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

Lluudly I'LL COOl. 1uTu INTO d mOlu Cnal mas
been rinsed in cold water, and place in the
refrigerator for three or four hours.
Into porceIain-lined saucepan put half
pint of milk, with two rounded tablespoon
fuls OF butter. Stir the milk to melt the
butter, and as soon as it boiIs stir in one and
three-quarter cupfuls of well sifted flour,
continuing the stirring till the paste cleaves
from the pan and does not stick to the
finger. Let it cool for couple of minutes,
then add the yolks of three eggs, two table
spOonfuls of sugar and half pint of milk.
When the paste is smooth, add the whites
of three eggs beaten to froth. The pine
apple should be ready peeled, cut into small
bits, and boiled in its juice for about five
minutes. The canned article may be used.
Butter well q twO-quart pudding mold.
strew it thickIy with sugar, shaking out a1y
surplus. Pat an inch of the paste on the
byttom. then layer vf pineapple, and SO
on till the dish is half full. When the mold
is ready, cover and place it in pot half full
of boiling water, covering the pot. Boil
steadily for an hour and half; then take
the pudding out and set it in the oven with.
out cover to brown little. It should be
light and spongy, nearly filling the mold
when done. Serve hot, with the sauce pre-
scribed for pineapple dessert"
Take large, ripe, but pc fectly sound
pine, wash it well and if there are any i'm
perfect leaves remove them. With sharp,
thin knife, cut the top of the pine squarely
off. about an inch below the base of the
leaves, and lay the severed portion carefully
one side. Trim off the bottom just enough
so that the fruit will stand level and firmly.
With sharp knife cut out the inside Of the
pineapple leaving firm wall and being
especially careful not to rupture the bottom.
With silver fork pick the flesh into small
pieces, discarding the core. Peel and slice
two oranges, removing all the white skin.
Put the orange pulp and juice with the
shredded pineapple, covering with sugar,
and place on ice for at least an hour. At
serving time, place the shell on large
plate, neatly covered with dolly, and fill
with the cold, shredded fruit. Replace the
cover, and take to the table.
Fill with cold water kettle containing
six large, ripe pineappIes, and boil them
till tender. Drain off the water and when
the fruit is cool pare IL, remove the leaves,
and cut into slices half an inch thick. Take
out the core, leaving a round hole in the
center of each slice; weigh the fruit, and to
each pound allow a pound of loaf sugar.
Cover the bottom Of a dish with the sugar,
on this place layer of tie pineapple, and
so OH until the dish is full, finishing with
the sugar. Set the dish aside in COO! place
for twenty-four hours; then dram the slices
from the strip, put the strip in kettle
and boil till the skum ceases to rise, skim.
ming carefully; put in the pineapple and
boil for twenty minutes longer.
Cream together one-half cupful butter and
a cupful of sugar, add one-half cupful of
sweet milk and the whites Of four eggs
beaten light. Stir in one and one-half cup
fuls of flour. into which beaping teaspoon
full OF baking powder has been sifted. Bake
the cake in three round, thin layers. To
make the filling, put in bowl the whites
of two eggs. tablespoonful of the juice
from a chopped pineapple and cupful of
confectioners' sugar. Beat until it is light
and white, then continue the beating, add
ing gradually little more sugar, until the
mixture is thick enough to be easily spread,
and will not run off the cake. Put aside
enough of the icing for the top of the cake.
Into the remainder stir very finely chopped
pineapple, till as much has been added as
the icing will hold and stick together.