PINEAPPLE TAPIOCA— Cook V2 cup of minute tapioca with 2 cups of boil-
ing water until tapioca is clear and transparent. Add IV2 cups {V2 can) of DEL
MONTE Canned Grated Pineapple and the juice of V2 a lemon and pour into a
serving dish. Serve hot or cold.
JELLIED PINEAPPLE— Dissolve 1 envelope of softened gelatin in 11/2 cups
of boiling water, add 1 cup of sirup from DEL MONTE Canned Sliced Pineapple
and the juice of 1 lemon. Arrange 4 slices of the pineapple cut in pieces in a
serving dish, and pour in gelatin mixture. Set aside until firm. The pineapple
may be omitted and only the sirup used if desired.
PINEAPPLE MARSHMALLOW PUDDING— Cover the bottom of a serving
dish with a layer of marshmallows and over this put a layer of DEL MONTE
Canned Sliced Pineapple cut in pieces. Over all, pour the sirup from one can of
pineapple and set in a cold place for several hours before serving.
MOCK PINEAPPLE MOUSSE— Dissolve 2 tablespoons of softened gelatin
in 1 cup of boiling sirup from DEL MONTE Canned Sliced Pineapple and V2 cup
of boiling water. Add the juice of 1 lemon and set aside until cool. Beat with a
Dover egg beater until foamy, add 1 stiffly beaten egg white and beat again until
mixed. Pour into a wet mold and set in a cold place till firm.
PINEAPPLE RICE — Cook V2 cup of rice in boiling salted water until tender,
drain, and add V2 cup of sirup from DEL MONTE Canned Sliced Pineapple to the
rice stock. Boil slowly till the liquid is reduced to about 1^ cups. Cut 3 or 4
slices of the pineapple into small pieces, add to the rice and mix with the stock.
Pour into serving dish and chill.
PINEAPPLE CORNSTARCH PUDDING— Make a cornstarch pudding and
after removing from the stove add 11/2 cups (V2 can) of DEL MONTE Canned
Grated Pineapple,✪ Pineapple Tapioca fold in a stiffly beaten egg white, pour into a serving dish and
chill.
PINEAPPLE SHERBET— Add 11/2 cups (V2 can) of DEL MONTE Canned
Grated Pineapple and the juice of V2 lemon to l^^ cups of grape juice. Dissolve
1 tablespoon of softened gelatin in V2 cup of boiling water. Add to mixture and
DEL MONTE Canned Plums
California is noted for the variety and deliciousness of its plums. Under
the DEL MONTE Brand three varieties are packed — Green Gage, Egg and De
ISA
Del Monte Canned Fruits and Vegetables
Luxe — each possessing a distinctive flavor and appetite appeal. The De Liixe
Fium, the newest DEL MONTE variety, is a sweet, purple plum that is particu-
larly pleasing as a breakfast fruit. DEL MONTE Plums are packed in the No. 1
tall, No. 2 and No. 2^^ cans. Kecipes below refer to the No. 2^/^ can.
Plum Suggestions and Recipes
Put a can of DEL MONTE DE LUXE PLUMS on ice at night and serve ice
cold in the morning. They are unrivalled for a hreakf ast fruit.
Surround plums with sweetened conservation dough, steam or boil, and serve
with hot sirup from the plums for a winter pudding.
The sirup from canned plums with the addition of a little gelatin, makes a
delicious jelly to be served as a dessert with whipped cream.
Stone and cut up a few plums, add to the sirup and boil gently until thick.
Serve hot on vanilla ice cream.
Try grapefruit and plums, garnished with pimiento and served with French
dressing for the summer salad.
A few plums, re-heated with some chopped raisins, make a delicious conserve
to serve with meats.
Page 117 · 7 recipe records on this page
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
PINEAPPLE TAPIOCA— Cook V2 cup of minute tapioca with 2 cups of boiling water until tapioca is clear and transparent. Add IV2 cups {V2 can) of DEL MONTE Canned Grated Pineapple and the juice of V2 a lemon and pour into a serving dish. Serve hot or cold.
JELLIED PINEAPPLE— Dissolve 1 envelope of softened gelatin in 11/2 cups of boiling water, add 1 cup of sirup from DEL MONTE Canned Sliced Pineapple and the juice of 1 lemon. Arrange 4 slices of the pineapple cut in pieces in a serving dish, and pour in gelatin mixture. Set aside until firm. The pineapple may be omitted and only the sirup used if desired.
PINEAPPLE MARSHMALLOW PUDDING— Cover the bottom of a serving dish with a layer of marshmallows and over this put a layer of DEL MONTE Canned Sliced Pineapple cut in pieces. Over all, pour the sirup from one can of pineapple and set in a cold place for several hours before serving.
MOCK PINEAPPLE MOUSSE— Dissolve 2 tablespoons of softened gelatin in 1 cup of boiling sirup from DEL MONTE Canned Sliced Pineapple and V2 cup of boiling water. Add the juice of 1 lemon and set aside until cool. Beat with a Dover egg beater until foamy, add 1 stiffly beaten egg white and beat again until mixed. Pour into a wet mold and set in a cold place till firm.
PINEAPPLE RICE — Cook V2 cup of rice in boiling salted water until tender, drain, and add V2 cup of sirup from DEL MONTE Canned Sliced Pineapple to the rice stock. Boil slowly till the liquid is reduced to about 1^ cups. Cut 3 or 4 slices of the pineapple into small pieces, add to the rice and mix with the stock. Pour into serving dish and chill.
PINEAPPLE CORNSTARCH PUDDING— Make a cornstarch pudding and after removing from the stove add 11/2 cups (V2 can) of DEL MONTE Canned Grated Pineapple, fold in a stiffly beaten egg white, pour into a serving dish and chill.
PINEAPPLE SHERBET— Add 11/2 cups (V2 can) of DEL MONTE Canned Grated Pineapple and the juice of V2 lemon to l^^ cups of grape juice. Dissolve 1 tablespoon of softened gelatin in V2 cup of boiling water. Add to mixture and
DEL MONTE Canned Plums
California is noted for the variety and deliciousness of its plums. Under the DEL MONTE Brand three varieties are packed — Green Gage, Egg and De
ISA
Del Monte Canned Fruits and Vegetables
Luxe — each possessing a distinctive flavor and appetite appeal. The De Luxe Plum, the newest DEL MONTE variety, is a sweet, purple plum that is particularly pleasing as a breakfast fruit. DEL MONTE Plums are packed in the No. 1 tall, No. 2 and No. 2^^ cans. Kecipes below refer to the No. 2^/^ can.
Plum Suggestions and Recipes
Put a can of DEL MONTE DE LUXE PLUMS on ice at night and serve ice cold in the morning. They are unrivalled for a hreakf ast fruit.
Surround plums with sweetened conservation dough, steam or boil, and serve with hot sirup from the plums for a winter pudding.
The sirup from canned plums with the addition of a little gelatin, makes a delicious jelly to be served as a dessert with whipped cream.
Stone and cut up a few plums, add to the sirup and boil gently until thick. Serve hot on vanilla ice cream.
Try grapefruit and plums, garnished with pimiento and served with French dressing for the summer salad.
A few plums, re-heated with some chopped raisins, make a delicious conserve to serve with meats.
Records on this page
Pineapple TapiocaJellied PineapplePineapple SherbetMock Pineapple MoussePineapple RicePineapple Marshmallow PuddingPineapple Cornstarch Pudding