Pineapple

Ingredients

• Slice off the outside.

Method

1. 1

   Dig out the eyes, and remove the core; slice thin, or break off with a fork; add sugar, and allow to stand at least two hours.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 78. The excerpt below is the record exactly as published.

Pineapples: fresh sliced; diced; grated; canned. Pomegranates : cut in sections and served plain ; seeded, crushed, and prepared as nectar. Prunes: fresh; stewed. Quinces: usually served as preserves, or stewed with apples. Easpberries, red and black : plain ; with cream ; stewed*. Strawberries: plain; with cream; salad; stewed. APPLE SAUCE Much time, effort, and material may be saved by the following method of stewing apples: Wash the fruit, re- move decayed portions, cut in quarters, and remove only a small portion of stem and blossom ends. No harm comes from cooking sound cores and skins. Pass through a fine colander, and sweeten. If they were cooked in very little water, the portion remaining in the colander may be moist- ened, and thus a trifle more of pulp be saved. MAPLE APPLES Apples, 4. Maple sirup, 1 cup. Water, 1 cup. Peel and slice the apples; mix the maple sirup and the water, and pour over the apples; bake under cover in a medium oven, until tender and dark brown. FRUITS AND THEIR PREPARATION 319 GEAPE APPLES Pare and core tart apples, and boil in grape juice until tender; remove the apples, and boil down the juice to a thick sirup, and pour over the apples before serving. BAKED APPLE SAUCE Pare, quarter, and core tart apples ; place in a bean pot or deep granite kettle, add sugar and water, and cover; set on the stove until it comes to a boil, then place in a medium oven, and bake slowly until tender and dark red. BAKED APPLES Wash and core apples which are free from defects, place in a granite pan, sprinkle with sugar, add water, cover with an inverted pan, and bake in a slow oven. The amount of sugar and water and the length of time required for baking will depend upon the variety of apples. BAKED PEARS Select firm tart pears, cut in halves, remove cores, lay in granite pan, sprinkle with sugar, and cover with water; invert another pan over them, and bake in a slow oven until tender. Pears too green to be eaten raw, bake up very nicely this way. BAKED QUINCES Pare, core, and proceed as for baked apples. 320 VEGETARIAN COOK BOOK BAKED PEACHES Pare, remove stones, and bake as directed for pears. Cover with meringue, and brown. Serve with cream. STEWED PRUNES Cover prunes with warm water, and allow to soak for several hours. Rinse well in several waters, either lifting out of the water with the hands, or pouring prunes and water into a colander. If the water is simply poured off of the prunes, the dirt is liable to settle to the bottom of the kettle, and thus remain with the prunes. When well washed, place the prunes in a kettle with an abun- dance of cold water, and simmer slowly for several hours. If cooked too fast they will break up. PRUNE MARMALADE Remove the juice from stewed prunes, force out the seeds, and then press through a colander with medium- sized perforations. PRUNE WHIP Prune marmalade, 2 cups. Eggs, 2. Vanilla. Add the yolks to prune marmalade, flavor and sweeten to taste, stir well, then fold in the beaten whites of the eggs, reserving enough of the latter with which to gar- nish. Serve in glasses. FBUITS AND THEIR PREPAEATION 321 MUSKMELONS WITH SLICED PEACHES Divide smaU muskmelons, remove seeds, and chill by filling with cracked ice; when cool, fill with sliced peaches, sprinkle with powdered sugar, and serve. SLICED ORANGES Peel, and remove all the white pulp, also the pulpy core ; reject a thin slice from each end; the remainder, when sliced thin, cover with sugar, and set in a cool place for an hour or so. Just before serving, sprinkle with pow- dered sugar. A little grape juice may be added if desired. PINEAPPLE Slice off the outside

Cook this with the app: pantry check, scaling, and the assistant.