The Hawaiian gazette., 1917-03-20
.USEOF TARO GOOD
IECONOMYANYTI Time
Palatable Ways Of Serving Dem
onstrated At Y. W. c. A.
Household Efficiency Class

houaekeepefH to spend a class
period on taFo dishes may sound liko
having a high school class study their
ABCB. The justification lies in the
fact that the great majority of those
not Hawaiian born End IL hard 70 like
the poi but do find the other ways Of
serving the taro agreeable to their
palates. +
In the recently estimated food sup.
ply for the current year, wheat and
Irish potatoes show marked decrease.
II - good economy at any time for
region TO supply its own food stuifs,
LOUDLY 20 now. Taro Is primarily the
home grown Vegetable of the Islands,
dways IN season, always in abundance,
reasonable in price, and virtually ev-
Try portion Of X from the flower TO the
tuber can. be used on the table. Even
the rind, that Of old went back 10 the
fcii De fertilizer il now cooked and
fed to the hen and comes back TO you
az q four cent egg In the manipula-
ion Of the taro so as 20 make an
agreeable substitute for the potato,
which has already reached unpreceden-
ced high prices, and may 20 higher,
Mrs. Russell and her household efficien-
" class, which meets at halfpast nine
every Friday morning In the Y. M. G.
A. feel, they have helped little in
he food problems Of the nation.
THE cultivation Of the taro goes back
az far be the records OF the Hawaiian
ace but their standard affiliations Of II
10 poi has not proved acceptable TO the
saste Of many newcomers. Poi -four,
known By the trade name Of taroena,
cooked in boiling water and served as
q mush, 6f NJ q gTuel for infants or in
yGlids, is more GENERALLY liked, but It's
widest utility and greatest apprecia-
ton among the foreign born comes from
its use hs vegetable. There are some
points about its use IL Is well 20 re-
member. IL is acrid and disagreeable
when eaten raw. A spoonful Of lemon
Juice and water will remove this dis
agreeable taste If one has been so un-
wise as 60 sample il before cooking.
In the greens, where the leaves or
items are used as a substitute for
ypinaeh and asparagus, this neridity il
overcome by parboiling in water to
which baking soda has been added,
then finishing the cooking either
n plain water, or IN water i'm which n
mall amotht on milk, or some fat, as
aeon drippiAgs, has been added. The
tpbcr is WaxieE than potato and does
iot mash 30 mcaiy, so II Is better TO
mt through a rieer. All dishes made
from the fpber have the reputation Of
Being easily digested, stated TO be be-
cause of the very small sire Of the
starch grain, Because Of this. easy
IdigestibiIity and the high content OF
starch, protein and sugar, II is even
more flesh builder than the potato.
The following are the taro recipes
Mrs. 'Rnssel has tried and demonstra.
ted 10 her class:
IA short discussion on how II Is made;
the desirable inconsistency 20 serve II
how to mix and strain; how TO serve
| plain as a vegetable; as mush with
sream and sugar and dash Of nutmeg
The fresh, unfermented poi seemed Il
be the best liked.
Poi Cocktail
This Ia the acsepted first meal aftel
an attack of seasickness. Beat or SHAKE
4 we'll together one glass Of milk and
two tablespoonful Of poi; favor will
salt, or with nutmeg or sugar, and sery'
very cold. ~ gghsstf
Boiled fAro
Cover with cold water and boil fort,
minutes in salted wateF. Slice an'
serve with butter.
Fried TarO
Take taro already boiled, cut in thii
slices, dip in -four, pepper and salt ant
| fry quickly in butter.
faro Cakes
l Put boiled taro through .ricer, sea
son with butter, pepper and salt, rol
into balls and fry quickly in deep fai
Make the mashed taro into cakes Will
It is still warn, as Il handles muc
easier then; Dip the hands in cold wa
ter to keep from sticking; Let the shaE
ed cakes stand in the icebox over nigh
before cooking in the deep fat and the
viii be much improved in consistenc,
These are excellent served with fish 70
breakfast. A
Taro stew
Il Taro Is especially tasty with a mui
| ton stew: Parboil the diced taro b,
fore adding the meat and use as 20
|, would petates in any meat stew.
4 Taro Salad
From boiled taro take pieces cut u
neatly, add a little chopped parslc
and celery, a few chopped nuts, dres
with mayonnaise and serve on le
, IVhee lehf IN lieu, Oh potato bAlad.
7 20 In using the leaves and leaf stalk
[asea green vegetable, look to see ihs
/ II h crisp and fresh. A piece bent b
tween the fingers should snap crispl
instead Of bend Imply. The native III
waiihAs call the stalk, used az or
would asparagus, haha, and the leave
the spinach Substitute, luau. The 70
! lowing directions apply to the cooker
Of either the stalk or the leaves.
fIaha or Luan
Cover plentifully with water, I
} which one teaspoonful Of baking sod
I. and one teaspoonful Of salt has bee
D added, and boil ten minutes; drain an
! cover again with cold water and bo
up once and drain again very dry; Sc
!. son with a Tablespoonful OF milk, OF
y tcaspoonful Of butter and salt and pc
: per. Serve on toast; with a poach,
. egg; creamed; as a salad; or any
!. the ways Of serving asparagus
spinach. kIf2s i.ttN
b. The class next week will eontin,
/ the discussion aud demonstration
I cookery Of fish, and take up the Sc
4 wing Of bananas in various ways
n N ------ y - ---------- 4
: TROUBLE AvERTED.