SOME FRUITS OP HAWAII 



75 



Poha sauce for puddings 



6 servings 



3 cups diced pohas 1% cups water or pineapple 



1% cups sugar juice 



2 tablespoons cornstarch % tablespoon vanilla 



x /4 teaspoon salt 1 tablespoon butter 



Add y 2 cup of the sugar to the pohas and allow to stand 15 minutes. Add 

 water or pineapple juice and bring to boiling point. Mix remaining sugar, 

 salt and cornstarch together thoroughly and add to hot liquid, stirring con- 

 stantly. Boil 5 minutes, remove from Are, and add butter and vanilla. Serve 

 hot or cold on cake, or on rice or bread puddings. 



Poha jam 



yield 1% quarts 



6 pounds pohas before husking or 1 cup sugar for each cup of 

 4 quarts after husking cooked pohas (5-6 cups) 



Husk, wash, and cook pohas slowly for 30 minutes. Stir frequently until 

 there is sufficient liquid to prevent fruit from scorching. Allow to stand 

 over-night. Measure poha pulp and juice and add an equal quantity of sugar. 

 Cook slowly for about 1% hours, stirring frequently until juice thickens 

 slightly when cooled. Pour into hot sterile jars and seal with paraffin. 



The quantity of juice resulting from the cooking process varies with the 

 pohas obtained during the dry and rainy seasons. When the water content 

 of pohas is unusually high, it is necessary to pour off some of the juice 

 before adding the sugar, if a greater portion of the fruit than jelly is desired. 



Poha preserves 



yield 2% quarts 



6 pounds pohas before husking or % cup sugar 



4 quarts after husking 1% cups sugar to 1 cup cooked 



2 lemons, sliced very thin and poha pulp and juice 



sections cut in halves 



Husk and wash pohas and cook over a low flame. Stir frequently until 

 there is sufficient liquid to keep the fruit from scorching. Cook for 30 min- 

 utes, or until fruit is soft. Drain the juice from the fruit and pour 1 cup of 

 juice over the lemon slices. Add % cup of sugar and allow to stand over- 

 night, then cook the lemon in this liquid until the rind is transparent. Add 

 lemon and liquid to pohas; measure and add 1% cups of sugar to each cup 

 of poha mixture. Cook until this mixture thickens slightly but not until 

 the juice gives the jelly test. Pour into hot sterilized jars and seal with 

 paraffin. 



