‘HAWAIIAN FRUIT .

Copyright N° i

COPYRIGHT DEPOSIT:

/

HOW TO USE
HAWAIIAN FRUIT

AND

rOOD ERODUCES

BY
AGNES B. ALEXANDER

Honolulu, T. H.
Paradise-Pacific Print.
1912.

Copyright, 1912
By AGNES B. ALEXANDER

Sc.a330z94

INTRODUCTION

The measures used in this book are e, level cup, or 4 pint;
tsp, level teaspoon, and tbsp, or level tablespoon.

With the exception of the ohelo, the fruit and food products
selected are all found in our market.

It has been found that fruits retain their flavor better, when
cooked at a low temperature.

In canning fruit, sterilize bottles, covers, and rubbers and
fill bottles quickly. In this way all bacteria germs are killed,
and the fruit should keep indefinitely.

When fruit ripens, the starch composition is changed into
levulose, or glucose substance, which is more easily assimi-
lated. The tannin and vegetable acids are also changed, and
the fruit becomes less stringent. If the fruit is over ripe,
bacteria have been introduced.

The original fruit and food products of Hawaii nei, which
were found by the first discoverers, are eleven. These are the
taro, or kalo; the banana, or mata; the breadfruit, or ulu; the
mountain apple, or ohia; the coconut, or niu; the akala, the
ohelo, the wild strawberry, or ohelo papa; and the sugar cane,
or ko.

Some of these may have been brought to our shores by the
aboriginal settlers, in their canoes; while the currents might
have brought the coconut, and birds carried the seeds of the
berries.

PREFACE

‘The first edition of, ‘How to Use Hawaiian Fruits,’’ was so
kindly received, that this second edition has been prepared.

a

It contains, besides additional receipts, the ohia, and roselle
fruits, and directions for the preparation of an Hawaiian
luncheon.

As was previously stated, the receipts are not all original,
and grateful acknowledgement is due the friends who have

assisted.
Aaeners B. ALEXANDER.
Honolulu, Oct. 27, 1912.

CONTENTS.

Pages
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AVOCADO, OR “ALLIGATOR PEAR"

This fruit is rich in fat, containing as high as 10 per cent.
There are many varieties which vary when ripe in color
from green to purple. It is usually served as a salad.

AVOCADO IN SOUP AND STEW.

Scoop our the avocado pulp with a spoon and drop in soup
just before serving. Serve in the same way in stew.

AVOCADO COCKTAIL.

1. Cut fruit into dice, or small pieces, and serve in glasses
with cocktail sauce made of tomato catsup and lemon juice,
and season with salt and pepper. Serve with chopped ice.

29. Mash the fruit and beat it up with the eocktail sauce.
Serve in the same manner.

AVOCADO SALAD.

In preparing avocado salad, one may either cut it in dice,
scoop it with a spoon, mash it and mix with the dressing, or
serve it in the half skin and cover with the dressing.

AVOCADO VEGETABLE SALAD.

Combine sliced avocado, cucumber, tomato, and a few shreds
of Chili pepper and serve with mayonnaise or French dressing.

AVOCADO SALAD WITH STRING BEANS.

Combine equal parts of cooked string beans and avocado
and serve with French dressing.

AVOCADO SALAD IN TOMATOES.

Press the avocado through a potato press, mix with mayon-
naise dressing, strongly seasoned with mustard, and fill peeled
and partly scooped out tomatoes with the avocado.

AVOCADO SERVED IN SKIN.

Cut avocado in half, remove seed, and serve with one of these

8

five dressings: 1, sugar; 2, salt and vinegar; 3, tomato catsup;
4, Durkee’s salad dressing; 5, French dressing.

Or partly fill the eavity with sliced celery and sliced wal-
nuts, and cover with mayonnaise.

AVOCADO ASPIC SALAD—1.

14 box gelatine 2 ¢ mashed avocado pulp
1% eup cold water Juice 4% lemon
1 eup boiling water Salt, cayenne

Soak the gelatine in the cold water 4% hr. Dissolve in the
boiling water. Strain and add the fruit pulp which has been
navored with salt, cayenne, and the lemon juice. Place on
ice to harden. Serve with mayonnaise.

AVOCADO ASPIC SALAD—2.

1% box gelatine Juice of 2 lemons
14 e cold water 2 tbsp sugar
11% ¢ boiling water 2 tomatoes

1 good sized avocado

Soak the gelatine in the cold water 4% hr. Dissolve in the
boiling water. Strain and add sugar and lemon juice. Cut
the avocado and tomato in cubes. Place a mold in ice water
and pour in a layer of jelly, then avocado and tomato. Add
a little jelly to keep the fruit in place, and when set, add more
and more fruit. Place on ice to harden. Serve with mayon-
naise. This and the preceding salad may be molded in indi-
vidual molds and served in nests of lettuce leaves.

AVOCADO AND PINEAPPLE SALAD.

Slice the avocado in small pieces and mix with cubed pine-
apple. Serve with French or mayonnaise dressing.

AVOCADO SALAD DRESSING.

Press avocado through a sieve or potato press. Mix vinegar,
red pepper, salt, mustard, a little lemon, or lime juice, as for
salad dressing. Add equal parts of oil and avocado pulp, add-
ing the oil gradually to the other ingredients.

AVOCADO SANDWICHES—1.

Mash the pulp of the fruit and season with salt and pepper.
Spread this between thin slices of bread.

9

AVOCADO SANDWICHES—2.

Slice the fruit with chopped Chili peppers or cayenne, and
place between thin slices of buttered bread.

AVOCADO ICE CREAM.

Yolks 5 eggs 2 ¢ sugar
1 qt. milk 4 medium sized avocados
Green maraschino cherries Almonds and vanilla extracts

Make a boiled custard with the milk, eggs, and 1 ¢ sugar,
and flavor with vanilla. Mash the fruit to a pulp with 1 e¢
sugar and flavor with almond extract. When the custard is
cool, add the fruit and freeze. Serve in mounds with a green
marashino cherry on top of each mound.

10

BANANA

The banana contains a greater per cent. of food material
than any other fruit, being chiefly starch and sugar. There
are two general types, the Chinese and like varieties, only
suitable for eating raw and frying, while the plantin or cook-
ing banana may be boiled, baked, or fried. The strings which
cling to the fruit are the only indigestible part, and should
be removed before eating. The unripe fruit may be dried
and ground into meal. Some use it as a beverage, like coffee.

BANANAS SIMPLE.

Slice and serve with lemon or China orange juice, or with
sugar and cream. They may also be sliced into porridge.

DRIED BANANAS.

Peel bananas and cut in thin flakes, or press through a sieve.
Dry in the sun, or hot attic on screened dishes. When dry,
keep in a dry, dark, cool place.

BAKED BANANAS—1.

Bake bananas in their skins, or peel not too ripe ones. Add
a little salt and put in same pan with a roast 14 hr. before
serving. Turn once or twice. Serve as a vegetable.

BAKED BANANAS—2.
Peel bananas and place in a baking pan. Sprinkle with

sugar, lemon juice, and a little cinnamon. Bake 1% hr, and
serve as a vegetable.
BAKED BANANAS—3.

Bake bananas in their skins 45 minutes in a hot oven. Peel
and place on a lettuce leaf with whipped cream on top. Serve
cold as an entrée.

Or bake and serve in the same manner with grated coco-
nut on top of the bananas.

BANANAS AND DATES.

Serve finely sliced dates and bananas with whipped or
plain cream, or plain custard.

La

FRIED BANANAS.
Slice bananas in 2 or 3 strips and fry in half butter and
half lard.
BANANA CROQUETTES.
Cut bananas as to fry, and dip in egg and bread crumbs.
Fry in deep fat and drain on paper.
DISGUISED BANANAS.

Peel and cut baking bananas each into 5 or 6 pieces. Add
sugar, bits of butter, cinnamon, a little fruit juice, or tama-
rinds and water, or just water, and bake slowly in a covered
pan for 3 or 4 hours, or quickly in an uncovered pan.

STEWED BANANAS—1.

Cut bananas in small pieces, add sugar and a few tama-
rinds; or China orange, lime, or lemon juice and sugar, and
simmer slowly in a very little water. Serve as a fruit course.

STEWED BANANAS—2.

Peel and cut bananas in halves. Cover with a little water
and stew 14 hr. Serve as a vegetable.

BANANA FRITTERS.

3 bananas 1 ¢ flour
4 e¢ milk 1 tbsp powdered sugar
4 tsp salt 2 tsp baking powder
1 egg

Mix and sift dry ingredients. Beat egg, add milk, and com-
bine mixtures. Add sliced or mashed bananas. Fry in deep
fat and drain on paper.

BANANA SOUP.

1 pt. milk 34 @ mashed and strained banana
1 tbsp butter 1 tbsp flour
4, tsp salt Pepper

Melt the butter and add flour, mixing thoroughly. Add
milk slowly, stirring constantly. When it boils, add the
bananas and cook 5 minutes. Serve hot with crackers. For
this use the Chinese or cold baked banana.

12

BAKED BANANA DUMPLINGS.

1 ¢ fiour 2 tsp baking powder
1 heaping tbsp butter 14 tsp salt
14 e water Banana and seasoning

Rub together the butter and flour sifted with the baking
powder and salt. Add about 14 e water and mix lightly with
spoon. Divide into 4 balls and roll out lighty and quickly
to the size of large saucers. Put into the middle of each
round minced banana, sugar, butter, and lemon extract, and
bring paste to top, wetting the edges and leaving opening for
steam to escape. Serve hot with sauce made of 4 tbsp sugar,
2 tbsp butter, cinnamon and a pinch of salt creamed together.
Add 14 ¢ boiling water.

BANANA SALAD—1,

Make nests of lettuce leaves on individual plates. Slice
bananas and lay the slices one on the other in the form of a
circle within the lettuce, leaving the center empty. In this
place a spoonful of mayonnaise and on top lay a candied
cherry or a strawberry.

BANANA SALAD—2.

Slice bananas in halves lengthwise. Lay them on lettuce
leaves, and place on top of each half, chopped walnut; then a
narrow layer of mayonnaise.

BANANA SALAD—3,

Slice bananas, celery and walnuts. Mix with salt and
mayonnaise, and serve in banana boats made of the half skins
with lettuce leaves for sails. Place in nest of lettuce with 2
or 3 stuffed olives.

BANANA SALAD—4.

Serve cold baked bananas on lettuce leaves with mayon-
naise or boiled dressing. ;

13

BANANA PIE—1.

Slice bananas thin, add sugar, nutmeg, butter and guava
jelly, or 144 ¢ finely chopped pineapple pickle, or a larger
quantity of chopped fresh pineapple. Bake slowly between
two crusts.

BANANA PIE—2.

Slice thin, enough bananas for one pie. Mix 4 e@ sugar,
little salt, 1 tbsp China orange or lemon juice, and spread
half of this on the pie crust. Dot with tsp butter, then put
in a layer of bananas and repeat. Cover with a top crust
and bake quickly.

BANANA HARD SAUCE.

Cream together 14 ¢ sugar and 14 ¢ butter, beating well;
then add 14 ¢ banana pulp and beat. The white of an egg
may be added before the fruit.

BANANA PLAIN SAUCE.
1 tbsp butter 1 tbsp flour
6 tbsp sugar 14 @ orange juice
14 ¢ banana pulp
Melt the butter, add flour, mixing thoroughly, then the sugar
and fruit. Stir and serve while still foaming. This may be
used with any plain pudding.

BANANA BROWN BETTY.

Put a layer of sliced bananas in buttered dish. Add sugar,
butter, and a little chopped pineapple pickle with syrup, or
orange marmalade, or guava jelly; then layer of bread crumbs
sprinkled with cinnamon; then layer of bananas, etc., making
the last layer of crumbs. Bake slowly and serve hot with
cream. If fresh pineapple and juice are used, the cream may
be dispensed with. The whipped whites of 2 eggs with 2 tbsp
sugar, put lightly on top, and browned quickly in the oven after
the pudding is cooked, is an improvement.

BANANA BLANC MANGE.

1 qt. milk 14 e sugar
3 tbsp cornstarch Salt
1% e cold water 3 large bananas

White 1 egg

14

Dissolve cornstarch in cold water, add to boiling milk, and
when it thickens add sugar and bananas, which have been
pressed through a sieve. Then add the stiffly whipped white
of egg.

ROLY-POLY BANANA PUDDING.

1 e flour 1% ¢ cold suet
2 ¢ ice water Yotsp salt
2 tsp baking powder

Sift flour, baking powder, and salt. Chop into this scant
1% e suet and mix quickly with ice water. Roll out thin and
long and spread with thin slices of banana and sprinkle with
lemon juice. Roll up like a jelly roll and bake in hot oven
34 hr. Serve hot with sauce.

BANANA PUDDING.

1 qt. milk 2 or 3 bananas
Yolks 2 eggs 2 tbsp cornstarch
2 tbsp powdered sugar Salt

Boil the milk and stir in the beaten yolks of eggs, sugar,
cornstarch dissolved in a little cold milk, and pinch of salt.
Remove from the fire when it thickens. Take baked bananas
and slice in a pudding dish. Add powdered sugar and cover
with the custard. Put in the oven and brown.

BANANA GELATINE.

14 box gelatine 14 e cold water
4 ¢ sugar 1 ¢ boiling water
3 Chinese bananas pressed through sieve
Soak the gelatine in the cold water. Boil the sugar and 1 ¢

water. Add the gelatine and orange juice. Place in a mold
and set on ice to harden. Serve with cream.

BANANA SPONGE.
1 tbsp gelatine 14 e eold water
1 ¢ banana pulp Juice 4% lemon
Whites 2 eggs 14 e sugar

1 doz. chopped nuts

15
Soak gelatine in cold water 5 minutes. Stir and cook ba-
nana pulp, lemon juice, and sugar until boiling, and add gela-
tine. Place in ice water, and when it begins to set, fold in
the stiffly beaten egg whites. Pour into mould and place on
ice. Sprinkle with the chopped nuts.

BANANA MARMALADE.

4 bananas 1 ¢ sugar
1 e¢ water Juice 1 lemon
Press bananas through potato press, and add water. Place
on the fire, and when it boils, add sugar and lemon juice,
stirring. Cook 20 minutes. Serve with hot cakes or waffles.

BANANA WITH JUNKET.

Fill sherbet glasses two-thirds full of plain milk junket
made from junket tablets. Crush and sweeten bananas and
place on top of junket. Cream may be mixed with the

banana.

BANANA CUSTARD PIE.

2 bananas 2 eggs
% e sugar 1 pt. hot milk
Salt Cinnamon or vanilla

Mash and strain the bananas, add well beaten egg, and whip
together until light and frothy. Add sugar, hot milk, salt,
and cinnamon or vanilla. Bake in one crust.

BANANA FILLING FOR CAKE.

6 bananas Whites 2 eggs
14 e sugar Juice 1 orange and grated rind
Mix the sugar and grated rind. Add the bananas mashed.
Whip the egg whites and beat mixture into it. Whipped
cream may be used in place of eggs.

BANANA WHIP.

To 3 Chinese bananas allow the white of 1 egg. Press
the banana through a potato press. Sweeten with powdered
sugar. Add this to the well whipped egg white. Serve in
sherbet cups, ice cold. Whipped cream may be used in place
of the egg white.

16

BANANA SOUFFLE.

1 e@ mashed bananas Whites 4 eggs
Powdered sugar Salt
Whip the egg whites with a pinch of salt, and beat into
them the sweetened banana pulp. Turn into a buttered pud-
ding dish, or individual molds in pan of hot water, and bake in
slow oven until firm.

BANANA CREAM.

14, box gelatine Juice 1 lemon
14 e cold water 4 bananas mashed
1 ¢ cream 14 e sugar

Mix bananas with the sugar. Whip the cream, and stir in
the bananas and lemon juice. Soak the gelatine in the cold
water 5 minutes, and dissolve by setting dish in hot water.
Strain and mix with the banana. Place in a mold to harden
on ice.

FROZEN BANANA CUSTARD.

4 tbsp sugar 4 bananas
3 eggs 3 e milk
3 tbsp cold water 1 ¢ cream

1 tsp gelatine
Soak gelatine in the cold water. Place milk on stove, and
add sugar and eggs, stirring. Add gelatine, and stir until it
thickens. Cool, and add bananas pressed through sieve, and
fold in the whipped cream. Freeze.

BANANA SHERBET.

1 pt. water 1 ¢ banana pulp
1 e sugar Juice 1 lemon
1 tsp gelatine
Boil the water and sugar 20 minutes. Soak the gelatine in
little cold water 5 minutes. Add it and the lemon juice to
the syrup. Strain. When cool add the banana and freeze.

BANANA ICE CREAM.

To 1 ¢ mashed banana pulp add the juice of 14 lemon.
Mix this with 1 qt. of any plain ice cream when partly frozen.

ali

BREADFRUIT

This fruit, as it is called, is used only as a vegetable, and
when properly baked, it is somewhat similar to the sweet
potato. It is stringy only when undercooked.

TO RIPEN BREADFRUIT.

Remove the core from slightly green breadfruit, and put in
its place 1 tbsp rock salt. In about 2 days it will be ripe.

BAKED BREADFRUIT—1.

Take the fruit when it is just turning soft, but not too soft
nor too hard. The whole secret is in getting it at the right
stage. Bake in a hot oven for 1 hr. Cut in half, remove the
seed and break in individual pieces. Serve with butter.

BAKED BREADFRUIT—2.

Cut the stem and core of a breadfruit out together. Put
butter and salt in the cavity, replace the stem and bake for
1 hour.

BOILED BREADFRUIT.

Cut the skin from a ripe breadfruit. Tie pulp in a cotton
bag, and place bag in boiling water. Boil for 40 min. to 1 hr.,
according to size of breadfruit. When done, roll out in a dish,
slice, and serve with melted butter.

BREADFRUIT WITH STEW.

Baked, or boiled breadfruit may be served in stew in place of
potatoes.

BREADFRUIT PUDDING—‘‘PAPAIEE.’’

Take ripe breadfruit, scrape out the pulp and mix well with
the milk, and pressed juice from a grated coconut. Add %
tsp salt and 1 tbsp sugar. Bake 1% hr. to 1 hr.

18

CHINESE ORANGE

The China orange is the small acid orange. It may be used
in place of lemon, and is very good cut in half and served with
papaya for breakfast.

CHINA ORANGE DRINK.

Make as lemonade, and sweeten to taste.

CHINA ORANGE SERVED WITH TEA.

With a sharp knife cut the oranges crosswise into thin slices.
Serve these with tea in place of lemon.

CHINA ORANGE PUNCH.

3 e strong tea 14 tsp almond extract
1 e China orange juice Mineral or plain water
Sugar
Dilute tea and orange juice with water and sweeten to taste.
The water may be part mineral. Eight stewed peach leaves
may be used in place of the almond extract.

CHINA ORANGE MARMALADE.

Clean fruit carefully. Squeeze seeds from oranges and
save juice. Strain juice free from seeds. Put skins and pulp
through a meat chopper, and place in kettle. Add juice and
boil. Then add measure for measure of sugar, stirring until
sugar is dissolved, and boil until it becomes glassy.

Or pour boiling water over oranges and let stand over
night. Then peel skins off and cut into strips. Free pulp
from seeds, add skins, and boil slowly. Add equal measure
sugar and boil until thick and glassy.

CHINA ORANGE AND PAPAYA MARMALADE—1,

To 1 measure papaya allow 144 measure China oranges.
Wash oranges well. Squeeze out seeds and juice. Put skins
through a meat chopper and add to the strained juice. Add
papaya pulp cut in small pieces and boil all together; then
add as much sugar as pulp. Boil again for 15 or 20 minutes.

19

CHINA ORANGE AND PAPAYA MARMALADE—2.

To 6 ¢ papaya cut in small pieces add 4 ¢ China orange
juice. Boil 15 minutes and add 1% as much sugar as pulp.
Boil again for 15 or 20 minutes.

CHINA ORANGE AND PAPAYA MARMALADE—3.
3 qts. China oranges 5 small papayas
Soak the skins of 14 the oranges over night, or boil, changing
the water three times. Squeeze the juice from the oranges.
To 1 © of juice add 2 © sugar. Cook the orange juice and
skins with sugar until stringy, then add papaya which has been
cooked until soft.

CHINA ORANGE PRESERVES.

Pour over oranges a boiling salt brine and leave over night.
In morning drain and pour on fresh water. Wipe oranges and
open at stem end with small silver knife. Remove seeds with-
out breaking the fruit. Make a syrup of 4 parts sugar to 1 part
water. Boil and drop oranges in. Boil hard for 34 to 1 hr.

CHINA ORANGE PIE.

Juice and pulp 7 oranges 1 e sugar
1 egg 1 tbsp cornstarch
14 ¢ boiling water
Peel oranges and remove seeds, saving juice. Dissolve corn-
starch in a little cold water and cook in the boiling water, add-
ing sugar, oranges, and beaten egg. Pour into a pie crust and
bake. Strips of pie crust may be placed on the top, or a
meringue added when the pie is done, and browned in the oven.

CHINA ORANGE GELATINE.

14 ¢ cold water 11% ¢ boiling water
14 © orange juice 34 @ sugar
14 box gelatine 14 ¢ China orange juice

Soak the gelatine in cold water 5 minutes, and dissolve in the
boiling water. Add sugar and stir until dissolved and cool.
Then add fruit juice and strain through cloth into mold. Set
on ice to harden.

20

CHINA ORANGE SPONGE.

1-3 box gelatine 1 e sugar
1-3 ¢ cold water Whites 3 eggs
1 e¢ boiling water Juice 6 China oranges

Soak gelatine in cold water 5 minutes and dissolve in boiling
water. Add sugar and strain. Place in ice water, and
when it thickens beat in the stiffly whipped egg whites, and
beat with a Dover egg beater until light and spongy. Put
lightly into glass dish, or place in mold on ice.

CHINA ORANGE CUSTARD.

3 e@ water 2 eggs
3 large China oranges 1 ¢ sugar
2 tbsp cornstarch
Boil water and add moistened cornstarch. Stir until it

thickens; then add yolks of eggs beaten with the sugar and
orange juice. Stir one minute, and pour into glass dish, or
sherbet glasses. Make a meringue of the egg whites, and flavor
with juice, and grated skin of a China orange.

CHINA ORANGE SHERBET.
White 1 egg 1 qt. water
2 ¢ sugar 14, e China orange juice
Boil the sugar and water 20 minutes, stirring until the sugar
is dissolved. Cool and add China orange juice. Freeze, and
when partly frozen add the beatex white of egg.

21

COCONUT

The coconut may be used both in the ripe and unripe state.
It ranks high in food value, containing 25 per cent. fat and
14 per cent. starch. The milk is a refreshing drink, and may
be used in place of cow’s milk. To extract the milk from old
coconuts, grate coconut and pour over it boiling water, 1 pt. to
a coconut. Stir well, strain and squeeze through a cotton
cloth.

To keep grated coconut, sprinkle it with sugar and place on
a sieve in the sun to dry.

‘““KOELE PALAU”’

Mash baked or boiled sweet potato and pour over an equal
measure of grated coconut milk. Sweeten to taste. Serve hot.

‘““HAUPIA.”’

Take equal measures of pia or cornstarch and grated co-
conut. Soften the pia with water. Heat the sweetened co-
conut milk and pour in pia gradually. Stir only one way, until
very smooth. Serve cold, Pia is an Hawaiian starch.

‘“KULOLO.’’

Mix well 114% lbs. grated raw taro with the milk and
strained juice of a grated coconut. Add a little salt and
enough sugar to take away the sharp biting taste of the taro,
about 2 tbsp. Bake slowly for 2 or 3 hours. Sweet potatoes
can be used instead of taro.

COCONUT AND CORN PUDDING.

1 doz. ears corn 1 grated coconut
1 pt. milk 4 eggs
1 tsp salt 14, tsp black pepper

Cut corn from the cob, and mix with coconut and beaten
yolk of eggs. Add salt, pepper, and milk. Stir in the beaten
whites of eggs and bake in a pudding dish 1 hr. Serve as a
vegetable.

22

COCONUT PUDDING—1.

2 eggs 3 tbsp sugar
2 tbsp cornstarch 114 e cow’s or coconut milk
14 e grated coconut
Put milk on stove, add sugar, stirring. When it begins to
boil, add cornstarch which has been dissolved in a little cold
milk. Stir, and as it thickens add the beaten white of eggs.
Remove, and when partly cool, add grated coconut. Mix well
and turn into a mold. Make a custard with the yolks of eggs,
1 ¢ milk and 2 tbsp sugar. Pour custard around pudding when
served.

COCONUT PUDDING—2.

1 pt. milk 2 tbsp cornstarch
2 tbsp sugar Yolks 2 eggs
Pinch salt
Heat part of the milk, salt, and sugar. Dissolve the corn-

starch in the remainder of the milk. Add to it the heated
milk, and when cooked add the beaten yolks of eggs, and 14
e grated coconut. Flavor with vanilla. Beat whites stiff,
sweeten and flavor with lemon; spread on top and brown
quickly in hot oven.

YOUNG COCONUT.

Serve young coconut in the shell, or scoop out and serve
in a dish. Stewed mulberries may be added to the coconut.

COCONUT PIE.

1 pt. coconut or cow’s milk 2 eggs
1 ¢ grated coconut 3 tbsp sugar
14 tsp salt
Bake pie crust. Beat yolks of eggs; add sugar, milk, coco-
nut, and salt. Make 1 thick or 2 thin pies. Bake 30 minutes.
Add meringue of white of eggs beaten with 2 tbsp sugar and
flavored with vanilla. Brown slightly in oven.

COCONUT COOKIES.

1 e grated coconut 34 ¢ butter
114 ¢ sugar 2 ¢ flour
2 eggs 2 tsp baking powder

1% e milk Grated rind 1 lemon or 1% tsp extract

23

Mix butter, sugar, beaten eggs, and milk. Sift flour, baking
powder, and salt. Add this to the first mixture and grate the
lemon over it. Stir in the coconut, and add enough flour to roll
out; or drop in rough cakes on greased pans. Bake 15 minutes
in moderate oven.

COCONUT FILLING OR FROSTING.

14 ¢ grated coconut 34, @ powdered sugar
Whites of 2 eggs

Beat the eggs stiff, add sugar; beat, and add coconut.
COCONUT SAUCE.

1 ¢ grated coconut 14 ¢ butter
1 egg 1 e@ sugar
Cream butter and sugar, add beaten egg. and beat well, add-
ing coconut.

COCONUT DROPS.

114 ¢ sugar 2 ¢ grated coconut
White 1 egg Salt
Boil the sugar and coconut until it becomes sticky, When

cool, add the stiffly beaten white of an egg to which a little
salt has been added. Beat together and drop from spoon on
buttered pans, and bake in moderate oven 15 minutes or until
brown. Take pan from oven, and let cool before taking
up the drops.

COCONUT FONDANT CANDY.

Dissolve 1 ¢ sugar in 1 ec water. Add tsp cream of tartar.
Boil to soft ball stage, taking care that the syrup does not
form crystals on the side of the pan. Grate coconut and mix
with the fondant as much as it will hold well. Spread on but-
tered plates, and cut into 1 inch squares, Leave to harden.

COCONUT CREAM CANDY.

Boil 1% ¢ milk with 3 ¢ brown sugar, add 2 ¢ grated coco-
nut, and cook until it strings. Flavor with vanilla. Set in pan
of cold water to cool, and beat hard until creamy. Drop on
paraifin or buttered paper.

24

COCONUT MOUSSE,

1 e grated coconut 3 tbsp orange juice
1 tsp gelatine

1 pt. cream
LD © boiling milk 2 tbsp cold Water
Soak gelatine in cold water and di

COEFER

The Hawaiian Kona coffee is considered by some the best
in the world. It should be kept in an air-tight container and
freshly ground before using.

COFFEE BEVERAGE,

Kona coffe has been found best made in this way. Allow
1 tbsp coffee to 1 e water. Measure and leave over night. In
morning simmer, but not boil, 20 minutes. No egg is needed
to clear.

COFFEE JELLY.

14, box gelatine 3 ¢ black coffee
14, e cold water 34 ¢ sugar

Soak the gelatine in the cold water and dissolve in the hot
coffee. Add sugar and stir until it dissolves. Strain and turn
into a mold. Serve with whipped cream.

COFFEE JUNKET.
2 tbsp sugar 1 ¢ strong coffee
3 ¢ milk 1 tbsp cold water

Junket tablet

Crush and dissolve junket tablet in tbsp water. Heat milk,
add sugar and coffee. Take from fire and when lukewarm add
junket tablet. Serve with cream.

COFFEE SPONGE.

1 ¢ black coffee 1 e sugar
14 box gelatine 34 ¢ cold water
Whites of 3 eggs
Soak gelatine in cold water 5 minutes. Dissolve in boiling

coffee and add sugar, stirring. Strain and set in ice water.
When it begins to thicken, beat the whites of eggs to a stiff
froth, and whip the jelly into them, a spoonful at a time. Beat
with an egg beater. Pour into mold and place on ice to harden.
Serve with cream.

26

COFFEE SPANISH CREAM.

14, box gelatine 2 eggs
14% ¢ strong coffee Pinch salt
% ¢ sugar 1 tsp vanilla
% ¢ milk

Soak gelatine in 14 ¢ cold coffee 5 minutes. Boil 1 ¢ coffee
and milk. Add beaten egg yolks and cook 3 minutes; then
add sugar, dissolved gelatine and salt. When cold, beat in
stiffly whipped whites of eggs, flavor and place in mold on ice.
Serve with cream.

COFFEE CHARLOTTE RUSSE.

34 box gelatine 14, e clear coffee

1 e milk 14 e@ sugar

4, tsp salt 2 tbsp powdered sugar
3 ¢@ cream Lady fingers

Soak gelatine in cold milk and dissolve over hot water, add-
ing 144 e sugar. Beat egg yolks, add powdered sugar, salt,
scalded milk, and coffee. Strain and set in ice water. Stir
until it thickens; then fold in the whipped cream. Turn into
mold lined with lady fingers.

COFFEE MOUSSE.
1 tbsp gelatine % © sugar
1 pt. whipped cream 2 ¢@ coffee
Whites of 3 eggs
Soak gelatine in a little cold water 5 minutes and dissolve

in the hot coffee. Cool. Beat all together and place in freezer
or mold packed in equal parts of salt and ice for 4 hrs.

COFFEE BAVARIAN CREAM.

2 @ powdered sugar 1 pt. cream
114 ¢ boiling coffee 1% box gelatine
14, e cold water
Soak gelatine in the cold water, and add to it the hot coffee.
Sweeten, turn into a mold in ice water, and when it thickens
fold in whipped cream and place on ice to harden.

27

COFFEE ICE CREAM.
1 qt. cream 1 e sugar
14 ¢ black coffee

Bought bottled cream can be diluted with milk. Scald the
cream and sugar in a double boiler, and when cold add the
coffee. Freeze.

FIG

The fig is considered one of the most healthful fruit known.
FIGS SIMPLEST.

Peel figs and slice. Eat with sugar and cream.

Or cut 2 figs in halves, and place the four halves on a plate
in form of four leafed clover. Sugar, and put a maraschino
cherry in each. Strawberries or seeded grapes could be used
in place of cherries. Eat with spoon.

FIG SALAD.

Peel and slice figs and mix with shredded pineapple. Serve
on lettuce leaves with mayonnaise.

Or peel and fill figs with chopped nuts and cover with
mayonnaise.

PICKLED FIGS.

Place figs in jars with cinnamon bark and cloves. Make a
syrup of 14 e sugar and 1 qt. vinegar. Boil and pour into Jars.
Seal tight.

SPICED FIGS.

1 pt. vinegar 4 lbs: sugar
7 Ibs. figs Cinnamon, cloves

Make a syrup of the vinegar and sugar. Season with 2 parts
cinnamon to 1 part cloves, tied in a cloth, and boil 20 minutes.
Wash and wipe figs. Drop them in the syrup and boil 10 or
15 minutes, or until tender when pierced with straw. Take
out and place in sterilized jars with 2 slices of lemon in each.
Boil syrup down and pour in jars.

FIG PRESERVES.

Take equal weight of figs and sugar. Boil sugar with a little
water and add figs. Boil, remove and spread on flat plates to
cool. Repeat this two or three times and cook until fruit is
elear.

29

DRIED FIGS.

Take figs when the skins begin to crack. Pour over boil-
- Ing water in which a little soda has been dissolved. Take
the figs out and then dip again. Place on trays exposed to
the sun for a few days.

FIG JAM.

Peel ripe figs and boil in double boiler until soft. Strain
through colander and add 1% as much sugar; boil again and
add lemon or pineapple for flavoring.

FIG JELLY.

To 1 doz. figs allow 1 lemon. Peel and slice figs and add
unpeeled and sliced lemon. Cook slowly until perfectly soft.
Strain through cloth bag and add as much sugar as fruit
juice.

FIG PUDDING.

3 large or 14 |b. fresh figs 1 ¢ brown sugar
1e milk 34 © suet
1 pt. bread crumbs 1 egg

Chop figs and suet together. Add bread crumbs, sugar, milk,
and egg. Boil 4 hrs. in double boiler. Serve with lemon sauce.

FIG CANDY.

2 ¢ sugar 8 figs
2 tbsp butter 1%, e milk
Make a syrup of the sugar, milk, and butter. When it boils,
add figs chopped very fine. Beat until creamy. Put in a
buttered pan to cool and cut in squares.

FIG PIE.

1% |b. figs for one pie. Chop figs very fine and cook with 1
e cold water, juice 1 lemon, and little sugar. When soft and
smooth, cool and add yolk of egg. Put in pie crust and bake.
Remove and cover with a meringue made of the white of egg
and 1.tbsp sugar flavored with vanilla. Brown in oven.

30

FIGS IN JELLY.

1 doz. large figs 4 tbsp sugar
14 ¢ cold water 1 ¢ whipped cream
14 box gelatine 1 tsp vanilla extract

Cover figs with boiling water, and cook slowly until tender.
Pour off juice, and boil until reduced to 1 ec. Add sugar and
gelatine soaked in cold water. Strain, and when cool add
vanilla and red coloring. Mold in shallow dish, and when firm
cut into dice. Arrange figs in glass dish, and garnish with
jelly and whipped cream.

FIGS AND ORANGE JELLY.

14 box gelatine 1 ¢ orange juice
14, e cold water Juice 1 lemon
14 © sugar Figs

Take 1 e sliced figs, cover with water, and cook slowly until
tender. Strain, and put 1 ¢ juice in saucepan; add sugar and
gelatine dissolved in cold water, and lemon and orange juices.
When it thickens, add figs. Serve with cream.

CAKES OF FIGS.

Stew slowly ripe peeled figs to smooth pulp. Add little
sugar and flavor. Stir constantly till reduced to a thin pulp
free of lumps. Pour into pans or molds and dry in the stove,
sun, or dryer. When perfectly dry, wrap each cake in oiled
paper and keep in a dry place.

FIG SOUFFLE.

Beat 1 e of mashed figs with the whites of 3 eggs and bake
in the oven.

FIG FILLING.

10 chopped figs 14 e sugar 1 ¢ water
Boil together until thick. When cool, spread between and on

top of cake.
FIG ICE CREAM.

Mix 1 qt. of cream with 2 ¢ sugar and freeze partially. Then
add 2 ¢ mashed figs, and finish freezing.

31

FIG SHERBET.
1 e water 1 ¢ water-lemon juice
2 ¢ sugar 2 e mashed figs

Boil the water and sugar. Cool and add the waterlemon
juice. When partly frozen, add the mashed figs.

FIG FRAPPE.

Take about 1 doz. figs, skin, slice fine, and sweeten. Whip
1 pt. of cream add figs. Pack in freezer without stirring,
about 11% hrs. before serving.

32

GRAPES

With the exception of the dates, grapes exceed all other
fruit in amount of sugar, which varies from 12 to 26 per
cent. No sugar is needed when fruit are preserved in grape
juice.

CANNED GRAPES.

Wash grapes; put in sterilized jars and steam for 30
minutes. Then fill jars with boiling syrup made of 2 parts
water and 1 part sugar. Screw covers on tight.

GRAPE JUICE.

Put clean grapes into porcelain kettle with little water, and
cook slowly until seeds and pulp separate. Strain through
cheese cloth, and return juice to kettle. When at boiling
point, add 14 as much sugar as Juice and dissolve. Boil slowly
for about 6 minutes. Fill sterilized bottles and seal at once.
For a drink, add lemon juice or slices of lemon and cracked ice.

GRAPE SYRUP.

7 lbs. grapes 21% oz. tartaric acid

Put grapes into large stone jar and cover with water. Dis-
solve acid in little water and pour over fruit, mixing thorough-
ly. Let stand 24 hours. Strain carefully and to each pt. juice
add 114 pt. sugar, and set aside, stirring occasionally until
dissolved, which will take from 12 to 24 hours; then bottle. It
will never ferment. As there is no cooking, the fresh flavor
of the grapes is preserved. For drink, pour little into glasses
with crushed ice and aerated water.

GRAPE JELLY.

Wash slightly green grapes after taking from stems. Add
little water, cover and cook 10 or 15 minutes until soft. Strain
juice through cloth and add equal measure sugar. Boil un-
covered until it jellies.

33
GRAPE MARMALADE.

Squeeze off skins of grapes. Cook pulp and skins separately
with very little water. When seeds drop out of pulp, strain
and add 3 ¢ sugar to each ec pulp and sweetened skins. For
grape butter, cook slowly for a longer time.

SPICED GRAPES.

Cook slowly pulp and skins of grapes separately. Strain
pulp; then add to it the skins. To 1 e pulp add 1% e sugar, 2
or 3 cloves, other spices if desired, and 1 tbsp vinegar. Simmer
until a rich color.

GRAPE PIE.

Use grape marmalade between 2 crusts, the top slatted.

GRAPE FILLING FOR CAKE.

Mix grape preserve with cream and put between layers of
cake just before serving.

GRAPE SALAD.

Remove seeds and skins from grapes, combine with sliced
bananas, and serve with mayonnaise.

GRAPE SPONGE.

14 box gelatine 34 ¢@ sugar
14, e cold water 1 © grape juice
Whites 2 eggs Juice 1 lemon

Soak gelatine in cold water and dissolve by standing dish
in hot water. Dissolve sugar in fruit juice and strain the
gelatine into the mixture. Set in ice and water and when
it thickens add beaten whites of eggs, and beat with egg
beater until it is light and spongy. Put into glass dish or
shape in mold on ice. Serve with cream or boiled custard made
from the yolk of the eggs.

34

GRAPE JUICE JELLY.
1 box gelatine 1 ec cold water
1 pt. grape juice 114 © sugar
Juice 2 lemons

114 pts. boiling water
Soak gelatine in cold water 5 minutes

Dissolve in boiling
water. Strain and add lemon and grape juices and sugar

. . set
in ice water, and when it thickens add grapes cut in halves and
seeded. Mold on ice and garnish with violets when served

GRAPES IN JELLY.
14 box gelatine Grated rind and juice 1 lemon
1 e sugar 14 ¢ powdered sugar
1 © grapes

2 e grape juice
Soak gelatine in grape juice, and dissolve over boiling water

Add sugar and lemon juice. When dissolved, add grated rind
and powdered sugar. in i

Set in ice water to thicken; then add
seeded and skinned grapes and place on ice

GRAPE WHIP.
1 pt. cream 34 e sugar
114 ¢ grape juice Whites 2 eggs
Beat the egg whites and add fruit juice mixed with sugar.
Add eream and beat. As froth rises, take it off and drain on
a sieve.

Pour the unwhipped mixture into nates and pile
with whip on top. Serve cold.

GRAPE JUICE CHARLOTTE RUSSE.
14, box gelatine 14 e cold water
14 ¢ boiling water 11% ¢ cream
1 © grape juice Lady fingers
Juice % lemon

Soak gelatine in cold water 5 minutes and dissolve in boiling
water. Add grape and lemon juices. Place in ice water, and

when it thickens fold in cream. Turn into mold lined with lady
fingers. Serve garnished with violets.

GRAPE SHERBET.
3 ¢@ water White 1 egg
1144 © grape juice

1 ¢ sugar
Juice 1 lemon

35

Boil sugar and water, and when cool, add fruit juice. Freeze
partly, add egg white and finish freezing.

GRAPE MOUSSE.

1 tsp gelatine 4 tbsp cold water
3 tbsp sugar 1% tsp vanilla extract
1 © grape juice 1 pt. cream

Soak gelatine in cold water, and dissolve over boiling water.

Add sugar, vanilla and grape juice. Beat well and fold in
whipped cream. Place in mold or freezer packed in salt and
ice for 4 hours.

GRAPE ICE CREAM.

Add 1 pt. grape juice to 1 qt. cream or custard mixture when
partly frozen. Use fresh or preserved grapes.

36

GUAVA

There are several varieties of guavas, the sour and the sweet
red, the sweet white, and the small strawberry. As tin dis-
colors guavas, the pulp should be pressed through a net or hair
sieve.

Guavas may be dried in an evaporator, to keep for home
use when out of season, or exported to be used for jellies and
preserves.

GUAVAS SIMPLEST.

Peel, shee, and sprinkle liberally with sugar. Let stand sev-
eral hours. Serve cold.

GUAVAS SERVED IN SKIN.

1. Take firm, large guavas. Cut off stem ends and with
spoon loosen pulp around center. Mix this with powdered
sugar. Serve placed on guava leaves arranged on plates.

2. Take pulp out of guava and strain through net, extract-
ing seeds. Mix with little sugar, or sugar and cream, and
place in skin again.

STEWED WHOLE GUAVAS.

Take skins from guavas, and pierce with a fork. Drop in
boiling syrup made of 2 parts water and 1 part sugar. Cook
till tender, but do not break. These are for immediate use.

STEWED GUAVAS WITHOUT SEEDS.

Peel skin from guavas earefully with silver knift. Cut them
in halves lengthwise, and take out seeds with a spoon. Place
seeds and skins in a saucepan with little water and simmer.
Cut halves into long strips. When juice is well cooked from
seeds, strain through net, sweeten, return to stove and gently
drop the strips into hot juice. Do not stir, but press down
syrup and remove scum. Simmer until tender, keeping the
form of the strips. If a marmalade is desired, boil until
syrup jellies when dropped, and cooled on a saucer. For this
add 34 as much sugar as pulp and juice.

37

GUAVA SYRUP.

1 pt. peeled and sliced guavas 1 pt. sugar
34 pt. water

Boil the sugar and water until it strings. Add guava pulp,
and cook till translucent. Strain off the syrup. Reheat and
pour into sterilized bottles. Seal well. Dilute for use with
griddle cakes, in ices, and drink when fresh fruit cannot
be had.

GUAVA MARMALADE.

Cut ends off guavas, slice, add little water, and cook until
soft. Strain free from seeds in a colander. Add 1% to 34 as
much sugar as pulp, and cook over an asbestos mat, stirring
occasionally until it thickens.

SPICED GUAVA MARMALADE,

Make the same as above, addng 14 tsp cinnamon and 1 tsp
cloves to each qt. of fruit pulp.

GUAVA JELLY.

Cut ends off guavas, slice, add little water, and cook until
tender. Pour into cloth bag, and let juice drip over night. In
morning add equal amount sugar as juice, and boil, stirring
until sugar is dissolved. When it boils up hard, test by drop-
ping from a spoon on a saucer. If it jellies when cool, the
jelly is done. Pour into sterilized glasses, and seal when cool
with melted paraffin. For a tart jelly to serve with meats,
use less sugar. In order to have a light colored jelly, make in
small quantities and cook quickly. Make remaining pulp into
marmalade.

GUAVA JELLY SAUCE.

Add a little boiling water to jelly. Spice and thicken with
cornstarch if desired. Serve with cottage pudding.

GUAVA JELLY ROLL.

Make a sponge cake, and bake in large pan. When done,
place on a cloth, spread with guava jelly, and roll. Sprinkle
with powdered sugar, and roll tight in cloth.

38
GUAVA MARMALADE COOKIES

1 e sugar 4 ¢ butter
14 e guava marmalade 14 tsp soda
Cinnamon

Cream butter and sugar together. Add cinnamon and guava
marmalade, the soda dissolved in 1 tbsp boiling water, and
flour eonugh to roll thin.

GUAVA MARMALADE CAKE.

4, tsp cinnamon 1 ¢ guava marmalade
14 e buttermilk or sour milk 2 e flour

1 ¢ sugar 34 ¢ butter
4, tsp soda 3 eggs

4 tsp cloves

Cream sugar and butter, add beaten eggs, marmalade, spices,
soda dissolved in the milk, and flour. Bake 14 hour in hot
oven.

GUAVA JUJUBE PASTE.

Make as for jelly, allowing it to cook until it becomes tough.
Use in fondant, or cut in squares and wrap in paraffin paper.

GUAVA SAUCE.

1 tbsp butter 1 @ guava juice
1 e sugar 1 tbsp flour

Stew guava and pour off juice. Melt butter until it bub-
bles, add flour, mixing thoroughly. Add guava juice in which
sugar has been stirred. Let boil up well, and serve hot with
cottage pudding. Guava jelly may be used in place of the juice,
melting it with boiling water and omitting the sugar.

GUAVA IN JELLY.

14, box gelatine 14 e cold water
1 e guava pulp 114 ¢ boiling water
34 © sugar

Soak gelatine in the cold water, and dissolve in the boiling
water. Strain, and add sugar and guava pulp, which has been
pressed through a net. Pour in mold, and put on ice. Serve
with cream.

39

GUAVA SPONGE.

1 e guava pulp 14, box gelatine
34 ¢ sugar 14, e cold water
Whites 2 eggs
Make as grape sponge and serve with cream.

GUAVA WHEY AND CHEESE.
4 guavas 4 tbsp sugar
1 pt. milk 1 junket tablet
Press guava pulp through net. Crush junket tablet in tbsp

cold water. Put milk on stove, and when lukewarm, remove.
Add dissolved junket tablet and guava pulp. The whey of
the milk will separate from the curd. Pour off whey, and
serve iced as a drink. It can be used as lemon whey is used in
invalid cookery. Serve curd as guava cheese.

GUAVA WHIP.

4 tbsp sugar 1 e guava pulp White 1 egg

Press guava pulp through net. Beat white of egg. Add
sugar to guava pulp, and beat into egg white. Serve iced in
sherbet glasses. Cream may be added.

GUAVA SOUFFLE.

Powdered sugar Salt
Whites 4 eggs 1 e guava pulp

Beat egg whites stiffly with pinch of salt. Add guava pulp
which has been sweetened with powdered sugar. Turn into
buttered pudding dish, or individual molds, in pan of hot
water, and bake in slow oven until firm.

GUAVA SHORTCAKE.

Mash 2 qts. strawberry guavas, and mix with sugar. Let
stand 2 hours. Make a biscuit dough, and bake in pie tin.
When done and still hot, cut edges, and pull apart with forks.
Turn crumb sides up, and butter. Place sugared guava on
both sides, leaving juice in container. Place one layer on
other. Serve sugared guava juice as sauce with shortcake.

GUAVA PIE.

Fill pie shell with guava marmalade and bake. When done,

40

add meringue made of 2 egg whites and 2 tbsp sugar, and
brown in the oven. Serve hot or cold.

GUAVA SNOW WITH CUSTARD SAUCE.

2 tbsp cornstarch 14 e boiling water
2 tbsp cold water 34 ¢ sugar
Whites 2 eggs 1 e guava pulp (preferably white)

Boil sugar and water. Dissolve cornstarch in cold water
and add, stirring constantly. When it thickens, take from
fire and add guava pulp. Beat this into egg whites which have
been previously whipped stiff. Heap in glass serving dish and
place on ice. For custard sauce, heat 1 e milk, and 2 tbsp
Sugar, and beaten yolks of eggs. Do not boil, but steam
until it coats a knife blade. Pour this around the snow when
it is served.

STEAMED WHIP WITH GUAVA SAUCE.

Make whip of whites 4 eggs, 2 tbsp sugar, and 1 tsp lemon
extract. Put into tin mold, and place mold in container of
boiling water on stove. Steam 20 minutes. Invert mold on
serving dish. Place around it stewed guavas or guava syrup
diluted.

GUAVA MOUSSE.

1 pt. cream 1 ¢ guava pulp
1 e@ powdered sugar 14 tsp salt

Whip cream, add salt, sugar, and guava pulp. Pack 4 hrs.
in equal parts salt and ice.

GUAVA SHERBET.

1 e water 1 @ guava pulp
14 tsp gelatine 1 e sugar
Boil water and sugar 20 minutes; add gelatine softened in
little cold water, and strain. When cool, add guava pulp
and freeze.

GUAVA ICE CREAM.

1 pt. guava pulp 1 pt. cream 1 pt. sugar

Seald the cream and sugar, and when cool add the guava
pulp. Freeze.

41

MANGO

A great many varieties of this fruit have been introducea,
but the common sour, or chutney, and Hawaiian sweet mango
ean still hold their places.

MANGOES SIMPLE.

To eat a mango, pierce the stem end with a fork or nut
pick. Hold it in one hand by the fork, and peel with a silver
knife in the other hand. Eat from the fork.

Or slice mangoes and eat as peaches.

PRESERVED MANGOES.

Peel skin from mangoes which are a little under ripe.
Place in glass jars and cover with syrup made of 2 parts
sugar to 4 parts water. Adjust covers loosely. Place jars
in steamer and steam until tender, adding more syrup it
necessary. Seal tight.

MANGO JELLY.

Peel and slice mangoes. Add to 7 large mangoes 214 ¢
water and boil for 20 minutes. Strain through double cheese
eloth and add gradually 14 e water and wash down juice.
Add equal parts sugar to juice, and boil for 10 minutes, or
till it jellies when dropped, and cooled on a saucer.

MANGO MARMALADE—1.

Strain the pulp remaining from the jelly through a sieve
to get the strings out and add 3 as much sugar as pulp.
Boil 20 to 30 minutes, or until thick and glassy.

MANGO MARMALADE—2.

Peel and slice under ripe mangoes; cover with water and
boil until soft. Strain, add 144 as much sugar as mango and
boil again, placing an asbestos mat under container. Cook
until glassy and thick.

42

MANGO AND PAPAYA MARMALADE.

Make the same as mango marmalade 2, using 4% as much
ripe papaya as mango. A little lemon rind, cut in small bits,
may also be added.

SPICED MANGO MARMALADE.

Make as marmalade and add 14 tsp cloves and 14 tsp cin-.
namon to 1 qt. fruit pulp.

STEWED MANGO.

Take mangoes when under ripe. Peel skins and cut in
slices. Make syrup of 1 part sugar to 2 parts water, and drop
slices in. Cook till transparent.

STEWED RIPE MANGO.

Peel and slice ripe mangoes. Add sugar and cinnamon,
and simmer slowly till quite dark.

MANGO SALAD.

Slice ripe mangoes and serve on lettuce leaves, with mayon-
naise dressing.
MANGO PICKLE.

Make a syrup of equal parts vinegar and sugar. Place a
small bag containing 2 parts cinnamon to 1 part cloves in the
syrup. Peel and slice under ripe mangoes and drop in the
boiling syrup. Boil until clear. Skim out and place in jars.
Boil syrup down to original volume and pour into Jars.

MANGO CHUTNEY .

Take one 14 inch galvanized bucketful of green chutney
mangoes; peel and slice them. Or take four lbs. of sliced
mangoes.

1 qt. vinegar 1 Ib. bleached almonds
1 lb. currants T/, lb. green ginger

1/4 lb. garlic 1% |b. salt

3 lb. brown sugar 2 lb. raisins

2 oz. yellow chili pepper
Chop all fine except raisins and currants. Cook 4 hours,
stirring to prevent burning; put in bottles and seal. Mix
and let stand over night before cooking if possible. Can be

43

made with sweet mangoes, using the juice of 5 or 6 limes
or lemons.

MANGO PIE.

Fill a pie shell with stewed mangoes and bake in 2 crusts.
A little cinnamon may be added to the mango.

MANGO SHERBET.

Stew under ripe mangoes in little water. Strain and add
1 ¢ sugar to each 11% pt. mangoes. Cool and freeze.

44

OHELO

This is the Hawaiian fruit resembling the American blue-
berry in shape and texture. It is found on the high mountains
of East Maui and Hawaii, especially near the Volcano House.

OHELO AND GUAVA JELLY.

2 qts. ohelo juice 14 e@ guava jelly
114 pts. sugar
Make as other jellies. This combination resembles cran-
berry sauce.

OHELO AND THIMBLEBERRY JELLY.

Cook 1 measure of ohelos and 2 measures of thimbleberries
in separate containers until soft. Strain through cloth bags
and combine juices, adding 34 as much sugar as juice. Pro-
ceed as with other jellies.

OHELO JAM.

Boil 2 measures ohelos, 45 measure sugar and few slices
lemon for 1 hour or more.

OHELO SAUCE.
1/4, measure sugar 14, measure guava jelly
When boiling, add 2 measures of ohelos and remove from
stove before the ohelos have broken, which will be in a very
few minutes. The guava jelly may be omitted, but it is an
improvement.

OHELO PIE.

Heat ohelos, adding a little sugar and orange marmalade,
guava jelly or a slice or two of lemon. Pour off most of the
juice. Make pie with two crusts, the top one slatted like
the old-fashioned cranberry tart. Cream is an improvement.

OHELO SHORTCAKE.

Make a biscuit dough and bake in a pie tin. Boil 1 eé
sugar and 14 e water until it strings; then drop in 1 qt. of
ohelos and boil until soft. When cake is done, open, butter
and fill with part of the berries; remaining berries pour over
cake when it is served.

45

OHIA

The ohia, or mountain apple is found in the market during
the season which lasts from July until December. The thin
skin contains much of the flavor and should not be. removed
in using the fruit.

OHIA PRESERVES.

Make a syrup of 2 parts sugar and 4 parts water. Quarter
the ohias and place in the boiling syrup. Cook about 45 mins.,
until the fruit is clear, then fill into sterilized bottles.

OHIA SWEET PICKLES.

Make a syrup of 1 pt. vinegar and 3 lbs. of sugar. Season
with 1 part cloves to 2 parts cinnamon, tied in a cloth bag.
When it boils, drop fruit in and cook about 30 mins., or until
fruit is clear. The ohias may be pickled whole, in halves, or
quarters. If cooked whole, pierce fruit with cloves.

OHIA PIE.

Line a pie tin with paste and fill with sliced ohias. Strew
over this 14 © sugar, bits of butter, and juice of 44 lemon.
Bake about 15 mins.; then add upper crust and bake until
brown.

OHIA SNOW SHERBET.
1 pt. water 1 pt. fruit juice
1 ¢ sugar Juice 14 lemon
1 tsp gelatine

Take ripe ohias which are a deep red color cut into small
pieces, and squeeze the juice out through a cloth. Boil the
sugar and water for 20 minutes, add softened gelatine, and
strain; when cool add the fruit juice and freeze.

46

ORANGE

Hawaiian oranges are juicier, and contain less of the white,
pithy portion under the skin, than the imported ones.

ORANGE DRINK.
Juice 12 oranges Sugar
1 pineapple Juice 3 lemons
Cut pineapple in small pieces. Mix with the juice and
sweeten to taste.

ORANGE MARMALADE.

Wash oranges. Cut in halves crosswise. Squeeze out juice
and seeds. Take out white, pithy part of pulp in the skins.
Put the skins and pulp through a meat chopper. Place in
saucepan of water on the stove and boil, changing water 3
times, the last time adding orange juice to skins. Measure
and add equal measure of sugar. Boil till it becomes glassy,
2 hrs. or longer.

Or take off orange peel in quarters. Boil, changing the
water 3 times; then cut into strips and add to the orange
pulp, which has been freed from seeds. If sweet oranges are
used, add juice of 1 lemon to every 4 oranges. Boil, add equal
measure of sugar, and boil again, until thick and glassy. This

may take an hour.
ORANGE JELLY.

Juice 1 lemon 14 e cold water
14 box gelatine 1 ec boiling water
1 e sugar 1 pt. orange juice

Soak gelatine in the cold water, and dissolve in the boiling
water. Add sugar and stir until dissolved and cooled. Strain
and add the orange and lemon juice. Pour into mold or
orange skins.

ORANGE AMBROSIA.

Slice 6 oranges and cover with sugar. Grate 14 coconut.
Arrange in glass dish in alternate layers of orange and coco-
nut, and heap coconut on top.

47

ORANGE AND MINT.

Pulp 4 oranges 2 tbsp finely chopped mint
2 tbsp lemon juice 2 tbsp sugar
Mix all together. Place on ice and serve in sherbet glasses

as a salad course. ‘
ORANGE STRAWS.

Cut orange skins in strips and boil, changing the water .
3 times, until the peel is tender and no longer bitter. Make
a syrup of equal parts sugar and water, and cook peel in it
10 minutes. Lift out with a fork, or skimmer, on a plate.
When cool, roll in granulated sugar. Place on buttered plate.
Roll again in sugar the next day.

ORANGE SPONGE.

i ce sugar 14 ¢ boiling water
4 box gelatine 1 pt. orange juice
14 ¢ cold water Whites 4 eggs

Soak gelatine in the cold water 5 minutes and dissolve
in the boiling water. Add sugar and stir until dissolved and
cooled; then add the orange juice. Place in a dish of ice
water until it thickens; then beat in the whites of eggs which
have been whipped to a stiff froth. Beat with a Dover egg
beater until smooth. Turn into a mold and place on ice.

ORANGE CUSTARD.
5 or 6 oranges dts) malik
1 e sugar 3 eggs
1 tbsp cornstarch
Peel oranges and cut into small pieces, taking out the white
pulp. Place in a pudding dish covered with 1 ¢ sugar. Make
a custard of the milk and yolks of eggs, adding 2 tbsp sugar
and the cornstarch dissolved in a little cold milk. When
cool, pour this over the oranges. With the egg whites and 2
tbsp powdered sugar make a meringue and spread on pudding.
Place in oven to brown or serve without browning.

ORANGE CHARLOTTE.

4, box gelatine 1 ¢ cold water
1 e sugar 1 e orange juice and pulp
Whites 3 eggs Juice 1% lemon

2 e whipped cream

48

Soak gelatine in water and dissolve over boiling water.
Strain and add sugar, lemon juice, orange juice and pulp.
Place in ice water, and when it thickens, stir until frothy;
then add whites of eggs stiffly beaten, and fold in cream.
Line a mold with orange sections, and turn in mixture. Set
on ice.

ORANGE WHIP.

Juice 1 orange 1 pt. cream
2 tbsp sugar 2 tbsp grated coconut
1 egg Grated rind of orange

Mix sugar and coconut with the orange juice and grated
rind. Whip the cream, and beat the mixture into it. Place
on ice and serve cold.

ORANGE MARSHMALLOW.

1 lb. marshmallows Juice 2 oranges
Juice 2 China oranges Sugar
Cut each marshmallow into 4 pieces and squeeze over them
the strained juice of the fruit. Add %4 ¢ or more of sugar.
Mix all in bowl and set on ice. Serve in sherbet glasses with
a maraschino cherry on top each glass. Pink marshmallows

may be used.
ORANGE SALAD.

Slice 4 peeled oranges. Mix with 1 tbsp lemon juice and
3 tbsp oil. Arrange in heap on lettuce leaves. In the center
place 1 ¢ chopped nuts mixed with 1 tbsp lemon juice.

ORANGE PUDDING FOR TWO.

1 orange 1 egg
hvemialic 2 tbsp sugar
Skin and seed orange. Cut in small pieces, and put in a
baking dish, Beat the yolk of egg with sugar. Add milk
and pour over orange. Bake pudding and add meringue
made of the egg white and 1 tbsp sugar.

ORANGE TART.

Beat together juice of 2 oranges, grated peel of 1, 34 ¢
sugar, 1 tbsp butter. Add 1 tsp cornstarch dissolved in
juice of 1 lemon. Bake in tart shells.

49

ORANGE PIE.

Cut oranges into small pieces. Place in pie crust and
sweeten well. Add seeded raisins, sprinkle with flour and
cover with upper crust Bake in hot oven 1% hour.

ORANGE CAKE.

14 ¢ butter 11% ¢e flour

3 eggs 1 e sugar
14 © orange juice 4 grated rind of orange
1% tsp baking powder 14 tsp salt

Cream butter and sugar, and add beaten yolks of eggs, salt,
and grated rind of orange. Beat in orange juice and flour
which has been sifted with the baking powder. Fold in stiffly
whipped whites of eggs. Bake in loaf, and when cool spread
with orange frosting.

ORANGE FROSTING,

Mix juice and grated peel of % orange with powdered
sugar to make stiff enough to spread on cake.
ORANGE FILLING.
Juice 1 orange 1144 e sugar
14, grated rind 1 tsp butter
Yolks 2 eggs
Beat eggs, add sugar, grated rind, butter, and juice of

orange. Cook over hot water, stirring until it thickens.
Spread between layers of cake.

ORANGE SHERBET.

i ¢. sugar 1 e orange juice
1 pt. water 1 tsp gelatine
Boil water and sugar, and add gelatine soaked in little
water 5 minutes. When cool, add orange juice. Strain
and freeze.

50

PAPAYA

The milky juice of the papaya contains a digestible prin-
ciple similar to pepsin. Its leaves have the property of
making tough meat tender when wrapped in them over
night.

PAPAYA PUNCH.

Make a strong lemonade of 6 lemons, add 1 medium sized
papaya cubed, and 5 or 6 bottles of ginger ale, according to
amount desired.

STEWED PAPAYA—1.

14 e sugar Juice 2 lemons
2 e diced papaya 14 e@ water
Cut papaya in dice, and stew with sugar, water, and lemon
juice % hr. Serve in sherbet glasses as a first course for

luncheon, or a dessert. Can use 4 China oranges in place of
lemons.

STEWED PAPAYA—2.

Cook in the same manner as 1, with 14 ¢ sugar and only
enough water to keep from burning. Serve as a vegetable.

STEWED GREEN PAPAYA.

Take a green papaya which has no signs of yellow. Skin
and cut in large pieces, and boil. Serve as a vegetable. It
may be mashed like squash.

BAKED PAPAYA.

Cut papaya in halves lengthwise. Add a little sugar and
China orange, lime or lemon juice; or a little cinnamon in
place of the juice. Bake 20 minutes, and serve immediately
on taking from the oven. This is a vegetabe.

PAPAYA AND CHINA ORANGE MARMALADE
(See China Orange.)

51

PAPAYA AND TAMARIND.
(See Tamarind. )

PAPAYA PICKLE.

Make syrup of 1 measured sugar and 14 measure vinegar.
Add a few whole cloves and pepper corns and 2 measures
of half ripe papaya cut into small pieces. Boil until tender.

PAPAYA AND GINGER.

Make a syrup of 1 measure sugar, 144 measure water, some
finely sliced dried ginger, and a few slices of lemon. Add 2
measures half ripe papaya sliced lengthwise, which has been
previously simmered in water until clear, but not broken.

PAPAYA AND BANANA.

Put both fruits through round potato cutter and serve
with lemon juice.

PAPAYA COCKTAIL.

Cut papaya in dice and serve in glasses with cocktail sauce
and chipped ice.

Or serve with China orange, lemon or lime juice, and little
sugar in same manner.

PAPAYA SALAD—1

On a strip of peeled papaya lay small bits of pomelo and
orange. Serve with mayonnaise on separate plates, and
garnish each with one or two nasturtium flowers and leaves.

PAPAYA SALAD—2,

Cut papaya in cubes, and add 8 small Chinese onions and
5 pieces green celery chopped fine. Serve with boiled dressing.

PAPAYA WHIP.

To 114 © papaya pulp add juice 1 lemon, 4% ¢ sugar and
beat into 2 stiffly whipped whites of eggs.
PAPAYA JELLY.
1% box gelatine 1% e sugar

1% e cold water 1 ¢ boiling water
Juice 1 lemon 1 e papaya pulp

52

Soak the gelatine in the cold water 5 minutes. Dissolve the
sugar in the boiling water; add the gelatine, and_ strain.
When cool, add the papaya and lemon juice. Place on ice
to harden.

PAPAYA BISCUIT.

Use a baking powder biscuit receipt. Cut in rounds with a
cutter and place rounds in muffin tins. On top of each round
put a piece of papaya flavored with sugar and lemon juice.
Bake and serve hot.

PAPAYA PIE.

2 eggs 1 e sugar
1 e papaya pulp Juice 14 lemon
4 e butter
Make a bottom pie crust and bake. Cream butter and sugar.
Add beaten eggs, lemon juice, and papaya. Pour into pie
erust and bake. Make a meringue of whites of eggs and 2
tbsp sugar. Place on pie and brown in oven.

PAPAYA SHERBET.

1 pt. water 1 pt. papaya pulp
1 e sugar Juice 44 lemon
14 tsp gelatine
Boil water and sugar 20 min., add gelatine softened. Strain
and when cold add fruit and freeze.

PAPAYA SHERBET WITH MILK.
Juice of 3 lemons Pulp good sized papaya
1 qt. milk 1 pt. sugar

Soak sugar and lemon juice 2 or 3 hrs. When ready to
freeze, add sugar and lemon juice to papaya and milk. It
will curdle before freezing.

55

PINEAPPLE

The pineapple is the only fruit known to contain a vege-
table pepsin which aids digestion. In order to get the full
benefit of this digestive principle, the fruit should be eaten
fresh and without sugar. This vegetable pepsin dissolves
albuminous substances, and hence the juice should be scalded
before combining with milk, eggs, or gelatine.

Tough meat placed between slices of pineapple over night
will become tender.

Pineapples do not sweeten if picked green.

TO SERVE FRESH PINEAPPLE.

Slice or grate pineapple, sprinkle with sugar and set in
the ice box for several hours before serving.

PINEAPPLE JUICE.

Press out juice from pineapple and strain through flannel.
To each measure of juice add 1% measure of sugar. Bring
to boiling point, or stand in rapidly boiling water for 1 hour.
Bottle while hot in sterilized containers. Use with lemon
and water as a cold drink, or in punches, puddings, and sauces.
It is good in hot or cold tea, with or without lemon.

PINEAPPLE MARMALADE.

Allow 1 measure sugar to 2 measures grated pineapple.
Mix well and let stand over night. Next morning cook slowly
for 2 hours or more.

PINEAPPLE PICKLE.

Take 1 measure vinegar, 3 measures brown sugar, a few
whole cloves and pepper corns. Boil together. Add 4 measures
pineapple cut into small pieces, and boil until fruit is golden
yellow. If the syrup is not rich, boil down before pouring it
over the fruit. If preferred, use 1 tsp cinnamon to 14 tsp
cloves tied in cloth for spicing. The pickles are best made

in pineapple vinegar.

54
PINEAPPLE VINEGAR.

Press out juice from fresh pineapple and strain through
double cheese cloth. Place in jar and leave to ferment 2 or
3 weeks. It improves with age.

PINEAPPLE IN OHELO JUICE.

Boil slowly together 1 measure of minced pineapple and
1 measure of ohelo juice until the pineappe is tender. Then
add 14% measure of sugar and boil slowly for 2 or 3 hours, or
until the fruit is the color of quince preserve.

PINEAPPLE CHIPS.

Cut pineapple into thin strips, lay on china dishes, and
cover with granulated sugar. Keep strips separate. Dry in
the sun or hot air closet. Sprinkle with sugar and turn
every day, pouring off the syrup. When the chips are dry
or erystallized, pack in jars or tin boxes with oiled paper
between.

CANDIED PINEAPPLE.

To 1 measure of thickly sliced and cored pineapple add 1
measure of sugar. Boil together until the fruit is of a rich
golden color. Take from the syrup, spread on dishes in the
sun, turning every day until dry.

PINEAPPLE AND OHELO JELLY.

Boil pineapple and ohelos separately. Strain through jelly
bag. To 1 measure pineapple juice and 1 of ohelo juice add
1 measure white sugar. Cook the same as other jellies. The
ohelos bring out the pineapple flavor.

PINEAPPLE AND GUAVA JELLY.

Cut ends off guavas, add a little water and cook until
soft. Peel equal amount of pineapple. Cut in small pieces
and cook until soft. Strain both juices through a bag. Add
equal amount of sugar and boil again, stirring until the sugar
is dissolved. Skim off seum, and when it boils up hard, test.
by dropping on a saucer. If it jellies when cool, it is done.
Pour into sterilized bottles and seal.

55

PINEAPPLE CHUTNEY.

2 oz. pepper 114 lbs. brown sugar
1 oz. garlic 114 pts. vinegar
3 lbs. pineapple 1% lb. raisins
2 tbsp ginger 1% lb. almonds
1 tbsp salt

Cook pineapple, vinegar, and salt. Chop nuts, raisins, garlic,
and pepper fine, and add to pineapple. As the pineapple is
juicy, it requires boiling down.

PINEAPPLE SALAD.

Pare and cut in dice 1 pineapple. Wash and cut fine 14
as much celery. Whip % e¢ cream or white 1 egg into
mayonnaise, and mix part with the pineapple and celery.
Place this on lettuce leaves. On top heap remaining mayon-
naise and garnish with celery tips.

PINEAPPLE AND AVOCADO SALAD.
(See Avocado. )
PINEAPPLE MINCE MEAT —1.

Mix 1 measure minced cooked pineapple, 1 measure raisins
and currants, some thinly sliced citron or orange peel, or
both. Powdered cinnamon, cloves, and nutmeg to taste. Syrup
from sweet pickles or sweetened vinegar. Before making
the pies, add chopped bananas or apples.

PINEAPPLE MINCE MEAT—2.

1 pt. chopped meat 3 ¢ brown sugar
3 pts. crushed pineapple 1144 ¢ molasses
with juice (canned or fresh) Butter size of egg
1 extra ¢ pineapple juice 2 tsp cinnamon
114 ¢ raisins 2 tsp allspice
1 ¢ currants 1 tsp cloves
1 tbsp salt 14 tsp pepper

Simmer all together for an hour, stirring often. Add 1 tbsp
cornstarch dissolved in a little cold water, and boil again.
Then add 1 c wine or brandy, and seal in glass jars. When
making the pies, heat the meat, and add 2 tbsp brandy to
each pie.

56

PINEAPPLE PIE.

1 grated pineapple 2 tbsp flour
1 e water 2 e sugar
2 eggs Salt

Mix all together, and bake in 2 crusts. This makes 2 large
or 3 small pies.

PINEAPPLE AND GUAVA PUDDING.

Boil 2 e grated pineapple and 1% e guava jelly very slowly
for 20 minutes. Add 1 tbsp cornstarch dissolved in little cold
water, and stir until clear. When ready to serve, whip cream
and mix fruit with it.

PINEAPPLE SHORTCAKE.

Make the same as pineapple and guava pudding without
cornstarch. Pour between and on top of rich biscuit crust,
and serve at once.

PINEAPPLE SAUCE.

To 5 measures grated pineapple add 1 measure white sugar
Boil slowly till clear and seal.

PINEAPPLE JELLY.

1 tbsp gelatine 1 e grated pineapple
14 e boiling water 2 tbsp sugar
Juice 44 lemon or 1 tsp lemon extract
Soak gelatine in 14 ¢ cold water and dissolve in the boil-
ing water. Add sugar and lemon juice. Strain, and when
cool set on ice for 4% hr. When it thickens, beat in the
grated pineapple that has been previously brought to poil-
ing point.
PINEAPPLE CREAM.
2 tbsp gelatine 2 ¢ pineapple juice
14 e cold water 1 e sugar
1 pt. cream
Soak gelatine in cold water 5 minutes. Dissolve by set-
ting container in boiling water. Heat pineapple juice to
boiling point and add sugar. Combine, and let cool in ice
water. When it thickens, beat in cream, previously scalded.
Place on ice.

57

PINEAPPLE SPONGE.

1 grated pineapple * @ sugar
4 box gelatine 4% ¢ cold water
Whites 2 eggs Lemon juice

Let pineapple simmer on stove 10 minutes. Add sugar
and lemon juice. Soak gelatine in the cold water and dis-
solve in pineapple. Strain into mold, let cool, and set on
ice for 1%4 hour. Then add stiffly beaten whites of eggs, and
beat well. Set on ice until served.

PINEAPPLE J ARDNIERE.

Cut top from pineapple and reserve for cover. Scoop out
the inside and combine with 2 bananas, 2 oranges, and the
seedless pulp of 1 ¢ grapes. Add sugar and serve cold in
the pineapple rind.

PINEAPPLE TAPIOCA PUDDING—1.

3 tbsp instantaneous tapioca 4 tbsp sugar
1 e cold water 2 e fresh pineapple juice
1 tbsp butter 2 eggs

Soak the tapioca in the cold water, add 44 tsp salt and
sugar. Boil until clear, adding as little water as possible.
Beat the yolks of eggs and stir them and the butter into the
mixture. When smooth, take from the fire, add pineapple and
14 tsp lemon extract. Turn into a baking dish. Beat the
egg whites with 2 tbsp sugar and put on top. Brown 2 or 3
minutes in very hot oven.

PINEAPPLE TAPIOCA PUDDING—2.
14 @ minute tapioca 1 small pineapple
3 ¢@ hot water 11% ¢ sugar
2 eggs
Boil tapioca in hot water until clear. Chop pineapple fine

and add to sugar; then stir into tapioca and let boil up. Beat
this into the stiffly whipped whites of eggs. Serve cold with
a custard made from the yolks of the eggs.

PINEAPPLE AND COCONUT.

Cut fresh pineapple in small triangles, and place in a dish
with a mound of grated coconut and sugar on top. Serve as
a dessert.

58

PINEAPPLE SHERBET—1.

1 pt. scalding pineapple juice 14 tsp gelatine
1 pt. water Juice 1 lemon
1 pt. sugar

Soak the gelatine in 14 ¢ cold water for 10 minutes. Add
1 e boiling water, and stir until dissolved. Add sugar and
3/, ec cold water; then pineapple juice which has been strained
and measured after straining. Freeze. Either canned or
fresh pineapple may be used.

PINEAPPLE SHERBET—2.

2 large pineapples 1 pt. water
2 ¢ sugar Juice 4 lemons
Whites 4 eggs
Grate pineapple to extract the juice, strain and add juice of
lemons. Add sugar to the whipped whites of eggs. Com-
bine and freeze at once.

PINEAPPLE ICE CREAM.

Seald 1 pt. of pineapple juice. Add juice 144 lemon, and
sweeten to taste. Add this to 1 qt. of any plain cream when

partly frozen.
PINEAPPLE MOUSSE.

1 ¢ pineapple syrup 1 tsp gelatine
1 pt. cream 2 tbsp cold water
1 e powdered sugar 4, tsp salt

Heat 1 can pineapple and drain juice. Soak gelatine in
the cold water and dissolve in the hot syrup. Add salt, lemon
juice, and sugar. Strain and cool. Place in ice water and
when it thickens fold in whipped cream. Freeze in freezer or
mold, packed in equal parts salt and ice for 4 hours.

59

POHA

The poha is the Hawaiian gooseberry.
POHA JAM.

Stew pohas with little water until soft. Measure and add
equal measure of sugar. Cook until glassy. An asbestos mat
under the saucepan will prevent burning.

POHA JELLY.

Cook pohas with little water until the juice comes well
out. Strain through a cloth bag, and add equal measure
of sugar. Cook until it jellies when dropped on a saucer
and cooled.

Or serve syrup before it has jellied with plain ice cream.

POHA PIE—1.

Fill a pie crust with stewed pohas, and add 1 tbsp butter.
Cover with upper crust and bake 30 minutes in hot oven.

POHA PIE—2.

Line a pie dish with paste, and bake. When done, put in
a layer of poha jam, then a custard made of 1 ¢ milk, 1 tsp
butter, 1 tsp cornstarch dissolved in a little cold milk, the
yolks of 2 eggs, and vanilla flavoring. Spread the sweetened
whipped egg whites on top, and brown slightly in hot oven.
Serve cold.

POHA JAM COOKIES.

Use a good, but not too rich, cooky receipt. Roll out and
cut into strips 4 inches wide. Spread almost half the width
with poha jam and fold over the other half, piching the
edges together. Then cut in 3 inch lengths and bake.

POHA JAM SURPRISES.

Make soft, thin baking powder biscuit rounds about the
size of saucers. Put a little poha jam on one side, and turn
over the other, wetting the edges and pinching together.
Bake quickly and serve warm.

60

POHA SHORTCAKE.

Boil pohas in almost no water for a few moments. There
should be very few broken. Pour off most of the juice.
Sweeten, and thicken the remainder with a little cornstarch.
Serve with biscuit rounds for shortcake or bake between 2

pie crusts.

61

POMELO AND SHADDOCK

The pomelo is the same fruit as the grape fruit, but the
name pomelo is now given the preference. The shaddock
is the large, coarse form of the same species.

TO SERVE POMELO.

1. Cut fruit in halves. Separate pulp from skin with silver
knife. Cut out white pulp in center, and free juice in lobes
by running knife through them. Add sugar and place on ice
until served. A maraschino cherry may be placed in center of
each half.

2. Cut in halves. Take all pulp out. Mix with sugar and
place on ice 1 or 2 hours before serving. Serve for breakfast,
or first course for luncheon.

POMELO ASPIC SALAD.

Cut and divide pomelo into sections. Lay these on a flat
dish and sprinkle with chopped nuts. Take 1% box gelatine
and soak in 1% ¢e cold water 5 minutes. Add 11% ¢ boiling
water. When dissolved, strain and season with salt, 1 tbsp
lemon juice and paprika. Pour this over pomelo and nuts,
and when cool set on ice to harden. Serve cut in blocks on
lettuce leaves with mayonnaise.

POMELO SALAD.

Cut pomelo into halves. Take out pulp and divide into
sections. Mix with chopped nuts, and replace in half skins.
Serve with mayonnaise.

POMELO JELLY.

14 box gelatine 2 e¢ pomelo juice and pulp
14 e cold water Juice 1 lemon
1 e¢ boiling water 1 c or less sugar

Soak gelatine in cold water and dissolve in boiling water.
Add sugar, lemon juice, and pomelo juice and pulp. Let
partly set before turning into mold, in order to avoid set-
tling of pulp. May be served in baskets made of pomelo
skins.

62

POMELO MARMALADE.

To 2 pomelos allow 2 lemons. Cut pomelos in halves and
remove centers and seeds. Remove seeds from lemons and
grind all in a meat chopper. Cover with boiling water and
let stand over night. Cook till tender, then add 2 ¢ sugar
and cook until it thickens and becomes glassy.

Or take off peel of pomelos in quarters and boil, changing
the water 3 times; then scrape out the white, pithy portion,
and cut skin in strips. Free pulp from seeds and cut in small
pieces. Add this to the skins and boil until thick and glassy.

CANDIED POMELO PEEL.

Slice, peel and cover with water, adding 1 tbsp salt to 1 qt.
water. Leave over night. In morning drain and place peel
in saucepan, a little more than covering it with fresh water,
and boil gently for 4 hours. Drain, add cold water as before,
and boil till tender. Again drain, weigh peel, and add equal
weight sugar and 1 ec water to each pound. Boil gently 1
hour with saucepan covered. Remove cover and let simmer
till syrup is all absorbed, taking care not to burn. Spread
on platter and leave 24 hours, or until it seems fairly dry;
then roll each piece in fine granulated sugar, shaking off the
sugar to prevent caking. Let stand few hours to dry; then
place in covered jar.

TO SERVE SHADDOCK.
1. Extract pulp from shaddock and add orange juice and
little sugar. Serve iced in sherbet glasses.

2. Extract pulp from shaddock and serve with seeded
dried dates or figs which give the required sweetness.

SHADDOCK SALAD.

Extract pulp from shaddock, ice and serve on lettuce leaves
with mayonnaise.

63

ROSELLE

The seed of the roselle is covered with a red calyx which is
similar to the cranberry when cooked. It can be cooked
whole, but makes a less stringy substance when the seed is re-
moved from the calyx.

ROSELLE DRINK.

Stew the calyxes of the roselle with little water until soft.
Strain the juice and add sugar and water to taste.

STEWED ROSELLE.

Stew the calyxes of the roselle with little water until soft,
then add sugar to taste.

ROSELLE JELLY.

Cook the calyxes of the roselle, until soft, in enough water
to keep from burning. Strain the juice through cloth bag and
add equal measure of sugar, stirring until sugar is dissolved.
Skim off all skum. When it boils up hard, test by dropping
from a spoon on a saucer. It is done if it jellies when cool.

ROSELLE MARMALADE—1.

Take the pulp left from the jelly. Add a little water if too
thick and an equal measure, or more of sugar, if a solid
marmalade is desired. Cook over an asbestos mat until it
thickens.

ROSELLE MARMALADE—2,

Cook 3 lbs. roselle calyxes in 2 e water for 1 hr. Measure
and add 11% ¢ sugar to each ¢ fruit. Stir or cook over asbestos
mat until thick.

ROSELLE SAUCE,

1 tbsp cornstarch 1 ¢ sugar
1 ¢ roselle calyxes 1 tbsp butter

Cook the ecalyxes with little water until soft. Strain the

64

juice through a colander. Melt the butter, add the cornstarch
stirring. When it thickens, add sugar and juice and let boil
up. Serve with cottage pudding.

ROSELLE GELATINE.

14 box gelatine 1 ¢ sugar
2 e cold water Juice 14 lemon
1 ¢ boiling water 1 ¢ roselle calyxes

Soak gelatine in cold water 5 min. Cook roselles in boiling
water until soft, then strain through sieve. Place juice on fire,
add sugar, gelatine, and lemon juice. Turn into a mold and
place on ice. Serve with cream.

ROSELLE PIE.

Line a pie dish with paste and fill with stewed and sweetened
roselle calyxes. Cover with upper crust and bake. Papaya
pulp may be used with the roselle in pie.

ROSELLE SHERBET.

1 qt. water 114 ¢ roselle juice
2 ¢ sugar 1 tsp gelatine

Boil water and sugar 20 min.; add softened gelatine. Strain,
and when cool, add roselle juice taken from stewed roselle
calyxes.

TAMARIND

The tamarind contains a laxative and cooling quality which
makes it of value in cases of illness.

TAMARIND DRINK.

1. Shell tamarind, and cover with water. Let soak several
hours; then take the water from tamarinds, dilute with
fresh water, and sweeten to taste.

2. To make drink quickly. Place 10 or 12 shelled taina-
rinds in a 2 qt. pitcher filled with water. Stir well, and add
sugar to taste.

TAMARINDS PRESERVED.

1. Shell tamarinds. Place layer in jar, and cover with
sugar. Repeat until jar is filled; then seal. Use candy boxes
in same way, placing paraffin paper between layers of
tamarinds.

2. Shell tamarinds and press tightly together in form of
ball. Cover with cloth. An easy way to carry them in travel-
ing, in which they will keep for years.

3. Make syrup of equal measures sugar and water. Boil
tamarinds in this, and pour into Jars to be kept for drinks.

TAMARIND AND PAPAYA.

Cook 1 ¢e of shelled tamarinds in little water until! soft.
Strain pulp through colander. Add to tamarind pulp, 1 qt.
papaya pulp and 1 e sugar. Cook 30 or 45 min.

TAMARIND AND BANANA.

Make the same as above, using tamarind in place of the

papaya.
TAMARIND CHUTNEY.

14 lb. tamarinds 1% |b. dates
14 lb. green ginger 14 lb. raisins
1% |b. onions 4 lb. chili peppers
4 tbsp brown sugar 2 tbsp salt

Pound all with vinegar, and rub through a sieve. Bottle
and seal.

66

TARO

The taro, or kalo, though not a fruit, is a typical Ha-
waiian vegetable. It is very acrid, and stings the mouth if
under cooked.

BOILED TARO.

Cut skin from taro, divide into 2 inch sections, and cover
with salted water in a saucepan. Boil 40 minutes to 1 hour
until tender. The skin may be left on, if it is well cleaned,
and peeled after boiling. Serve with butter.

TARO AND STEW.
Cook taro with a stew in place of potatoes.
TARO PART BOILED AND BAKED.

Cut skin from taro and boil in salted water 20 minutes.
Take from water and place on pan in hot oven for 14 hour
Serve with butter and salt.

BAKED TARO.

Cut skin from taro, and if large, cut taro in half. Put in
oven and bake for 1 hour. Break with the hands into in-
dividual pieces and serve with butter and salt.

FRIED TARO.

Cut boiled taro into thin pieces. Sprinkle with salt, and
fry in butter or lard.

BAKED TARO CAKES.

Mash hot boiled taro with a potato masher until free from
lumps. Form into small cakes with the hands, using as little
water as possible. Place in buttered pan, and bake 144 hour
in hot oven.

FRIED TARO CAKES.

Make same as baked taro cakes, and fry in butter, or lard,
or in deep fat. Drain and sprinkle with salt. For breakfast

67

taro cakes, boil and mash taro night before. In morning
moisten with water, and shape.

PAIAT.

Bake taro and pound until free from lumps. Press and
pack it. This will keep for months.

POI.

Dilute paiai with water and expose to fermentation. Eat
with salt fish, or as a porridge with sugar and milk. Also use
to thicken gravy instead of flour.

POI COCKTAIL.

To a glass of milk add 2 tbsp poi. Stir this into the milk
and sweeten if desired. This is served to invalids.

LUAU.

Take the young, tender leaves of the taro plant, and strip
stems as with beans. Boil, changing water 3 times and add-
ing pinch of soda. Cook until tender, 45 minutes in all. After
last water, little milk may added and salt and pepper. Mix
well before serving. Cut hard boiled egg in slices and lay
on top.

LUAU AND CHICKEN.

Boil 3 bundles of luau as above. Stew a chicken, and when
done, pour off the gravy and mix chicken with the luau. Grate
2 coconuts and pour over the chicken as a gravy. Squid and
luau is made in the same way.

LUAU SOUP.

Cook luau as above, using 1 bundle. Boil 1 qt. milk. Add
2 tbsp butter and luau which has been pressed through a
sieve. Stir and season with salt and pepper.

TARO FLOWERS.

Take out pistils from fiowers and strip strings from stems.
Boil flowers and stems in water with pinch of soda, chang-
ing water twice. Cook 45 minutes in all. Serve as a vege-
table. These can be bought in small bundles at the market.

68

TARO LEAF STALKS.

Take stalks of taro plant which come on taro above the
tuber. Scrape them and slice. Place in cold water for 14
hour, then put into salted boiling water with pinch of soda,
and cook until tender. Pour off water. Season with salt
and pepper, and serve on buttered toast with little white
sauce.

69

WATERMELON

Though the watermelon lacks food nutriment, still it is con-
sidered one of nature’s purifiers.

WATERMELON PRESERVED RIND.

7 lbs. rind 2 lemons
4 lbs. sugar 4 e water

Prepare as for watermelon pickle. Cook until tender; then
add sugar, and when thick, sliced and seeded lemons. Cook
few minutes.

WATERMELON PICKLE.

To 12 lbs. rind use 7 pts. vinegar and 1 tsp alum to 1 qt.
water. Pare off green part of rind of melon. Cut white
part into strips and pour over boihng water in which alum
has been dissolved. Leave over night. Drain and soak sev-
eral hours in fresh water. Cook until tender; then make syrup
of equal parts sugar and vinegar seasoned with 1 tsp cinnamon
to 4% tsp cloves tied in a bag. Drop melon in, and cook until
tender. Skim out, and place in jars. Boil syrup down, and
pour over melon.

WATERMELON SHERBET.

Take all red pulp from melon. Add lemon juice, and sweeten
to taste. Freeze. When partly frozen, add the whipped white
of 1 egg to each qt. of sherbet and finish freezing, It may be
served in melon skin.

COMBINED FRUIT

Many combinations of fruit may be served, according to
the season and what one has on hand. In combining fruit,
eut all in small pieces and mix gently with a spoon.

Or save all the juice in cutting. Place the firmer fruit
at bottom of serving dish, then alternate layers, and on top
pour the combined juices saved from eutting. It may be
served in individual sherbet glasses. Ice before serving.

FRUIT COMBINED—1,

Pile minced bananas on a cored slice of slightly divided
pineapple, and pour over them a tbsp sweetened orange juice.

FRUIT COMBINED—2.

Combine 14 pineapple chopped fine, 6 sliced bananas, 6 sliced
oranges, 1 pt. strawberries, 1 lemon thinly sliced, and sugar to
taste.

Or combine the pineapple, bananas, and oranges with 14
grated coconut.

FRUIT COMBINED—3.

Combine 1 banana, 1 orange, 42 ¢ pineapple, 42 ¢ waluuts,
12 chopped marshmallows. Just before serving beat the mix-
ture through 1 e whipped, sweetened, and iced cream. Serve
at once in sherbet glasses.

TROPICAL PUDDING.

14 @ pearl tapioca 1 orange sliced
11% e sugar 1 banana sliced
14 tsp salt 2 slices pineapple cubed

Soak the tapioca over night. In morning add to it 1 pt.
boiling water, and boil in double boiler until clear. Cool sligh
ly, add all the fruit, mix together, and place on the ice. Serve
with cream.

FRUIT MARMALADE .
Take 4 parts papaya pulp, 1 part.pineapple, 1 part orange

(il

Juice and skins sliced fine. Cook all together until soft, then
add equal measure or more of sugar. For a solid marmalade,
more sugar is required.

FRUIT CREAM.

Mash 4 bananas. Add 2 oranges, pulp and juice, and 1 thsp
lemon juice, and mix with 2 c powdered sugar. Soak 14
box gelatine in 14 ec cold water 5 minutes and dissolve over
boiling water. Add this to the fruit mixture and cool in ice
water. When it thickens, fold in 2 ¢ whipped cream. Place

on ice and serve cold.
FRUIT JELLY.

Slice 1 orange, 2 bananas, and 4 figs. Seed 6 dates and 4%
e grapes, and chop 16 almonds. Soak 14 box gelatine in 14 e
cold water 5 minutes. Make a syrup of 11% e boiling water
and 2 ¢ sugar, and dissolve the gelatine in it. Strain and
place in ice water. When it thickens, stir in the fruit. Place
on ice, and serve with whipped cream.

FRUIT SALAD—1.

Take fresh pineapple, papaya, and celery. Cut in small
pieces, and add seeded grapes. Serve on lettuce leaves with
mayonnaise dressing.

FRUIT SALAD—2.

Fill half a pomelo skin with minced bananas, pomelo, apples,
and a very little pineapple. Put sliced or chopped walnuts on
top, and cover with mayonnaise.

FRUIT SALAD—3,

Slice 2 bananas, 2 apples, 1 small pineapple, and 1 papaya.
Mix the fruits and serve on lettuce leaves. Cover fruit with
whipped cream.

FRUIT PUNCH—1.

Take juice of 3 lemons, 2 oranges, and 1 pomelo. Add
1 qt. water (part mineral water), and large slices of pineapple.
Sweeten and serve iced.

72

FRUIT PUNCH—2.

1 e grenadine 1 ¢ orange juice
14 ¢@ lemon juice 1 ¢ pineapple juice
1 ec strong tea 1 bottle maraschino cherries

Sugar or sugar syrup.
Combine all, sweeten to taste, and add mineral water, if
desired.
FRUIT PUNCH—3.
1 pineapple

6 oranges
6 lemons sugar
1 papaya ginger ale

Cube pineapple and papaya. Add juices of oranges and
lemons. Sweeten to taste and add 5 or 6 bottles of ginger

ale when ready to serve.

73

POD EUNCHEON; COOKED OVER
ORDINARY FIRE

TaBLE ARRANGEMENT.

Cover the table cloth with ferns. At each place
put a bowl of poi, salt dish, or shell containing kukui
nut, or mamona, a small side plate with native salt, few cooked
shrimps, native onions, radishes, and chili peppers.

One can buy the cooked kukui nuts, or mamona at the
market. Crack the shells open and take out the kernel. Pound
this with Hawaiian salt in a wooden dish, or mortar. The
Kauai red salt can be bought at the market by asking for paa-
kai ulaula o Kauat.

First Course.

Salmon lomilomi. A salmon belly, 5 cents tomatoes, 5
cents onions. Soak salmon over night, pick to pieces, remov-
ing white membrances. Slice onions and tomatoes, remove
skins, add 3 or 4 whole chili peppers, mix all thoroughly and
place on ice. Serve in large glass dish with lump of ice.
SECOND COURSE.

Mullet, or kwmu, small ones for individual service if
possible. Clean fish, sprinkle with coarse salt, tie up in ti leaves,
and broil.

Turrp Course.

Chicken, luau, sweet potatoes. Old fowl may be
used. Cut chicken in pieces, scald luau in three waters,
and serub potatoes well. Take agate bowl that will fit your
steamer, and line with banana leaves. Pack tight into it the
chicken, scalded luau, and fill up any vacancies with sweet
potatoes. Scatter in coarse salt, cover all with ti leaves, about
four thicknesses of banana leaves, folded cloth, and then cover
of the steamer. Weight this down with stones or wood, so
that it will be impossible for any steam to escape, and do not
open until ready to serve. Cook 514 to 6 hours. A fireless
cooker can be used for this.

FourtH Course.

This may be an Hawaiian pudding, such as papaiee (page
17), koele palau, or haupa (page 21). Or serve ice cream,
cake, and coffee after the guests have left the table.

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