixed with milk or water are :r:icher· for. being fried a few minutes, stirring constantly.

C!,-EA~ING SII:,V~R.-MRs. H. A .. P. C/\RTER.

The best way of cleaning silver is to put' a teaspoonful of ammonia into hot soap suds ; wash .qui,cklr wjth a \>Oft brush, rinse in dean hot water, and dry with a iinen towel, then rub with chamois skin. Do this every day, and no powder or cleaning will ever be necessary, and the silver•will Jast 'longer ·~esides. ' A. NICE OMEL£T;--,MRS. ATHERTON. . . ' Four eggs beaten very light, 1. cup· of milk,' 1 soda cracker rolled fine, I teaspoon butter, and a little salt. Fry in hot· b~tter. '.('urn only one-half on the other. KISSES.' H'll:lfIQ p9w9,ered sugar, 4 eggs (white only).. Flavoi: :with a· very ·little almond: Beat the eggs -t.o·the stiffest frqth possible,;· THE HAWAIIAN·COOK BOOK. . add the sugar a little at a time, flavor, and drop on buttered paper. Bake until a delicate brown.

STEWED BREADFRUIT. Take the full-grown fruit .before it is so ripe as to be sweet and soft;. p,eel and cut into srµall pieces ; boil in just sufficient _salted water to keep from burning. When the breadfruit is about cooked and the water• nearly all evaporated, pour in ·rriilk made from the cocoanut. When thoroughly heated, it is ready for the table. Of course, the quantity of breadfruit and milk should be regulated by the number 6f persons for whom it is prepared. Brea,dfruit mar be used in. every way in which potatoes are· used in potato-growing countries.

PREPARED TAMARlNDS.-MRS. s. L.- HALL. Put in a jar a layer of tamarinds, then a layer of sugar until the jar is full. Then pour a hot syrup made of light brown sugar and water over it. Let it stand a few days, then pour off the syrup and heat. When quite hot return it to the tamarinds. This is nice for cooking with dried apples or stewed bananas, and also makes a very nice drink.

PRESERVED T AMARINDS.-MRS. s. L. HALL. Make a syrup of brown sugar and molasses-more sugar than molasses. When this boils, put in the tamarinds and let all stew together over a ~low fire for sometime. Stir often, so that the pulp of the fruit will become mixed with the syrup. This is nice o,n ..bread and butter-, ·,but I prefer ·the other for flavoring in ~~ . . Mrs. P. C. Jones says : Tamarinds can be sent to friends by taking the dry fruit (1helled) andlressing t_hem tightly together, then cover securely with several thicknesses of cloth, and paper on tlie.otitside of all. Do not put paper next the fruit, as it willbe hard to ~emove it. Your friend$ can prepare the ~marinds by THE HAWAIIAN COOK BOOR. . 93

.either of the ·above receipts. I have tried this way of carrying them with great success.

TO POLISH BRASS.-MRS, P. C. JONES, Take a green tamarind, break it in two parts and rub the brass briskly with it. After well polished, take a dry cloth and rub till dry. MANGO CHU:rNEY. (Indian Receipt.)-MR. F. W. DAMON. four lbs gr~en mangoes, r Th almond, 3,1'.Th green ginger, YzTh white salt; 2 lbs raisins, % lb garlic, 3 lbs brown sugar, 2 oz. yellow chilis, r bottle vinegar. The mangoes must be skinned and ground on a curry stone (grated, would probably do-ED.), as also all other ingretlients. ·Mix salt and sugar with the man­ goes as they quickly ferment, then add other ingrediehts putting in nearly a bottle of vinegar, or enough to .make it of proper con­ sistency. Put it into wide mouth bottles, tie muslin over and let them stand in the sun for a fortnight, when it will be fit to use, though it will be better to be kept in the sun for six weeks.

TAMARIND CHUTNEY. (Indian Receipt.)-MR. F. W. DAMON. One-half lb tamarinds, Yzlb dates, Yzlb green gin·ger, Yzlb raisins, YzTh onions, ;i lb chilis, 4 tablespoonfuls brown sugar, 2 tablespoonfuls salt. Pound all with vinegar, and rub through a sieve. Bottle and cork.

TOMATO CHUTNEY, Indian Receipt.)-MR. F. W. DAMON.

Two lbs apples, mangoes or tomatoes, Yzlb green ginger, 2 lbs raisins, Yzlb salt, Yzlb garlic, r lb almonds, 3 lbs sugar, 5 tea­ spoons chilis, 2 tablespoonfuls vinegar. All to be very finely mixed. Cook over a slow fire to proper consistency or let stand in-the sun.

HOW TO MAKE POUL TRY TENDER.-MR. A. MARQUES. It is best to .kill p01:1ltryand all kinds of fowls, at least a night

- - ______. THE HA·W.71/IAN COOK -BOOK: before they are to ·be used, and .let them lay with th!! feathers onr only taking the insides out, if fears aside of their getting tainted through the heat of the weather. But in a case of emergency when it is required to cook them almost 'immediately after killing, they can be rendered quite tender by first making them swallow a large 'spoonful of good, strong vinegar, just before killing them, and then plunging them whole immediately after killing into very hot water, in which they are to remain only a few minutes. Jhey can then be feathered, either directly or when cold. But great care must· be taken after their having been puf in the hot water, not to place them in cold water which would re.nder them as tough as leather.

QUAKER OMELET.-MR. A.• MARQUES. J Generally omelets are made heavy, they do not rise and give the volume of food which might be expected, through the single fact of their being carelessly and insufficiently beaten. The present proved receipt will make a very haudsome and profitable drsh if attentively made and directions minutely followed. Take 3 eggs, Yzcupful milk, 1 Yz tablesp_oonfulsof corn starch, 1 teaspopnful of salt, 1 tablespoonful of butter. Break the eggs and separate the yolks from the whites ; beat well together the yolks with the corn starch and the salt. Beat the whites to a stiff froth :,1ndmix· them very thoroughly with the well-beaten yolks and starch. When thoroughly stirred, add in the mi'l.k. Put the butter. in a well heated omelet pan, to which a cover has been prepared that will fit"closely. When the butter is melted, pour into the pan the mixture .whieh has been kept well stirred, cover the pan and place it on the stove where it will brown but not burn. Six or seven· minutes are sufficient time for the cooking; fold the: omelet in. ha-lfand turn out on a hot dish. Cream sauce may, be poured around it when served. Likewise this omelet may be flavored to· taste, or fried chopped parsley, celery or tomatoes may be added when the mixture 'is being poured into the pan. But if'the yolks antl ·corn starch are thoroughly beaten, a-Rdif when the stiff whites, I :j .THE HA W.AJJAN COOK !JtJOJ(. 11

are added they are well incorporated, and if the pan and cover are very hot, there cannot be a failure. ii tt NICE OMELET.-MR. A. MARQUES. ., l, Improv.ement Dile Mrs. Atl:jertons's "Nice Omelet," taken from what the ! ~ French call Omelette au Pain I! Take two slices of· good }Ji:ead, or what:is better still, two soda ' crackers; let them soak for about two hours in a cupful of cream or milk j add salt, pepper and nutmeg to taste (some people add also a small spoonful of fine grated cheese). Smash all up together and when obtained a fine homogenious paste, incorporate it inti­ mately· with four eggs, the whites and yolks of which' must have been very thoroughly beaten separately. Throw this mixture in a frying pan with very hotbutter on a quick fire. As soon as the ·omelet has become solidified, turn it over in the pan, leave it in for one ·minute more, so as to cook the upper part, and serve either alone or with some kind of genial sauce. A mushroom sauce is very much recommended.

PRESERVING DRIED FRUIT FROM INSECTS.-MRs. C. ALEXANDER. After 'curing the fruit, place in a basket and dip· in a boiling so­ lution of I ounce borax to I gallon of water, drain and dry off.

BAKED BANANAS.-MRS. P. C. JONES. I . I Take fully ripe bananas, put in a pan with a:little water, and I bake in the oven. When done sufficiently, they will burst open. Bring on the table without removing the skins, so as to keep them I hot. Eat with ;a little butter and sugar. }

BANANAS. I The ·best kind of bananas for co

FRIED BREAD.-MRS. JOHN WILDER.

Dip the bread (stale of course) in hot water, make a batter o{ r quart sour milk, teaspoonful soda, butter the. size of an egg, 2 eggs. Melt the butter before putting it in. Take the bread from l:he water, dip in batter and fry in hot lard.

SPICED APPLES.--MRS. VAN CLEVE, MINNEAPOLIS. This receipt was sent with the thought that mangoes could be treated in the same way as the apples. 8 Thsapples, .4 Thssugar, r quart vinegar, stick cinnamon and wh6le cloves to taste (Try 2 sticks of the cinnamon and a dessert spoo~ful of cloves)'. Boil vinegar, spices and sugar together. When boiling put in the fruit, part at a time, and cook till tender, then skim out. When all the fruit is cooked, boil the syrup kown till it is real .syrup and pour over the fruit. In cold climates this keeps as long as the family permit.

SLICED BANANAS.-MRS. P. C. JONES.

Take any kind of fully ripe· bananas, (excepting the plaintain 1) slice quite thin, into a dish, sprinkle a little sugar and grate nut­ meg over the top. Let this stand half an hour. Just before taking to the table add cream or milk. Nice for lunch or tea. Mrs. Kinney says :-Drop eggs to fry or poach into muffin rings. It prevents the white of the egg sprreading.

SCRAMBLED EGGS.-MRS. P. C. JONES. To 3 eggs, r cup milk, a little salt and small piece of butter. Put in a tin pail and stand in a saucepan of boiling water, stir un­ til it thickens. Put in a dish and add pepper over the top.

FURNITURE POLISH.-MRS. w. F. ALLEN.

Two parts spirits turpentine, r part sweet oil, r part alcohol. Mix and apply with a flannel.: , (

'ThE. HA,WAIIAJI. CO{jK eoo~ ' -EBONI'ZED WOOD. ' I One lo ,lo~wood, 3 quarts _water. B9il three . hours. Apply hot. When dry brush over with a hot solution of 2 oz. su'lP.hate_of iron in 1 quart of waJer. It would be better,to add ·1 6z.. powdered; nutgal1 but not necessar.y. (Rusty na1fs c;vi .be used instead of the sulphate -of iron).

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A HAW AI.'lAN FEAST ..

' \ 0 AHA~INA," O.~ MORE COI\1:MONtY CALLED "LUAU."-, MRS. BRICKWOOD AND DA_UGHTERS, ,, _PreP,frii{ion.-tf out in the5'ard up.der tre€s-or under ·an awn-• ., I ' ' 1 ing, strew tne straw .or rushes over the place ihtended for the feast, then spref}d' ypur mats, ti leaves or la'i, in tlie place of a table-c1otli, then ferns on the top of that,. and then plates, cala- , ~ : ~ , bashes (wooden bowls), or bowls of poi, ana pig, turkey, chickens, I. 1raw fish, c0oked fish, crabs atl~ limu prepared in variou~ ways. I• I .Qowthe Pig is Prepared and Cooked.-;Kili and clean as US\}al, ,c;:utopeh, then cut m1der the fore s_honlder. Ir1 the mean,time. have your ,furnace or fmu ready and stones heat~<;l.; take some of the ·Yteated·stone,s and p,ut inside the pig ; '(if you wish to stuff, P.Utluau in~ide) ; spread ti leaves on the imu and banana 'leaves on the top, of that, and then the pig; cover with, th'e Same kind of lea,v'esas a,te t1;nd(;rit ; spren.d over· all an old mat and then soil. ~ake about two hours. , • I' How to.Prepare and Cook Salt Pork, Beef, Turkey, and Chicken, tog~theror separate:-Hea]: bananJl.·lea".es.an'd slice your meat and, put into the leaves with a "little salt -sprin~ed over it and a little water. Ifynu wish 'to put luau in with it, put a hot stone in_the .. ,1 1

- 1'HE 'HA W)ff/.,1,N. C~(?_:~·'/J{)OK.. ·, QQ. (J.:. \ ' · insi

Caoked 01 . L-aw9lu Fj'sfJ..7 ,:'ake. 11-nqnae,, /iu?Jlu; weke' or any other kind, of fish ; cl~.aq a~ YOl! wo.ulq for ·boili11:g;, take ~ight· or ten ti leaves, sprinkle a little. salt, .then lay on Y.o:ur'ns:\.land 'Yl'a.P your leaAes well round it, and. p.ut 'on coals to cook, t1,1rfling

over nqw 11-ndagain fill cooked. 'Salt ~almon is ~binetimes c0oked •I ' ih tlie same way, having first washed off a:11the ,s:µt,; or it I&.°baked' ' undergrourid. Kaznelo or Ft~itSauce.-Grat'~ a coco~ut; then take· shrimps,' sprinkle a Jittle salt on tht!m, _pound or bhrise t\lem, put in a, m~s- , lin cloth, and squeeze the juice over the· -grated cocoanut,,·: ' • . Baked Hee or Squi,d.-:First pound 'with a little salt till it' shrivels, then· rinse o~t in wa,ter an,d put into Jjanana leaves with ti l~aves outside, then .bake as the· p~g. Wana, or &,a'Eggs.-Take the tongues' of the wana and put iI'ltOa lar"geshell and cook on coals. Roast J{ukui Nuts.-Roast your nuts on a slow fire .~r h~t ashes, then when cooked break the shells and pound the 1i:neat _, into small pieces, mixing with a litfle salt · 1 ' Limu, or Sea-weed.-Huluhuluwaena, Lipoa, Limu· Ele~fo, Limu Kala, 'Limu Kohu. ' · · · t PUDDINGS 1 Kulolo.-Grate _cocoar;ut_imd -str(ih, mix Fith g~at~d taro, ad<,i a little -water, about a pint of water tb a quatt of cocoanu't Juice.. ',

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A little sugar ,is.sometim!c!S 1.fSed. use t"'.O tai;:oroofs to five co­ cqanuts; put into ti leaves, b_a,nanaleave& or tin, then_'bakeu11der­ ground. Koele Palau.-Sweetpotato'ef, boiled or baked underground, poµµded Ol' mashed, then mix while hot with the juice, of BDme' grated.cocoanut; aI).dthen it is ready for eating. ·· Piepiel:.-'Crate the raw swee,t potato and add· the juice of grat~d coco:mut,. and put intu:leaves and ·cook as "Kulolo." Haupta:-Mix·pia or arrow-roo't with the jtiice of gr.aled cocoa­ , hut Heat sorµe · of'the juice ancf add to the resti and stir till 'cooked, as youwould"'' Blanc Maqge." ~ t• . ' , Paipaiee.-Ta~e ript:;bread-fruit, scfape the ins.ide an,\i mix with a'little cocoanut juice, or without ; stir. till .well' mixed and put­ into,ti leaves as " Kulolo." · Ban~na Pudding._~Grateth,<;, cocparut,.as·fo~. K:ulolo, put in the. banana and mix, adding ·a·iittle pia !)r arrowroot. When mixed, put into banana leaves and ti leav.es and bake-. '

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,I . - ' ' '1 I . ' •' J j :j I , l ' •,' , SUPPL.EM ENT. I I I . . \ '-1 A ·GOOD 'CHICKEN 'CURRY.-~Rs. P. C. JONES. - ., ' One chic~en, I table spoonful of butter, ~ large oniop, I section dried garlic, pieceiof green ginger root same size as garlic,

\I -~e~poonful curry powder, 1 cocoauut, ·1 ~ pint milk. Gr~te 1 - the cocop.nut, pour over it the milk; let it'st:µid '_twentyminuter;, • then ·strain through a thin cloth. Throw the meat away. Put in '· 'a saucepan, oniop., garlic and ginger cut fine, bu~ter and ClfITY' powder, when hot ado. the chicken, stirring ~ell until' brown, then pour ,in th'e milk ;· let all stew together until f!Verythingis well ·codked, then .thicken, last of an ·add, salt to taste, only a little'a,t a · ~il;)-e, as it is apt tq curdle the milk if added too qur.ckly. This curry can be made the day' before required, j\nd re-heated when serve~. SHRIMP CURRV. ' • I Same as above, using I tin shrimps instead of' chicken, Rinse the shrimps in.colo water, and add to the-liquor jtist as, you take to the t$le. M;ore curry · powdei: can be .added· 'if y~m wish it hotter;

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li:twdtte e,, ..... 1-r:c::ftsr:'1: '"" · ... ~ INDEX. s0 i!~'\·;t;p:::::::::::::::::::::::::::::::::::::::::::::::::·::~~~ Black Bean Sciup ...... 3 Tomato Soups ...... 4 ~f~:; 0 s~~;P_:: '.: : : :: : : : : : : : : : : : :·:: : : : : : : : : : : : : : : : : : : : : : : :: : :: : : : : : : :! Mulligatawny Soup ...... 5 German Oyster Soup ...... 5 Clam Chowder ...... 5 Fish Chowder ...... -5 Rice Soup ...... ' ...... 6 Bouillabaisse-· Fish Soups ...... 6 Brenn Suppe ...... ·...... 7 Saupe de Corbeaux ...... \ ...... 7 F 1s:fai1i~g.Fi~h:::::::::::::::::::::::::::::::::::::::::::::: :~~~~ Fish, with Tomato Sauce ...... : ...... 8 Fish <'m Toast ...... -...... 8 Fish Scallop ...... -...... ·· ...... 9 Salmon Pudding ...... 9 Deviled Crabs: ...... •...... 9 Pickled Salmon ...... ro Fish Moultee ...... IO Fresh Fish Balls ...... IO Turbot ...... ro i~~ktfu~~a'.t. -~~!~~~~: :: : :. :: ·. :: : : : : : : : : : ·. :: : : : : : : : : : : : : : : : : : : : :·: :: : : ~ ~ Salmon Mayonnaise ...... ·...... : r I Scallo))ed Fish ...... r 2 E_ATS·...... 13-52 M -Stewed €hicken ...... ·...... ·...... ·...... r 3 Roast· Beef, with· Yorkshire- Pudding-.· ...... ·...... ·... ·..... r 3 A-Ja,mode· Beef...... _.. ·...... ·...... ·, ...... 14 ·- ~-~-~.... \ ' ----~

ro4 THE HAWAIIAN COOK BOOR.

Veal Loaf, for lunches ...... , . : ...... 14 Scalloped Chicken...... 14 To Roast Beef like Hare ...... 14 Ruth Pinch's Beefsteak Pudding ...... 15 Chicken Pie ...... I 5 Chicken Pot Pie ...... , ...... 16 Pigeons "En Daube" ...... , . 16 Ducks with Turnips .. : ...... 16 Pigeons with Peas ...... I 7 Tongue, with Olive Sauce ...... 17 Corned Sheep's Tongue, with Tomato Sauce ...... 17 Baked Ham ...... 18 To Stew Wild Duck ...... 18 To Cook a Tough Chicken ...... 18 A quick way of serving Beef ...... •...... 18 Curry ...... 18, 25, 101 Duck in Hodge-Poµge ...... , ...... 19 Duck with Pea Porridge ...... 19 Boiled Pigeons ...... I 9 Roast Veal ...... 19 Scalloped Beef or Veal ...... 20 Beef Steak Rolls ...... : ...... 20 Moclt Duck ...... ' ...... ·...... 20 Cold Roast Beef Stew ...... 21 Tomato Stew ...... ·...... 21 I Meat Balls ...... : ...... 22 I I Dried Beef Fricassee ...... 22 I' Ham Toast...... 22 ·l To Cook a Calf's Head ...... 22 r Spanish Fricco ...... 23 Bolled Ham ...... 23 Rice Stews ...... 23 Turkish " Pilau " ...... , ...... 24 Venetian '· Pilau" ...... 24 Roast Pigeon ...... •...... 2 5 Padris' Receipt for Curry ...... , ...... 25 EGETABLES ...... -~ ...... 27-34 V Potato Puffs ...... 27 Bali:ed Tonia toes ...... 27 Cream Cabbage ...... 28 Mashed Kala ...... z8 Fried Kalo ...... 28 J'otato and Mango ...... 28 Taro Cakes ...... 28 Luau ...... 29 Papaia as a Vegetable ...... 29 Fresh French Beans ...... 29 '.1 Celery ...... 29 I Onions ...... •...... , ...... 30 A nice way to Cook Cabbage •...... , ...... , .... 30 ,f Rice .Croquettes ...... , ...... 30 I I j IND,EX. I05

Macaroni, with Oyster~ ...... : . . 30 Ha-ha ...... , ...... 30 Bread Fruit •...... , .... , .... , ...... 31 Baked Taro ...... , ...... 31 Fried T11-ro...... •.... 31 Taro Cakes Baked . , ...... , ...... 31 Fried BanQ.nas...... 31 Cabbages ...... ,...... _...... 31 Carrots ...... 32 Green Peas ...... 32 Lettuc;e and Salad ...... •...... 34 Macaroni ...... · .. • · ..... · · · · · · · ... · · , , , · 33 Vermicelli ...... 33 Rice for '· Dearth " ...... · · · · .. 33 ALADS ...... · · , .. · .. · .... 35-37 S Lobster Salacl...... , , ...... · · ...... · · . · . · 35 Herring SalQ.d..... , ...... , • ·. · ...... · · · · · · · · · · · · · · · · 35 Cold Slaw Dressing ...... · .... 35 Salad of Alligator Pear ...... ,...... , .. 36 Potato -Salad...... • ...... 36

ICKLES .... , ...... ~ ...... , ..... · · · · · · ... · · · · 37-39 P Ohia Pickles ...... , ...... 27 Pickled Figs ...... 37 Chopped Green Tomatoes ...... 37 Pine Apple Pickles ...... , , ...... , .. , •.... , • , ...... 37 Cucumber Pickle ...... •...... 38- Pickled Mangoes ...... , ...... 38 Lime Pickles ...... •...... •.... · ...... •...... 38 Pickled Eggs •...... •.•... 38 Prune Pickles ...... •...... , . , .. , . , ....•.... 39 UDDINGS ...... , ...... , .. , ..•. 40--47 P A delicious Pudding ...... •...•...• 40 Salem Pudding ...... 40 Monterey Pudding .. : ...... •...... 40 Bird's Nest Pudding ...... , ...••...•.. 41 The Queen of Puddings ...... , ...... , , .... , ...... 41 Aunt Maty's Papaia Pudding .....•...... , ...... •... 41 Snow Pudding ...... 41 Fig Pudding ...... 42 A Very Delicate Rici! Pudding ...... 42 Cocoanut Puddfng ...... • , •.~,., .42 Chocolate Pudding. , ...... , ...... •.. 42 Indian Pudding ...... ·...... , ...... , , .. 43 Puff Puddiag...... 43 Spiced Pudding ...... , ...... 43 Mrs. Sarah Gilman's Plum Pudding ...... , ...... , ...... 43 Banana Pudding .....•...... ·...... •...... 43 Poor Man'~ Pudding ...... , .. , ... 44 Delicate Indian Pudding ...... 44 I06 THE HA.. WAIi AN COOK BOOK.

Sponge Pudding ...... 44 Boston ,Lemon Pudding.·· ... ·.- .. , ...... 44 Chocolate Pudding (Good).- ....•. -... ,···· .... -..... , .. ,.··"' ...... 45 Cold -Pudding ..•...... •. -.·... , ······ .... ·.. ·...... 45 Lemon Pudding, or Creams-...... •...... , ...... , ... 45 Dandy Pudding.·· .. ·· . ·· ...... -...... ·· . ···· ·· ...... 46 Porcupine Pudding .. -...... , .. , ..... ·· ...... , ...... 46 Cream Tapioca Pudding ...... ·...... -...... 46 Omelette Souffie -.·... -...... -.-.-...... 46 Custard Souffie ... -...... ······ ...... 47 Burnt Flour Custard ...... -.·.... ·· ..... ·, ...... ·· . -..... ·· . ·· ...... 47 IES, CAKES, ETC ...... ••...... ·.·• ..... -...... 48-52 P Sliced Papaia. Pie ...... ~ ...... 48 Banana .Pie ...... 48 Lemon Cheese ...... 48 Papaia Tart· .... ·... ·.·..... ·.. ·..... ·· ..... ·.·...... ·...... , .... 49 Meringue of Papaia .. ·...... ·..... ··· ...... ·...... ·· . -...... -...... 49 Tapioca Cream .. ·.·...... ·...... ·.·.. ···· ... ··,··· ... ·· ... , ...... 49 Baked Papaia. · ...... · ..... ·...... , ...... 49 German Puffs ...... ·..... ·... ·.. ·.· .... -.-... ·. -...... 50 Mango Custard Pie ...... ·...... ·.· ... ·.... ·... ·.· .-.-...·.· ...... 50 r~~~t i~~-~::: : : : : : : : : : : : : : : : : : : : ~ :: : : : : : : : : : :. :: : : : : : : : : : : : : : : : : : : : ~~ Orange Meringue ...... 5r Peach Meringue ...... 51 Sour ·orange Pie ...... 51 M;mgo Merihgue ...... ·...... 51 German ·Egg ·Cheese ...... 52 Lemon Pie...... : ...... , 52 ·ESSERTS, ETC ...... 53-57 D Chocolate Blanc Mange ...... 53 Royal Cream ...... 53 t~1:':an~~~~~: : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : :, :: : : : : : : : ~: Philadel'pnia 1ce Cream ...... 54 ?c:a~:efn~e: : : : : : : : : : :·: : : : : : : :·: : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : ~: Pine Apple Sherbet ...... 55 Common Ice Cream ...... 55 Strawberry Meringue ...... 56 Strawberi·y Cream ...... •... 56 "~!1.~,Y;"""Ice" and "Thaw" ...... _...... 56 Lemon Tarts ...... 56 Strawl:ie'rry Ice ...... 57 AKES ...... : ...... 58-67 C· Hartford Elecf10n Cakes ...... 58 Coco:trtl\t Ca:ke ...... · ...... 59 Sponge Pound Cake ...... ,·...... 59 Delitate Ca:ke ...... , ...... 59 INlJ.kX.

lee Cream Cake ...... 59 Cream Cake ...... •... ·•....•...•...•.....•..••... •..•.. , .. 59 Cocoanut Cakes ...... 60 ·French Cake ...... •....•. , .•....•... : .. , •.•... , .• , , ... ,,.60 French Loaf Cake ..•...... •...... •...... ••...... 60 ~~~ia~J:.k.e:::: : : : : : : : : : : : : : : : : : i:::::: : : : : : :·: :: : : : : : : : : : : : : : : : t Good Fruit Cake ...... •...• .' .• ·., . .' .....•...•...... 60 Mrs .. Boyd's Sponge Cake ...... ' ...... : ...... 61 Chocola.te Ca~e ...... 61, 63 Ribbon Cake ...... ••...... 61 ,Birthda,y Cake.· ...... , .. , ...... •...•...... , ..•.. 62 Snowflaki:: Cake ...... · ...... •... , . , .... 62 Dayton Cake ...... _...... , ...... , •...... 62 ~~~~nc~:~~---~.~-~~:: :·::·:·.~::_: :::·:.:_:~::·:_:: :·:::::::::: : : : : :: : : : :: : : : :~; Almond Cake ...... _...... ·.· ...... , ..... , ...... , ...... 63 Fruit Cake ...... , ..... , •••.....••...•.....•...... 63, 64, 67 Rolled Jelly Ca,k;e...... , ...... · ...... 63 Iri~;;eifit:·:::::::i;'.:::: :: :: : ::: :: :: ::: ::::::: :::·:::: :::: : : :: : :!: . Dried Apple Cake ...... •...... •...••..•.•... 64 Spring Roll ...... 64 Mountain Cake ...... : •....••...•.• 65 Jelly- or Chocolate Cake ...... 65 Minne-ha-ha Cake ...... , ..• , . 65 Measure Pound .Cake ...... •...... •...... •... 65 Sugar Cake ....••...... •.•...•...... •....•....•...... 65 Dolly Varden Cake ...... •..... 66 Fig Cake ...... •...... , .66 Feather Cake ...... •..••...... 66 Cocoanut Puffs ...... - ...... ' ...... •...... , . , ...... 66 Angel's Food ..•...... •...... •...... •.•.. : ..... 66

MALL CAKES, ETC ...... : ...... 68-69 S Crullers or Twist Cake ...... 68 Hard Sugar Gingerbread ...... 6~ Cookies...... ' ...... , ...... ·...... • 68 Good Gingerbreaa .. '...... ·...... 68 Lou's Doughnuts ...... ·...... 69 Molasses Gingerbread ...... ·...... 69 Lemon Snaps ...... 69 Ginger Snaps ...... ·. ·.· ...... ·...... 69 Jumbles .... , ...... •...... ·.. ·...... 69

[See "Breakfast and Tea Cakes," p 85.]

..., - ...... ------·.• ·-·' THE HA WAII-;4!{ COOK BOOK.

UDDING SAUCES ...... ' ...... 71 P For Batter Pudding ...... ,...... 71 Foam Sauce ...... ·...... 71 Milk Pudding Sauce ...... : ...... ,...... 7 i A good Jelly Sauce ...... 7J Hard Sauce ...... ·.· ...... 71 2 Pudding Sauces ...... , ...... ( . 70 RESERVES, JELLIES; ETC ...... 73 P Preserved Figs ...... ! ...... 13 Rine Appple Preserve ...... 73 Mandarin Orange Preserve ...... •...... •...... , .... ·, ..... 73 Chinese Orange Marmalade ...... '...... '74 Guava Marmalade.· .. ·...... 74 Delicious Green Mango Sauce ...... 74 Qrange Jelly ...... 74 Banana Sauce or Preserve ...... 75 To Preserve.Rose Apples •...... •...... •...... • 75 ~:~~~ J/~{?;:.·.·.·.·.·.·.·.·.·.·::.·.·.·.·.·.·.·.·.·.·.·.·.·.·.·.·:.·.·.·.·.·.·.·.·.·.·.·:.·.·.·.·:.·.·. ·.:.·.7.s .•.~~ EAST AND BREAD ...... 78--82 Y Hop Yeast ...... ·. : . 78 Potato Yeast...... , ...... ,, . , t8 Potato Sponge ...... , .... , ... 79 Potato Yeast Bread ...... , ... •.... 79 Brown or German Bread ...... •.... : ..•. 80 Parker f,Iouse Rolls ...... , .... So Boston Brown Bread ...... 81 Brown Bread ...... , .... : ...... , .Sr Nice Bread ...... ••..... ·...... 82

M IC:ifr~a~~~~~~. ~~:.~~~~~: : : : : '. : : : : : : : ·. : : : · : : : : : ~: : : : : : : : : : : ~1 Raised Cake ...... ' ...... , .... _.... ,...... ,83 REAKFAST AND TEA CAKES ...... 85-88 B Wheat Meal Cakes ...... ·: ...... , .i .... 85 Graham Muffins ..... _...... ! ...• 85 Breakfast Puffs ...... 8 5 Jenny Lind Cakes ...... 8 5 Net tie Cakes ...... , .... 86 Simple Muffins ...... 8~ Hominy Cakes ...... 86 Squash Cakes ...... 86 INDEX. JOI)

Cream Breakfast Cakes ...... 87 Puffs ...... , ...... ••••.. 87 Corn Cakes ...... · · · · · · ...... 87 Waffles ...... •...... 87 Raised Biscuit...... •...... •.. ·...... ,. 87 Pennsylvania Rusk ...... 87 Baked Rice Cakes ...... , ...... 88 Corn Pop-Overs ...... •..... ·...... 88 German Breakfast Cakes ...... '...... 88 Pop Robin ...... 88 ISCELLANEOUS ...... 89 M Mayonnaise Sauce ...... 89 Baking Powder ...... 89 To Make Cocoanut Milk ...... "..... 89 Cocoa nut Candy ...... 90 Welsh Rarebit...... 90 Devilled Eggs ...... 90 Oyster Stuffing for Fowls ...... 90 Potato Stuffing ...... 9 l Cleaning Silver ...... , ...... 91 A Nice Omelet...... 91 Kisses ...... 91 Stewed Bread Fruit ...... , .... 92 Prepared Tamarinds ...... 92 To Polish Brass ...... : ...... 93 Mango Chutney ...... 93 Tamarind Chutney ...... •...... 93 Tomato Chutney ...... 93 How to make Poultry Tender ...... 93 Quaker Omelet...... •...... 94 Nice Omelet ...... 95 Preserving Dried Fruit From Insects ...... 95 Bananas ...... 95 Fried Bread ...... 96 ~ii~~~d tft~~~~::: : : : : ::·:: :: : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : i~ Scrambled Eggs ...... 96 Furniture Polish ...... 96 Ebonized Wood ...... 97 HAWAIIAN FEAST ...... 98 A "Ahaaina, " Commonly called "Luau " ...... 98 \

--··------~------.&...... --~ ERRATA. P3.ge 36, twelfth li'ne lrom bottom, for'' peppered-,, readjre.f«rrt/, P3.g'.e37, tenili Iitie troin bottom; for "ohias" read onions. page45, thirtken'th line from. hohom). for " Har.ke ,,.i:ead Pi:,,.Ykc... l· DILLINGllAM &:CO.,

DEALERS IN·

'J ' -1:fardwa.re,Agriou/{urfJ.f llf}plem()nts,

Hou~e-fur1:i£shz'tzgGo~ds,. PCfints) Oils, Varnishes-, Full line of Chandeliers,·. 2, J, 4, 5 Light. Lifrary _ L_amps,. .8rackei ',Larh,ps,· t.

Student Lamps, ' I . Hand, ,Lamps, . ;

• I Lan~erns:' o.f EverY. Defl:ript{fln,

Parlor Tab!"-Lamps, Hall Lamps, Ker osene Oil, Refrigerators; I~e Chests, Wa, ter Coolers and Filters, Painted Toilet Se/s and stands, Tin Ware, Kitchen Wdre, Agat~ Jron Ware, Cak~ !]oxes; Watering Pots, ICE CRE'AM FREEZ· ERS,from $I-50 upwards, Brpomsand lJrlfshes, Genuine Eureka.C(Jtton.Hos~.-· Sprinklers, etc., etc'., Cuspadores, Door Mats, Ji'amily, Scales, JJfeat Min- , cers, Churtts, Clothes Wringers, Coffee, Roasters, Kerosene Oil Stoves; fajanese 'Trays, Chzldren's Trays, Wood Tootlt , Picks, Silver-plated. Ware--Afull line' in new designs, Table Cutlery, C~rvers,' Spoons, Forks, RubbeP Garden }fose, , and many drticles toonu/nerous to inmtlon. I I Dillingham &; Co.- Port Street.

l ' ' ' ·, CHOlCE: FA.MIL.Y.·RICE,· - ( Fnsh. Milled.) . - ,~·., ' .For Sale. at the

ON THE ESPLANADE J. A. HOPPER, Proprietor. , .

,. .HOLLI°STER & Co·._, WHOLESALfi & RETAIL · D R.U·GGISTS, 5.9"N'UUANU STREET. --:0:-­ IMPORTERS AND DEALERS IN FINE Drugsi.,Ch~micals, Essential Oils, ' French· Gelatine, etc. -~:0:-·­ AGENTS FOR LIEBI~'SGENUINE EXTRAC~ MEAT .. . Manufacturers of '"' \ Pure Flavoring Extracts,, E$SeRces,Etc. ··LAINE & CO., ·· .(mporten if and' Dealers in. H~y, Graiµ, Oil- take, Bran, Corn,· Wheat, Chicken Feed, Etc. 0,;:ders,Solicite.d and Satisfaclion Guaranteed, I Office N Fort' Street, next dopr below Lucas, ' -

' ·11 I

JOHN NOTT, Tiri, Copperand Sheet Iron Worker. Plumber, Gas Fitter, Etc., STOVES & RANGES OF ALL KINDS. Plumbers' Stock and Metals, House Furnishing Goods, Chand~liers, Lamps, Etc. PACIFICMAIL STEAMSHIPCo,

H. HACKFELD & Co .. Agents.

HONOLULU, H. I. RATES OF FARE:·· To San Francisco. I To Auckland and· Sydney. _ ~;:;;;;;~~~~~~·:,~/~.l~c~~'.·~n).$75;.$85'. .i.% ~;:::};to~di~~~~~~~~6,o~)-~~50'. ~~~~;~i;o

Children 1111derI 2 ;1ears lzalj-rates; under 5 yeai·s one-quarter rateJ ; unde,· I year,free. Two luau/red and fifty pounds baggage allowed each fidl cabin passenger; one lumdred and fifty poundseaclz steerage; proportionate to chilcren. Extra ba,rgageIO cents per pound. Servants accompanying their employers will be charged two-thirds of Cabiii rate. WOODLAWNDAIRY. Ring up No. 60 or leave your orders for milk with the "up town" or "down town" driver, who will see that your wants are sup­ plied. We run two wagons. We _haveover one h1mdred of the best imported cows, consisting of Purhams, Devons, Ayreshires, I and Holstiens. We import the best of feed of which we supply 1000 Ths_daily to our stock, and for fresh green feed our stock have the run of the justly celebrated Punahou pasture, and 1 are supplied with pure water from the old never-failing spring. I l We guarantee our Milk to be Pure and seoond in quality to None. W'o@d:.l'awn Jllairy. I l l A. W. BUSH, .54 Fort Street, Honolulu, Hawaiian Islands . Importer of and Dealer in CHOICE· GROCERIES. N. 0 . .Molasses,Baker's Chocolate,Etc. Royal Baking Powder always on hand, (something new here; world- renowned for its excellence.) Specialattention g£ven to the delivery of Goods.

ISLAND ORDERS SOLICITED AND PROMPT ATTENTJON GUAJJANTEED.

Goodsdelivered in all parts of the city free of charge. Claus Spreckels. W. G. Irwin f. ·w. G. IRWIN & CO., Sugar Factors & Commission Merchants. HONOLULU, H. I.

J!igents for Naalehie Plantation, Hawaii. Hilea Plantation, Hawaii. Star Mills Plantation, Hawaii. Hltkalau Plantation, Hawaii. Makee Plantation, Maui. Waihee Sugar Co., Mau(. Hawaiian Commercial Co., Maui. Makee Sugar Company, Icauai. Kealia Plantation, Kauai. Union Fire and Marine Insurance Companj, .N'ewZealand. Swiss Lloyds' Marine Insurance Company of Winterthur. North Western Mutual Life Insurance Company of Wisconsin. Regular Dispatch Line of San Francisco and Honolulu Packets, OceanicSteamshij,. Company. ~ \\~ ~EA VER SA.Loo "\ J. NOL TE, Proprietor. 'N ' First-classCoffee and Lunch Saloon. ICEDSODA AND GINGER ALE.

ESTABLISHED 1865.

THos·. G. THRUM,

IJl.ll'ON.TlNG AND J\IANUFACTURING

STATIONER,NE\VSDEALER, PRINTER 1 . BOOKBINDER & PAPERRULER.

PUllLISHER OF THE '·Saturday Press II and "Hawaiian Almanac and Ann.ua/,11 Merc!tant Street, ( near Fort) and Fort Street, corner of Hotel Street. - THE MERCHANT STREET STORE

Is devoted to General Stationery, Blank Books, News, Bindi,~z and Ruling Departments, co,nnecting with the Printing Office, on Kaa!tumanu Street.

THE FORT. STREET STORE

Fine Stationery, Books, Albvms, Artists' ll[aterials, ( Windsor & Newton's) Toys and .Fancy Goods, Bowen's Garden Seeds, ( Flower and Vegetable), and agency for Butterick'sCut Paper Patterns. BOLLES & CO., SHIP CHANDLERS,COMMISSION MERCHANTS, IMPORTERS AND DEALERS IN GENERALMERCHANDISE Groceriesand Provisions. No. 34 Q"C":::El:::ElN ST:E.:::El:::ElT. REFER, BY PERMISSION, TO Messrs. Williams & Haven, New London, Ct. / Messrs. Swift & Allen, New Bedford, Ct. Messrs. J. C. Merrill & Co., San Francisco, Messrs. Hackfeld & Co., Honolulu. H. I. GEORGE LUCAS, CONTRACTOR & BUILDER Steam Planz'ng Mz'll,_

ESPLANADE, HONOLULU.

Mau11/act11resall kinds of Mouldi11,~s,Brackets, Window Frames, Blinds, Saslzes, and Doors, and .all kinds of wood-work .finis!,, Turning, So-oil and Band Sawing. All kinds of Planing and Sawing, Mortising and Tenoning. Orderspromptly attended to and work guaranteed.

ORDERS FROM THE OTHER ISLANDS SOLICITE. G. _WEST, No, 70 -QueenStreet, Honolulu, Ha.wa.iia.nIslands,. MANUFACTURER AND DEALER IN Carriages, Buggies, Wagons, Carts and Everything on Whee ls. Also, importer of Bar Iron of all 'sizes, Cumberland Coal, Carriage Materials, and everything needed in the Carriage line. Bla.oksmithingof'tf/1,, kinds a.nd Horseshoeinga. Speoia.lty, L