Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1905-07-25

5tlrrlng IN level CupIul OI HOUR, TonONo
from the fire and stir until smooth
paste is formed. When slightly cooled,
beat in three eggs, one at time. Drop
by spoonfuls on buttered tins two inches
apart, so that the puffs will have room
to spread and swell. Bake in moder-
ate oven. They should be a golden
brown in twenty minutes. Before tax
ing them from the oven, leave the door
open a moment; this will prevent their
falling. When the shells are nearly cold
split open on the sides, and fill with
pineapple marmalade, mixed with little
whipped cream.
PINEAPPLE CHARLOTTE.
Soak half box of gelatin in cold
water to cover it. Dissolve it by stand
ing in a pan of hot water. Let stand
until nearly cold. Whip quart of
cream is best-to stiff
froth, adding as you beat, half pound
of powdered sugar, one teaspoOnful each
of vanilla and orange juice. Mix this
into the gelatin and add pint of shred
ded pineapple, which has previously
been prepared as for the short-cake and
then boiled in a rich strip made of
cupful of water and a cupful of sugar,
the right quantity for one pineapple.
Let the fruit become cold, drain the
strip from it, and mix it with the gela-
tin, distributing it evenly. This makes
a very pretty dessert if two colors are
turned from the mold, half being tinted
pink, half lavender and so on, with any
of the fruit paStes that come for this
purpose. Grape juice or the melted jelly
will give an exquisite violet tint. To
serve the jelly in individual shapes,
mold it in tiny cones or pineapples. For
sauce serve the strip left from the pine
apple with sprinkling of candied cher
ries cut in halves, or other fruits, to suit
the color of your jelly. For pink or
TRANSPARENT PINEAPPLE.
Slice and pare the pineapple and cut
into half-inch pieces, or larger in size if
preferred. These thin slices are again
cut into all sorts of pretty shapes-stars,
crescents, triangles, butterfly and
cube shapes. Simmer these in water
until tender. Into saucepan or pre-
serving kettle put a pound of granulated
sugar and cupful of water. Let it boil
without stirring until the sugar snaps
when dropped into cold water. 1t should
be brittle without becoming sticky. Add
the juice of half lemon. Having pre-
viously placed the fruit in deep dish,
pour over it the boiling strip. Cover to
keep the fruit under the strip, and let it
remain over night. Reheat the strip
next day, and pour it over the pineapple,
to remain over night again. This is re-
peated for nine consecutive days, adding
to the sirup, if necessary. At the end
of this time drain off the strip and place
the fruit to dry on sieve. When thor
oughly dried and well candied, pack in
layers between sheets of paraffin paper.
This will keep for months if placed in a
cool, dry corner of the buttery or store
room, and it makes delicious confec-
ton to serve at afternoon teas or lunch
cons, or to garnish with, as candied
cherries are used.
PINEAPPLE sHERBET.
This is most refreshing beverage in
which the pineapple can be served in
cool drink. To one pint of fresh pine
apple, grated or minced fine, add one
pint of sugar, teaspoonful each of dis
solved gelatin and lemon juice. A sirup
is made of these ingredients by boiling
with half cupful of water. When
taken from the fire the pineapple is add
ed, the whole stirred thoroughly to-
gether and set away to cool, then placed
on ice. Serve in sherbet glasses with
cracked ice.
PINEAPPLE ORANGEADE.
This is another delicious drink for
special occasions. To the juice of four
seedless oranges add the juicy parts of a
medium-sized pineapple shredded fine.
Pour over tho fruit a quart of boiling
water. Sweeten to taste. Set the
liquid away closely covered to cool.
Strain when cold and add finely chopped
ice to each glass before serving. A love-
ly color like that of pink pomegranates
may be given to the drink, by using the
juice of blood oranges.
ICED PINEAPPLE.
Select a well-shaped pine in perfect
condition. Cut off the leaf end, remove
all the inside from the shell to within an
inch of the outside and set it away on
ice to chill through. Shred the pineap-
pie taken from the shell and to each pint
of fruit allow cupful of water and one
of sugar. Boil together for fifteen
minutes, then add a tablespoonful of
dissolved gelatin, the juice of lemon
and an orange. Mix we'll and set aside
to freeze to the consistency of mush.
Pack in salt and ice. Pour the pineap-
pie ice into the she'll and return again to
the freezer until it is time to serve. Pile
whipped cream on top and set the shell
on fiat glass dish garnished with ferns
or other delicate green's.
AUNT cHLoE's "MooNsHINE."
Aunt Chloe calls this her emergency"
dessert, as it can be prepared so quickly,
and, given more time to freeze, it also
makes an excellent substitute for ice
cream. Beat the whites of six eggs,
adding gradually six tablespoonful of
powdered sugar. Whip the eggs until
stiff and dry and place part on pretty
glass dish. Drop on lightly either
candied or fresh pineapple cut small
no juice, as it would spoil the feathery
lightness of the whipped eggs. Drop on
more meringue, then fruit, until all is
used, shaping it in pyramid form. This
"moonshine" should be made shortly
before it is to be served, and placed i'm
mediately on ice.
PINEAPPLE SPONGE CAKE.
Bake delicate sponge cake in ring
mold; cut up some slices of fresh or
preserved pineapple into small pieces
and I'll in the cake center. Make three
pints of jelly, using gelatin to jellify;
add to two pints of water and pint of
the fruit juice or strip two-thirds of a
cupful of sugar. Boil for ten minutes,
and add the gelatin; cool and pour over
the cake, entirely surrounding it in
Jelly mold. Set away to chill and be-
come firm. Unmold on q platter and
yarnish with the spiky green tops of the
pineapple. Serve with whipped cream.
PINEAPPLE LEMONADE.
Boil cupful of sugar and pint of
water together for ten minutes. Add
he juice from can Of pineapple to the
'irup, then add q quart Of boiling water
md the juice of three lemons. Cool and
pour into glasses partly filled with
Ihavsd ice.-New Idea.