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

fruit will stand level. Now with a sharp knife
cut out the inside Of the pineapple. leaving q
wall three-quarters OF an inch thick all around.
With a silver fork pick the flesh into small
pieces, rejecting tine core. Peal two oranges,
remove all the white part. and slice the
fruit toward the centre. Put the orange
pulp and juice with the shredded pineapple.
cover them with sugar. and keep In the ice
chest one hour at least. At serving time place
the pineapple shell on a large plate covered
with n pretty dolly. and fill the shell with the
prepared fruits, which should he very cold. Re-
place the top OF the pineapple and send to the
table at once. A little sherry may BIO used with
the pineapple II desired. Straw berries may also
DO used In place OF oranges.
branded pineapple does not require to be
cooked, and is exceedingly nice to serve with ice
creams. custards, or cornstarch buildings.
After peelinR the pines aud removing the eyes.
begin at the stem end. and with u silver fork
Piek the fruit from the core. Take self-sealing
Jars anu PACK them with the picked pineapple
ana grhnulated sugar. allowing rs much sugar
white brandy until the Jars are Glled. screw
the covers down tight and keep the jars In a
brandy, the fruit can be prepared thus; After
ssSy month"; shS ppiyne"PplGs into pieces, for
% sranS SHS"d sugar Ss 'Fi Put them tRss IN GHG altt pGnHis
layers In an open-mouth stone jar or porcelain
Kettle Lover and stand In a cool place over
M ~ = '"c '"'i Aihk lub VIC run IN mrs anu
remove all the air. Ado Il tablespoonful OF
sherry. TO every quart jar. Before hll.ng tho
Jars stand them with the tops down In hot
water; keep the lids and rubbers also In water.
Keep the hlIed Jars In u dark. cool place,
a delicious cake Is made with a pineapple fill
ing. 70 make the cake, cream together half u
cup OF butter and one Gun OF sugar; add half u
cup OF sweet milk and the whites Of four eggs
beaten llsht; SIT a heapinK teaspoGnful OF
baking powder Into one and one-hAlf cups Of
nour ana add To the other ingredients, Bake
the cake IN three round layers. Make u filling
ny putting IN a bowl the whites Of two eggs, ono
thblespi ohiul, or the juice from the chopped
pineapple, ana one cup Of COnfeUtiUnsTs' sugar.
Behl untl lt Is light and white; continue beat
ing ana huulng a little more sugar until the
miNtuTe Is thick enough To DO easily spread and
yet VIII not run on the cake. Put on one side
icing enough :Or the top Of tlc cake, and with
the remainder SUR In very finely chopped pine
apple putting IN as much OF the iruit as tho
ICING VIII hold and stick together. When tho
cakes are cold put a thick layer of this icing be-
tween them and cover the top layer with the
plain icing,
A pudding called pineapple cream Is made
thus: huO mar "A pound OF butter and one pound
ot sugar 10 "A cream. stir in one pound ut grated
pineapp!e ana add the yolksO OF three well beaten
eggs ana one cup OF milk, Beat the whites OF
the eggs light and stiil and add them last. Line
a pudding dlsh, with "a rich pic cTu-t, rolled very
INN, MI II with the prepared custard, aud bake
For Pineapple CurnstarCh.-Cso one large or
two small pineApples, pare them. and with a
sharp knife take ont the syes. ChOD or pick the