The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-07-01
The Pine's Tasteful AppIe.


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 is it comes
to us in its highly cultivated and per-
feet condition from our own native trop-
ical pineries. The name it is so famil-
iarly known by was first suggested by
its close resemblance to the cone of the
pine tree.
In England the pine apple has long
been a common hot house product, but
in our own country the indoor culture
is not necessary and seldom resorted to
except to raise them as a 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 mar
ket and almost generally il the finest
state OF perfection. Care and skill law
ished 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 sub
stance is very similar to peptoniZing
ferment called caricin or papain, d.
gestive agent for all kinds of food. The
pineapple contains a very large amount
of tough fiber. In some varieties the
presence of this is not very percept1bie,
and is easily broken up in the web
ripened fruit, while in other kinds it is
exceedingly hard to digest, and there
fore rather questionable as a proper
food to be eaten whole by those who
cannot indulge in all kinds of diet with
impunity. This is a point of objection
which does not oblige one to deny
themselves the pleasure the delicious
flavor that the ripe pine gives, especially
when on finding that the digestive
property it possesses helps to digest
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
defective secretions of the digestive
juices.
aration similar to unfermented grape
juice, better suited to their particular
case than the fresh juice; while others,
/ having excessive secretion of the nat
ural digestive agents find the addition
of this active principle in the pineap-
/ pie juice rather demoralizing. Preserv-
1 ed pineapple and pineapple jam are
most delightful preserves and on ac-
count of the slow and thorough cook
/ ing which softens the iber-and the
sweetening which corrects the acidity,
these may generally be eaten by those
who cannot use the ripe fruit or even
/ the expressed juice.
PINEAPPLE COMPOTE.
Pare a nice ripe pineapple and cut
/ into slices quarter of an inch thick.
, With a small round cutter take out the
core. Make syrup of graduated sugar
and water and when clear let simmer
gently for half an hour, then pour over
/ the slices of pineapple and let stand for
nearly twenty-four hours. Then drain
the Slices strain the syrup and boil
down until quite thick. Arrange in CEN
ter of a glass dish and pour the syrup
over them
PINEAPPLE SHERBET.
Put one pound of granulated sugar
| in a saucepan with four cups of water
and boil for quarter of an hour or until
the syrup is thick: pare and shred a
4 nice, ripe pineapple two hours before
needed, cut out the core and sprinkle
all with sugar:put the pineapple shreds,
| cores etc. in the warm syrup for an
hour if possible then strain the syrup
over the shredded fruit put into
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 teasDoonfuls of pow
dered sugar until very light, then add
the whites of the eggs beaten to stiff
froth. Have drained half cup of fresh
grated pineapple and mix all lightly to-
gether Heat level tablespoonful of
in the mixture. Place where the heat IS
moderate and even. AS the omelet begins
to set around the edge cover ana COOK
until it is well puffed I'D and 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 onto a heated dish with the brown
side on top and serve at once.
FROZEN PINEAPPLE CREAM
To a pint of grated pineapple add the
ir,ico IF one lemon and two CUPS OF
granulated sugar. Stir over the fire UNI
til the sugar is thoroughly dissolved.
then stir in half a package OF geIatlne
/ soaked in cold water and dissolved over
hot water. Add the beaten yolks of
four eggs, stir and cook few minutes,
then turn into a basin set in cracked ice.
Stir and when the mixture begins 70
thicken fold in pint of whipped cream
Turn into a mold and pack in ice ana
salt and let stand about two hours This
budding 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 a shallow pudding dish with
slices of buttered coffee bread Pare ana
| slice a pineapple very thin and NIL the
dish W with tbs pineapple slices ana anu
sugar sprinkled between 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 cad, to ;, brown
Put two Guns of milk in a double
boiler and scald Beat well together one
Gun of sugar. a tablespoonful of corn
starch and four eggs. Turn the no'
milk slowly irto this mixture beating
CONSISTENTLY. and then return to the boil
err. add a pinch of salt. stir and cook
until it thickens: remove from the fire
and set aside to cool. then add TO IL a
rirt of whiused cream and a medium
sized nineapDle pared and grated Freeze
in the usual way. then pack in ice and
salt and let remain for two hours.
lTO PRESERVE PINEAPPLE WITH
OUT COOKING.
~ -. --<...-~t, outside Of tbs