The sun. [volume] (New York [N.Y.]) 1833-1916, 1898-06-05
PINFlPPIrs AND BlNlNAn.
THE Proper way 20 Eat Thsm to Enjsy Thsu
at Their neat.

Iho Proper way 90 Eat Thetn 20 Entoy Them
at Their nest.
When one has lived where the pines grow It
always seems a shameful sight to look upon the
butchery which overtakes the pineapple before
It gets TO the tables Of those who do not know
how to cat the fruit. Its rind 10 hacked of, tho
eyes are gouRed out, and tho meat Is cut in
slices. the Juice runs away and is lost, the flesh
10 nbrous and the core lie always left as an UNI
pleasant central fact. And all this i'll treatment
Of a delicious fruit because the rind aud the eye
in particular can sting tho mouth like a ~nettle,
though like the nottle they are perfectly harm
less II properly handled. There Is but one
proper way to deal with tho Pine, and this is It:
Select ono from small to medium in size. for In
these the flavor Is best, and never take ono
which has not both stem and crown. Remove
the stem and throw 1t away, but after twisting
out the crown keep 1t for future reference. In
the shallow pit from which tho crown has boon
twisted drive two strong skewers down through
the central core until they just come through at
tho bottom. Then pull the skewers apart, and
it will be found that the pine is split asunder
from crown to stem. Then it is a simple matter
to split the core, so as to divide again each half
of the fruit. A little experience will bring the
knack OF thus acknowledging a pine without
squeezing out Tablespoonful gifts juice. Put the
pieces together In their natural position. tie with
a narrow ribbon, fasten the crown where 1t bo-
longs and tho pine is ready to serve by simply
untying the bow Of ribbon. 1t is eaten by sepa-
rating each, Of the little squares OF the rind from
tho rest and ripping the flesh to the core. by
this means no Juice is lost, the fibre splits along
Its natural line OF cleavage, and the dreaded
handles for conveying the fruit to tho lips.
Those who wish the very fifth essence Of the
flavor Of the pine claim the crown for their por-
ton Pull off all the leaves carefully to the very
heart and there will be found two dainty soft
white leaves In a spike about hall an inch long.
Dip the tender morsel in a wee drop OF tRbasco
and the flavor of the Pine will linger on the
palate for n day.
1t may seem the easiest thing in the world to
eat a b~anena,,just peel Off the rind, eat the
flesh, and rid ones self Of the outer covering
either by throwingi IL down as a trap for the Pc
destrian IL no policeman Is In sight, or else car
rying it to some receptacle for rubbish, as the
law provides. But the botnnists have named
the banana Musd .Sapientuni. by way Of a hint
that only the wise know how TO get the best out
Of the fruit, Commonly the banana eater strips
on the rind by pulling 1t down In ribbons from
strips of bitter fibre closely attached to the in
nor flesh, a fbre which spoils the flavor Of the
necessary by a disordered taste to peel the ba-
mana in strips. one should at least begin at the
bands come of with the rind. and do no: adhere
to the flesh. But the right way to get at the cd
ible portion Of the banana is to begin In the
Every banana is a modified triangle in section,
one side. the inner face of the curve, being
end toward, you and the fiat side u%ppermost.
With the thumb nail make a little cut In the
sharper edge at the left of the fruit about its
middle, a cut just deep enough to secure q firm
hold. Now q steady pull will rip the rind from
bud to stem along, the edge. and continuing the
tinuous piece around the fruit, carrying with it
every strip Of inner fibre and the tasteless pith
difficulty in doing this il the banana is at tho
right stage Of ripeness for eating ms a hand
fruit-that is. when the fruit has become yield
ing to the touch.
Bananas to no cooked must be taken ut an
earlier stage. II they are to be baked they should
be taken just whom the green color Is beginning
to change to the yellow Of ripcness. Remove the
rind and bake in a quick oven on butterod pans.
For frying they must be allowed to ripen until
the rind is all yellow. but the flesh is still hard.
Squeeze the fruit steadily from end to end In the
whole hand until something is felt to give evenly
inside. Remove the rind and the fruit can DO
ted in three longitudinal segments.. Dip
ing olive oil. This Is a Philippine recipe and no
one WHIT has over tried 1t will be content with u
greasy mush in a pan with butter.