Kansas City journal. [volume] (Kansas City, Mo.) 1897-1928, 1898-05-11
USES FOR PINEAPPLEs.
More Pleasantly for Flavor.
ing Purposes.

L
Pineapples are susceptible of very extend.
ed use in cooking. Aside from their avail
ability as dessert when freshly sliced
! large quantities are canned in Jamaica OF
the Bahamas, and in other localities, for
expectation. The juice is also expressed
and bottled, and is in very general use
for fiavoring ices and soda water. Not all
| housewives have opportunity to enjoy and
use pineapples in their fresh state. but
the canned fruit can be obtained any
where, and this. II used judiciously, can
to the menu OF the household. We give
| here a few recipes, which, while by no
| means covering all possible uses Of the
achieved by careful adaptation. both with
the pulp Of the pineapple itself, and with
| its juice. of ever agreeable flavor.
Pineapple Marmalade-Pare and cut In
small pieces your pineapple. and put them
into covered jar set in kettle of boil
ing water. covering closely to keep in the
flavor a, Then make a syrup OF a teacup- ,
| and skim it. Then add your pineapple,
until it rs S1ear bright paste st
pineapple, and mash the fruit to a paste.
adding more sugar IL needed. Put the fruit
and juice through sieve: pour into q
glass dish. and cover with mound of
whipped cream.
Pineapple Souf1e-The French prepare a
souffie with pineapple which is a very dainty
dish. The following is good formula for
it: Put over the fire one pint of milk in a
water-bath (or oatmeal boiler). and while
1t is heating. cream together ten ounces
Of sugar, four ounces of butter, and q little
| salt. after which add gradually and alter
nately with the warm 1not hoD milk six
ounces Of rice flour, with which a little
well-beaten yolks of ten eggs. Have the
whites of the eggs beaten to a very stih
froth. add to the batter about pound
o1 xo<1 y.trn Dv4 =
beat in the egg-whites., whipping all to-
gether well with an eggbeater. Then pour
the batter lightly into deep baking dish
bake g in 'sl'e a well heated. but t not to not. not.
oven. 1t will take from half to three
quarters of an hour to bake. according
to the depth Of the baking dish. 6ift
powdered sugar over the top and serve
Pineapple Pudding-This is also French
recipe. Stir together cup OF butter, a cup
and half Of sugar. a pint OF cream, and
little salt. Beat into 1t two cups Of flour,
the beaten whites and yolkss of four eggs.
and half emnd Of Tor minced hour or
half. and when done serve with rich
sauce favored with pineapple.
Pineapple Pie-Take a large pineapple.
Of sugar. a cupful Of butter. a small glass
Of wine, one teaspoonful of rose water.
a little grated nutmeg. Mix all together.
In crust Of puff paste, as an apple pie.
Pineapple Pie, English Way-Fin a deep
pudding dish with chopped pineapple and
liberal quantity of sugar. Cover with q good
pie crust, and bake an hour in moderate
oven.
Pineapple sauce-Boil together cupful
water and thicken with dessert spoonful
Of .arrowroot. made smooth in little
cold water. Take from the fire and when
pineapple. the juice Of one lemon. and
two oranges. This is an unequaled pud-
Pineapple custard-A delicious custard
eggs. we'll beaten, and one cupful OF
milk, the contents of a small can of graf
ed pineapple, spoonful & Of m melted .s butter butter
Of the eggs beaten to a froth. This may
be cooked in an oatmeal boiler. or baked
In a pudding dish. or It may may be k: baked in
when done.
Pineapple Ice-Dissolve a box Of gelatin
in three quarts of water. Strain two pound
sweeten to taste, then freeze. stirring in
the beaten whites Of six eggs as it be-
gins to harden in the freezer.
rich. sweet cream to froth with two tea
cups of powdered sugar. Crate two ripe
pineapples and add to them two teacups
the cream. Pour 1t into the freezer. Every
time you open the freezer to cut down
the cream from the sides beat It all fon a
out.
Pineapple Juice can be put up. very
easily during the season when the fruit is
plenty. and kept on hand during the year
Tor ,flavoring. Press the Juice from the
meat or. pulp of the fruit; put In glass
water and heat gradually to the boiling
point. When the juice is quite hot cork
securely. If this Is stored in cool place
its flavor will be kept perfectly for months.
The ripe pineapple may also be sliced.
and laid in jars with alternate layers Of
sugar. then heated hot in water bath.
and sealed up from the air. These should
be kept where it Is dark as well as cool.