Root of the Elephant Ear

Taro is made by the Hawaiians into a dish called poi, and in the West Indies and Central America the root is boiled and served much the same as we serve potatoes. It constitutes a good starchy food easy of digestion. Preparations of ground dried taro can be purchased in this country under the name of Taroena. As it contains a ferment that is supposed to aid in the digestion of albuminoids, it forms an important starchy food for the sick. With milk, or even served with broiled meat, it taxes the digestive powers very lightly. In porridge it can be taken by people with acute indigestion without the slightest distress. Taroena is made from the toasted or cooked root, so that it may be stirred into hot milk without further cooking. It may also be used in egg custard in the place of cornstarch or arrowroot.