The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-07-13
THE DELICATE AND LUSCIOUS
PINE.
The American Pineapple Shows the
Importance Of Cultivating
Some Fruits

QUITE
It is not always the case that persistent
cultivation improves fruits For example
the wild strawberry and blackberry loss
their individual and peculiarly delightful
wild. sweet favor after they have been
garden grown for successive seasons. but
the uncultivated or ordinary pineapple
is coarse and hbrous and possesses little
sweetness or favor compared TO the hot
house product in other countries or the
American pine, which does not need the
indoor culture, but is abundantly grown
under culture out Of doors in the delight
full climate Of Florida and southern Cali
fornia. The fruit is easily transported
cheap and found in all our markets and
viii, in all probability, on account Of Gun
cheaper and more plentiful and become
new tropical possessions. grow still
cheaper and more plentiful and become
as popular as It's good qualities deserve
1t is wholesome as well as economical
fruit which can be eaten raw or cooked
The cell walls are very thin and easily
broken up, so that their presence is
scarcely perceptibie and can not be diff
cult TO digest.
The juices are very plentiful and rich
and sub-acid in the sun-ripened fruit
These fruits furnish both meat and drink
to the natives Of the tropics and are es-
pecially valuable and important in these
very hot climates and not less so during
cur heated and variable summer weathCT
as they cool the blood. possess qualities
of a digest and counterfeit the effect or
too great an Indulgence IN such foods as
are utterly unsuited for the weather or
the occupation or digestive powers of the
iudiscreet eater, by aiding in removing
waste material from the system, and all
is waste material that can not be appro-
priated by the system, whether it be
proper food substances in greater quanti-
ty than can be digested or actual useless
waste material The acid juice so plenti-
ful in this fruit makes an exceedingly
grateful and refreshing 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 agree
able 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 sum
mer and it Is certainly a most delicious
breakfast preface, when served thorough
ly chilled. Sliced pineapples and bananas
served together for breakfast vary the
monotony of the usual fruit and cereal
course. the banana furnishing the nutri-
tive qualities instead of the grains While
the most beneficial effect is derived from
the raw pineapple, these should be per
fectly ripe else they may not agree with |
some, the acid juice being too sharp and
crude for them.
The pineapple makes one of the choic-
est, richest preserves. and III fact is deli
cious prepared in any of the various ways
in which fruits are now served. When
cooking this fruit remember that it is
one that loses its flavor by over cooking
more readily than any other fruit.
Pineapple and Orange Juice.
Select a pineapple that is ripened to
perfection and is mellow and juicy as a
ripe sun kissed peach. Pare ard cut it
in dice and sprinkle lightly with sugar
and just before it is served pour over
the whole cup of orange juice. All ma
terials should be ice cold
Pineapple Sherbet.
Select a pineapple that is perfectly ripe.
lemons and three oranges and let stand
in cool place for an hour or more. Make |
a syrup by boiling two pounds of granu-
lated sugar and one quart Of water until |
quite thick and pour not over the mix
ture. Add pint of cold water and when !
perfectly cold turn into the freezer. Just I
as It begins to freeze stir in the whites Of |
three eggs beaten to stin froth and 1
then finish freezing.
Pineapple Salad.
Pare a ripe pine and cut into half inch !
slices Remove the hard part and cut |
the slices into dice. Carefully peel three |
oranges: separate the sections and re-
move the thin skin and separate the /
PUPPY part into large pieces without lib /
Grating the juices. Mix the two fruits to- |
Eether carefully and place in a glass /
bowl. sprinkle with sugar and set on ice /
for about two hours. Then cover with |
a LAYER of finely shaved snowy ice and 1
decorate with pitted cherries and serve |
before the ice has time 20 melt or the /
juice may be drained OF and mixed /
quickly with this fine ice and pct over the /
chilled fruit. This Is delicious on a hot I
day. II you wish you may dress this /
on bed Of crisp lettuce.
Pineapple and Chocolate custard.
Pare a small ripe pineapple and cut
into small pieces; sugar the fruit well 1
and put It into a glass dish with al the /
juice and set in a cold place Put pint i
81 milk IN 2 double boiler. Nix two ta- 4
b,esqoonfu's Of cornstarch. three u graf
Cd chocolate OF cocoa TO a smooth paste +
with p little cold milk and then stir into /
the milk. Stir and cook until il begins +
20 thicken. then add the yolks ~ two /
eggs beaten with four tabicspoonfuis of /
sugar Coos few minutes longer. then +
remove from the IRE and when li-tie
cool favor with teaspooufgi Of vanfla i
extract Set the oustard aside 10 cool, f
then pour ii over the fruit ard set III on
ice for little while Beat the whites ~ /
The eggs 10 stir froth with a littls pow
dcred sugar. heap over the custard and +
serve.
Pineapple Merlneue.
Pare a medium sized p.aeappse slice /
and cue into pieces quarter e ST lneh +
chick Put in q preserving kettle witn +
half s poun6 II grauulzssd sugar ard 4
cup 81 water. STIR unril the sugar Is Dis
solved and cook "a a thlcS syrup. Pa1 i
three cups - rsIk in eouble boiler ard /
let II seald. fhea add the Pineapple tr7ua-
mings sud steep FOR ten suiaatez Beaf i
he vo-ks O. SIX cxgs end strain the milk 4
over them. put hack over the h-e end ssir
pour into basin ard mix pineapple and
80