The sun. [volume] (New York [N.Y.]) 1833-1916, 1896-04-26

fruit into small shreds. Moisten four Level
tablespoonfuls OF cornstarch with some OF the
a generous half cup of sugar and the cornstarch.
Place this mixture over the fire in a double
hot and thickens. Add a tablespoonful d
butter and thoroughly mix. Meanwhile she'll
ana : coaa.sh twS d mama SlR Resni1 SI ,hs aTr n Sia sa9 ~
rubbing n very little butter around the mould,
and then sprinkle 1t with sugar. Turn In the
mixture and put in a cold place to harden. Turn
out on II dish and serve with whipped cream
Pineapple jelly is made by soaking two-thirds
cover it for one hour. Shred or chop fine one
large or two small pineapples canned pinssp.
over tho fruit the Juice OF one lemon and cover
with one pint of granulated sugar. Add a ping
when 1t is all dissolved turn 1t over the prepared
fruit. Put In n mould and place on the ice until
1t hardens. Serve with the jelly whipped cream
When s]elatine is used with fresh pineapple u
should ,hs mot not stand IT. ND more ninso than i f9nr d or hv tha ho ours
tine and turn 1t to liquid.
The following recipe ls said TO make g deli-
tine in half a cup of cold milk for two hours.
Peel and crate pineapple enough to make three
one pint of milk. Beat light the yolks OF sis
eggs, and add to them one cup OF sugar. a pinch
milk is at boiling point stir in the pineapple and
the soake %gelatine, and last add the egg mix
while; remove from the fire and stand the boiler
In a pan Of cold water. and stir until the mix.
ture becomes COOl. 1urn lnLO n mould tnAt mas
been rinsed in cold water. and place in the re.
frigerator for three or four hours,
i, 4 made Sst tSas: Place "'i in us's saaes 90 Ss four ssarS oun nss
of butter and the same quantity Of sugar. Put
the pan over. the fire. and when the butter be-
comes soft mix In a quarter of q pound of -four
and blend we'll. Stir in one cup OF boiling milk.
and remove from the stove. When the mixture
thoroughly mix before adding the whites of the
eggs beaten light. Peel one pineapple and cut
side. The remainder OF the fruit pick from the
core and chop fine. Butter d mould and sprinkle
into diamonds. or some fancy shape, and line
the mould with them; Put a layer Of the pre-.
cover with some Of the chopped pineapple; then
add layers OF the mixture and pineapple until
the mould lis is tn thre eed n1scs IN aii gc;u G9y re IT S With
ping pan, and nj the pan to half the height Of
and serve with the following sauces: Put IL q
saucepan ono pint OF cold water ana half
pound OF granulated sugar, and place II over the
IRE. Mo!sten an ounce Of cornstarch with a gill
OF cold water and add i TO the sugar when boil
kirsch. Both pudding and sauce should be
The most delicious Of sherbets is made with
pineapple. Soak two tablespoonful OF gelatine
and chop very ine one large pineapple. Put Inc
saucepan one pint Of water and one of granulat-
nd susas; P HsS a os esp t 6f f1as @ snS 19 TO tho for r t,Ss
tine, and when 1t is dissolved pour over the pre-.
pared pineapple with the hot syrup. When the
mixture Is cold turn into a freezer and freeze.
Just before 1t becomes stiff enough to remove
the beater add the white OF an egg beaten light.
Repack with ice and salt and stand away for
two hours.
To Make Pineapple Punch.-Put over the
fire one pound OF sugar and one quart Of water.
Cook until the sugar 10 dissolved, and then take
from the fire and cool. Peel one large pineapple
and CRATE 1t into u good-sized bowl. Add tho
Juice of three lemons and the pulp, and Juice Of
one orange. Pour over these the cold syrup and
one pint of cold water. Put this In the ~refriger-
atOr for An hour. Place In q punch bowl q large
block of ice and pour the mixture over II: add
two tablespoonfuls OF sherry and one of brandy
II desired. one dozen Malaga grapes cut In half
and seeded. and, II a bit of color Is wanted,
throw in a few large strawberries.