The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-07-16
The Delicate and Luscious Pine.

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Chicago.
The Delicate and Luscious Pine.
1t is not always the case that per-
sistent cultivation improves fruits. For
example, the wild strawberry and black
berry lose their individual and peculiar
ly delightful Wild sweet flavor after
they have been garden-grown for sue
ceSSive seasons, but the uncult1vated
or ordinary pineapple is coarse and
fbrOus and possesses little sweetness
or flavor compared to the hot-house pro-
duct in other countries or the American
pine, which does not need the indoor
culture, but is abundantly grown un-
der culture out door in the delightful
climate of Florida and southern Call
fornia-
The fruit is easily transported. cheap
and found in all our markets and will.
tropical possessions, grow still cheaper
and more plentiful and become as pop
ular as its good qualities deserve 1t is
a wholesome as well as economical fruit
which can be eaten raw or cooked. The
cell walls are very thin and easily brok-
en- up, SO that their presence is scarcely
preceptible and cannot be difficult to
digest.
and sub-acid in the sun-ripened fruit
These fruits furnish both meat and
drink to the natives of the tropics and
are especially valuable and important
| in these very hot climates, and not less
| so during our heated and variable sum-
| mer weather, as they cool the blood,
| possess qualities of a digest and coun-
| teract the effect of too great an in
diligence in such foods as are utterly
| unsuited for the weather or the occu-
| patton or digestive powers of the in
| discreet eater, by aiding in removing
waste material from the system,
whether it be proper food substances in
| greater quantities than can be digested
| or actual, useless waste material. The
acid juice SO plentiful in this fruit
makes an exceedingly grateful and re-
| freshing beverage on a hot day, served
| in either liquid or semi-liquid form, as
| in a water ice, sherbet or frappe, the
| after effects being much more agreeable
and cooling to the whole system than
! the drinking of ice water.
| Pineapple sugared and spiced has al
ways been a favorite supper fruit in
summer and it is certainly most delici-
Gus breakfast preface when served
| thoroughly chilled. Sliced pineapples
| and bananas served together for break
fast vary the monotony of the usual
| fruit and cereal course, the banana fur
nishing the nutritive qualities instead of
| the grains. While the most beneficial
| effect is derived from the raw pine
apple, these should be perfectly ripe else
4 they may not agree with some, the acid
juice being too sharp and crude for
| them
The pineapple makes one of the
choicest, richest preserves, and in fact
L
GUS ways in which fruits are now
served. When cooking this fruit remem-
Der that 1t is one that loses its flavor
by overlooking more readily than any
other fruit.
PINEAPPLE AND ORANGE JUICE.
Select a pineapple that is ripened to
perfection and is mellow and juicy as q
ripe sun-kssed peach. Pare and cut it
in dice and sprinkle lightly with sugar
and just before it is served pour over
the whole a cup of orange juice. All
| materials should be ice-cold.
PINEAPPLE SHERBET
Select pineapple that is perfectly
! ripe. Pare and CRATE Add the juice OF
stand in a cold place for an hour or
more. Make a syrup by boiling two
pounds of graduated sugar and one
| quart of water until quite thick and
pour hot over the fruit mixture. Add a
| pint of cold water and when perfectly
| cold turn into the freezer Just as it be-
gins to freeze stir in the whites of three
eggs beaten to stiff froth and then fin
| ish freezing.
PINEAPPLE SALAD.
Pare half ripe pine and cut into
half-inch slices. Remove the hard part
and cut the slices into dice. Carefully
peel three oranges; separate the Sec
tons and remove the thin skin and sep
arate the pulpy part into large pieces
without liberating the juices. Mix the
two fruits together carefully and place
In glass bowl; sprinkle with sugar
and set on ice for about two hours
Then cover with layer of finely shaved
snowy ice and decorate with pittet
cherries and serve before the ice ha.
time to melt. Or the juice may be drain
ed of and mixed quickly with this fin
ice and put over the chilled fruit Thi
is delicious on hot day. If you wisl
you may dress this salad with lemon
juice and oil and serve on bed Of cris]
lettuce