Pineapple Snow

Ingredients

• 2 c milk
• 4 T cornstarch
• 4 T sugar
• 5^ t salt
• % c cold milk
• yolks of 2 eggs
• whites of 2 eggs
• y2 c grated pineapple

Method

1. 1

   Scald milk.

2. 2

   Mix cornstarch, sugar, and salt, make a paste with cold milk, and add to hot milk.

3. 3

   Cook, then add to beaten yolks.

4. 4

   Return to heat, fold in beaten whites and pineapple, pour into molds, and serve cold.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 145. The excerpt below is the record exactly as published.

Pineapple Snow in the morning for dinner. LUNCHEON OR SUPPER Wednesday Lesson 160 INDIVIDUAL MEAT PIES CHOCOLATE HERMITS TEA Individual Meat Pies Make a biscuit dough, i c flour, 2 t baking powder, ^4 t salt, y2 T shortening, ^ c milk or water. Cut any of the Beef Roll left from the preceding evening into I inch cubes. If there is not enough left, i lb. beef 262 LESSONS IN COOKING stew may be used, all fat and gristle being removed from the pieces, however. Use equal quantities of meat and gravy, seasoning with ^ c currants, yi t each cloves and cinnamon for each 2 c of meat. Arrange in individual pans, cover the top with a round of dough, about 4 inches in diameter, and bake about 20 m in a hot oven. Serve at once. If raw meat is used, it must be cooked as a stew first, because the time allowed for baking is not sufficient to cook raw meat. Chocolate Hermits Cream together ^ c butter and 3^ c sugar, add the yolk of I eg{^, and beat well. Cook 2 T chocolate, i T sugar, and 1 T boiling water, i m or so, then add to the butter mix- ture. Add I c flour, mixed and sifted with i t baking powder, then yi c nut meats and 5^ c raisins, scalded and seeded. Cut and fold in the stiffly beaten white of the egg, and when well mixed place the dough in a cold place. When thoroughly chilled, roll out very thin, cut into shape, and bake in a moderate oven. Preparing the Meal About ^ h before lunch, prepare the meat for the pies, then make the dough and put on the pies. Roll out the Hermit dough, made in the morning, cut, and bake at the same time as the meat pies. Make the tea and serve the lunch. DINNER Wednesday Lesson 161 BLANQUETTES OF CALVES' HEARTS BOILED RICE GREEN PEAS KIDNEY BEAN SALAD PINEAPPLE SNOW Blanquettes of Calves' Hearts Wash 2 calves' hearts thoroughly in cold water and cut into I inch cubes. Put ihem into a saucepan, cover with i qt boiling water, boil up, skim, then simmer gently for 2 h. When tender, mix together 3 T butter and 3 T flour, add 2 c of the liquor in which the hearts were cooked, stir until boiling, add i t salt and a dash of pepper. Beat i egg slightly, pour the gravy slowly onto it, mixing well, add the hearts, and serve at once. APBIL MENUS 263 Boiled Rice Half c rice, i pt boiling water, i t salt, boil rapidly until tender. Green Peas Drain the liquor from i can peas, heat with ^ c water, add I T butter, 3^ t salt, i t sugar, dash of pepper, and serve at once. Kidney Bean Salad Drain the liquor from i can kidney beans, add 2 hard boiled eggs, sliced, ^ c diced celery, cover with salad dress- ing (^ t mustard, yi t salt, lYz T sugar, y% c vinegar, yolks of 3 eggs ; see p 29), and serve cold on lettuce leaves. Pineapple Snow Scald 2 c milk. Mix 4 T cornstarch, 4 T sugar, and 5^ t salt well together, mix to a paste with % c cold milk, and add to the hot milk. Cook 15 or 20 m; add several spoon- fuls, a little at a time, to the beaten yolks of 2 eggs. Return to the thickened milk and cook several m longer. Remove from the fire, fold in the stiffly beaten whites of 2 eggs and y2 c grated pineapple

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