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Eat Fish and You Can Do This
The following recipes were contri
buted by Mrs. 'J. II. Coney, of Lihue
and who Is considered to be an auth
ority on the cooking of fish In any
After the fish Is carefully washed,
put in the stuffing and sew up the
opening. Dredge the fish with salt,
pepper and flour and lay it on slices
of larding pork In a baking pan.
Place also over the back some slices
of pork. Allow 15 minutes to each
pound and baste frequently. The
pork should supply sufficient liquid for
basting; if not, add a very little wa-
tor. Serve with brown sauce. Gar
nish with lemon and parsley or water
Stuffing for Baked Fish
Fry a tablespoon of chopped onion
in a tablespoon of butter. Add a cup
ful or more of stale bread which has
been soaked in hot water, then pres
sed dry. A tablespoon each of chop
ped parsley, suet and celery, one
quarter teaspoon of salt, and pepper.
When it is well mixed, remove from
the fire and add an egg.
To make a change in the above
dressing, add a tomato and a large
chili pepper. Kauala, Kumu, Opa
kapaka, Ulaula and Ulua are good
HEX OR SQUID
Squid before being cooked must be
pounded with salt until very tender.
Rub the squid with coares salt, grasp
it by the head and proceed to pound
it up and down in a bowl, until a
slimy substance forms; continue
this process until the skin can be
easily torn, then wash it and put in
cold water and let come to a boll.
Add a little salt and cook until ten
der. The squid can be eaten this
way and is also delicious cooked with
luau, to which the juice of several
cocoanuts must be added.
HONU OR TURTLE
Cut'tlie turtle meat into thin slices
and beat one egg with one tablespoon
of water, add salt and pepper, dip
turtle into this and then Into bread
crumbs and fry In very hot fat until
a nice brown. Serve with butter
sauce and garnish with lemon and
Boil turtle meat in water to which
a little salt has been added. Cook
until tender. Remove the meat and
cut into dice, then make a curry
sauce for it.
Currey Sauce: Put a t teblespoon
of butter into a sauce pan. When It
bubbles add a tablespoon of flour.
Let it cook a few minutes and add
slowly one cupful milk and one cup
full of cocoanut juice. Stir con
stantly and add the turtle meat and
let simmer for fifteen minutes or
Put mullet into a saucepan, almost
cover with water, add one tablespoon
of salt, and cook for half an hour.
This is good served with poi. Kala,
Moi, Papiopio and Akule are good
this way. The Kala must bo skin
ned before cooking.
autj joqiLM dn paddoqj s33a psnoq
Boiled Mullet with Cocoanut Sauce.
Itoil the mullet as above. When
nearly cooked throw half the water
iiway and add in Its place the juice
of two cocoanuts. To secure this
juice, grate the cocoanuts and extract
the juice by squeezing the same thru
a potato press.
Boiled Mullet with White Sauce
Put mullet in a saucepan, almost
vcr it with water, add salt, and let
boil. When done, lift carefully to a
platter and pour over a rauce made
of one cup milk, one tablespoon flour,
one tablespoon butter, and two hard
Moi and Kumu are good cooked in
MULLET IN Tl LEAVES
Procure el.-;ht or ten tl leaves. Put
s;ilt on two or three li.ediuni sized
fish, wrap lliem in the ti loaves, put
Plantations Ccmc Over
To American Factors'
Hackfeld Agencies Deing Transfer-!
red Rapidly as Meetings to I
Vote Changes are '
In oven and bake for three quarters
of an hour. Moi, Weke and Kumu are
good cooked in this way.
Split the fish down the back,
grease the broiler, spread the fish on
it, and cook over a hot, clear fire.
A charcoal fire is the best. If the
fish are not large, broil them whole.
When cooked, turn onto a hot platter
and spread with butter, season with
salt and pepper and serve with a
butter sauce. A wreath of water
cress laid around the fish makes a
good garnish. Lemon is also used for
garnish and flavor. Moi, Mullet, Aho
lehole, Kumu, Manini, Ulua and
Honu may be cooked in this . way.
The Ulua and Honu should be cut
into steaks before broiling.
MOI OR MULLET SPECIAL
Put three fish in a sausepan, al
most cover with water, add Bait, and
boil for half an hour. When done, lift
carefully to a platter and pour over
them a sauce made of two cups ot
milk, two tablespoons flour, two table
spoons butter, one teaspoon salt, one
tin each (small size) shrimps, mush
rooms, and oysters. Take some sea
soned mashed potatoes and mix with
one beaten egg. Make with the pot
ato a border around the fish. Bake
in a hot oeu for fifteen minutes, or
until brown. Serve in the same dish.
Hue n a kcttele enough water to
really conr thu lobster. Before
this becomes very hot, take the lob
ster by the back find put it into the
warm water head first. This smoth
ers it. Cover the pot when it be
gins to boil, add one tablespoon salt,
and boil for thirty minutes or until
the lobster is very red.
Put n a saucepan one tablespoon
outer, when it bubbles add one table
spoon flour, cook but do not brown,
then add one cup of milk and stir
until smooth. Remove from the tire,
add one teaspoon salt, pepper, chop
ped parsley, and one hard boiled egg
cut tine, and lastly the lobster meat
cut into pieces one half inch square.
Have the shell from which the meat
was taken carefully washed and dried
leaving on the heutl. Put the mix
ture into the shell, cover the top
with bread crumbs which have been
moistened with one tablespoonful of
butter. Place in the oven to brown.
Boil crabs for twenty to thirty min
utes, or until a bright red color, in a
little water to which a tablespoon
of salt has been added.
Use about 12 crabs. After they
are boiled remove the meat with
care. Put into a bowl one bottle of
tomato catsup, a tablespoonful of
Worcestershire sauce, aalt, and a
dash of paprica, juice of two lemons,
and i piece of ice. Add the crab
meat and let stand for five minutes.
12 crabs, 1 cup milk, iy2 this, but
ter, 1 tsp. salt, Ifc tsp. paprica, 1 hard
boiled egg, 1 this, flour, 1 ltbs. chop
After tho crabs are boiled, remove
the meat with care. Put in a sauce
pan the butter, when it bubbles add
add the flour, cook but do not bfown,
add the milk slowly, remove from the
fire and add the salt, paprica, par
sley and egg (chopped fine) and the
crab meat. Mix well together. Have
the shells washed and fill with the
mixture. Cover tho tops with bread
crumbs. Place in the oven a few
minutes to brow.
NIUMALU CRAB SALAD
After tho crabs are boiled remove
the meat with care. A'ld 'j cup of
chopped onions and celery, season
with salt pepper and vinegar.
Lihue plantation stockholders mot
at the offices of the American Fac
tors Co., Ltd., yesterday morning and
voted to authorb.o tho directors to
transfer their agency from Hackfeld
and Co., to tho now conior.n ion. It
developed that Lihue had no con
tract with Hackfeld at all. but, ow
in gto ths close relationship exist
ing between the two corporations in
the glorious "used to be." had rock
ed along merrily with r.nly r. verbal
understanding. There will be a
signed contract with the American
Stockholders of Koloa Sugar Com
pany held a meeting shortly after
ward and took identically the same
cburse, the directors being author
ized and instructed to make a con
tract with the American Factors.
In the afternoon Kekaha Sugar
Company stockholders met and fol
lowed suit. Waimea Sugar Company
which merely had a selling agency
agreement with Hackfeld, took the
same course, voting that its directors
sign up with the new corporation.
The Makee Sugar Company will in
all probability follow along the same
George Wilcox, owner of the Grove
Farm, was asked to sign up with the
new corporation but refused. He
explained afterward that he was
thoroughly in accord with the re
organiation of Hackfelds, but that
neither Hackfelds or anybody else had
ever required him to sign an agency
contract, and that he was too old to
start in now. It was evident that lys
preferred working with the new cor
poration on the old linos which ho
had followed for many years.
Awa, and Awa-aua and Oio make
delicious iisli puddings.; Tfiey are
too honey to be cojksd any other
way. A small piece of Oio cr about
25 cents worth is enough. Grate the
fish raw and mash to a pulp, add salt
and pepper, "one tin of mushrooms,
chopped, 'i oi'.p of bread crumbs,
yolks of 4 eggs unbeaten, cup of
whipped cream. Just before putting
into the steamer add the well beaten
whites of 4 eggs and then steam all
for twenty-five minutes. Butter your
container before putting in your mix
ture. Serve immediately when done
with cream sauce and mushrooms.
Strengthen the "home front" with
the home grown food.
Xo man is rich enough to eat what
his country needs.
C. W. SPITZ, Prop.
NAWILIWILI, KAUAI TELEF'HONE 494
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FORD CARS, McFARLAN, STANLEY STEAMER, LOCOMOJILE,
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We carry a complete stock of U. S. L. Eatteries and Battery Parts
also Automobile and Tire Accessories.
A COMPLETE LINE OF FORD PARTS
Goodyear Tires and Tubes
The best in the Market for the Money.
Agents for Inter Island Steam Navigation Co., Ltd.
at Nawiliwili. Kauai
NAWILIWILI GARAGE, Agents for Kauai.
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STANDARD OIL COMPANY
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