Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1903-07-21
Delicious Pineapple Ways.
PINEAPPLE PUDDING.

remove from the fire. Strain ana let
cool. When cool add the whipped
whites of four eggs. and beat until the
mixture begins to thioken. Pour into a
mold and set away until firm. Serve
with whipped cream or soft custard.
PINEAPPLE sHoRTcAKE.
Peel, remove the eyes, and chop the
pineapple; add sugar to make quite
sweet, and let stand for two hours. For
the shortcake sift together four cups of
-four, three heaping teaspoons of baking
powder, and one teaspoon of salt. Rub
in one tablespoon of butter, and then
with fork stir in quickly sufficient milk
to make soft dough. Turn it into a
buttered pan and bake in hot oven for
half an hour. If it does not seem to be
rising evenly, turn the pan very gently.
When done, turn out of the pan, split,
butter, and fill with the pineapple.
Pour some of the juice over the top and
leave in a hot oven for one minute be-
fore serving.
PINEAPPLE SALAD.
Stir together carefully one part Of
pineapple cut in small cubes with four
parts of sweet salad dressing. Serve on
lettuce leaves. To make nice, sweet
dressing thicken one cup of water with
one tablespoon of cornstarch, add the
juice of half large lemon, and sugar to
sweeten. Serve very cold. An equal
measure of fine ripe strawberries will
vary this delightfully."-.
PINEAPPLE CAKE.
Make a white layer cake after any pre-
ferred recipe. Place chopped and we'll
sweetened pineapple between the layers,
and for the icing boil together one tea
cup of granulated sugar and three table
spoons of strained pineapple juice. When
the mixture will thread add one tea
spoon of lemon juice. Remove from
the fire and pour it over the stiffly-whip-
ped white of one egg. Continue beating
for five minutes, then spread it over the
cake.
CoMPoTE OF PINEAPPLE.
Pare and remove the eyes. Cut out
the core, and slice the pineapple across
in rings. Make strip of one cup of
sugar to half cup of water. Before the
strip is boiled enough to candy, dip each
piece of pineapple in and lay it on
platter. Boil the strip again for a
minute, then give the rings second
dip.
PINEAPPLE JELLY.
For this it is better to cook the pine
apple or use the preserved or canned
fruit, as fresh pineapple contains prin-
ciple that digests gelatin and other
albuminoid substances, and will there
fore prevent the mixture from thicken-
ing. If fresh pineapple is used it should
be thoroughly scalded before mixing it
with milk, eggs, or gelatin in any prepa-
ration. Soak one ounce of gelatin in
one cup of cold water for two hours,
then stir it over hot water until thor
oughly dissolved. Add all the liquid
from tin of pineapple, the juice of two
lemons, four ounces of loaf sugar, and
half pint of boiling water. Strain
through a jelly bag until perfectly clear,
then turn into quart mold dipped out
of cold water. Pour in layer of the
jelly first, lay on few slices Of the fruit
cut small, and let it harden. Then add
more jelly and pineapple until the mold
is full. Let stand for six hours before
turning it out.
PINEAPPLE MARMALADE.
Peel the pineapple, cut out the eyes,
and chop it as fine as possible. Cook it
for one hour with three-fourths pound
of sugar to each pound of fruit. 1t
must be watched carefully and frequent
ly stirred. Try it by taking little out
on saucer. If it will stiffen when cold
it is done.
PINEAPPLE PRESERVES.
Pare the pineapples, remove the eyes,
and cut in thin slices. Allow one pound
of sugar for each pound of fruit, and
place in layers in preserving kettle.
Let stand for several hours, then simmer
very slowly until the fruit is transparent.
Then remove the fruit and cool. Sim
mer the strip until rich and thick. Then
let it partly cool, and pour it over the
pineapple. Seal the next day. Lemon
juice may be added while it is cooking If
liked.
PINEAPPLE JAM.
Cut the pineapple in small pieces, and
cook in sufficient water to cover until
soft. Then drain. Make sirup of
three-fourths pound of sugar to each
pound of fruit. Make the sugar into a
sirup with little of the water in which
the pineapple was cooked; add the pine
apple and boil ten minutes, stirring all
the time.
PINEAPPLE sNowBALIs.
Cover one-third of box of graduated
gelatin with cold water. When soft
add boiling water to make little more
than pint; strain it on platter. When
cool break into it the whites Of three
eggs, and beat until it begins to stiffen.
Add sugar to sweeten, the juice and
rind of one lemon, pinch of salt, a
tablespoon of vanilla, and one cup of
sweetened pineapple reduced to a smooth
pulp through a colander. Beat all to-
gether until stiff and foamy, then mold
in egg cups, and set on ice to harden.
Serve in a nest of whipped cream color
ed pink with strawberry juice.
PINEAPPLE ICE CREAM.
Allow quart of cream to large pine
apple, and chop it fine. Place in deep
dish and sprinkle with sugar. Cover
and let stand three hours. Then press
through sieve. Pour it into the cream
and beat well. Then freeze.-Home
Science Magazine.