Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-05-14

pulp scraped out and chilled Bits of pine
apple are usually added just before the
serving.
Pineapple Sauce for Ice Cream.--A de-
licious hot pineapple sauce to serve with
| ice cream is made in this way: Put cup
of pineapple juice over the fire with a
cup of graduated sugar and cook ten
minutes. Set the saucepan over dish of
hot water, add the beaten yolks OF two
eggs and whip until foamy. Remove from
the fire and mix gradually with the beat
en- whites of the eggs. Pass with the ice
cream for each one to help himself, or
serve on the same dish with the cream,
taking care that It does not stand min
ute, as 1t would melt the cream.
Pineapple Punch.-Pineapple makes an
excellent and refreshing beverage. To
the juice of six lemons and six oranges
add sugar to taste, with sliced pineapple
and a few bits of lemon peel, two quarts
| of water and chopped ice to cool.
Pineapple Punch with Rum-Cut a
pineapple in dice and add to it the care
fully peeled and separated pulp of two
grape fruits and one cupful of Maras-
chino cherries Mix together cupful Of
sugar and one of rum, bring to the boil
| ing point, pour over the fruit and allow it
to cool. Turn into the freezer and frappe.
This may be cerved as first course at 8
luncheon or a sorbct after the roast, or
| from the punch BOIL as a beverage; in
| the latter case diluting with water.
| i-Frutti.-Pineapple is usually the
| first ingredient to go into the tutti-fruth
| jar, which, by the way, can be continued
year after year, as its contents never spoil.
| Only the lighter fruits are used. as black
berries, huckleberries or hlackcaps spoil the
color. Put pint of good French brandy
! into stone Jar holding several gallons.
Then begin adding fruit and sugar, pound
for pound, as the various fruits come In
season. No cooking Is required. Shred the
/ MIN Ia In, hos no rrQd
cherries and piums: cut the white grapes
| in halves and seed them. and slice peaches.
pears bananas oranges, etc. strawberries
and red raspberries make delicious addi-
| lions, and gooseberries may be used unless
the seeds are Objectionable. No more
brandy will be required. Not only does the
tutti-frutti furnish delightful preserve,
but a rich filing for tarts and pies on fes-
dings that crown the feast. A teaspoonful
of the brandy makes q valuable and I'M
usual favoring for cakes, custards and the
like.
Pineapple and Rice Dessert.-An excellent
spring dessert is made of pineapples and
rice. Put pint of milk in the double boil
er over the fire and as soon as it scaIds
add quarter cup of well-washed rice and
half teaspoonful of salt. Cook half an hour,
then stir in the yolks of two eggs and three
tablespoonfuls IF granulated sugar. Butter
a pudding mold or dish and put an inch
layer of the prepared rice on the bottom.
Over this place layer Of stewed pineap-
pies, slightly sweetened, and so continue
until all the rice is used. Set the mold in
a pan Of hot water and bake in a moderate
1y hot oven about half an hour. When
slightly cooled cover with a meringue made
of the whites of the eggs and two table,
spoonfuls of graduated sugar and set back
in the oven to puff and glaze golden
brown. The oven must be quite cool for a
meringue or 1t will dry instead of rising
gradually. II preferred, the whole eggs
he oh lad IN he rfo inc nj h,a
yolks alone, in which case Kirsch sauce
goes with the pudding.
Lemon Jelly and Observation-Disclosures
easily made and delicate dessert Is lemon
jelly and pineapple. Make the jelly accord
ing to the recipe that comes with every box
of gelatine, and pour in a shallow tin like
q biscuit or dripping pan to harden. 1t
should be about three-quarters of an inch
in thickness. Put some stewed or canned
pineapple in a glass dish and add the lemon
jelly cut in cubes. Serve with whipped
cream.
A popular, If not hygienic, first course
for a June wedding breakfast is a sal
picon of pineapples and bananas. Bon
sugar and water until it spins a thread,
add lemon juice. to cut it and flavor with
rum, sherry or pineapple juice. Pour over
sliced bananas and pineapples, allow 1T to
stand long enough to chill and blend. then
serve in cups made of orange skins or
grape fruit in glasses or on glass plates.
In the arrangement of the seasonable
and popular fruit salad the pineapple also
plays an important part as one of the prin-
cipal ingredients, while its shell is made
to do duty for its service. Cut off the top
of a large pine and scrape out the pulp.
Trim the bottom of the shell so 1t Will
stand upright and set it in the ice box TO
chill, together with the top, which may be
used as a cover. Cut the pineapple pulp
Into cubes, rejecting the core, cover with
sugar and stand aside for some time
When a cupful of juice has been extracted
it may be considered ready for use When
ready to serve, mix with 1t an equal
amount of other fruit, alone or in combina,
ton. Four or five fresh peaches peeled
and sliced or an equal quantity of pre-
served peaches, go well with the pine, or
oranges peeled and sliced with every DIT
of the white skin removed, bananas, white
grapes haived and seeded. SWeeten,
squeeze the juice of a lemon over the fruit,
chill and put in the she'll Return the top
and set the pineapple on pretty plate
with the pineapple spikes arranged TO FORM
| a doyly new wrinkle is to Send STRAINED
honey around with a pineapple salad, IN
which case the sugar is omitted. Ice cream
| also is often served in the pineapple shells.
Pineapple Filling for Shortcake.-Peei
rich ripe pineapple removing all the eyes;
| on. in t,ny cubes or shred with fork into
| en- all pieces. Cover with sugar and leave
| for tWenty-four hours. Make the Snort
| cake the same as for Strawberries, drain
| off the surplus juice from the plneapple
| and spread the pulp between the layers.
! Use the Juice with whipped cream TO pour
over the shortcake.