Fruit recipes

Serve the pineapple in either the simple slices, one for each fruit-plate, with or without sugar, as the pine may require, or as follows: Take a fully mature, juicy, small, unpeeled pine, cut off the stem and twist off the top or crown. In the pitted space now exposed drive two slender but stout wooden skewers straight down through the apple until the points appear at the stem end. Pull the skewers through the pine, outward, thus dividing it in half, and then again divide, so that the fruit lies in quarters. This can be done with little loss of juice. Now tie the quarters together with a narrow ribbon, re-insert the crown and place upright on the fruit dish from which it is to be served. Serve by untying the ribbon and placing the quarters on fruit plates. The ordinary small, sharp, silver fruit-knife will dismember the tiny sections of rind so that these little PINEAPPLES RAISED UNDER PROTECTION OF SLATTED SHEDS Method by which the highest-grade “pines” are grown still quite moist sprinkle on top of one-half the omelet a cupful of grated or chopped pineapple (fresh or canned), fold over and serve at once, sprinkling sugar on top. PINEAPPLE SOUFFLE This may be made by adapting to Introductory Recipe for Soufflés. PINEAPPLE MUFFINS To two well-beaten eggs add gradually one teacup of sweet milk and one-third cup. of melted butter. Thicken this with one (sifted) quart of flour in which has been mixed three teaspoons of baking-powder, a heaping tablespoon of sugar, and teaspoon of salt. When thoroughly beaten add one cup of grated pineapple and bake until quite done (which will be in about half an hour) in hot, greased muffinrings. Fuill the muffin rings a little more than half full. PINEAPPLE FRITTERS See Apple Fritters. If the chopped fruit is preferred use one cupful to the quantity of batter given. PINEAPPLE CAKE Beat together one and one-half cups sugar, and one-half cup butter. When creamy add one cup of sweet milk and two and a half cups of flour through which has been sifted one teaspoon of baking powder and a saltspoon of salt. Flavour with a few drops of almond and vanilla. Lastly beat in lightly the whites of four well-whipped eggs and bake in one loaf. Do not ice till cake is cold. For icing the top and sides soak one-third box gelatine in a little water, then beat till quite dissolved. In a separate bowl whip well the whites of two eggs, adding to them when stiff, one-half cup sugar, the dissolved gelatine, and two cups grated pineapple. Stand in a cold place for half a day before serving. Or a more simple batter may be made and baked in layers, the filling to be made of one pint whipped cream and one cup grated pineapple sweetened to taste. PINEAPPLE AND TAPIOCA PUDDING To a half-cup of tapioca, prepared with a quart of milk or water (see Introductory Recipes) allow one pint of diced or grated pineapple, pouring it in when the pudding has partly cooled. PINEAPPLE PUDDING OR PIE FILLING Slice, pare, and chop a pineapple, which if not thoroughly tender and sweet should stand an hour with sugar liberally sprinkled over it. Arrange in a buttered pudding-dish slices of bread, over which pour the juice from the apple and sugar. Beat the yolks of three eggs with half a cup of sugar, adding last the whites, which should have been beaten separately. (A tablespoon of white wine and half a cup of chopped almonds will improve this.) Pour over the juicesoaked slices and bake. The pudding minus the bread may be used as pie-filling. COMPOTE OF PINEAPPLE Dissolve one-half box of gelatine in one-half cup of water. Make a syrup of one cup of water and one-half cup of sugar in which, while hot, mix thoroughly one (whole) shredded pineapple. When at boiling point remove and when slightly cooler add the gelatine, pour into mould, cool, then place on ice.