The Hawaiian gazette., 1886-05-04

Alter the POI becomes acid take two or
more tablespoohfuls and stir into a glass of
water. This is desirable form for sea
sickness and usually the stomach will re
tain il when nothing else will remain.
Mullins.
Two cupfuls taro flour, two egg, well
beaten; add the eggs to a cup Of milk and
sufficient yeast powder to make light
and stir i'm the -four; add a little soda,
place batter in muffin rings and cook until
done
Add two eggs well beaten to two cups Of
milk with little yeast adding little salt;
stir in -four over night, in the morning add
soda TO sweeten; stir we'll then bake in
slow oven till done.
Bread.
This can be done same a. from wheat
flour care being taken not to make the
batter to thick, and baking in slow oven.
GriddIe cakes.
Two OF three cups OF -four mixed with
sour milk and add little soda same as for
ordinary halter cakes; FRY on griddle.
Gems.
same a, above, only add two eggs well
beaten, bake in hot gem tins.
Taro Pudding
Two cups milk, four spoonful> -four; stir
well and boil until done; add one or two
well beaten egg; stir all thoroughly to-
gether, and bake from 10 to Is minutes
Eat with milk and sugar or favored dress
ing
TRrO Mush.
Use one tablespoonful OF the -four To
each person and mix very thin with milk
u lump OF butter. salt To taste, stir well
and pour into m empty tin fruit or lard
tinl aud place il. kettle Of boiling water;
keep stirring it until thick and let it CON
tinue to boil for half an hour, after which
serve warm with milk and sugar.
TarO Hush.
tAnother process OF preparation)
Allow one tablespoonful OF the flour to
each person. adding sufficient milk or milk
and water. SO as to be very thin, with
little sugar or salt according to taste.
Pour it into the saucepan over good fire,
and keep stirring it until thick, which will
take from three to five minutes. After it
becomes thick it does not require continued
stirring: il is only necessary to add warm
or cold water from time to time 50 A. TO
prevent it from getting too thick; let it
boil in this manner for one hour, when it
can be eaten warm with sugar and milk.
Mush cooked in the above manner in the
evening, and served cold for breakfast with
milk and sugar next morning, has been
acknowledged by many persons to be de
Hcious and very soothing to the stomach.
Tnro rum. or suck Pudding.
This makes fine family pudding, using
taro -four instead Of wheat -four The adj
dition Of eggs will make a great improve
ment The taro flour requires hess yeast
powder than wheat flour.
Taro Pancakes.
Made in the same manner as with ordin-
airy -four
Many excellent dishes can be made Of
Taro Flour after cooking it for one hour in
the same consistency as the Mush, such as
Fri.ters, Taro Cakes, etc. etc
Mn. BARBER, as proprietor of the Poly
nesian Hotel, says that he has used the
Taro Flour for some time with great sue
cess. and is still using it in making Pud-
dings, Hot Cakes. Taro Mush, etc, etc. as
also as thickening for Soups and GRAVES
il is unsurpassed, and that it has not the
tendency to discolor the Soup as ordinary
-four. but leaves it perfectly clear BE
used 10 every gallon OF Souptwo tablespoon
fuls OF the Taro Flour
TarO Hot Cakes.
Allow a tablespoonful of the -four to each
person; mix with little sugar and milk
or water adding little baking powder
tless than for wheat -four mix it well into
a thin batter and cook on the griddle in
the usual manner. This makes the finest
Hot Cake ever known, and can be easily
Mr.. BARNES, the originator G
experiments in placing before the P
5, eing the filthy way Poi is
becomming ripe-induced Mr.. BAR
excellence and preventing waste of
Many will remember that a
the natives, who said that they won
Since then that mode of cook
with heated stones) and we never h
Alden Fruit and Taro Company, wi
will lie far reaching and progressive