Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-07-04
Table and Kitchen.

Desserts in Which Pineapple is Used.
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 tropieai
| 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
| a common hot house product. but in our
| own country the indoor culture is not nee
| essary and seldom resorted to except to
raise them as a curiosity where they can
| not be grown out of doors.
Transportation of the fruit in this coun-
| try Is SO easy and quickly done we are able
1 to get the fruit In any market and almost
| generally in the finest state of perfectlon
| Care and skill lavished upon the pine Will
| produce very fine looking fruit, but for
| delicacy and lusciousness OF haVor no coun-
try can produce finer outdoor fruit than our
own.
| There is said to be no other fruit so COM
| monty known and used which possesses the
/ peculiar digestive property as that round
| in the pineapple This substance Is very
| similar to a peptonizing ferment caleo
| caricin papain, digestive agent Tor all
| kinds of food. The pineapple contains a.
/ very large amount Of tough fiber. In some
| varieties the presence of this is not very
! perceptible, and is easily broken up IN the
| well-ripened fruit while in other kinds 1t Is
exceedingly hard to digest, and therefore
| rather questionable as a proper food to pc
| eaten whole by those who cannot indulge
| in all kinds of diet with impunity. This is
/ a point of objection which does not opllge
| one to DENY themselves the pleasure the
| delicious flavor that the ripe pine gives
| especially when on finding that the diges-
| tive property it possesses helps 10 o'ges,
| other foods for the juices may be USED
| and these hold all the fruit acids as well
| as the agent already mentioned as being
very beneficial when there are delectiVe
| secretions of the digestive juices.
Some find pineapple wine, or prepara-
| ton similar to unfermented grape juice,
better suited to their particular case than
| the fresh juice, while others, having ex-
cessive secretion of the natural oiees ti,s'
| agents find the addition of this .actlFe
principle in the pineapple juice rather DE-
moralizing. Preserved pineapple ana pine
| apple jam are most delightful preserves
| and on account of the slow and thorough
| cooking which softens the fiber-and the
sweetening which corrects the acidity, these
| may generally be eaten by those who can
not the ripe fruit or even the expressed
juice
Pineapple Compete.
Pare a nice ripe pineapple and cut into
slices quarter of an inch thick. With
| small round cutter take out the core Make
strip of granulated sugar and water and
when clear let simmer gently for half an
| hour. then pour over the slices of pine
| ample and let stand for nearly twenty-four
| hours Then drain the slices, strain the
| strip and boil down until quite thick Ar
| range in center of a glass dish and pour
| the strip over them.
| Pineapple Sherbet.
Put one pound of graduated sugar In
| saucepan with four cups of water and Doll
| for quarter of an hour, or until the strip
is thick; pare and shred nice, ripe pine
| apple two hours before needed, cut out the
| core and sprinkle all with sugar; put the
pineapple shreds, cores, etc, in the warm
strip for an hour if possible. then strain
the strip over the shredded fruit put into
! a freezer and when small crystals begin
| to form on the sides of the can stir in the
well-beaten whites of two or three eggs
and finish as usual.
Pineapple Omelet.
Separate three eggs and beat the yolks
with three teaspoonfuls of powdered sugar
until very light, then add the whites Of the
eggs beaten to a stiff froth. Have drained
half cup of fresh grated pineapple and
mix all lightly together. Heat level
tablespoonful of butter in a smooth omelet
| pan and pour in the mixture. Place where
| the heat is moderate and even. AS the
| omelet begins to set around the edge cover
| and cook until 1T is well pulled up and a
delicate brown on the under side; remove
the cover and set in the oven a few minutes
until the top looks dry, then carefully turn
on to a heated dish with the brown side on
| top and serve at once.
Frozen Pineapple Cream.
To a pint of grated pineapple add the
juice of one lemon and two cups Of granu-
lated sugar. Stir over the fire until the
sugar is thoroughly dissolved, then stir in
|
water and dissolve over hot water. Add
the beaten yolks of four eggs, stir and cook
few minutes, then turn into basin set
in cracked ice. Stir, and when the mixture
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.
Line shallow pudding dish with slices
of buttered coffee bread. Pare and slice a
| pineapple very thin and fill the dish up with
the pineapple slices and sugar sprinkled be-
tween. Cover with the buttered bread, pour
over all cup of water and bake for two
| hours. closely covered until nearly done,
then uncover long enough for the bread to
brown.
/ Pineapple Custard.
Put two cups of milk in double-boiler
and scald. Beat well together one cup Of
sugar tablespoonful of corn starch and
four eggs. Turn the hot milk slowly into
this mixture, beating constantly, and then
return to the boiler, add a pinch of salt.
stir and cook until it thickens; remove
from the fire and set aside to cool, then
add to it pint of whipped cream and a
medium-sized pineapple pared and grated.
Freeze in the usual way, then pack in ice
and salt and let remain for two hours
Preserve Pineapple Without Cooking.
Pare off all the rough outside of the pine
remove the eyes and cut into thin slices.
Have ready pound of granulated sugar
for each pound of fruit. Put a layer of
sugar for each pound of fruit. Put layer
sugar half an inch deep into a small glass
jar; on top of this put layer of pine
apple an inch deep. on this another half
inch layer of sugar, packing down close
ly as possible. then add more pineapple and
then sugar-filling the jar in this manner,
adding sugar last, lay a piece Of paper
dipped in melted paraffine on top and then