The Daily bulletin. [volume] (Honolulu [Hawaii]) 1882-1895, 1886-04-27
TARO FLOUR PREPARATIONS,

After the poi becomes acid take two or
more,tablespoonfuls and stir into glass of
water. This is desirable form for sea-
sickness, and usually the stomach will re-
tain it when nothing else will remain.
Mullins.
Two cupfuls taro flour, two eggs well
beaten add the eggs to n cup OF milk and
sufficient yeast powder to make light.
and stir in 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 a little yeast, adding little salt;
stir in -four over night, in the morning add
soda to sweeten stir well, then bake in
slow oven till done.
This can be done same as from wheat
-four. care being taken not to make the
batter to thick, and baking in slow oven.
Griddle Cakes.
Two or three cups OF -four mixed with
sour milk and add little soda same as for
ordinary batter cakes; fry on griddle.
Gems.
Same as above, only add two eggs well
beaten, bake in hot gem tins.
.Tsro Puddings.
Two cups milk, four spoonfuls -four; stir
well and boil until done; add one or two
well beaten eggs; stir all thoroughly to-
gether, and bake from 10 to Is minutes.
Eat with milk and sugar or favored dress
ing.
TarO Mush.
Use one tablespoonful of the flour to
each person, and mix very thin with milk
u lump OF butter, salt to taste, stir well
and pour into an empty tin fruit or lard
TIM and place IL. a kettle of boiling water;
keep stirring it until thick and let 1t con-
tinue to boil for half an hour, after which
serve warm with milk and sugar.
Tare Aush.
(Another process OF preparatory.
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 1t until thick, which will
take from three to five minutes. After it
becomes thick it does not require continued
stirring; it is only necessary to add warm
or cold water from time to time so as to
prevent II from getting too thick; let it
boil in this manner for one hour, when 1t
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-
licious and very soothing to the stomach.
Taro lum, or Suck Pudding.
This makes fine family pudding, using
taro -four instead of wheat flour. The ad-
dition Of eggs will make a great improve
ment. The taro -four requires less yeast
powder than wheat flour.
Tar0 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 AZ
Fritters, Taro Cakes, etc., etc.
Mr.. BARBER, ~ 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 rs ordinary
-four, but leaves it perfectly clear. He
used to every gallon OF Soup two tablespoon
fuls OF the Taro Flour.
TarO Hot Cakes.
Allow 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 ii well into
athin batter and cook oil the griddle' in
the usual manner This makes the finest
Hot Cake ever known, and can be easily
Mr.. BARNES, the originator
experiments in placing before the
Seeing the filthy way Poi is
becomming ripe-induced Mr.. BA
excellence and preventing waste o.
Many will remember that a
the natives, who said that they wo
Since then that mode of coo
with heated stones) and we never
Alden Fruit and Taro Company, "
will be far reaching and progressiy