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pounded kukui nuts and salt. This will keep for months in glass jars, 

 and is excellent with bread and butter or cold meats. It resembles 

 Russian caviare in flavor, especially when eaten with bread and butter. 

 The Hawaiians serve this with poi, raw or cooked tish, or roast meats 

 as a relish or condiment. Other limus as limu lipeepee or limu 

 manauea are also sometimes used in making inomona, and if chili 

 peppers can not be obtained, the large green peppers are cooked in ti 

 leaves, then pounded and used instead. The dried gills of the squid 

 roasted in ti leaves are also added by some Hawaiians. 



Limu luau or limu lipahee, as it is called in Hawaii [Porphyra leu- 

 costicta), is prepared by washing in the usual way in fresh water. It 

 is then salted a little and put into clear water, where it becomes slip- 

 pery and colors the water a lovely violet color. Sometimes opihi, a 

 kind of limpet or mollusk, is put in with the limu and salt and water 

 and placed in bottles or jars. This is used as needed, for it keeps 

 many weeks when placed in the weak brine with the limpets. The 

 tender tips of limu pahapaha are sometimes prepared by rubbing and 

 crushing between the fingers, and then it is mixed with small mollusks 

 of a special kind and salt. The finely pounded limu uaualoli is some- 

 times mixed with salt and small limpets in very much the same way. 



The soft parts, particularly the eggs and sperm, of several kinds of 

 sea urchins are salted and mixed with limu uaualoli, limu kohu, or 

 other pounded limus, and this mixture is served and always eaten raw 

 for a relish or entre. In the same way loli (several species of holo- 

 thurians, as sea cucumbers, beche de mer, and others) are cut into 

 small pieces and mixed with pounded limu, salt, and sometimes a little 

 chili pepper is added and then served uncooked. 



Limu lipahapaha is sometimes boiled with squid, just as limu huna, 

 and forms a gelatinous mass when cold. Limu ekahakaha is some- 

 times simply pounded and mixed with limpets and sometimes it is 

 cooked with the limpets and seasoned with chili peppers and salt. 



Limu aalaula is often pounded very fine and mixed with pounded 

 salted squid, while chili peppers may also be added if preferred. It 

 is also sometimes pounded with other seaweeds to be eaten with poi 

 and fiish or meats. 



Limu kala is sometimes broken into small pieces and soaked in fresh 

 water until it turns dark and soft, then stuffed into salmon before it 

 is roasted, or it is chopped with fish heads and salt. Again it is some- 

 times ripened by putting in water with a few mollusks called leho, 

 salted slightly, and allowed to stand several days before eating. Limu 

 kala is more often than any other limu eaten on the beach, without 

 any preparation other than rinsing off the sand and breaking into con- 

 venient pieces for eating with raw fish or squid. It is also sometimes 

 put into meat gravies or stews just as it is served. 



Limus when eaten raw and crisp with a little salt, or with chopped 



