64 



BULLETIN 77, HAWAII EXPERIMENT STATION 



Pour lemon juice over papaya and allow to stand 15 minutes. Melt the 

 butter and brown sugar in a hot skillet or shallow pyrex dish, then place a 

 layer of the papaya slices on top of the sugar mixture. To prepare the cake 

 mixture, cream the fat, add % cup sugar and, when well mixed, add the 

 beaten egg. Sift the salt, baking powder and flour together, and add to egg 

 mixture, alternating with the milk. Pour this batter into the skillet and 

 bake in a moderate oven (350° F.) from 50 to 60 minutes. When the cake is 

 done turn it upside down on a large plate and serve hot with whipped cream. 



Oahu papa 



4-6 serv 



2 cups strained, stewed papaya 

 sauce 



1 tablespoon butter 



2 egg yolks 

 y± cup sugar 



Melt butter, add cooked papaya pulp, 

 juice. Pour into a baked pie shell. B 

 moderate oven (325° P.). 



/a pie 



ngs 



1 teaspoon ground ginger 

 1 teaspoon ground cinnamon 

 % teaspoon ground nutmeg 



1 teaspoon salt 



2 tablespoons lemon juice 



egg yolks, sugar, spices and lemon 

 ike for 45 minutes or until firm in 



Papaya milk sherbet 



yield 1 quart 



1V 2 cups ripe papaya pulp IV2 cups milk 



3 tablespoons lemon juice 1 cup sugar 



V 2 cup orange juice 



Press papaya pulp through a coarse sieve and combine with the fruit juice. 

 Dissolve sugar in milk, add fruit mixture gradually to the milk, and freeze 

 in ice-cream freezer using 8 parts of ice to 1 part of ice-cream salt. Ice 

 cream may be made by substituting thin cream for the milk 



Papaya mousse 



6 servings 



16 marshmallows % tablespoon lemon juice 



1/2 cup water 2y 2 tablespoons sugar 



1 cup whipping cream Va teaspoon salt 



1 cup ripe papaya pulp 



Soften marshmallows by heating slowly in water until a smooth mixture 

 is obtained. Add sugar and cool to lukewarm; then add lemon juice and 

 papaya pulp which has been pressed through a coarse sieve. Allow to stand 

 in cool place until partially congealed. Chill and whip cream. Fold into 

 the other mixture and freeze in mechanical refrigerator pan or in tightly 

 sealed mold packed in a mixture of 3 parts of ice to 1 part of ice-cream salt. 

 Seal mold with a strip of cloth dipped in hot paraffin or fat. 



