Class __ Book Gpightfi? CDPVRIGHT DEPOSIT. HOW TO USE HAWAIIAN FRUIT AND FOOD PRODUCTS BY AGNES B. ALEXANDER Honolulu, T. H. Paradise-Pacific Print. 1912. Copyright. 1912 By Agnes R. Alexander J C!. A 3 3 INTRODUCTION The measures used in this book are c, level cup, or % pint; tsp, level teaspoon, and tbsp, or level tablespoon. With the exception of the oh do, 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 halo; the banana, or mala; the breadfruit, or ulu; the mountain apple, or oliia; the coconut, or niu; the alcala, the ohelo, the wild strawberry, or olielo 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 ■■ xhe first edition of, "How to Use Hawaiian Fruits," was so kindly received, that this second edition has been prepared. 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. Agnes B. Alexandeb. Honolulu, Oct. 27, 1912. CONTENTS. Pages I. The Avocado, or "Alligator Pear" 7- 9 II. The Banana 10-16 III. The Breadfruit 17 IV. The China Orange 18-20 V. The Coconut 21-24 VI. The Coffee 25-27 VII. The Fig 28-31 VIII. The Grapes 32-35 IX. The Guava 36-40 X. The Mango 41-43 XL The Ohelo 44 XII. The Ohia 45 XIII. The Orange 46-49 XIV. The Papaya 50-52 XV. The Pineapple 53-58 XVI. The Poha 59-60 XVII. The Pomelo, or Grape Fruit and Shaddock 61-62 XVIII. The Koselle 63-64 XIX. The Tamarind 65 XIX. The Taro 66-68 XXI. The Watermelon 69 XXII. Combined Fruit 70-72 XXIII. A Poi Luncheon 73 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. 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, 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 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. 1 2 box gelatine 2 c mashed avocado pulp x /2 cup cold water Juice % 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 navored with salt, cayenne, and the lemon juice. Place on ice to harden. Serve with mayonnaise. AVOCADO ASPIC SALAD— 2. 1 2 box gelatin. 1 Juice of 2 lemons 1 2 c cold water 2 tbsp sugar V/2 c boiling water 2 tomatoes 1 good sized avocado Soak the gelatine in the cold water a 2 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 c 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 c sugar, and flavor with vanilla. Mash the fruit to a pulp with 1 c 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 ^ 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 % h r > an( ^ 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 entree. 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. 11 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 y 2 hr. Serve as a vegetable. BANANA FRITTERS. 3 bananas 1 c flour *4 e milk 1 tbsp powdered sugar Y^ 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 % c 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 c flour 2 tsp baking powder 1 heaping tbsp butter ^ tsp salt 1 g c water Banana and seasoning Rub together the butter and flour sifted with the baking powder and salt. Add about % e "^ater 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 i/4 c 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 l/ 2 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 1/4 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. Cover with a top crust and bake quickly. BANANA HARD SAUCE. Cream together t/ 2 c sugar and \i c butter, beating well; then add V 2 c 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 V2 c orange juice i/2 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 V2 c sugar 3 tbsp cornstarch Salt 1/2 c 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 c flour Y2 c cold suet | c ice water %tsp salt 2 tsp baking powder Sift flour, baking powder, and salt. Chop into this scant 1/2 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 % 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. % box gelatine % c cold water Y2 c sugar 1 c boiling water 3 Chinese bananas pressed through sieve Soak the gelatine in the cold water. Boil the sugar and 1 c 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 y± c cold water 1 c banana pulp Juice V2 lemon "Whites 2 eggs % c 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, told m the stiffly beaten egg whites. Pour into mould and place on ice. Sprinkle with the chopped nuts. BANANA MARMALADE. 4 bananas 1 c su S ar 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 3 uice, stirring. Cook 20 minutes. Serve with hot cakes or wattles. 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 l/ 2 c sugar 1 pt. hot milk g^lt 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 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. 16 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 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 i/i c cold water 4 bananas mashed 1 c cream 14 c 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 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. 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 ^ lemon. Mix this with 1 qt. of any plain ice cream when partly frozen. 17 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 cavitj^, 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 !/•> 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 c strong tea % 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. 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 3/o 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 c papaya cut in small pieces add ^ c China orange juice. Boil 15 minutes and add ~y% 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 Y2 the oranges over night, or boil, changing the water three times. Squeeze the juice from the oranges. To 1 c of juice add 2 c 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. Kemove 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 ^4 to 1 hr. CHINA ORANGE PIE. Juice and pulp 7 oranges 1 c sugar 1 egg 1 tbsp cornstarch Y2 c 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. % c cold water 1% c boiling water 1/2 c orange juice % c sugar 1/2 box gelatine % 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. 20 CHINA ORANGE SPONGE. 1-3 box gelatine 1 c sugar 1-3 e cold water Whites 3 eggs 1 c 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 c water 2 eggs 3 large China oranges 1 c 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 c sugar % 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. 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. "KOELEPALAU" 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 iy 2 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 1^ c cow's or coconut milk 1/2 c 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 c 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 ^4 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 1 c grated coconut 3 tbsp sugar y± 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 % c butter \y% c sugar 2 c flour 2 eggs 2 tsp baking powder Y2 e milk Grated rind 1 lemon or i/o 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. 1/2 c grated coconut % c powdered sugar Whites of 2 eggs Beat the eggs stiff, add sugar ; beat, and add coconut. COCONUT SAUCE. 1 c grated coconut 1/2 c butter 1 egg 1 c sugar Cream butter and sugar, add beaten egg. and beat well, add- ing coconut. COCONUT DROPS. l!/2 c sugar 2 c 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 but- tered plates, and cut into 1 inch squares. Leave to harden. COCONUT CREAM CANDY. Boil 1/2 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. 24 COCONUT MOUSSE 1 e grated coconut Q " 1 tsp gelatine 6 tbs P °rang- e juice 72 e boiling- milk pt - cre am Piaee ln mo,d - *— . «x^ ~ 25 COFFEE 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 c water. Measure and leave over night. In morning simmer, but not boil, 20 minutes. No egg is needed to clear. COFFEE JELLY. 1/2 box gelatine 3 c black coffee 1/2 e c °ld water % c 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 c strong coffee 3 c 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 c black coffee 1 c sugar 1/2 box gelatine % c 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. y± box gelatine 2 eggs V/2 c strong coffee Pinch salt § c sugar 1 tsp vanilla § c 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. % box gelatine % c clear coffee 1 c milk 1/2 c sugar y± tsp salt 2 tbsp powdered sugar 3 c cream Lady fingers Soak gelatine in cold milk and dissolve over hot water, add- ing !/2 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 tbsp gelatine § c sugar 1 pt. whipped cream f (offee 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. f c powdered sugar 1 pt. cream iy 2 c boiling coffee y 2 box gelatine y^ c 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 c sugar 1/2 e 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. 28 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 i/o c sugar and 1 qt. vinegar. Boil and pour into jars. Seal tight. SPICED FIGS. 1 pt. vinegar 4 lbs. 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. 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 clear. 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 ^/z 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 y 2 lb. fresh figs 1 c brown sugar 1 c milk % c sue t 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 c sugar 8 figs 2 tbsp butter % c 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. l/o lb. figs for one pie. Chop figs very fine and cook with 1 c 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 !/2 c cold water 1 c whipped cream a /2 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 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. 1/2 box gelatine 1 c orange juice y tsp cinnamon 1 c guava marmalade %= c buttermilk or sour milk 2 c flour 1 e sugar % c butter y<2, tsp soda 3 eggs -/4 tsp cloves Cream sugar and butter, add beaten eggs, marmalade, spices, soda dissolved in the milk, and flour. Bake x /2 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 c guava juice 1 c 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. y 2 box gelatine % c cold water 1 c guava pulp 1% c boiling water % c 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 c guava pulp x /± box gelatine % c sugar i/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 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 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. GUAVA SOUFFLE. Powdered sugar Salt Whites 4 eggs 1 c 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 y 2 c boiling water 2 tbsp cold water % c sugar "Whites 2 eggs 1 c 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 c 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 c guava pulp 1 c powdered sugar *4 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 V2 tsp gelatine 1 c 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. 41 MANGO A great many varieties of this fruit have been introducea, but the common sour, or chutney, and Hawaiian sweet mango can 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 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 !/o 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. 42 MANGO AND PAPAYA MARMALADE. Make the same as mango marmalade 2, using % 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 Yi 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. 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 S3 r rup 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 lb. bleached almonds 1 lb. currants % lb. green ginger V4 lb. garlic a /2 lb. 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. Pill 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 l 1 /^ 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 a /2 c guava jelly 1% Pt s - 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 % as much sugar as juice. Pro- ceed as with other jellies. OHELO JAM. Boil 2 measures ohelos, \'2 measure sugar and few slices lemon for 1 hour or more. OHELO SAUCE. y± measure sugar ^4 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 % 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. 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 % c sugar, bits of butter, and juice of ^2 lemon. Bake about 15 mins. ; then add upper crust and bake until brown. OHIA SNOW SHERBET. 1 pt. water 1 pt. fruit juice 1 c sugar Juice i/2 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 1/2 c cold water 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 */2 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. Koll again in sugar the next day. ORANGE SPONGE. 1 c sugar y 2 c boiling water % box gelatine 1 pt. orange juice !/2 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. 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 1 pt. milk 1 c 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 c 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. 1/2 box gelatine 1 c cold water 1 c sugar 1 c orange juice and pulp Whites 3 eggs Juice ^ lemon 2 c whipped cream 48 Soak gelatine in water and dissolve over boiling water. Strain and add sugar, lemon juice, orange juice and pnlp. 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 WraP. 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 % c 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 c chopped nuts mixed with 1 tbsp lemon juice. ORANGE PUDDING FOR TWO. 1 orange 1 egg 1 c 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, % c 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 Y2 hour. ORANGE CAKE. % c butter 1% c flour 3 eggs 1 c sugar % c orange juice % grated rind of orange V-/2 tsp baking powder ^ 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 V/2 c sugar •/4 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 c 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. 1/2 c sugar Juice 2 lemons 2 c diced papaya ^4 c 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 *4 c 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 V2 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, y<% 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 V/2 c papaya pulp add juice 1 lemon, V2 c sugar and beat into 2 stiffly whipped whites of eggs. PAPAYA JELLY. y 2 box gelatine % c sugar % c cold water 1 c boiling water Juice 1 lemon 1 c 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 hdt. PAPAYA PIE. 2 eggs 1 c sugar 1 c papaya pulp Juice ^ lemon y