Cassell's dictionary of cookery

Pine-apple Jelly.— Pare a ripe pineapple, and cut it into slices. Lay these on a dish, cover them with powdered and sifted sugar, and leave them for six or seven hours. Pour off the sjTup and strain it. Dissolve and clarify an ounce of isinglass (see Isinglass to Clarify) in half a pint of water. Mix with it a pint of the strained juice, and simmer all gently together for five minutes. Add a glassful of curaçoa. Pour three table-spoonfuls of the jeUy into a mould shaped like a pine-apple, if one be at hand. Let the jelly stiffen, then lay neatly on it two or three slices of the pineapple, and a little more jelly. Let this also stiffen, and repeat until the mould is full. Turn the jelly out very carefully when it is wanted for use. If preferred, this jelly can be put into the mould without the fruit, but will not then be so elegant. When time is a consideration, the flavour of the pine-apple may be drawn out more quickly by cutting the fruit into slices. and boiling half a pound of it with eight ounces of loaf sugar, and half a pint of water for half an hour, then straining it through a napkin. Time, two days. If the mould cannot be put upon ice, the jelly should be made some hours before it is wanted. Probable cost, 3s., exclusive of the curaçoa, if made with a pine-apple costing Is. 6d.; %>^ufficieut for six or eight persons. ,-♦" ^ ^ Pine-apple Julep. — Pare a very ripe pine-apple with as little waste as possible, and cut it into thin slices. Lay these in a large bowl, and strain over them the juice of two sweet oranges. Pour in a quarter of a pint of maraschino, a quarter of a pint of gin, and a quarter of a pint of raspberry syrup, and mix thoroughly. Just before serving, add a bottle of sparkling MoseUe and a tumblerful of shaved ice. Pine-apple Marmalade.— Choose ripe sound pines. Pare them, take out the eyes, weigh the fruit, and allow an equal weight of pounded and dried sugar. Grate the flesh on a coarse grater, then put it over a moderate fire, and let it heat gently for ten minutes, or until it is quite tender. Add the sugar very gradually, and boil the mixture until it looks thick and clear. Turn it into jars, and cover in the usual way. If preferred, the fruit may be cut up and poimded instead of being grated ; but though more troublesome it is best when grated. Probable cost, Is. 6d. per pound. Pine-apple, Preserved. — Pine-apples are so expensive that it is very unusual to preserve them in any quantity. Nevertheless, as the jam made from them is very delicious and highly esteemed, the following recipes are given : — The foreign fruit and that which is grown at home is often mixed with advantage. It need scarcely be said that that which is grown at home is much superior to that sent from abroad. Great care must be taken in choosing the fruit to secure it perfectly sound and fully ripe, without being in the least decayed. If the flesh round the stalk looks mouldy or dark, the fruit should not be preserved. The flavour of pine-apples may generally be guessed at by their odour. Pare the pine-apples, and take out the eyes. Cut them into slices a third of an inch thick. For every pound of fruit thus weighed after being pared, take a pound of loaf sugar, and a> small teacupful of water. Dissolve the sugar in the water, skim carefiilly, and boil until it forms a clear sjTup.