Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-07-15
Table and Kitchen.
The American Pineapple Shows the I'm,
portance of Cultivation.

1t Is not always the case that persistent
cultivation improves fruits. For example,
the wild strawberry and blackberry lose
their individual and peculiarly delightful
wild, sweet favor after they have been
garden-grow for successive seasons but
the uncultivated or ordinary pineapple is
coarse and fbrous and possesses little
sweetness or flavor 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 outdoor in the delightful
climate of Florida and southern California.
The fruit is easily transported, cheap and
found in all our markets, and will in all
probability, on account of our new tropical
possessions, grow still cheaper and more
plentiful and become as popular as It's good
qualities deserve. 1t is wholesome
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 perceptible and cannot be diff
cult to digest.
The juices very plentiful and rich and
subacid 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 during our heated
and variable summer weather, they
cool the blood, possess qualities of digest
ana counterfeit the erect OF 100 great
Indulgence in such foods as are utterly I'M
suited for the weather or the occupa ton or
digestive powers of the indscreet eater by
aiding In removing waste material from the
system, and all is waste material that can
not be appropriated by the system, whether
1t be proper food substances In greater
quantity than can be digested or actual
useless waste material. The acid Juice so
plentiful in this fruit makes exceedingly
grateful and refreshing beverage on a hot
day served in either liquid or semi-liuuid
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 always
been a favorite supper fruit in summer,
and it is certainly most delicious breakfast
preface when served thoroughly chilled
Sliced pineapples and bananas served to-
gether for breakfast vary the monotony of
the usual fruit and cereal course, the ba-
mana furnishing the nutritive qualities in
stead of the grains While the most bene-
fetal effect is derived from the raw pine
apple, these should be perfectly ripe. else
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 is delicious
which fruits are now served. When cook
ing this fruit remember that 1t is one that
| loses it's flavor by over cooking more read
| lily than any other fruit.
Pineapple ana orange Juice.
Select a pineapple that is ripened to per-
lection and is mellow and juicy as a ripe
sun-kissed peach. Pare and cut 1t In dice
| and sprinkle lightly with sugar and lust
before it is served pour over the whole a
| cup Of orange juice. All materials should
be ice cold. ...
Pineapple Sherbet.
| Select a pineapple that is perfectly ripe.
Pare and CRATE. Add the juice of two lem
ons and three oranges and let stand In a
cold place for am hour or more Make q
strip by boiling Two pounds of granulate1
sugar and one quart of water until quite
thick and pour hot over the fruit mixture.
Add a pint of cold water and when per-
fectly cold turn into the freezer. Just as it
begins to freeze stir In the whites of three
| eggs beaten to stiff froth and then finish
| freezing.
Pineapple Salad.
| Pare half ripe pineapple and cut into
| and cut the slices into dice. Carefully peel
three oranges; separate the sections and
| remove the thin skin and separate the pulpy
| part into large pieces. without liberating
| the Juices Mix the two fruits together
| 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 decorate with pitted
| cherries and serve before the Ice has time
| to melt. Or the juice may be drained off
| and mixed quickly with this fine ice and
put over the chilled fruit This is delicious