The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1896-08-05

DaCGer mas been poured into the pan, cover
1t at once with stewed pineapples and dredge
them with powdered sugar. Pat the pan in
quick oven and bake seven minutes cut
the cake into triangular pieces. like pie,
when served.
Rub pound each of butter and sugar to
cream; stir in pound of grated pineapple;
then add the yolks Of three eggs well beaten,
and one cupful of milk. Beat the whites of
the eggs stiff and light. and add them last.
Line pudding dish with rich pie crust
rolled very thin, fill it with the prepared
custard. and bake in moderate oven, and
you have pineapple cream.
Put in saucepan four ounces each of but
ter and sugar, place over the fire, and when
the butter becomes soft mix in four ounces
of -four and blend well. Stir in a cupful of
boiling milk aud remove from the stove.
When the mixture is cold, add the beaten
yoks OF three eggs, and after thoroughly
blending. add the whites of the eggs, beaten
light. Peel pineapple, cut from it three
or four slices, and lay them one side. Pick
the rest of the fruit from the core, and chop
sugar. Cut the slices OF pineapple into
diamonds, cubes, or other fancy shapes,
and line the mold with them. Put layer
of the prepared mixture in the bottom of
the mold and cover with some of the
chopped pineapple, proceeding thus with
alternate layers till the dish is two-thirds
full. Cover with CREASED paper, place the
the mold in dripping pan, and fill the pan
to half the height of the mold with water,
which should be almost boiling hot. Set all
in the oven and steam for halt an hour
T1rn it out on hot dish, and serve hot
with the following sauce: Put pint of
cold water and half pound of graduated
sugar in saucepan over the fire; moisten
an ounce of cornstarch with gill of cold
water, and add it to the sugar when boiling,
stirring al the while until it is clear. Flavor
to taste.
Pineapples with rice is an admiral bic des-
sert, which can be used with the sauce lust
given. Put pint OF milk over the fire, and
the moment it bolls add third Of cupfu
of well washed rice and half q teaspoonful
of salt. Let the rice cook in a double boiler
In the milk for half an h our. Add two eggs
granulated sugar. Have ready buttered
two-quart mold, in the bottom of which put
an inch layer OF the prepared rice, then a
layer of stewed pineapple, and 80 on alter
nately. When the mold is filled, set tinto a
pan of hot water, and cook IN a moderately
hOt 0v..n for holt on hOr1r
Cover two tablespoonfuls of geIatine with
water and soak for two hours. Peel large
pineapple and chop it very fine. In a
saucepan over the fire put pint of water
and pound of granulated sugar, cooking
for five minutes. Then add cupful of hot
water to the gelatine, and when 1t is dis
solved pour over the prepared pineapple
with the hot strip. When the mixture is
cold turn it into freezer and freeze Just
before it becomes stiff enough to remove
the beaten, add the white of an egg beaten
light, repack with ice ard salt, and stand
it away for two hours.
Soak two-thirds of box Of gelatine in
cold Water to cover, for an hour. Chop fine
one large or two small pineapples, or an
equal amount of the canned fruit can be
used. Strain over the fruit the juice of one
lemon, and add pint of granulated sugar
Add pint of boiling water to the gelatine,
and, when all is dissolved, turn it over the
prepared fruit. Place in mold and put it
on the ice till it hardens. Serve with the
jelly, whipped cream or boiled custard. If
fresh pineapple is used, the acid will in g.