Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-06-29
Table
Kitchen.

THE PINES TASTEFUL APPLE.
Here's Fruit for an Epicure Meet,
Whether Canned or Smothered in
Sweet.
The fruit world furnishes us with no
more delicious article of food than this
product of the pineapple tree as 1t
comes to us In it's highly cultivated
and perfect condition from our own
native tropical pineries. The name it
is so Familiarity known by was first
suggested by its close resemblance to
the cone Of the pine tree.
In England the pineapple has long
been q common hot-house product, but
in our own country the indoor culture
is not necessary and seldom resorted
to except to raise them as curiosity
where they cannot be grown out of
doors.
Transportation Of the fruit, in this
country, is so easy and quickly done,'
we are able to get the fruit in any
market and almost generally in the fin
est state of perfection. Care and skill
lavished upon the pine will produce
very fine looking fruit but for delicacy
and lusciousness of flavor no country
can produce finer outdoor fruit than
our own.
There is said to be no other fruit so
commonly known and used which pos
sesses the peculiar digestive property
as that found in the pineapple. This
substance is very similar to pepton-
izing ferment called carcin or papain,
n digestive agent for all kinds of food.
The pineapple contains n very large
amount of tough fiber. In some Varie-
ties the presence of this is not very
perceptible, and Is easily broken up in
the well-ripened fruit, while in other
kinds it is exceedingly hard to digest,
and therefore questionable as proper
food to be eaten whole by those who
cannot indulge in all kinds of diet with
impunity. This is point of objection
which does not oblige one to deny
themselves the pleasure the delicious
flavor that the ripe pine gives, es-
pecialy when on finding that the di-
gestive property it possesses helps to
digest other foods, for the juices may
be used and these hold all the fruit
acids, as we'll as the agent already
mentioned az being very beneficial
when there are defective secretions of
the digestive juices.
Some find pineapple wine, or
preparation similar to unfermented
grape juice, better suited to their par
ticuIar case than the fresh juice; while
Others having excessive secretion of
the natural digestive agents find the
addition of this active principle in the
pineapple juice rather demoralizing.
Preserved pineapple and pineapple jam
are most delightful preserves and on
account of the slow and thorough cook
inc which sOftens the flber-and the
Swcetening which corrects the acidity,
these may generally be eaten by those
who cannot use the ripe fruit or even
the expressed juice.
Pineapple Compete.
Pare n nice ripe pineapple and cut
into slices quarter of an inch thick.
With n small round cutter take out
the core. Make q syrup of granulatNd
sugar and water and when clear let
simmer gently for half an hour, then
pour over the slices of pineapple ana
let stand for nearly twcnty-four hours.
Then drain the slices, strain the syrup
and boil down until thick. Arrange
in center of glass dish and pour the
syrup over them.
Pineapple Sherbet.
Put one pound of graduated sugar
in Il saucepan with four cups of water
and boil for quarter of an hour or un-
til the syrup is thick; pare and shred
a nice. ripe pineapple two hours be-
fore needed, cut out the core and
sprinkle with sugar; put the pineapple
shrcdS cores, etc, in the warm syrup
for an hour if possible then strain the
syrup over the shredded fruit. put into
freezer and when small crystals be-
gin to form on the sides of the can,
stir in the well-beatcn whites of two
or three eggs and finish as usual.
Pineapple OmeIet.
Separate the eggs and beat the yolk@
with three tcaspoonflrls of powdered
sugar until very light then add the
whites of the eggs beaten to n stiff
froth. Have drained half Il cup of fresh
grated pineapple and mix all lightly
together. Heat level tablespoonful of
butter in Il smooth omelet pan ana
pour in the mixture. Place where the
heat is moderate and even. AS the
omelct begins to set around the edge
cover and cook until it is we'll puffed
up and q delicate brown on the under
side; remove the cover ana set Ill lne
oven n few minutes until the top looks
dry, then carefully turn onto heated
dish with the brown side on top and
serve at once.
Frozen Pineapple Cream.
To pint of grated pineapple add
the Juice of one lemon and two cups
Of granulated sugar. Stir over the fire
until the sugar is thoroughly dis
solved, then stir in half Il package of
Eelatine soaked in cold water and dis
solved over hot water. Add the beaten
yolks of four eggs, stir and cook a few
minutes, then turn into a basin set in
cracked ice. Stir and when the mix
ture begins to thicken fold in a pint of
whipped cream. Turn into a mold and
pack in ice and salt and let stand
about two hours. This pudding should
be frozen firm enough to keep shape
when it is turned out. but the center
soft enough to serve as sauce or
cream.
Pineapple Pudding.