How to use Hawaiian fruits

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HOW TO USE
HAWAIIAN

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By

JESSIE C. TURNER
AGNES B. ALEXANDER

HONOLULY, T.Hi.
HAWAIIAN GAZETTE CoO., LTD.
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CONTENTS.

The Avocado or “Alligator Pear”............

Tite Baranya i CP ie th CGR NA

The China Orange or Kumquat..............
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INTRODUCTION

In offering this little book to the public, we hope it will
fill a need through its simple suggestions for the use of our Ha-
waiian Fruits. The recipes are not all original, and we
gratefully acknowledge kind assistance from friends. With
the exception of the ohelo, the fruits selected are all found in
our market.

Among the many fruits and food products of Hawaii nei,
ten were found here by the first discoverers. Some of these
may have been brought by the aboriginal settlers, in their
canoes, such as the taro, banana, breadfruit, and ohia; while
the coconut may have come with the currents, and the birds
may have carried seeds of the berries.

Of the fruits, the akala and ohelo are species peculiar only to
these Islands.

The akala is a red berry similar to the raspberry, and is
found on the slopes of Mauna Kea and Haleakala.

The ohelo is also found on the high mountains of East
Maui and Hawaii, especially in the vicinity of the Volcano
House. It resembles in shape and texture the American
blueberry, though it varies in color from a very light yellow
to a deep red or purple.

~The other fruits are the poha, which is found on all the
islands, and is similar to the gooseberry; the ohia ai, or
mountain apple, which thrives well in moist valleys; the
ohelo papa, or wild strawberry, which is found on Hale-
akala near the Koolau gap and also on the mountains of Ha-
wail. The niu, or coconut, we are all familiar with, and also
the banana.

The food products are the ko, or sugar cane, the taro and
the ulu, or breadfruit.

All fruits and fruit juices retain their flavor much better
when cooked at a low temperature. The double container is
of great assistance; 212° is boiling point, but a temperature
from 160° to 175° continued for 20 or 30 minutes will effect-
ually sterilize fruits; and if bottles, covers, and rubbers are
sterilized at the same time, and the bottles filled and covered
quickly, the fruits will keep for a long time if kept in a cool,
dark place. { y

As exact measurements are an important factor in the suc-
cess of cooking, a cup, abbreviated to c, means % pt. Table-
spoons and teaspoon, abbreviated to tbsp and tsp mean the
level spoonfuls.

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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.

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 ice cold with
chopped ice.

2. Mash the fruit and beat it up with the cocktail sauce.
Serve in the same manner.

AVOCADO SALAD.

In preparing avocado salad, one may either cut it in dice,
scoop it with a spoon, or mash it and mix 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.

Push the avocado through a potato press, mix with mayon-
naise dressing, strong 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 five dressings: 1, sugar; 2, salt and vinegar; 3, tomato
catsup; 4, Durkee’s salad dressing; 5, French dressing.

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

AVOCADO ASPIC SALAD—1.

Y% box gelatine 2 c mashed avocado pulp
Y% cup cold water Juice 4% lemon
1 cup boiling water Salt, cayenne

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

8
AVOCADO ASPIC SALAD—2.

4 box gelatine 2 tbsp sugar
Y% c cold water Juice of 2 lemons
1% c boiling water 2 tomatoes

1 good sized avocado

Soak the gelatine in the cold water % 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
mayonnaise. This and the preceding salad may be molded
in individual molds and served in nests of lettuce leaves.

AVOCADO SANDWICHES.

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

AVOCADO ICE CREAM.

Yolks 5 eggs 2 c sugar
1 gt. milk 4 medium sized avocados
Green maraschino cherries Almond 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 c
sugar and flavor with almond extract. When the custard 1s
cool, add the fruit and freeze. Serve in mounds with a green
maraschino cherry on top of each dish.

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 % 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 % 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.

FRIED BANANAS.

Slice bananas in 2 or 3 strips and fry in half butter and
half lard.

10

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—.

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

BANANA FRITTERS.

3 bananas 1 c flour
%c 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 1 tbsp flour
1 tbsp butter 34 c mashed and strained banana
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.

BAKED BANANA DUMPLINGS.

Lic four; 2 tsp baking powder
1 heaping tbsp butter Y tsp salt
Y% c water Banana and seasoning

Rub together the butter and flour sifted with the baking
powder and salt. Add about % c water and mix lightly with
spoon. Divide into 4 balls and roll out lightly and quickly

11

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 % ¢ 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.

BANANA PIE—1.

Slice bananas thin, add sugar, nutmeg, butter and guava
jelly, or % c 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 % c 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. Cgver with a top crust
and bake quickly.

BANANA HARD SAUCE.

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

12
BANANA PLAIN SAUCE.

1 tbsp butter 1 tbsp flour
6 tbsp sugar 4 c orange juice

YZ c 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 4c sugar

3 tbsp corn-starch Salt

Y% c cold water 3 large bananas
White 1 egg

Dissolve corn-starch 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 c flour Y% ce cold suet
24, c ice water YZ tsp salt

2 tsp baking powder

Sift flour, baking powder, and salt. Chop into this scant
™%4 c 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 corn-starch
2 tbsp powdered sugar Salt

13

Boil the milk and stir in the beaten yolks of eggs, sugar,
corn-starch 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.

1% box gelatine 1% c cold water
1% c sugar 1 c boiling water

3 Chinese bananas pressed through sieve
Soak the gelatine in the cold water. Boil the sugar and lc
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 4 c cold water
1 c banana pulp Juice % lemon
Whites 2 eggs % c sugar

1 doz. chopped nuts

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 mold and place on
ice. Sprinkle with the chopped nuts.

BANANA MARMALADE.

4 bananas 1 c sugar
1 c 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 the junket. Cream may be mixed with the
banana.

BANANA CUSTARD PIE.

2 bananas 2 eggs
14 c sugar 1 pt. hot milk
Salt Cinnamon or vanilla

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

14
BANANA FILLING FOR CAKE.
6 bananas Whites 2 eggs
4 c 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.

BANANA SOUFFLE.

1 c 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
pudding dish, or individual molds in pan of hot water, and
bake in slow oven until firm.

BANANA CREAM.

4 box gelatine 4 bananas mashed
\%4 c cold water 4 c sugar
1 c cream Juice 1 lemon

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 c milk
3 tbsp cold water 1 c 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.

15
BANANA SHERBET.

1 pt. water 1 c banana pulp
1 c 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 c mashed banana pulp add the juice of %4 lemon.
Mix this with 1 qt. of any plain ice cream when partly frozen.

16

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. i

To ripen breadfruit, remove the core from slightly green
fruit, 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, re-
move the seed and break in individual pieces. Serve with
butter.

BAKED BREADFRUIT—.

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.

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 ¥&% hr. to 1 hr.

17

CHINA ORANGE OR RUMQUAT

Kumquat, the Chinese name for this fruit, means “gold
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 c strong tea ¥Y% tsp almond extract
1 c 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. 8 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 % measure China oranges.
Wash oranges well. Squeeze out seeds and juice. Put skins
through a meat chopper and add to the juice, strained free
from seeds. 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.

CHINA ORANGE AND PAPAYA MARMALADE—2.
To 6c papaya cut in small pieces add % c China orange

juice. Boil 15 minutes and add % as much sugar as pulp.
Boil again for 15 or 20 minutes.

18
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
without breaking the fruit. Make a syrup of 4 parts sugar
to 1 part water. Boil and drop oranges in. Boil hard for
34 to l hr,

CHINA ORANGE PIE.

Juice and pulp 7 oranges 1 c sugar
1 egg 1 tbsp corn-starch
¥Y% c boiling water

Peel oranges and remove seeds, saving juice. Dissolve
corn-starch in a little cold water and cook in the boiling
water, adding sugar o,ranges, 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 JELLY.

YZ box gelatine 1% ¢ boiling water
v2 © cold water 34 ¢ sugar
Y% c orange juice ¥% c 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.

CHINA ORANGE SPONGE.

YZ box gelatine lei sugar
Y% c cold water Whites 3 eggs
1 c boiling water Juice 6 China oranges

Soak gelatine in cold water 5 minutes and dissolve in boil-
ing 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 SHERBET.
2c Sugar 1 qt. water
White 1 egg Y% c 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 beaten white of egg.

19

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 corn-starch and grated co-
conut. Soften the pia with water. Heat the sweetened
coconut milk and pour in pia gradually. Stir only one way,
until very smooth. Serve cold. Pia is a Hawaiian starch.

“ KULOLO.”

Mix well 1% 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 hrs. 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 Y% tsp black pepper

Cut corn from the cob, and mix with coconut and beaten
volks 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.

COCONUT PUDDING—1.

2 eggs 3 tbsp sugar
2 tbsp corn-starch 1% c cow’s or coconut milk
Y%c grated coconut

20

Put milk on stove, add sugar, stirring. When it begins to
boil, add corn-starch 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 c milk and 2 tbsp sugar. Pour custard around
pudding when served.

COCONUT PUDDING—.

1 pt. milk 2 tbsp corn-starch
Yolks 2 eggs 2 tbsp sugar
Pinch salt

Heat part of the milk, salt, and sugar. Dissolve the corn-
starch in the remainder of the milk. Add it to the heated
milk, and when cooked add the beaten yolks of eggs, and %
c 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
lc grated coconut 3 tbsp sugar

4 tsp salt

Bake pie crust. Beat yolks of eggs; add sugar, milk, co-
conut, 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.
lc grated coconut %c milk

114 ¢c sugar 2 eggs
34 c butter 2 tsp baking powder
2c flour Grated rind 1 lemon or ¥% tsp extract

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.

al
COCONUT FILLING OR FROSTING.

Yc grated coconut 34 c powdered sugar
Whites of 2 eggs

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

1 c grated coconut Y% c butter
1 egg 1 c sugar

Cream butter and sugar, add beaten egg, and beat well,
adding coconut.

COCONUT DROPS.

1% c¢ 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 c sugar in 1 c 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
buttered plates, and cut into 1 inch squares. Leave to harden.

COCONUT CREAM CANDY.

Boil % c milk with 3 c brown sugar, add 2 c.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 paraffin or buttered paper.

COCONUT MOUSSE.

Y%c_ boiling milk Ipt. cream
1 c grated coconut 3 tbsp orange juice
1 tsp gelatine 2 tbsp cold water

Soak gelatine in cold water and dissolve in boiling milk.
When cool, add coconut, orange juice, and whipped cream.
Place in mold or freezer, and pack in salt and ice for 4 hours.

22

OPT Ee

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

COFFEE JELLY.

Y box gelatine 3 c black coffee
Y% c cold water 34 c Sugar
V2 g

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.

3 c milk 1 c strong coffee
2 tbsp sugar 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 c black coffee 1 c sugar
YZ box gelatine 34 c cold water

Whites of 3 eggs

Soak gelatine in cold water 5 minutes. Dissolve in boil-
ing 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,

yi
COFFEE SPANISH CREAM.

4 box gelatine 2 eggs

1% c strong coffee Pinch salt

24'c sugar 1 tsp vanilla
22 ¢ milk

Soak gelatine in % c cold coffee 5 minutes. Boil 1 c 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 Y% c clear coffee

lc milk Y% c sugar

y% tsp salt 2 tbsp powdered sugar
3 ¢ cream Lady fingers

Soak gelatine in cold milk and dissolve over hot water,
adding 1% c 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 pt. whipped cream 22 c¢ sugar
1 tbsp gelatine 23, c coffee
Whites of 3 eggs
Soak gelatine in a little cold water 5 minutes and dis-
solve 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.

1%4 c boiling coffee 1 pt. cream
24, c powdered sugar 4 box gelatine

Y% c cold water
Soak gelatine in the cold water, and add it to 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.
COFFEE ICE CREAM.
1 qt. cream 1 c sugar
Y% c 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.

24

FIG

The fig is considered one of the most healthful fruits
known. Here in Hawaii we have but one common variety.

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 % c sugar and 1 qt. vinegar. Boil and pour into
jars. Seal tight. |

SPICED FIGS.

1 pt. vinegar 4 lb. sugar
7 lbs. 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.

Hawaiian ohias, or mountain apples, can be spiced in the
same manner, taking care not to remove the skin, which
contains the flavor of the fruit.

FIG PRESERVE.

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 clear.

25
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 % 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 % Ib. fresh figs 1 c brown sugar
1c milk 34 c¢ 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.
2c sugar Y% ec milk
2 tbsp butter 8 figs

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.

¥% lb. figs for one pie. Chop figs very fine and cook
with 1 ¢ 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.

FIGS IN JELLY.

1 doz. large figs 4 tbsp sugar
Y% ce cold water ! 1 c whipped cream

YZ box gelatine 1 tsp vanilla extract
g p

26

Cover figs with boiling water, and cook slowly until ten-
der. Pour off juice, and boil until reduced to 1 c. 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.

Y% box gelatine 1 c orange juice
Y% c cold water Juice 1 lemon
\% ¢ sugar Figs

Take 1 c sliced figs, cover with water, and cook slowly
until tender. Strain, and put 1 c 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 c of mashed figs with the whites of 3 eggs and
bake in the oven.

FIG FILLING.

10 chopped figs Yc sugar 1 c water

Boil together until thick. When cool, spread between and
on top of cake.

FIG ICE CREAM.

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

FIG SHERBET.

1 c water 1 c water-lemon juice
2 ¢ sugar 2 c mashed figs

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

24

Cai er BA

With the exception of the dates, grapes exceed all other
fruits in amount of sugar, which varies from 12 to 26 per
cent. No sugar is needed when fruits 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 % 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 2% oz. tartaric acid

Put grapes into large stone jar and cover with water.
Dissolve acid in little water and pour over fruit, mixing
thoroughly. Let stand 24 hours. Strain carefully and to
each pt. juice add 1% pt. sugar, and set aside, stirring occa-
sionally 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.
Boit uncovered until it jellies.

GRAPE MARMALADE.

Squeeze off skins of grapes. Cook pulp and skins sepa-
rately with very little water. When seeds drop out of pulp,
strain and add % c sugar to each c pulp and sweetened
skins. For grape butter, cook slowly for a longer time.

28

SPICED GRAPES.

Cook slowly pulp and skins of grapes separately. Strain
pulp; then add to it the skins. To 1c pulp add % ¢ 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.

4 box gelatine 34 ¢ sugar
Y% c cold water 1 c 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 yolks of the eggs.

GRAPE JUICE JELLY.

1 box gelatine 1 c cold water
1 pt. grape juice 1% pts. boiling water
Juice 2 lemons 1%4 c sugar

Soak gelatine in cold water 5 minutes. Dissolve in boil-
ing 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.

YZ box gelatine 1 ¢ grapes
1 c sugar Y% c powdered sugar

Grated rind and juice 1 lemon 2 ¢ grape juice

29

Soak gelatine in grape juice, and dissolve over boiling
water. Add sugar and lemon juice. When dissolved, add
grated rind and powdered sugar. Set in ice water to thicken;
then add seeded and skinned grapes and place on ice.

GRAPE WHIP.

1 pt. cream 34 c sugar
114 c grape juice Whites 2 eggs

Beat the egg whites and add fruit juice mixed with sugar.
Add cream and beat. As froth rises, take it off and drain
on a sieve. Pour the unwhipped mixture into glasses, and
pile with whip on top. Serve cold.

GRAPE JUICE CHARLOTTE RUSSE.

14 box gelatine 1% c cold water
4 c boiling water 1% c cream
1 c 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.

11%4 c grape juice 1 c sugar
3 c water White 1) egg

Juice 1 lemon

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 14 tsp vanilla extract
1 c 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.

30

GUAVA

There are several varieties of guavas, the sour red, the
sweet white, and the small strawberry. As tin discolors
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, slice, and sprinkle liberally with sugar. Let stand
several 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, ex-
tracting 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 carefully with silver knife. 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 ten-
der, keeping the form of the strips. If a marmalade is de-
sired, boil until syrup jellies when dropped, and cooled on a
saucer. For this add 34 as much sugar as pulp and juice.

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 % to %
as much sugar as pulp, and cook over an asbestos mat, stir-
ring occasionally until it thickens.

SPICED GUAVA MARMALADE.

Make the same as above, adding % tsp cinnamon and
4 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
dropping 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 remain-
ing pulp into marmalade.

GUAVA JELLY SAUCE.

Add a little boiling water to jelly. Spice and thicken with
corn-starch 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.

GUAVA MARMALADE COOKIES.

1 c sugar Y% c butter
Y%c guava marmalade 4 tsp soda
Cinnamon

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

32
GUAVA MARMALADE CAKE.
1c guava marmalade Y% c buttermilk or sour milk
2 c flour 1 c sugar
34 c butter 3 eggs
Y% tsp cinnamon 4 tsp soda

4 tsp cloves

Cream sugar and butter, add beaten eggs, marmalade,
spices, soda dissolved in the milk, and flour. Bake % 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 tbsp flour
lc sugar 1 c¢ guava juice

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.

YZ box gelatine Y% c cold water
1 c guava pulp 1% c boiling water

34 c sugar
Soak gelatine in the cold water, and dissolve in the boil-
ing 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.

GUAVA SPONGE.

34 ¢ sugar 4 box gelatine
1 c¢ guava pulp 4 c 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

33

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 in
invalid cookery. Serve curd as guava cheese.

GUAVA WHIP.
4 tbsp sugar 1 c 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.

ea
GUAVA SOUFFLE.

1 ¢ guava pulp Whites 4 eggs
Salt Powdered sugar

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, 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 corn-starch Y% c boiling water
2 tbsp cold water 34 ¢ sugar
Whites 2 eggs 1 c guava pulp (preferably white)

Boil sugar and water. Dissolve corn-starch in cold water
and add, stirring constantly. When it thickens, take from

34

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 c milk, add
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 c guava pulp
1 c powdered sugar y% tsp salt

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

GUAVA SHERBET.

1 c water 1 c guava pulp
Y% tsp gelatine 1 ¢ 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

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

35

MANGO

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

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 if
necessary. Seal tight.

MANGO JELLY.

Peel and slice mangoes. Add to 7 large mangoes 2% c
water and boil for 20 minutes. Strain through double cheese
cloth and add gradually % c 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 % 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 % as much sugar as mango and
boil again, placing an asbestos mat under container. Cook
until glassy and thick.

SPICED MANGO MARMALADE.
Make as marmalade and add % tsp cloves and % 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.

36
STEWED RIPE MANGO.

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

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.

1 lb bleached almonds 1 ib. currants

\% |b. green ginger Y |b. garlic
Y |b. salt 3 lb. brown sugar
2 lb. raisins 2 oz. yellow chili pepper

1 qt. vinegar

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
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 c sugar to each 1% pt. mangoes. Cool and freeze.

37

gr Wa)

OHELO AND GUAVA JELLY.

2 qts. ohelo juice Yc guava jelly
1% 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 thimble-
berries in separate containers until soft. Strain through
cloth bags and combine juices, adding 34 as much sugar as
juice. Proceed as with other jellies.

OHELO JAM.

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

OHELO SAUCE.
14 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 c
Sugar and %4 c 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.

38

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 Juice 3 lemons
1 pineapple Sugar

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 be-
comes 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.

uice 1 lemon 1% c cold water

J

Y% box gelatine 1 c boiling water
1 c 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 % coconut.
Arrange in glass dish in alternate layers of orange and
coconut, and heap coconut on top.

ae

ORANGE AND MINT.

Pulp 4 oranges 2 tbsp sugar
2 tbsp lemon juice 2 tbsp finely chopped mint

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.

1 c sugar %4 c boiling water
%4 box gelatine 1 pt. orange juice
¥%Z c 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. Blace, anys
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 1 pt. milk
1 c sugar 3 eggs
1 tbsp corn-starch

Peel oranges and cut into small pieces, taking out the
white pulp. Place in a pudding dish covered with 1 c sugar.
Make a custard of the milk and yolks of eggs, adding 2 tbsp
sugar and the corn-starch 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
nudding. Place in oven to brown or serve without browning.

ORANGE CHARLOTTE.

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

2 c whipped cream

40

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 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 c chopped nuts mixed with 1 tbsp lemon Juice.

ORANGE PUDDING FOR TWO.

1 orange 1 egg
1c milk 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, 3% c¢
sugar, 1 tbsp butter. Add 1 tsp corn-starch dissolved in
juice of 1 lemon. Bake in tart shells.

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 ¥% hr.

ORANGE CAKE.

% c butter 1% c flour
3 eggs 1 c sugar
14 ¢ orange juice Y% grated rind of orange

1% tsp baking powder ¥& tsp salt

4]

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 1% c sugar’
Y% 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.

1 c sugar 1 ¢ 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.

42

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.

STEWED PAPAYA—1.

2 c diced papaya Yc water
Y% c sugar Juice 2 lemons

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 4% c sugar and only
enough water to keep from burning. Serve as a vegetable.

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 vegetable.

PAPAYA AND CHINA ORANGE MARMALADE.
(See China Orange.)

PAPAYA PICKLE.

Make syrup of 1 measure sugar and % 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 ginger, 1% 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.

43
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 nasturtiums and leaves.

PAPAYA SALAD—2Z.

Cut papaya in cubes, and add 8 small Chinese onions and
5 pieces green celery chopped fine. Serve with boiled dress-
ing.
PAPAYA WHIP.

To 1% ¢c papaya pulp add juice 1 lemon, % c sugar and
beat into 2 stiffly whipped whites of eggs.

PAPAYA JELLY.

4 box gelatine 1 c boiling water
¥% c cold water 1 c papaya pulp
Juice 1 lemon Yc sugar

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 PIE.

2 eggs 1 c sugar
le papaya pulp Juice % lemon
Y% c butter
Make a bottom pie crust and bake. Cream butter and
sugar. Add beaten eggs, lemon juice, and papaya. Pour

into pie crust and bake. Make a meringue of whites of
eges and 2 tbsp sugar. Place on pie and brown in oven.

PAPAYA SHERBET.

Mix 4 c papaya pulp with 2 c sugar and juice of 2 lemons,
and freeze.

44

‘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.

TO SERVE FRESH PINEAPPLE.

Slice or grate pineapple, sprinkle with sugar and set in
the ice box for several hours before serving. Pineapples do
not sweeten if picked green.

PINEAPPLE JUICE.

Press out juice from pineapple and strain through flannel.
To each measure of juice add % 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 cin-
namon to ¥% tsp cloves tied in cloth for spicing. The pickles
are best made in pineapple vinegar.

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.

45
PINEAPPLE IN OHELO JUICE.

Boil slowly together 1 measure of minced pineapple and
1 measure of ohelo juice until the pineapple is tender. Then
add % 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 crystallized, 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 scum, 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.

PINEAPPLE CHUTNEY.

2 oz. pepper 11%4 lbs. brown sugar
1 oz. garlic 1% pts. vinegar

3 Ibs. pineapple Y Ib. raisins

2 tbsp ginger Y lb. almonds

1 tbsp salt

46

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

PINEAPPLE SALAD.

Pare and cut in dice 1 pineapple. Wash and cut fine %
as much celery. Whip % c 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 MINCE MEAT—1.

Mix 1 measure minced cooked pineapple, % 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. Be-
fore making the pies, add chopped bananas or apples.

PINEAPPLE MINCE MEAT—.

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

Simmer all together for an hour, stirring often. Add 1
tbsp corn-starch 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.

PINEAPPLE PIE.

1 grated pineapple 2 tbsp flour
1 c water 2 ¢ 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 c grated pineapple and % c guava jelly very slowly
for 20 minutes. Add 1 tbsp corn-starch dissolved in little
cold water, and stir until clear. Serve cold with cream.

47
PINEAPPLE SHORTCAKE.

Make the same as pineapple and guava pudding without
corn-starch. 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 c grated pineapple
Y% ¢ boiling water 2 tbsp sugar

Juice % lemon or 1 tsp lemon extract

Soak gelatine in % c cold water and dissolve in the boil-
ing water. Add sugar and lemon juice. Strain, and when
cool set on ice for % hr. When it thickens, beat in the
grated pineapple that has been previously brought to boil-
ing point.

PINEAPPLE CREAM.

2 tbsp gelatine 2 c pineapple juice
Y% ce cold water 1 ¢ sugar

1 pt. cream

Soak gelatine in cold water 5 minutes. Dissolve by set-
ting container in boiling water. Heat to boiling point pine-
apple juice and add sugar. Combine, and let cool in ice
water. When it thickens, beat in cream, previously scalded.
Place on ice.

PINEAPPLE SPONGE.

1 grated pineapple 22 ¢ sugar
YZ box gelatine Y% c 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 % hour. Then add stiffly beaten whites of eggs, and
beat well. Set on ice until served.

Pa

48

PINEAPPLE JARDINIERE.

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 c grapes. Add sugar and serve cold in
the pineapple rind.

PINEAPPLE TAPIOCA PUDDING.

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

Soak the tapioca in the cold water, add % tsp salt
and sugar. Boil until clear, adding as little water as pos-
sible. Beat the yolks of eggs and stir them and the butter
into the mixture. When smooth, take from the fire, add
pineapple and % 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 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.

PINEAPPLE SHERBET —1.

1 pt. scalded pineapple juice y% tsp gelatine
1 pt. water Juice 1 lemon
1 pt. sugar

Soak the gelatine in % c cold water for 10 minutes. Add
1 c boiling water, and stir until dissolved. Add sugar and
34 c 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 large pineapples 1 pt. water
2 c 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.

49

PINEAPPLE ICE CREAM.

Scald 1 pt. of pineapple juice. Add juice 1% lemon, and
sweeten to taste. Add this to 1 qt. of any plain cream when
partly frozen.

PINEAPPLE MOUSSE.

1 c pineapple syrup 1 tsp gelatine
Ppt. cream 2 tbsp cold water
1 c powdered sugar y% 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.

50

POHA

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—.

Line a pie dish with paste, and bake. When done, put in
a layer of poha jam, then a custard made of lc milk, 1 tsp
butter, 1 tsp corn-starch 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 recipe. Roll out and
cut into strips 4 inches wide. Spread almost half the width
with poha jam and fold over the other half, pinching 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.

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 corn-starch.
Serve with biscuit rounds for shortcake or bake between 2
pie crusts.

51

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.

3

Cut and divide pomelo into sections. Lay these on a flat
dish and sprinkle with chopped nuts. Take % box gelatine
and soak in % c cold water 5 minutes. Add 1% c 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.

4 box gelatine 2 c pomelo juice and pulp
Y% c cold water Juice 1 lemon
1 ¢ 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.

52
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 c 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 4 hours. Drain, add cold water as before,
and boil till tender. Again drain, weigh peel, and add equal
weight sugar and 1 c 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 Jeave 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.

53

TAR

The taro, or kalo, though not a fruit, is the 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. This can be
used in stews 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 % 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 %
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 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.

54
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
adding pinch of soda. Cook until tender, 45 minutes in all.
After last water, little milk may be 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 flowers 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.

TARO LEAF STALKS.

Take stalks of taro plant which come on taro above the
tuber. Scrape them and slice. Place in cold water for %
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.

55

TAMARIND

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

TAMARIND DRINK.

1. Shell tamarinds, 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 tama-
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
traveling, 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 CHUTNEY.

4 lb. tamarinds ¥% lb. dates

4 lb. green ginger 4 |b. raisins

¥% lb. onions 4 Ib. chili peppers
4 tbsp brown sugar 2 tbsp salt

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

56

WATERMELON

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

WATERMELON PRESERVED RIND.

7 \Ibs. rind 2 lemons
4 Ibs. sugar 4 c 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 boiling water in which alum
has been dissolved. Leave over night. Drain and soak
several hours in fresh water. Cook until tender; then make
syrup of equal parts sugar and vinegar seasoned with 1
tsp cinnamon to % 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.

av

COMBINED FRUIT

Many combinations of fruits may be served, according to
the season and what one has on hand. In making a com-
pote of fruit, cut 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 cutting. It may be
served in individual sherbet glasses. Ice before serving.

FRUIT COMPOTE—1.

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

FRUIT COMPOTE—.

Combine %4 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 Y%
grated coconut.

FRUIT COMPOTE—3.

Combine 1 banana, 1 orange, % c pineapple, %4 c walnuts,
12 chopped marshmallows. Just before serving beat the mix-
ture through 1 c whipped, sweetened, and iced cream. Serve
at once in sherbet glasses.

FRUIT CREAM.

Mash 4 bananas. Add 2 oranges, pulp and juice, and 1 tbsp
lemon juice, and mix with 24 c powdered sugar. Soak %4
box gelatine in 1% c 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 c whipped cream. Place
on ice and serve cold.

FRUIT JELLY.

Slice 1 orange, 2 bananas, and 4 figs. Seed 6 dates and
¥% c grapes, and chop 16 almonds. Soak % box gelatine in
¥%Z c cold water 5 minutes. Make a syrup of 1% c boiling

58

water and 2 c 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 PUNCH—1.

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

FRUIT PUNCH—.

1 c grenadine 1 c orange juice
Y% c lemon juice 1 c pineapple juice
1 c strong tea 1 bottle maraschino cherries

Sugar or sugar syrup

Combine all, sweeten to taste, and add mineral water, if
desired.

Always On Hand —~—

All kinds of Fruit and Jelly Strainers. Universal
Fruit Choppers, 4 sizes. Jelly Moulds and Wood
Mixing Spoons. Mason and Atlas Fruit Jars,
Jelly Tumblers, etc,

E. 0. HALL & SON, Ltd. Household Dept.

Y. S. CHUNG

Cor. Alakea & Beretania Sts.

Groceries and General Merchandise.
Green and Dried Fruits. Cigars,
Candies, Vegetables; and Cold Drinks.

For The Kitchen

We sell a superior quality of flavonng extracts and articles
for everyday use in the kitchen. Especially do we recommend:

FLAVORING EXTRACTS
BAKING SODA

CREAM OF TARTAR
INDIAN CURRY POWDER
SPICES

They are guaranteed under the Pure Food and Drug Act.

Benson, Smith & Co., Ltd.

Fort & Hotel Sts. Honolulu

FOR ECONOMY USE

The White Frost seid
Refrigerator - - -

COYNE FURNITURE Co., Ltd.

BISHOP ST x - ~ HONOLULU, T. Hi.

cy. DAY Gu GO:

TELEPHONE. .1¢62}

For Nuts, Raisins, Oranges,
Apples, Dates, Figs, Mince
Meat, Boiled Cider, Q.c., Q0c.

Ko YEE IOP (aC O.

WHOLESALE AND RETAIL BUTCHERS

DEALERS IN
Fresh and Cured Meats, SmoKed Tongue, Fresh
Canned Oysters, Poultry, Game, Eggs, Cheese,
Butter, Fresh, SmoKed and Salt Fish, Fruits and
Vegetables, Etc.

N, KING STREET: HONOLULU, T. H.
Market Telephone 1851 Slaughterhouse Telephone 1068

Tie FOND DAIRY.

Certified MilK and Cream from all tested
cows.

The finest and most sanitary dairy in the
Hawaiian Islands.

TELEPHONE 2690

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