Use Of Pawpaw.

Some Useful Recipes.

ALTHOUGH the pawpaw (Papaya) grows abundantly throughout the South Seas and the northern coasts of Australia, it is not used as freely as food as might be expected, considering that it is a delicious, refreshing and healthful fruit.

The following notes on the pawpaw have been prepared by Mr. George H.

Murray, Director of Agriculture in New Guinea.

The ripe papaya is most extensively used in Hawaii as a breakfast fruit. For this purpose it is cut lengthwise into in dividual portions, and the seed is re moved. The fruit is served like the muskmelon, being flavoured to suit the taste by the addition of lime juice, salt, pepper, or sugar. It is sometimes served as a fruit cocktail at either luncheon or dinner, and as a dessert it is sliced and eaten with sugar and whipped cream.

Combined with lettuce and mayonnaise,

the papaya makes an excellent salad. It is good as a crystallised fruit and is sometimes made into pickles, marmalade, jelly, pie, and sherbet. The green fruit may be boiled or baked and served as a vegetable much as is summer squash.

Many recipes for the use of the papaya are given in Hawaiian cookbooks. A few of the more simple recipes are here given for the use of the fruit.

Papaya Cocktail. —Cut papaya in dice and serve in glasses with cocktail sauce and chipped ice. Or serve with orange, lemon, or lime juice, and little sugar in same manner.

Papaya Salad, No. 1. —On a strip of peeled papaya lay small bits of pomelo and orange. Serve with mayonnaise on separate plates, and garnish each with one or two nasturtiums and leaves.

Papaya Salad, No. 2. —Cut papaya in cubes, add eight small onions and five pieces green celery chopped fine. Serve with boiled dressing.

Papaya Whip.—To 1½ cups papaya pulp add juice of one lemon, ½ cup sugar and beat into two stiffly whipped whites of eggs.

Papaya Pickle. —Make syrup of one measure sugar and ½ measure vinegar.

Add few whole cloves and peppercorns and two measures of half-ripe papaya cut into small pieces. Boil until tender.

Orange and Papaya Marmalade. —To one measure papaya allow ½ measure oranges. Wash oranges well. Squeeze out seeds and juice. Put skins through a meat chopper and add to the juice, strained free from seeds. Add papaya pulp cut in small pieces (without rind) and boil all together; then add as much sugar as pulp. Boil again for 15 or 20 minutes.

Papaya-flavoured Gelatine Dessert.

Half box gelatine, one cup boiling water, ½ cup cold water, one cup papaya pulp, juice one lemon, ½ cup sugar. Soak gela tine in cold water five minutes. Dissolve the sugar in the boiling water; add the gelatine and strain. When cool, add the papaya and lemon juice. Place on ice to harden.

Papaya and Ginger.—Make a syrup of one measure sugar, ½ measure water, some finely sliced dried ginger, and a few slices of lemon. Add two measures half-ripe papaya sliced lengthwise, which has been previously simmered in water until clear but not broken.

Papaya Pie.—Two eggs, one cup sugar one cup papaya pulp, juice ½ lemon, 2 cup butter. Make a bottom pie crust and bake; cream butter and sugar. Add beaten eggs, lemon juice and papaya.

Pour into pie crust and bake. Make a meringue of whites of eggs and two tablespoonfuls of sugar. Place on pie and brown in oven.

Papaya Sherbet.—Mix four cups pa paya pulp with two cups sugar and juice of two lemons and freeze.

Stewed Papaya, No. 1. —Two cups diced papaya, ½ cup water, ½ cup sugar, juice of two lemons. Cut papaya in dice and stew with sugar, water and lemon juice ½ hour. Serve in sherbet glasses as a first course for luncheon or a desert.

Can use four oranges in place of lemons.

Stewed Papaya, No. 2. —Cook in the same manner as No. 1 with ¼ cup sugar and only enough water to keep from burning. Serve as vegetable.

Baked Papaya.—Cut papaya in halves lengthwise. Add a little sugar and orange, lime, or lemon juice, or a little cinnamon in place of the juice. Bake 20 minutes and serve immediately on taking from the oven. This is a veget able.