Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1894-04-29
ALL ABOUT PlNeAPPLES.
A Dozen Ways in Which to Serve Them
How TO Prepare for Table.
Cwritten for the Dlspatch)

Cwritten for the Dlspatch)
Pineapples, once n tropical luxury. are
grown extensively in the south of Florida,
apple plantations are found in Elliotts
Key, at Key Largo, and Metacomba-
In 1892 the acreage in pines in the three
named keys was $50. and the number
OF pincapples shipped from the keys du-
ring the season was quite close 10 two
million. Plantations are slowly extending
northward on the peninsula, and In 1882
had reached Charlotte's harbor. on the
west coast, and Indian river. Lake Worth,
and the Jupiter region on the east.
IL is not generally known that pineapple
plants may be grown. and. 1t Is claimed.
fruited in any window garden, or con-
servatory. The crown of leaves at the
top Of the fruit and the small tufts
suckers-sometimes found ~ the base,
Will root readily IL placed in damp, rich
sandy soil, and put forth long. light
green, stiff, and sharp-edged Ieaves-a
great curiosity, IL nothing more.
Pineapples ought TO be prepared for
the table in many more ways than the
usual slicing in sugar. If to be eaten
uncooked, they should be peeled and
sliced with Il thin. sharp knife or slaw-
cutter two or three hours before they are
TO be served, and placed on ice.
a variation in raw serving Is TO peel
and slice seven or eight oranges, CRATE a
cocoa1ut, and peel aud rlice a pineapple
in thnnest possible slices. Put the sliced
fruit and grated cocoanut in alternate
layers in a glass dish. with sugar between
and stand In the refrigerator until ready.
PINEAPPLE CREAM
Beat half n pint of sweet cream unti1
IL is stin. Peel and chop a pineapple. add
the juice OF lemon and two thirds of
cup Of powdered sugar; dissolve an ounce
of islnglass in a little hot water and mix
all lightly together. and pour into a
mould. When wanted turn 1t carefully on
the dish in which 1t is TO be served.
PINEAPPLE DESSERT JELLY.
Make a Jelly with gelatine by the d.
rcctions that come with the package,
using somewhat larger amount. so that
the jelly viii be quite stiff. When cool
enough to begin to thicken. so that the
fruit will stay where IL is put place q
layer of thinly-sliced pineapple that has
been lying well-sprinkled with sugar for
two hours in a glass dish, cover 1t with
the jelly, and as soon as IT sets add more
fruit and more jelly until the dish Is
full. Get 1t upon Ice and serve with whip
ped cream.
COMPOSITE JELLY.
Make jelly same as above, using lay
ers of jelly. pineapple. and thinly-sliced
oranges: sprinkle well with sugar squeeze
the juice of a lemon over all, and serve
cold without cream.
PULPED JELLY.
Use half a box of geIatine soaked in
coffee-cup of cold water for half an hour.
Add one pint Of boiling water. two scant
cups Of white sugar. and one quart OF
canned pineapple reduced to a pulp. Let
II come to a boil. Pour 1t into a mould
and keep 1t cool. Place it on ice. and
when wanted for use dip the mould quick
ly into hot wafer and turn the jelly out.
PINEAPPLE PUDDING.
Stir together over fire until it boils
the vell-boateu yoia5 ol six eggs, n crp
Of white sugar. and cup OF sweet cream
with half pound Of grated pineapple.
Let 1t just boil Cool and set 1t upon
ice. Serve cold with whipped cream.
PINEAPPLE BREAD-CRUMB PUD-
DING.
One can Of pineapple, two cups Of
sugar, one half cup Of butter two thirds
cup of bread crumbs. yolks of six eggs.
Beat the yolks, then mix all together.
Bake for half an hour Cover the top
with the whites of two eggs whipped TO
Il stiff froth with four tablespoons OF
sugar. Serve cold.
PINEAPPLE SHORTCAKE.
Make a shortcake as for Strawberries:
split and butter 1t and place well sugared
shredded pineapple between the layers
and on the top.
PINEAPPLE PIE.
Make the filing by beating the yolks
Of five eggs with one cup of. sugar, one
half cup Of butter, one cup OF sweet
cream, and one pineapple peeled and
grated
Beat butter, sugar, and yolks to n
cream, add the pineapple and cream, and
lastly the well-beaten whites of the eggs.
Bake with one crust.
PINEAPPLE PRESERVES.
Peel and slice. and allow a pound OF
white sugar to each pound of the sliced
fruit. Put fruit and sugar in alternate
layers in jars and let it stand twelve or
fourteen hours. Take out the fruit and
boil the syrsIp until IL thickens. Put in
the fruit and let IL boil fifteen minutes.
Take it from the syrup and when cool
put it in Jars and pour the syrup over it.
Cover from the air when cold and keep
in cool place.
TO CAN PINEAPPLES.
Peel the fruit and break 1t into bits
from the core. with n silver fork. Allow
about half pound of white sugar to
one pound of fruit. Heat in porcelain
kettle, and let il boil about five minutes.
Fill the cans and seal tightly at once.
PINAPPLE ICE.
Peel two pineapples and CRATE them.
Strain the pulp through a sieve; add to
II the Juice OF two lemons one and one
half pounds of sugar and one quart of
water. Freeze in an ice-cream freezer.
Delicious. BETH DAY.
A Charade.