Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-05-14
I IOUSE=
TOLD
| lINTS

By the middle of May the housewife who
believes in utilizing and enjoying each fruit
In it's own season, as well as storing some
away for future reference, finds it high time
to begin operations, the pineapple usually
heading the list.
The Seasonable Pineapple.-Pineapples
are now plentiful and fine, affording a
pleasing variety in the list of seasonable
desserts and salads. While the juice of the
green and growing plant is accredited in
the Philippines and far east with being a
deadly poison, the ripe pineapple juice pos
sesses medicinal properties of the highest
order. In throat diseases particularly in
diphtheria, it seldom fails to give relief Of
removing the membrane when other means
fail AS a digester it has few equals. A
slice of the fruit laid upon a piece of beef
dissolves, according to the London Lancet,
the superficial albumens of the meat and
converts them into what are known as
"peptopes," or aids to digestion. On this
account the pineapple is to be commended
for use as a sorbet after the meat course,
or as a dessert, while for the same reason
1t cannot be advised as a first course for
breakfast when the stomach is empty.
In making any desserts where gelatine is
used it will be found necess lry to cook the
fruit first, as otherwise it absolutely refuses
use steel if silver blade can be had. Ii
that is not possible keep dish of cold
water by your side while peeling the fruit
and dip the blade In frequently. Otherwise
the action of the juice on the blade is so
powerful as TO corrode 1t. and give very
appreciate flavor of steel to the fruit.
There is a great difference in pineapples.
The bird s-eye or strawberry pine is an
acid but excellent fruit for all culinary
purposes, excepting preserving, but 1t is a
disappointment when served fresh. The
finest pineapples that reach the eastern
markets are the Porto Rico fruit and from
the Havana gardens.
Preserved Pineapples.-Select for this pur-
pose the sugar loaf pineapple, which is
longer than the strawberry and remains
green even when nearly ripe. 1t is pure
white fruit with shallow eye that can be
easily peeled or To test it's ripeness. pull
one of the little spines sharply. If it comes
out easily the fruit is in good condition for
preserving. 1t is best to put up pineapples
in a moderately heavy strip. A good pro-
portion Is three-quarters of a pound OF
sugar to a pound of the fruit measured af-
ter 1t has been peeled and cut into little
cubes or torn into shreds with fork. The
choice Singapore pines that come canned
in heavy strip are cut in slices about q
quarter of an inch thick, with the core cut
out In circle shape but this Is not easily
done in the ordinary canning AS fast as
the fruit is prepared put into large stons
II,
it's weight in sugar between each layer.
When all the pineapples are prepared. put
a cover on the Jar and let 1t stand In the
cellar or any cool place until the mex
morning. By that time the juice will have
completely dissolved the sugar and cleal
srup will cover the fruit. Put the frui
and strip in the preserving kettle, bring
slowly to the boiling point, skim and cool
slowly until tender, but not mushy, ther
can at once. The time required in the cook
ing may vary from five to thirty minutes
| according to the ripeness of the fruit.
For sorbets, punches and GRANTEES tht
| pineapple has few equals
Pineapple Sorbet.-Peel and cut up TIVE
| large ripe pineapples in small pieces and
! let it stand over night or for several hour.
| In cool place. with sugar to make yer,
! sweet sprinkled over 1t. -Four cups ma.
| be needed, according to the acfdfty of ths
! pine. Then strain off the juice and pres:
the pulp through colander 10 extract a.
| the Juice possible Add to this the gratet
| rind of Valencia orange and pint of wa
| ter. Boil ten minutes. remove from the fire
! add little by little the beaten white of al
| egg and the juice of two oranges and ons
| lemon; freeze about fifteen minutes AM
| serve.
Pineapple Granite.-If you desire q
granite, which is simply a water ice
| frozen by occasional stirring. with small
bits of the fruit put In just before serv-
| ing, long enough to chill. but not to
| freeze, set the sorbet mixture away
packed in half ice and half salt, and lei
| IL remain there from three to four hours
Scrape the frozen part occasionally from
| the sides OF the can and stir the whole
| long enough to mix the ice with the mass
| but not long enough to make II of q
creamy-like consistency, for a granite, as
| Its name implies, should be always rough
Serve In frappe glasses or In cups made