Editor’s Note:—Hog Jowl, Paducah Style, may be prepared like this:

Get the jowl. Some prefer it cooked and served with the bone; others remove the bone before serving. Boil it in well salted water for thirty minutes, then add the turnip greens and boil at least thirty minutes longer. Serve with plenty of butter for dressing; a dash of vinegar and a semi-colon of mustard are used by some folks who are hard to please.

Beet greens could be used but they are not considered au fait, and to use spinach is an absolute faux pas.

XV
Richard Walton Tully

HAWAIIAN CROQUETTES Á LA “THE BIRD OF PARADISE”

It was about fifteen years ago that I first visited the Hawaiian Islands in search of material for my play, “The Bird of Paradise,” and during the course of my sojourn I made many friends among the natives, often living weeks at a time with them in out-of-the-way villages. Although their food was radically different from ours in many of its contents and modes of making, it was always palatable, and often strikingly delicious. However, most of the native dishes contained ingredients which we cannot obtain here, but I did learn how to make what some of my friends have nick-named Hawaiian Croquettes à la “Bird of Paradise,” the materials for which are easily procured. And it is a dish so wonderfully appetizing that I constantly prepare it for guests of epicurean tastes.

First grate the meat of half a cocoanut, and add to it a cup of (cow’s) milk, mixing thoroughly, and straining through cloth. Melt two tablespoonsful of butter over a low flame, rubbing into it with the back of a spoon five tablespoonsful of flour, stirring until very smooth. Then add slowly the strained cocoanut and milk liquid, stirring constantly until very thick. Season meanwhile with one and a half teaspoonsful of salt; one of paprika, and one of grated onion. Finally add two cups of cold, boiled, shredded mullet, or any other firm white fish, and two cups of cold, boiled, chopped lobster, and after stirring allow to cool.