Hawaiian Fruit and Food Products (1912): Epicure in Hawaii (1938)

[Bapopik at AOL.COM]

HOW TO USE HAWAIIAN FRUIT AND FOOD PRODUCTS
by Agnes B. Alexander
Paradise-Pacific Print
Honolulu, Hawaii
1912

    An early book.  It blows away some of the dates for Hawaiian food that I copied from John Mariani's ENCYCLOPEDIA OF AMERICAN FOOD & DRINK (1999).

CHAPTERS:  Avocado, or "Alligator Pear;" Banana; Breadfruit; China Orange; Coconut; Coffee; Fig; Grapes; Guava; Mango; Ohelo; Ohia; Orange; Papaya; Pineapple; Poha; Pomelo, or Grape Fruit and Shaddock; Roselle; Tamarind; Taro; Watermelon; Combined Fruit; A Poi Luncheon.

Pg. 17:
   _BREADFRUIT PUDDING--"PAPAIEE."_
   Take ripe breadfruit, scrape out the pulp and mix well with the milk, and pressed juice from a grated coconut.  Add 1/2 tsp salt and 1 tbsp sugar.  Bake 1/2 hour ot 1 hr.
Pg. 21 ("COCONUT"):
   _"KOELE PALAU."_
   Mash baked or boiled sweet potato and pour over an equal measure of grated coconut milk.  Sweeten to taste.  Serve hot.
   _"HAUPIA."_ (Mariani 1955--ed.)
   Take equal measures of pia or cornstarch and grated coconut.  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 an Hawaiian starch.
   _"KULOLO."_ (Mariani 1938--ed.)
   Mix well 1 1/2 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 3 to 3 hours.  Sweet potatoes can be used instead of taro.
Pg. 66 ("TARO"):
   BOILED TARO...TARO AND STEW...TARO PART BOILED AND BAKED...BAKED TARO...FRIED TARO...BAKED TARO CAKES...FRIED TARO CAKES.
Pg. 67:
   PAIAI...POI...POI COCKTAIL...LUAU...LUAU AND CHICKEN...LUAU SOUP...TARO FLOWERS.
Pg. 73:
   ...kukui nut, or _mamona_....
   Salmon _lomilomi_.
   Mullet, or _kumu_....

--------------------------------------------------------
THE EPICURE IN HAWAII
Colt Press, San Francisco
1938
   CONTENTS
HAWAIIAN LUAU
Baked Fish in Corn Husks...2
Luau Pig...3
Lomi Salmon...4
Laulau...5
Chicken with Spinach...6
Haupia (dessert)...7
APPETIZERS & SOUPS
Okolehao Cocktail...10
Makika Cocktail...11
Avocado COcktail...11
Hilo Grape Catsup...12
Chowder...13
Portuguese Red Bean Soup...14
Cheese Soup...15
Cream of Crab Soup...16
FISH
Lawaly Fish...19
Fish Moultee...19
Fried Rice with Shrimps...20
Baked Fish...20
Fried Fish...21
Fish with Coconut Sauce...21
SALADS
Liliuokalani Salad...25
Lichee Salad..26
Frozen Tomato Mayonnaise...26
Queen Emma's Salad...27
MEATS & FOWL
Chicken Curry...31
Baked Spare-Ribs...32
Pipikaula...33
Kanaka Stew...34
Frog Legs Sauted...34
Hawaiian Goulash...35
Curried Chopped Meat...36
Barbecued Spare-Ribs...37
DESSERTS
Bananas with Coconut Cream...41
Kalakaua Pie...42
Mango Cream Pie...42
Waialae Baked Bananas...43
Fried Bananas...43
Guava Sherbet...44
Hawaiian Orange Sherbet...44
Pineapple Pudding...45
Coconut Cookies...45
Baked Papaia...46
Coconut Ice Cream...46
Tropical Ginger Bread...47
Baked Bananas in Sherry Sauce...48
Macadamia Brittle Bisque...49
Coconut Mousse...50
ORIENTAL DISHES
Tsukiyaki...53
Sai Men...54
Chinese Fowl...55
   Pg. 33:
PIPIKAULA (jerked beef).  A Hawaiian specialty
2 or 3 pounds choice beef (preferably steak--1 to 1 1/2 inch thick, with lots of fat)
Sauce: 1 cup soy
1 to 2 tablespoons rock salt
Juice of half a lemon
Pepper
1 teaspoon sugar
   Combine the soy, lemon, salt & pepper, sugar, and mix into a sauce.
   Cut beef into strips about 1 1/2 inches wide.  Pound the strips of beef slightly and put into a bowl large enough to hold the quantity stripped; pour the sauce mixture over it and rub into the strips of beef; let stand for an hour.  Dry in a hot sun for about tow days(be sure and not let it stay out in the night air).  Broil, turning until nicely browned.  It is delicious with poi or baked sweet potato.

--------------------------------------------------------
THE KAUAI MUSEUM PRESENTS
EARLY KAUAI HOSPITALITY
A FAMILY COOKBOOK OF RECEIPTS
1820-1920
by Dora Jane Isenberg COle and Juliet Rice Wichman
Kauai Museum Association, Limited
Lihue, Hawaii
1977

Pg. 51 (Recipes from 1893-1920--ed.):
   EASY LAULAU...
   HAUPIA--AN OLD RECIPE...
   KO'ELE PALAU A.G. M. ROBERTSON
Pg. 52:
   Kalua Pig (Puaa Kele)
Pg. 118
   GLOSSARY
Aha'aina...Native feast
Awapuhi...wild ginger
Haole...white person
Haha...taro stems
Haupia...coconut pudding
Hele mai...walk in
Holoku...loose, seamed dress with a train and usually a yoke, patterned after the Mother Hubbards of the Missionaries
Ho'okupu...gift giving to a chief as a sign of honor
Imu...underground oven
Inamona...relish made of cooked kernel of kukui mashed with salt
Kahili...feather standard, symbol of royalty
Kahuna...priest, minister, sorcerer
Kama'aina...native born, one born in a place
Kihei...rectangular tapa garment worn over one shoulder
Ko'ele Palau...Sweet potato pudding
Kukui...candlenut tree, very important to the Hawaiians
Kuleana...right, title, property, claim
Lanai...porch, veranda
Laulau...wrapped ti leaves containing pork, beef, salted fish and taro tops and steamed
Lawalu...Fish or meat bound in ti leaves and broiled on coals
Leis...necklace of flowers
Lomi...to rub, press, massage
Luau...young taro tops, also feast
Maile...a native twining shrub with shiny fragrant leaves
Mauka...toward the mountain
Meles...song, chant of any kind
Ono Ma'oli...delicious, savory
Pa'ina...meal, dinner
Pau...finished, ended
Pa'us...women's skirt, sarong
Pia...Polynesian arrowroot
Poi...Hawaiian staff of life, made from taro corns
Pulehu...to broil over charcoals
Pu'olo...bundle, bag, container
Senbei...Japanese rice flour cookie
Tapa...made from inner bark of mulberry tree, used for clothing and bedding
Taro...kalo, a kind of aroid cultivated since ancient times
Tutu...grandmother
Wai kahe...fish trap