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OP WAILUKU, MAUI.
TARO FLOUR ! TARO FLOUR !
Every Body Can Make Their Own Poi at Home.
' ' JiSPM
,i , .' sSSS
TARO FLOUR PREPARATIONS,
rlnir Taro Fltnr Only.
As the cooked Hour us above is removed
from the ling or cloth, or after one mliinp,
shape the cakes ami fry or bake as desired.
After the poi becomes acid take two or
morfc,tablcspoonfuls and stir into a glass of
water. This is a desirable form for sea
sickness, and usually the stomach will re
tain It when nothing else will remain.
Two cupfuls taro Hour, two egg. well
beaten; add the eggs to a cup of milk and
sufficient yeast powder to make light,
and stir In the flour; add a little soda,
place batter in muflln rings and cook until
Add two eggs well beaten to two cups of
milk with a little yeast, adding a little salt;
stir in flour over night, in the morning add
soda to sweeten; stir well, then bake In a
slow oven till done.
This ran be done same as from wheat
flour, cure being taken not to make the
.batter to thick, and baking in a slow oven.
Two or .three cups of flour mixed with
sour milk and add a little soda same ns for
ordinary batter cakes; fry on griddle,
Same as above, only add two eggs well
beaten, bake in hot gem tins.
Two cups milk, four spoonfuls flour; stir
well and boll until done ; add one or two
well beaten eggs; stir all thoroughly to
gether, and bake from 10 to 15 minutes.
Eat with milk and sugar or flavored dress
ing. Turo Munti.
Use one tablespoonful of tho 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
tin) and place in ajccttle of boiling water;
keep stirring it until thick and let It con
tinue to boll for halt an hour, after which
serve warm with milk and sugar,
(Another process of preparation).
Allow one tablespoonful of the flour to
.each person, adding sufficient milk or. milk
And water, so as to be very thin, with a
little sugar or salt according to taste.
Pour it Into the saucepan over a good fire,
und keep stirring it until thick, which will
take from three to 'Ave minutes. After It
becomes thick It docs not require continued
stirring; It is only ncccssauy to add warm
or cold water from time to time so as to
prevent it from getting too thick; let it
boll in this manner for one hour, when it
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 leeti
acknowledged by many persons to bo de
licious and very soothing to the stomach.
Taro r lura. or Nuck Pudding.
This makes a line family pudding, using
taro flour Instead of wheat flour. The ad
dition of eggs will nuiko a great improve
ment. The .taro flour requires less yeast
powder than wheat flour.
Mode in the same manner as with ordin
Many excellent dishes can be made of
Taro Floiir after cooking it for one hour in
the same consistency us the Mush, such as
Fritters, Taro Cakes, etc,, etc.
Mu. U.utuEFi, as proprietor of the Poly
nesian Hotel, says that he bus used the
Taro Flour for some tlmo with great suc
cess, and is still using it in making Fud
dings, Hot Cakes, Taro Mush, etc., etc., as,
also as thickening for Soups and Gravies
it is unsurpassed, and that It has not the
tendency to discolor the Soup as ordlnury
flour, but leaves it perfectly clear. He
used to every gallon of Soup two tablespoon
Turo Hot Cukes.
Allow u tablespoonful of the flour toettcii
person; mix with a little sugar and milk
or water, adding a little baking powder
(less than for wheat flour); mix It welllpto
aithin'butter and cook on the gridile in
the usuul milliner. This makes the finest
Hot Cuke ever known, und can be'.cusily
The Company lias wllhlu the last few months added improved machinery for tho uuuu
facturo of TAIIO FLOUlt, and has succocdod, after a consldorablo outlay of money, in
reducing an Al article, which can bo used for HOT CAKES, MUFFINS, ItOLLS,
HEAD, (HUDDLE CAKES, OEMS, l'U.DDINOS, etc., otc, as readily and with mora
oconomy than the ordinary floar,
Tho rol his been pronounced, by everybody who has (sated It, l'i bo excellent, and
FAR SUFERIOlt to tbo band-made poi.
Taro ftuvh for flrenkfiMt l Helit'lon, nnil Easily Migrated.
Highly recommended by Physicians for weak aud diaordercd stomachs. It call be
easily retalnod when overylhlug else Is rejected. '
DIRECTIONS FOll MAKING TOI Take the doslrod amount of flour and mix very
thiu with cold wator, being sure there arc no lumps. Conflno this in a bag or cloth and
plica In a kettlu of bulling water, and let it contfnue to boll Hi to 24 hours, according
to quantity used, care beiug taken to place a piece of perforated tin at tho bottom of tho
kultle so as to proveut the cloth from burning, When dono (while warm) stir with a
stout spoon, adding a little water until the whole Is well mixed. Ltt this stand from Ave
to six hours. Than add water lu small quantities, mixing thoroughly andkneadlug until
the deilrod cousistuuey is obtained. Owing to its purlly It lakes fiom three to four days
to become acid or tour.
Tho Poi inudo from this Flour boing free from all impurities which
exist in tho Poi commonly made, some may find tho taste to he
slightly different, und for those who prefer tho old flavor, we have the
impurities put up in neat packages, bo that they can mix it according
to their own liking.
digested by persons of weak stomachs.
Half cup taro flour, half cup ordlnury
flour, two spoonfuls baking powder, one
teaspoonful soda, one cup milk, two eggs
and a little salt.
Taro and Wheat Flour Combination.
Mrs, Dudolt recommends tho following
dishes which she has tried mid found of
superior excellency by using two-thirds
Taro Flour to one-third of ordinary flour
in fact, in the hands of a good cook an
unlimited number of palatable dishes can
be made of this flour at less expense than
other farinaceous preparations.
Two cups Taro Flour, 1 cup wheat flour,
i cup milk, 1 cup currants, 2 teaspoonfuls
baking powder, 1 teaspoonful soda, 1 tea
spoonful extract of lemon; make It still"
enough to drop on tins. '
Two cups Taro Flour, 1 cup ordinary
flour, i cup milk, i cup salt, 2 eggs, 3
teaspoonfuls baking powder, 1 teaspoonful
soda, 4 cup molasses, H cup currants;
steamed 2 hours. Eat hot with sauce.
Three tublespoonfuls Taro Flour, 1 pint
milk, the yolks of 2 eggs, 1 teaspoonful
butter, sugar at taste; mix tho Taro Flour
in cold milk, stir it into tho boiling milk,
then add the yolks of the two eggs well
beaten with sugar, flavor with extracts,
put In a dish while hot, when cold spread
on the tops the whites of the eggs well
beaten with a little sugar.
One cup sugur, cup butter, lt cup
milk, 1 egg, 2 teaspoonfuls baking powder,
2 cups Taro Flour, and use wheat flour
sufficient to roll out quite soft.
Two cups Taro Flour, 1 cup wheut flour,
1 cup sugar, 4 cup butter, of cup milk, 3
eggs, !l teuspoonsfuls yeast powder, 1 tea
spoonful sodu, 1 teaspoonful lemon, cook
ing In the ustiul manner.
The Alririi Prult nnil Tnro Caaiisny.
As comparatively little is known to the
general. public concerning the Aldcn Fruit
und Turo Company, although its turo
flour bus been successfully introduced,
more especially lu certain purtsof Hawaii,
h brief description of the Company's
w'orks Is here given:
The building is SOx 10 feet, three stories
high with boiler house extension. On the
llrst or ground flour ure located the two
furnaces for the evaporators, the engine,
cleaning drum, slicing machine and circu
lar saws for repairing box lumber. On
the second floor is the mill und flour bin
where the taro or fruit for evaporation is
pluccd upon trays preparatory to being
put Into the evaporators, which uro hollow
chambers, live feet square. On the third
floor tho fruit or taro is taken from tho
evaporators, und the turo pusses through u
chute to the mill below. The fruit is here
packed ready for shipment.
Turo us it comes from the patches is
placed, In u round drum or cylinder, with
sluts. A perforated pipe ubovo t)io drum
throws a spray of wuter which constantly
fulls upon the turo. The drum is revolved
by st cum, und all extraneous matter Is re
moved by friction. When cleaned, it is re
moved, und the skin mostly taken ofl by
paring machines. When freed from the
skins It is pluced in n chute, from which it
Is fed into the slicing machine. This con
sists of an iron hopper holding about u
bushel of taro. On a circular Iron disk are
placed two knives at opposite sides. This
in revolved at n high rate of speed, and
works so rapidly that the contents of six
teen largo gunny bags have.bccn uniformly
sliced to tho required thickness in less than
ten minutes., Tho sliced taro is from here
conveyed to the secoild floor, where it is
spread upon galvanized iron wire trays.
These trays ure slid into the evaporators on
sluts, holding small rolls. Four endless
chains with dogs or brackets are so
arranged that they come under each tray,
and by gearing are hoisted up, lifting tho
tray und supporting it on its Journey up
ward. A fresh tray is introduced in from
eight to fifteen minutes, and so continued
until the evaporator is full; then a tray Is
removed from tho evaporator with the taro
dry at the top or third story, and a fresh tray
is introduced at tho bottom or second
story, until the day's work is com
pleted. From here, the third floor,
the dried tnro goes into a bin,
from which it is passed through a
chute into the mill below on the second
floor. This mill stands about seven feet
high, and is of the latest device, known ns
the "Stevens roller mill," corrugated steel
rolls. As tho taro passes into tho hopper
it Is crushed by corrugated rollers, moving
against a corrugated plate, into particles
about the size of a wheat grain. This falls,
onto steel rolls, nine by eighteen, one run
ning much faster than tho other, where It
Is crushed into flour. This falls into a round
cylinder lined with flno cloth. Ontheiu
sido of this is n' spiral brush revolving.
This brushes all the flour through the
cloth, and the balance, or tailings, liko mid
dlings, passes to the end of the cylinder
and out into u container. Tho good flour
falling from the wire cloth drops into a
small frame, whero a sheet-Iron conveyer,
in a spiral form, worms it to one. end,
whero elevators of sheet-Iron on an endless
belt convey it to tho flour bin, from which
place It is bagged, at our convenience,
usually in live-pound packages. These urr
again placed in burlaps.
llanuuas are peeled or cvuporntcd whole,
as desired, going into and out of the evap
orating chamber similarly to turo, und
when taken from tho evaporator are
packed in boxes containing an area of 12x12
x'2l inches. All fruits can bo evaporated,
some of course requiring longer than
Tho Company Is now manufacturing Poi
from flour superior to uny ever before seen.
A scries of trays, willi canvas linings, are
arranged one ubovo the other, with u space
of about four Inches between. Stcum is ad
mitted at tho bottom and follows a straight
course under and over tho trays, coming in
direct contact with the flour, which is
cooked In from ono to one und a half hours.
From here the cooked mass pusses into a
circular coiituiucr, where a wheel weighing
somo two hundred pounds is revolved by
gearing running over the muss, which fs
constantly kept in position under the
wheel by scrapers until it is worked to the
consistency necessary to make good Pol.
It is then pluccd in containers ready for
distribution. As the entire process is
mechanical, it will be readily seen it must
he us free from outside matter us It Is pos
sible to have it.
Tho factory Is located in tho central purt
of tho beautiful town of Wuiluku, Maul,
near Its principal thoroughfare.
Tho Company Intends to supply Hono
lulu and other parts of these Islands with
Pol, where regular communication can lie
The following are u few of numerous ad
vantages of tho Company's Poi, in com
parison with the ordlnury Pol inudo bv
Pol, us commonly made, cun scarcely be
frco from Impurities of various kinds, some
of them of a most deleterious character,
owing to tho filthy process of bundling and
the latent diseases prevalent among na
tives aud Chinamen, who uro usually em
ployed to pound and manipulate the same.
described for hand labor, all these objec
tions to the uio of Pol are removed. The
machine-made Pol is absolutely free from
Impurities of every kind. To old residents
of the Islands it is unnecessary to com
mend Pol as an article of food, but for
others not so well acquainted with Its in
trinsic value and nutritious and health
giving qualities, testimonials of leading
resident physicians arc appended,
The Turo Flour ns prcpurcd bv
tho Aldcn Fruit and Taro Company of
Wuiluku, Maul, I consider to bo nn excel
lent and rcllablo food. My experience
with Pol, the native fowl of the Hawallaus,
hns been, that in n Ironical cllmato it is
the best food not only for the Polynesian
but for the whlto race. The objection, and
it is not u slight one, Is In Its preparation,
which is uncleanly and almost repulsive to
uur habits. Tho Taro Flour with which
I'ol ran bo readily made obviates this
drawback. For Irritable stomachs,vomlting
from any causo except organic derange
ment of the digestive organs, I have found
Poi invaluablo cither diluted with water or
milk. I therefore encourage thoroughly
the manufacturers to try to make this food
popular abroad. O. Tkovfskau.
I can most conscientiously recommend
tho Turo Flour, as manufactured by the
Aldcn Fruit and Taro Company of Wui
luku, Maui, as an excellent article of diet;
It is very nutritious mid easily digested.
It is particularly suited for weak and Irri
table stomachs. In cuscs of vomiting 1
have found Pol to be invaluable; It will be
retained In the stomach when given
with water when no other article of
food can be tolerated, and generally gives
a feeling of relief. I believe that it might
be introduced ns nn article of diet In many
cases with great benefit into our hospitals,
and when once known will be largely used
by the public generally. I mny add
that much of its success will depend on its
being properly cooked. The Coinpany
furnish plain printed forms of the diflerent
ways in which it may bo used, which
should be strictly adhered to. I am par
tlcularubout this, us I know many persons,
on llrst using the flour, were much disap
pointed, who afterwards learned that this
was owing entirely to the cook.
St. Surgeon to Queen's Hospital.
By their new process of drying and
grinditig the taro root, the manufacturers
of the Taro Flour have enabled the outside
world to partake at their homes of the
Polynesian Pol, and have given to our
sick rooms and hospitals a new ingredient
for nn easily prepared and palatable
starchy food. Whereas I believe that the
tasto for tho regular sour Pol, ns it is con
sumed by tho Polynesians, has to be ac
quired und would not generally suit the
inmates of the hospitals of Europe and the
States, I still feel inclined to sny that
the decided flavor of the taro will recom
mend it as a welcome change in the com
position of gruel and porridge. In spite of the
short time that I have been on the Islands, I
have had ample opportunity for testing tho
readiness with which even u weak stomach,
will bear sweet Poi, and have relied on It
cither pure or mixed with milk or beef tea
in treating acute feverish diseases mid dis
orders of the stomach aud bowels.
Ed. Aiininu, M. I).
Turo Flour us prepared by tho Alden
Fruit and Tnro Company, I consider a val
uable adjunct to our list of farinaceous
foods for the sick-room. It Ls highly nutri
tious, and when properly prepared Is pre
ferable to any other food, in certain weak
und irritable conditions of stomach. It is
ulso u valuable article of diet in health,
especially for children.
John Hiiohik, M. I).
In general, I am opposed to medlcul cer
tificates, yet in this instance I feel that it is
not a breach of professional etiquette to
say that 1 fully agree with Dr. It' McKlb
liiu in all ho has to say of the use and
mode of preparation of this vuluablo plant.
In my practice I have found it perfectly
satisfactory as an iirllclo of diet in gastric
derangements mid as a food in health.
John H. McUinnr, M. 1).
The taro flour, whila cheaper in price
thuu hand-mudo Pol, is also more economi
cal, in that it can bo kept on hand for a
long time. This is u great advantage, as it
is well known that tho ordinary pint
(crushed, cooked taro root, ready to be
mado into Poi), becomes worthless If not
made use of within a few days of its manu
facture. The medical profession of these Islands
have for years recognized the supremo im
IKirtuucc of Pol for tho sick una convales
cent, especially In cases where a stomach,
from whatever cause, cannot retain nour
ishment. When health has been repaired
by overwork, mental or physical, and in
cuscs whero tho norvous system has been
debilitated by excessive indulgence In
stlmulcnts or narcotics, nothing can equal
Poi in restoring health and giving tone
and vigor to tho wholo body.
Thcro is no article of food that is so
easily digested and assimilated ns Poi, and
it contains sufficient acid to obviate the
necessity of resorting to disagreeable and
strong cathartics necessary to keep the
system In perfect health with un ordinary
diet. Tho native Hawaiian lived upon it
almost exclusively beforo the introduction
of civilization, and it produced the highest
lypuui puysicui man.
y the substitution of themuchincry above
Mk. Baunes, tho originator of the procesH of evaporating and grinding tho Taro Root into (lour on these Islands, has been enabled after many
tAjJCt (luuii i.n in jJiuuMig uuiuiu iuu puui4u, iwj uuiuiu u juuuu ij utility
Seeing tlio Itltuy way rot ib generally iminutaeturecl ana tho immonso amount of Taro yearly rottinc in tho eround. as it will not keen after
becomming ripe induced Mu. Baknks to devote Ins time and" efforts to oxporimonting with a viow of giving to tho public an articlo of superior
excollonce and preventing waste of tho raw product. How well ho has succeeded wo loavo tho public to judge, from tho foregoing testimonials.
Many will remember that a few years ago strong objections woro mado to tho mode of cooking the Taro in Steam vats, more especially so by
the natives, who said that they would never eat Poi mado from tho Taro cooked in tho above manner. .
Sinc then that mode of cooking Taro has beed introduced all over tho Islands, instead of cookincr it in tlm imn In linln in tlm irmnml miwl
with heated stones) and we never hear a complaint against it. In liko manner tho mode of cooking and preserving tho Taro as introduced bv tho-
Fruit and Taro Company, will assuredly supersede tho old method, and thus enable a largo industry to be built up on theso Islands, which
for reaching and progressive in itB influence
'-'.J W'nImF . ',
FOR SALE BY ALL GROCERS.
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