Newspaper Page Text
THE MAUI NEWS, FRIDAY, JUNE 1, 1917.
9 LIBERTY CATERING 9
BY MAUI WOMEN
A Department Of Domestic Economy Intended To Serve A Patriotic
Purpose In Conserving Food Needed By The Allied Armies In Europe
A Letter From Mrs. Blake To Her
Makahi Wahi, Maul. May 17, 1917.
My Dear Mother:
Just now I am engaged In a strenu
ous campaign against Mr. H. C. L.
It is going to be a struggle but I am
bound to win.
Mrs. Dean and Margaret are work
ing w'.th me. We have decided that
the first thing to do Is to find out just
how much food our families really
need. Our husbands are with us in
Mrs. Jacobs and Mrs. Sales are in
terested and want to work with us
but unfortunately their husbands have
made up their minds that they have
a "right" to all the food they can af
ford to buy and they don't "want to
hear any more or such foolishness;
time enough for that when the govern
ment steps in to regulate what a man
shall eat!" Mrs. S. has given up,
discouraged, but Mrs. J. is qiiiok-witt-ed
and I imagine that her family will
be the most strictly dieted of any,
only they will not know It. Even if
she does accomplish this, she will lose
a lot of the pleasure the rest of us are
getting by planning things out toge
ther. I am expect!ng a lot of help from
your letters. This is just what you
have urged for several years.
We have a few general principles
to work from.
1 By economy we mean freedom
from extravagance and waste; making
the best use of what we have or can
2 We mean to include all food ele
ments In their proper proportion and
needed amounts. For instance, tho
we use so many vegetables we have to
use some butter, meat, cream, cheese
and milk to keep our d'.et well balanc
ed. We will try to combine the need
ed amounts in such a way that the
vegetables will be palatable.
3 We will try to use very freely
the vegetables that are most abund
ant, thus saving waste. For instance,
just now the Haiku people have a
large crop of onions ,and there are
many carrots and beans to be had.
We are planning to use them freely
as long as they are plentiful.
1 We will try to find Island pro
ducts as many substitutes as possible
for the foods" we are accustomed to
Import. The other day we were at
Lahaina and brought home some tama
rinds. They will keep for months if
shelled, rolled in sugar and packed in
a jar. They can often be used in
place of lemons. For breakfast we
use taro cakes 'n place of toast thus
reducing the amount of flour we buy.
We are going to vary the cooking
of vegetables that we may not get tir
ed of them. Do you remember Aunt
Esther telling of the early days in the
middle west; how for ten weeks they
were snow-bound and could get no
supplies? At the last they had little
but potatoes to eat. After twenty
years she still disliked potatoes.
Fred and I are both anxious to have
the children eat everything that
agrees with them. For that reason
I shall take especial pains to vary the
ways of cooking and serving each
Following Atwater's standard I have
made the following schedule for my
family. I have classified Fred as at
moderately active work. I am at mod
erately active work. Gretchen at
sixteen needs the same as I. Richard
at nine and Grandmother at seventy
five need th same amounts. Little
Jean I am calling five as her birthday
comes so soon.
Grand Total ...
It is not easy to find the calory value
of our everyday foods. Both "Good
Housekeeping" and "American Cook
ery" give some calory tables that are
very helpful. Please send me any
other tables that you may find.
The Honolulu Papers as well as the
"Maul News" are publishing articles
that are of great assistance.
, I have written at such great length
because I know how interested you
are in all my problems.
Your loving daughter,
(a) Cook in boling salted water
until tender. Dress with salt, pepper,
butter, simmering for a few minutes
till well coated with the butter.
(b) Cut in halves, roll in egg and
crums and fry in olive oil or butter
(c) Cut in strips, roll In brown
sugar, and fry in a mixture of 2 lbs.,
butter and 1 tbl. lemon Juice with a
dust of cayenne. When served,
sprinkle with minced parsley.
(d) Serve in cream sauce.
(e) Tut thinly sliced boiled carrots
in saucepan, add for every 6. carrots
used 2 3 cup each of sugar and but
ter and 1 tbl., finely minced mint
leaves. Cook until tender and well
glazed and serve with a border of
(t) Cube raw carrots and wash.
Take up dripping wet and put into
saucepan with 1 tbl., melted butter.
Season with cnyenne, salt, 1 ts., curry
pow! i Cover closely and cook slow
ly ui carrots cook in their own
steam Add a little water if needed,
but carrots should be dry when done.
(g) After boiling and slicing rather
thinly, put in roasting pan with meat.
Edges of carrots will be brown and
crisp. Very tasty.
(h) German Carrots: Melt 3 tbl.
butter in saucepan, add 2 sliced oni
ons and fry till brown. Add 4 cups
diced carrots, 2 ts. sugar. Cover and
simmer 30 minutes, then add 2 ts.,
minced parsely. 1 cup cream and 23
ts., salt. Bring to boil and serve at
(1) Scalloped Carrots: Boil un
peeled carrots until tender in scant
amount of water, with 2 small onions.
Peel and slice carrots thinly when
cold, and mix with onion. Put In
baking disk, sprinkle with salt and
pepper, dot with butter, cover with 1
cup milk mixed with 1 well beaten
egg. Sprinkle bread crums on top
and bake brown.
(J) In Toast Shells: Cream left
over carrots. Cut stale bread about
2 inches thick and scoop out to make
cups, but don't break thro' bottom.
Brush over with shortening and toast
brown in oven. Fill with hot creamed
carrots well seasoned.
(k) Carrot Stew: Take 1 cup
dried corn, 1 cup cooked diced carrots
1 cup cooked diced potatoes. Fry 1
minced onion in 1 tbl., butter, add
vegetables, cup cream and season
ing. Simmer about 10 minutes and
(1) Carrots au Gratin: In baking
dish put 3 cups diced raw carrots and
cover with 1 cup stock. Season with
salt, paprika ,a little dry mustard and
V4 onion chopped, and 1 green pepper.
Bake in hot oven, 20 minutes. Turn
over this, ll& cups milk mixed with 1
well beaten egg and sprinkle with
cup grated cheese Put back into hot
oven and brown.
(m) Vegetable Roast Dressing:
Grind together 6 carrots and 3 onions.
Mix with 5 soda crackers broken small
and add as much boiling water as they
will absorb. Add 1 beaten egg, '4
cup drippings, xk ts., poultry season
ing and Its., salt and mix well. Pack
around a meat roast and cook at least
(a) Grate raw carrots, season
with salt and paprika. Serve on let
tuce with ice cold mayonnaise.
(b) Take grated raw carrot as a
foundation, add 1 cup finely chopped
tender cabbage, '4 cup chopped celery,
ltbl., lemon juice and ts., salt.
Mix with boiled dressing or a mayon
naise. Also good with peas, young
onions, radishes, chopped nuts and
(a) Wash scrap and grate 2 car
rots. Mince an onion and dice a po
tato. Add these to the carrots. Cover
with boiling water and cook 30 min
utes. Press through a colander. Add
1 qt. hot milk and 2 tbl. butter that
has been blended with 2 tbl. flour.
Boil up well and season to taste. Is
improved by adding 1 minced green
(b) 4 good sized carrots; 2 potatoes:
2 onions; 2 sticks celery (can be left
out.) Cut up and fry brown in butter.
Put into a sauce-pan with 1 qt. of hot
water and cook until soft. Press
through a sieve, and return to fire,
adding 1 tablespoonful of butter and
1 tablespoonful of minced parseley,
and salt and pepper to season. Have
ready 1 pint of hot milk thickened
with 1 or 2 tablespoonful of flour.
Add to the soup, bring to a boil and
if " T
serve' with croutons.
4. As a Sweet Course
(a) Carrot Puffs: Press cooked
carrots through colander. Add 1 cup
sugar, 2 tbl., melted butter, 1 ts.,
lemon juice, and H ts., salt. Beat to
a light smooth paste add M cup
cream, and some chopped almonds.
Bake in small greased tins and serve
(b) Carrot Pie: 2 carrots boiled
and mashed, 2 beaten eggs, cup
sugar, 2 tbl., each of cracker ctums
and butter and 4 tbl., rich milk. Bake
in an undercrust only
(c) Carrot Pudding: Cream 1 tbl.,
butter and 1 cup brown sugar. Add
1 well beaten egg, V6 cup milk, 1 cup
grated carrots, 1 ts., each of cinamon,
all spice and baking soda, V4 ts., nut
meg and cloves, 1 cup bread crums,
1 cup flour, cup raisins and ts.,
salt. Steam in buttered mold 3 hours
and serve with hard sauce.
(d) Carrot Jam: Take 1 lb., cook
ed carrot pulp, 1 lb., sugar, 1 finely
chopped lemon peel and Juice and
ts., cinnamon. Boil V4 hour, skimm
ing it until clear Jam is left to put in
(e) Carrot Pickles: Cut carrots
in thick slices and boil in salted water
until tender. Take V6 cup sugar, 1
cup vinegar, 1 cup water, 6 cloves and
a little clnnaman. Boil all together,
then add carrots, about 2 qts., and
cook slowly till thick enough to bottle.
5. Stew With Dumplings
Heat tbl. shortening in sauce-pan,
fry 1 sliced onion till brown, add 1
qt. hot water and 2 carrots sliced,
wHh salt to taste. Boil till tender,
adding water if necessary, then add
dumplings and serve with meat.
Press soft boiled carrots through
colander. Mix with about 6 carrots,
1 cup chopped meat, 1 well beaten
egg, 1 tbl. butter, 2 tbl. bread crums,
ts. salt, dash pepper and parsley.
Shape into cones and fry as croque
ttes. A little peanut butter added is
an improvement. Also nice to serve
with browned Hamburg steak.
7. Potatoes With Carrots
Chop coarsely enough potatoes to
make a pint and boil for half an hour
with an equal amount of chopped car
rots. Season and cover with white
sauce or thickened cream.
Nex Week "ONIONS."
In Selling Shoes
means offering you footwear of
known merit, verified styles, at
small profits.. The honest shoe
merchant believes In making his
business an Institution; In small
profits, a busy store, permanent
THIS IS REGAL POLICY.
Parcel Post will bring
shoes to your door from
Fort and Hotel Sts. Honolulu.
FOR CAKE MAKING
Nevest.Cooleat hotel In Hawaii
tort Street Honolulu
Honolulu Wholesale Produce
ISSUED BY THE TERRITORIAL
Week ending, May 26, 1917.
BUTTER AND EGG8.
Island butter, lb. cartons 40
Eggs, select, doz GO
Eggs, No. 1. doz 48
Eggs, Duck doz 35
Young roosters, lb 4-1 to .43
Hens, lb 30 to .32
Turkeys, lb 45
Ducks, Muse, lb 30 to .32
Ducks, Pekin, lb 30 to 32
Ducks, Haw. doz 6.75
VEGETABLES AND PRODUCE.
Beans, string, green 03
Beans, string, wax 04
Beans, Lima in pod None
Beans, Maui red (None)
Beans, Calico, cwt. (None)
Beans, small white None
Beans, Small white None
Peas, dry Is. cwt None
Beets, doz. bunches 30
Carrots, doz. bunches 40
Cabbage, cwt. . 3.00 to 3.50
Corn, sweet 100 ears 2.50
Corn, Haw. sm. yel. (None)
Corn, Haw. lg. yel. (None)
Rice, Jap. seed cwt 6.00
Rice, Haw. seed cwt 6.50
Peanuts, lg., lb. (None)
Peanuts, sm., lb. (None)
Green peppers, bell 06
Green peppers chili 05
Potatoes, Is. 1 4.00 to 4.75
Potatoes, sweet, cwt 1.75
Potatoes sweet red cwt 1.70
Taro, cwt 90 to 1.10
Taro, bunch 15
Green peas, lb 08
Cucumbers, doz 40 to .50
Pumpkins, lb 01 'A
Bananas, Chinese, bunch ...20 to .50
Bananas, cooking, bunch . . .75 to 1.00
rigs, 100 1.0
Grapes, Isabella, 11) 10
Limes, 100 .75 to 1.00
Pineapples, cwt 1.50
Papalas, lb 02
Strawberries 20 to 25
Boef, cattle and sheep are not
bought at live weights. They are taken
by the moat companies dressed and
paid for by dresed weight.
Hogs, up to 150 lb 13 to 14
Hogs, 150 and over 12 to .13
Beef, lb 13 to 14
Veal lb 14
Mutton, lb 19
Pork, lb 18
HIDES, Wet sites'.
Steer, No. 1, lb 20
Steer, No. 2, lb 19
Steer hair slip 18
Kips, lb 21
Goat, white 20 to .30
The following are quotations on
feed f o b. Honolulu i
Corn, sm. yel. ton 82.00 to 85.00
Corn, lg. yel. ton 79.00 to 82.00
Corn, cracked, ton 82.00 to 86.00
Bran, ton 59.00 to 58.00
Barley, ton 69.00 to 70.00
Scratch food, ton 90.00 to 96.00
Oats, ton 70.00
Wheat, ton 105 00
Middling, ton 68.00 to 72.00
Hay, wheat 43.00 to 49.00
Hay, Alfalfa 45.00
CONTRACTOR AND BUILDER
Just received a new stock of
Mattresses, poultry netting,
paints and oils, furniture, etc.
Coffins and General Hardware.
Market Street Wailuku
(WATSON NAVIGATION CO.
1917 PASSENCER SCHEDULES AND PORTS OF CALL
Manoa . . .
Manoa . . .
Manoa . . .
Manoa . . .
Manoa . . .
Manoa . . .
Schedules shown above are exact between San Francisco and Honolulu,
as to length of time spent at Island Don. f rn
NOTICE TO CREDITORS
The First National Bank of Wailuku j
located at Wailuku, Maul Territory of !
Hawalik Is closing up its affairs. All ;
note holders and others, creditors of ,
said Association, are therefore here-'
by notified to present the notes and i
other claims against the Association I
J. GARCIA, Cashier.
NOTICE TO CREDITORS
The Lahaina National Bank, locat
ed at Lahaina, Maui Territory of Ha
waii, is closing up its affairs. All
note holders and others, creditors of
said Association, are therefore here
by notfied to present the notes and
other claims against the Association
F. N. LUFKIN, Cashier.
NOTICE TO CREDITORS j
The First National Bank of Pnia,
located at Paia, Maui Territory of Ha- j
Waii. i8 ClOBinB Un Ha nffnlra All I
note holders and others, creditors of
said Association,, are therefore here
by notified to present the notes and
other claims against tho An rvlof inn
W. O. AIKEN, Cashier.
York Manufacturing Co.
LARGEST MAKERS OF ICE-MAKING
MACHINERY IN THE WORLD
ICE MACHINES, REFRIGERATING PLANTS
FOR HOTELS AND PLANTATIONS.
Catton, Neill & Co., Ltd.
Uime dable-Jaliuliii Railroad Co
Daily Passenger Train Schedule (Except Sunday)
Ths following schedule went into effect June -1th, 1913.
A.. Wailuku.. L
.. Kahului ..
L" Spreck- "A
a-.: eisYi"e ."L
L" Hama. "A
L.. Haiku ..A
TOWARDS . PUUNENE
1. All trains daily except Sundays.
1. A Special Train (Labor Train) will leave Wailuku dally, except Sunday.
! m" alT,n, at Khulul t 6:E a. m and connecting ltk
ths 6:00 a. m. train for Puunene.
I. BAGGAGE RATES: 160 pound, of personal b.af. will b. sarrl.a ire,
of chare on each whole ticket, and 75 pound, on each half ticket. ...
bat Cass is in charts of and on tha same train a. th. holder of the tleket
For excess baccate 26 cents per 100 pounds or part thereof will
For Ticket Fares and other information set Local Passencer Tarl L C a
No. I, or inquire at any of the Depots.
May ' '25
Oct.' ' '26
Oct." ' 27
SINCE WAR BEGAN
In Europe, Allied governments
have bought 10,000
for their armies. The ROYAL
gives a triple service, and Is per
haps most durable of all type,
writers under hard usage.
Bishop St. Honolulu
2 4 S if
AM AM P M P M P M
6 40 8 50 I 30 3 35 J 3$
o 6 50 9 00 i 40 3 45 3 4I
3 3 6 5 1 42 3 47
7 01 1 52 3 57
7 03 1 53 3 58
9.8 7 5 2 05 4 10
7 '7 a 074 12
7 24 a 14 4 19
7 25 a 15 4 20
7 33 23 4 28
7 35 3 25 4 30
'5-3 7 40 a 304 35 I
May ' 19
"iuly ' 14
16 May 22
22 May 29
30 June 5
5 June 13
13 June IS
19 June 25
27 July 3
3 July 10
11 July 24
17 July 31
25 July 17
31 Aug. 7
8 Aug. 14
14 Aug. 21
22 Aug. 28
28 Sept. 4
6 Sept 11
11 Sept IS
19 Sept. 25
25 Oct 2
3 Oct. 9
17 Oct. 23
23 Oct. 30
6 Nov. 13
and vice versa hf . .
Ter8a' but ara approximate