Iosua Manoha sells kulolo in Laie, 1918.


This Saturday morning, the 23rd of March, 1918, Mr. Iosua Manoha went peddling his tins of kulolo upon his handcart at the gates of the houses here in Laie, shouting, “Kulolo! Kulolo! Half gifted! It is as rich as pig fat; it exudes fat. How youthful, kulolo baking boy of Kauai.

[Moni ka haae!]

(Kuokoa, 4/5/1918, p. 3)


Ka Nupepa Kuokoa, Buke LVI, Helu 14, Aoao 3. Aperila 5, 1918.


The latest from Wainiha, 1910.


In the night of this past 20th of Aug, there was much rain and streaming in Wainiha, and the residents of that valley were blessed by the streaming; there was a lot of Oopu, and those skilled at catching them filled their bag with the lehua blossom eating Oopu of Maunahina [ka Oopu ai lehua o Maunahina]. Continue reading

Mango jam? Sounds ono, 1936.


With mango trees loaded with fruits its almost a crime to let all the luscious fruit go to waste.

That’s the opinion of Robert F. Lange, Honolulu businessman, who is no mean chef himself when it comes to stirring up tempting dishes.

Mr. Lange suggests that more island housewives use the ripe mangoes for making mango jam, which is easily made and delicious to eat.

Here’s his easy recipe.

To each pound of sliced mangoes, use one pound of sugar. Use mashed lemon or shredded pineapple, to each pound and one half of mangoes. Cook together until thick, pour into glases and seal.

(Hoku o Hawaii, 8/5/1936, p. 1)


Ka Hoku o Hawaii, Volume XXXI, Number 14, Aoao 1. August 5, 1936.

A Hawaiian Co-Op, 1918.


These passing day, Hawaiians like Mayor Joseph J. Fern, David Kalauokalani, Samuel C. Dwight, James L. Holt, Hon. William P. Jarrett, Hon. C. P. Iaukea and a number of other Hawaiians are joining together to establish a company that will deal in the sale of poi, beef, salmon, dried fish, and so forth; with the intent to help Hawaiians in all ways that will lessen their household expenses; because it is very clear these days that because the poi factory of Kalihi is not making poi now, the current poi manufacturers are greatly raising the price of poi to five cents per pound; this is a price not seen in the past ten years or more; so too with the price of beef; the Chinese are buying very fine beef from the company of C. J. Waller [Wala], but the Chinese are charging Hawaiians 35 cents per p0und; it is an exorbitant price which has never been seen before; and it is heard from the talk of the Chinese that they will raise the price of poi once again to 6 cents a pound; it was this that encouraged the Hawaiians to establish a company that could hold back the severe increasing of the prices of our foods, O Hawaiians, by the Chinese.

The establishing of a company amongst Hawaiians is important and crucial; but if we Hawaiians do not implement an endeavor that will help ourselves, there will  be no one else who will help us.

If we turn back and look at the history of Hawaii nei, we will see that the dissension amongst us Hawaiians was what wrenched away small businesses from us Hawaiians as well as all the other endeavors. Continue reading

Old school desserts and such, 1865.

Rules for making Desserts.

Here below are the rules for making Desserts [mea ono]. If you want your desserts to have a fine white color, you should use white sugar; similarly will be the white from good brown sugar. Fresh butter is used often, because if it is old butter, there is no body added to the dessert.

If you are adding eggs, scatter with flour, then add to butter and egg. If you are making a dessert without eggs, don’t add flour, not until you are ready to put the dessert where it will be made.

To know if the dessert is done, stick a skewer [niau] into the dessert, and if nothing sticks to it, it is done, and there is one thing left to do, that is to swallow it down. The making is what is important; if it is not done correctly, and nothing goes wrong, it will turn out well. Keep a constant heat under the dessert.

Number 1. Cup Cake.

Break five eggs, then add two teaspoons full of sugar, and so too with fresh butter, mixing well. After mixing, add into it two teaspoons full of flour, with grated nutmeg. Put into an Oven at a good temperature. Before putting  it in, add a teaspoon saleratus [kareta] and half a cup of sour milk [waiu awaawa]…


I substituted baking soda for saleratus.

Continue reading