Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-06-01

Atlantic; though such cultivation 10 en-
tirely feasible, and is carried on to q
considerable extent In Great Britain.
The pines thus grown sell at very high
prices, one Of four or i've pounds weight,
we'll ripened, readily commanding q
pound sterling. OF course the imported
fruit sells there at q much lower figure,
but IL Is not presented In the English
markets 10 nearly so good condition as
in our own. Pinespples do not bear
very well, II they are allowed to APP
proach ripeness before being gathered;
while II plucked too soon they are Of In
ferior flavor and unsatisfactory In condi-
ton.
Speaking from a hygienic standpoint.
it Is doubtful II we have In the entire
vegetable kingdom more healthful fruit
than the pineapple. The sharp, pene-
trating, but wholly palstable acid OF the
juice has most valuable remedial quail
ties, and Is especially eiiicaclous In clear
ing the mouth, throat and stomach Of
morbid disorder. At the same time It
stimulates digestion, and thus encourages
the system To correct itself, without the
aid OF drugs and dosing. Many OF ma
lures products--frults and nuts--do this,
but none In more marked degree or more
ilicieptly than the pineapple.
There Is every reason TO hope that the
cultivation OF this fruit will be extended
10 our own country-especially Florida.
When this Is done, In close proximity to
railroads, so that the pines can be ship
ped directly through TO the northern
markets, We shall be favored with much
better fruit than at present; since 1t Is
| well understood that the most delicious
portion Of the crop Is grown quite In
land, and Is not shipped to our markets
at all. unquestionsbly there will be,
within few years, q great increase In
The facilities for getting the best OF the
crop, and for getting 1t 10 such economi-
cal fashion as will make Its cost CON-
psrstively low.
| Meantime housewives are advised to
make liberal use OF the fruit while IL can
| be had in the markets fresh, and OF the
canned article ut other times. Here are
few recipes, which may give new ideas.
| Bear 10 mind that the more nearly ripe
the pineapple, the better 1t Is for any
use. This can be tested by pulling one
OF the tuft Of green leaves at the top.
II II gives way readily, the fruit Is ripe
otherwise better lay 1t aside for few
days.
PINEAPPLE PANCAKEs.-The Germans
make these by adding stewed pineapple
10 plain pancake batter Of eggs, flour
and milk. Pour out the batter into a
buttered frying pan that Is large enough
10 cook It all. The pan should be not
less than twelve inches In diameter, and
the batter thin. When the batter has
been poured into the pan, cover It at
once with stewed pineapples and dredge
them with powdered sugar. Put the
pan 10 a quick oven and bake seven
minutes; cut the cake into triangular
pieces, like pie, when served.
PINEAPPLE CREAM.-Rub a pound
each OF butter and sugar toa 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, oil 1t with the
prepared custard, and bake in q moderate
oven.
PINEAPPLE DEssERT.-Put In sauce
pan four ounces each Of butter and
sugar, place over the fire and when the
butter becomes soft mix In four OUNCES
Of flour and blend well. Stir In cupful
of boiling milk and remove from the
stove. When the mixture Is cold, add
the beaten yolks Of three eggs, and after
thoroughly blending, add the whites OF
the eggs, beaten light. Peel pineapple,
cut from il three or four slices and lay
them one side. Pick the rest Of the fruit
from the core, and chop IL fine. Butter
mold and sprinkle It with 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 chop
ped pineapple, proceeding thus with
alternate layers till the dish Is two
thirds full. Cover with q creased paper,
place the mold In a dripping pan, and
fill the pan TO half the height Of the mold
with water, which should be almost boil
ing hot. Set all in the oven and steam
for an hour. Turn II out on Il hot dish,
and serve hot with the following sauce !:
Put pint OF cold water and half u pound
of granulated sugar in a saucepan over
the fire; moisten an ounce OF cOrnstarch
with gill Of cold water, and add 1t to
the sugar when boiling, stirring all the
while until II is clear. Flavor to taste.
admirable dessert, which can be used
with the sauce just given. Put pint OF
milk over the fre, and the moment 1t
boils add a third Of cupful OF we'll
washed rice and half a teaspoonful OF
salt. Let the rice cook In double
boiler In the milk for half an hour. Add
two eggs well beaten and three table
spoonfuls of granulsted sugar. Have
ready a buttered two-quart mold, In the
bottom Of which put an inch layer Of the
prepsred rice, then a layer Of stewed
pineapple, and so on alternately. When
the mold Is filled, set II into pan Of hot
water, aud cook in moderately hot
oven for half an hour.
PINEAPPLE SHERBET.-Cover two
tablespoonfuls Of gelatine with water
and soak for two hours. Peel large
pineapple and chop 1t very fine. In the
saucepan over the fire put pint Of
water and pound Of graduated sugar,
cooking for five minutes. Then add
cupful of hot water to the gelatine, and
when it Is dissolved pour over the pre-
pared pineapple with the hot sirup
When the mixture Is cold turn 1t into a
freezer and freeze. Just before 1t be-
comes stiff enough to remove the beater,
add the white Of an egg beaten light, re-
pack with ice and salt, and stand It away
for two hours.
PINEAPPLE JELLY.-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 may be used.
Strain over the fruit the juice Of one
lemon, and add pint of GRADUATED
sugar. Add pint Of boiling water to
the gelatiue, and, when all Is dissolved,
turn 1t 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. II fresh pine |
apple Is used, the acid will In few
hours digest the gelatine and turn 1t to
liquid.
PINEAPPLE PUDDING.-Peel and crate |
pineapple enough to make three cupfuls.
Place over the fire In double boiler q |
pint Of milk. Beat light the yolks of
six eggs, and add to them one cupful Of