Old time Hawaiians and their work . Fool) IN Ti Llavks a foot deep. This was lined withlayer of wood with a few dry twigs 40 OLD-TIME HAWAIIANS AND THEIR WORK for kindling, and last of all came other stones. Thesewere porous so that they would not crack. When theburning of the firewood had made the stones hot, theashes were brushed away and the oven was ready for Imu, UK Ox- Banana stumps were pounded flat and placed uponthe hot stones. Then the food, w^rapped in leaves, wasput between layers of banana or ti leaves. These werecovered with about six inches of leaves and dirt. A smallopeni
Old time Hawaiians and their work . Fool) IN Ti Llavks a foot deep. This was lined withlayer of wood with a few dry twigs 40 OLD-TIME HAWAIIANS AND THEIR WORK for kindling, and last of all came other stones. Thesewere porous so that they would not crack. When theburning of the firewood had made the stones hot, theashes were brushed away and the oven was ready for Imu, UK Ox- Banana stumps were pounded flat and placed uponthe hot stones. Then the food, w^rapped in leaves, wasput between layers of banana or ti leaves. These werecovered with about six inches of leaves and dirt. A smallopening was left for water to be poured in to steamthe food. Taro was cooked in different ways. The root, baked in FIRE AND COOKING 41 ti leaves, was eaten as a vegetable. Luau, or Hawaiianspinach, was made from the young leaves baked inti leaves. Poi was the chief article of food. It was made fromthe baked taro root. This was peeled and then pounded
Size: 1813px × 1378px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, bookidoldtimehawai, bookyear1912
