Evening star., 1907-08-04
Pineapple Recipes.

pineapple Recipes.
Pineapple Omelet.-Beat four eggs with
teaspoonful of lemon juice and a hsaping
tablespoon of powdered sugar. Place In
the utensil in which it is to be cooked a
generous tablespoonful of butter. When it
begins to bubble pour in the eggs. When
the eggs are firm and nicely Drowned on
one side place in the middle two heaping
tablespoons of pineapple grated fine ant
sweetened with sugar. Fold the omelet
Turn on to hot dish, dust some powdered
sugar over the surface and serve. This is
a most delicious and saVory omelet. and
since it is quickly and easily made it
furnishes an excellent dish to prepare on
the chafng dish. which Will insure its per-
fection, as it then can be served as soon as
1t is cooked
Frozen Pineapple-Make sirup of sugar
and water. TO pint of sirup add a pint
of grated pineapple, the juice of two lem
ons, and the grated rind of one. Strain
through flannel bag. Freeze. When half
frozen stir into the ice small bits of pine
apple cut in the form of stars; continue to
stir until the ice is frozen solid. Then mold
in fancy molds and pack in ice and salt.
! The frozen pineapple may be colored if de-
sired. A dainty shade OF green may be OBJ
tanned with a few drops of spinach juice
and clear yellow with d saffron extract.
Pineapple Fritters.-Pare the pineapple; ;
cut into thin slices and soak them in lemon
juice and sugar for two hours. Make a
batter by beating four eggs. the yolks and
whites separately. Stir with the yoiks
cupful of -four and little salt; beat the
batter well and add two tablespoonfuls of
cream. Lastly, stir in the wel-beaten
whites of the eggs. The batter, to be of the
proper consistency. should .,e thick enough
to drop from a spoon. When the batter is
ready, dip in the pieces of pineapple and
fry in boiling lard: turn them when suf-
ficiently brown and when done drain on
botting paper. Served piled on a white
dolly with puiverized sugar and slices of
lemon. Pineapple fritters make a delicious
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Delicious Pineapple Eclairs.-Weigh four
eggs in their shells. Take the weight of
the eggs in sugar and half their weight In
flour. Add TO the flour a teaspoonful of
baking powder and a pinch of salt Sift
the flour Beat the yolks of the eggs until
thick. adding alternately the flour and
sugar. Lastly stir in the well whisked
whites of the eggs, with vanilla havoring
Bake in small tins; put less than a table,
spoonful of butter in each, and bake in
steady oven. When nearly cold spread them
with pineapple marmalade and place two
together, the rounded side outward. Mask
with dull pink icing Favored with pine
apple
Pineapple Shortcake-For the cake make
rich but soft paste divide into equal parts;
press one-half into a buttered pie plate;
spread literally with butter, ana place the
| other half of the paste on top Bake in
quick oven. Several hours before serving
| take ripe. finely Favored pineapple peel
| and shave it in thin slices. Sprinkle with
| sugar and the juice of one or two lemons.
! then cover it closely. When 1t is time to
| serve the shortcake. split the cake in half;
| spread the prepared pineapple between the
| layers and on top of the cake. and serve
with sweetened whipped cream.
Pineapple Eyesnip.
| A convenient article for removing the
eyes from pineapples is made with handles
| resembling those scissors a spoon ar
| rangement with shrap edge and an oval
/ shaped blade. To take out the eyes open
the snip the width of the eye place the