Pineapple Delight
From The Chapel Hill cook book, 1935
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 26. The excerpt below is the record exactly as published.
PINEAPPLE DELIGHT 23 marshmallows 1 small can crushed pine- Y2 cup boiling water apple including juice Juice of 1 lemon Whites of 2 eggs 3 tablespoons sugar Vz pt. cream whipped Chop marshmallows and add Y2 cup boiling water. Add sugar, lemon juice, and pineapple. Beat eggs and mix above. Add cream last and place in ice tray for four hours. Mrs. Edward J. Snow. The Chapel Hill Cook Book 51 PLUM PUDDING Put into a bowl the following: 1 cup chopped suet 1 cup shredded citron and 1 cup seeded raisins orange peel 1 cup cleaned currants 3 cups grated soft 1 cup granulated sugar bread crumbs Add 4 eggs, mixing in one at a time thoroughly. Then add — Vz cup milk The grated rind of 1 lemon % cup brandy or whiskey A little grated orange rind 1 teaspoon ground and a little orange cinnamon juice 1 teaspoon ground nutmeg Mix thoroughly with the hands and pack in buttered mold. Put oiled paper over top and fit cover on tight and steam for seven hours keeping water boiling. Can be made early and heated in same mold. When used, put a piece of holly on top. Pour over the pudding a quar- ter cup of rum and set on fire as it is brought to the table. Mrs. G. W. Lay. PRUNE PUDDING 1 cup cooled prunes, un- 1 tablespoon butter sweetened and 1 teaspoon baking powder chopped fine 3 crackers rolled fine 1 cup sugar Pinch of salt 1 cup chopped nuts 1 teaspoon vanilla Vz cup milk Bake in buttered pan for about 20 minutes. Have oven at a moder- ate heat. Serve hot. Mrs. Wm. M. Dey. PRUNE WHIP 2/3 cup stewed prunes, % cup sugar pitted Vz tablespoon lemon juice 5 egg whites V& teaspoon salt Grind stewed prunes in meat grinder. Add sugar. Beat egg whites until stiff, to which you have added salt. After mixture is cold fold in beaten whites, then add lemon juice. Pile lightly in baking dish. Put baking dish in pan of simmering water on stove. Simmer for Vz an hour. Put in slow oven and complete baking. Mary Henderson. STEAMED PUDDING 3 tablespoons butter % teaspoon each, salt, Vz cup molasses cloves, allspice, Vz cup milk nutmeg 1 2/3 cup flour Vz teaspoon soda Vz lb. dates cut in small pieces Melt butter, add molasses, milk, and dry ingredients mixed and sifted. Turn into buttered mold and steam 2Y2 hours. Mrs. George Bason. 52 The Chapel Hill Cook Book SWEET POTATO PUDDING 2 cups grated raw potatoes xk cup melted butter 1 cup sugar 3 eggs 1 V2 cups milk Add spices to taste Bake slowly. Serve with or without cream. Mrs. Lily H. Brown. TIPSY PUDDING 5 eggs, white beaten % lb. sugar separately Y2 teaspoon baking powder XA lb. flour Vanilla Vz teaspoon salt Dip this cake in aged wine. Make a custard of the following: 5 tablespoons of sugar 1 tablespoon cornstarch 2 eggs Vanilla 1 pt. milk Stick as many blanched almonds as possible in cake and then pour the custard over it. Mrs. Clyde Dunn. Fresh Fruit and Vegetables at All Times See Your A & P Store at Chapel Hill Birds Eye Frosted Foods The A & P Tea Co. A Receipt for Economy . . BRUCE'S 5c to $1.00 Store Sauces for Puddings CARAMEL SAUCE 1 tablespoon cornstarch 2 tablespoons cold water 4 tablespoons caramel 1 cup boiling water syrup 1 teaspoon butter Blend cornstarch and cold water. Combine the syrup and boiling water and add the cornstarch to this mixture. Cook 25 minutes in a double boiler, stirring constantly until thickened. Add butter and va- nilla. Serves 6. Serve with ice cream, baked custard. Mrs. D. D. Carroll. HARD SAUCE Cream together — 2 tablespoons cream 4 tablespoons butter % teaspoon vanilla 1 cup powdered sugar % teaspoon lemon extract Or substitute any of your favorite flavorings. Mrs. Frank Miller. HOT CHOCOLATE SAUCE Melt 1 tablespoon of butter, add to it IV2 squares of chocolate. Stir until chocolate is dissolved, then add 1 cup of sugar, pinch of salt, 1/3 cup boiling water
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