issue was recorded by the writer on 18 September 1962 at the home of Hiri and Maata Mariu, Turangi. It was sung by Makarena Mariu (leader) supported by Hiri and Maata Mariu. These singers all belong to Ngati Tuwharetoa tribe. The text, translation and full story of the song are on pp 134–146 of Pei Te Hurinui's ‘King Potatau’, Polynesian Society, 1959.

The editor of Te Ao Hou is always glad to hear from new contributors, Maori and Pakeha. Articles, news items, photographs, stories and poetry dealing with all aspects of Maori life and culture are welcome. Apart from short news items, all contributions published are paid for. Te Ao Hou's address is Box 2390, Wellington.

MORE PAUA RECIPES Contributed by Turanganui Branch Maori Women's Welfare League As mentioned in the last article, the pewa is the soft part of the paua.

Pewa Soup (1) Pewa of 6 paua (finely sliced) 1 small onion (diced) 1 oz. butter 1 tablespoon flour 1 ½ pints milk 1 tablespoon chopped parsley Salt and pepper to season Cook onion in butter, but do not brown. Add flour, mix well, then gradually add milk, stirring all the time. Cook until the mixture thickens; this will take three or four minutes. Add the sliced pewa, and simmer until it is thoroughly heated through. Do not allow the mixture to boil. Season to taste. Just before serving, stir in chopped parsley. Serve hot.

Pewa Soup (2) Pewa of six paua 1 ½ cups boiling water 1 tablespoon cornflour 1 onion (diced) 1 ½ cups milk Salt and pepper to season Cover the pewa with 1 ½ cups boiling water and allow it to stand for a quarter of an hour. Remove the pewa from water, press through a coarse sieve, and return sieved pewa to water. Discard the remaining skin. Put milk into a saucepan with diced onion, salt and pepper to taste, bring it to the boil and simmer gently until the onion is cooked. Add sieved pewa and water to the milk mixture. Thicken with cornflour mixed with a little milk. Cook for a further minute or until cornflour has cooked. Serve hot. The addition of two tablespoons of cream and chopped parsley just before serving improves the flavour.

Pewa as an entree 2 cups pewa 2 cups milk ½ cup water 1 tablespoon cornflour 1 tablespoon chopped parsley Salt and pepper 1 onion (diced) 2 rashers bacon ¼ pint cream Cut each pewa into three slices. Remove rind from the bacon and cut up small. Mix cornflour with a little milk to make a smooth paste. Put milk and water into a saucepan, add the onion and bacon, and season to taste. Bring to boil, and simmer until onion and bacon is cooked. Add the sliced pewa, thicken with the mixed cornflour, simmer until pewa has heated through thoroughly and the cornflour is cooked. Remove from heat and stir in cream and chopped parsley. Serve hot.

Pewa Savoury Spread Pewa of 6 paua 1 teaspoon chopped chives 1 dessertspoon finely cut parsley Salt and pepper to season A little mayonnaise to bind Cover the pewa with boiling salted water. Simmer for five minutes. Pour off water, and rub the pewa through a coarse sieve. Discard the remaining skin. Mix the sieved pewa with chives and parsley. Bind with a little mayonnaise. Season to taste. Use as a sandwich filling or as a spread on water biscuits.