The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-06-07

credited with being almost deadly
poison. Now remove the stem and
throw away, but twist out the crown
ana keep for future reference. Into
the shallow pit from which the crown
mas been twisted drive two strong
skeWers down through the center core
until they just come through at the
bottom. Now pull the skewers apart
and you will find that the pine is split
aSuhder from stem to crown. Then it
IS simple matter TO split the core,
ana again the quarters. little expe-
flence VIII bring the knack of thus dis
| Wondering the pine without losing a
drop OF the juice. This gives eight
slices, which may be eaten from the
hand, using the rind and eye as proper
and convenient handles for conveying
the fruit to the lips. BY eating in this
fashion no particle Of juice is wasted
and you can eat right down to the
skin
If you wish to serve your pineapple
quite decoratively at breakfast or
luncheon. after you have divided the
fruit in this way into it's natural lines
of cleavage, put the pieces together
in their original position, tie a narrow
ribbon, fasten on the crown where it
belongs and serve by simply untying
the little bow.
connoisseur in the service of the
pine says that the heart of the crown
contains the choicest bonbouche of all.
Pull off all the leaves carefully to the
very heart and there will be found two
dainty soft white leaves in a spike
about half an inch long. Dip this
tender morsel in few drops of tabas-
co and the flavor of that heart of pine
will linger on the palate for many a
day.
CURE FOR DIPHTHERTA.
In the south the pure pineapple juice
is used in diphtheria. Physicians also
recommend it's use as a gargle for or
binary sore threats and promise heal
ing in catarrhal affections.
PINEAPPLE WITH GELATINE.
In using pineapple for fruit jellies or
creams it is absolutely essential that it
be cooked first. If the fresh pineapple
is used with gelatine the jelly will
never harden, as many cook has
found TO her sorrow. Neither should
pineapple be cut nor peeled with a steel
knife, as it corrodes it almost imme-
diately. If necessary TO use steel keep
pan of water by the dish in which
you are cutting the cruit and dip the
knife in every moment or two.
PINEAPPLE oMELET.
Beat three eggs thoroughly with a
tablespoonful of sugar, adding at the
last a pinch of salt and a. teaspoonful
of lemon and pineapple juice. Have
the omelet pan hot and well creased.
sides and bottom, with a teaspoonful
of melted butter or oil. Turn in the
beaten eggs and as they cook break
the omelet once in a while with a sill
yer fork When still quite moist,
sprinkle on top half of the omelet a.
cupful chopped or grated pineapple,
canned or fresh. fold over the other
half, sprinkle with sugar and serve at
once.
ANOTHER PINEAPPLE OMELET.
Put into a good-sized frying pan
two tablespoonfuls each of butter and
flour and cook until melted and bub-
bly, but not at all Drowned. Stir in a
cupful of shredded pineapple, sweet
ened to taste, the well beaten yolks OF
five eggs and a half saltspoonful salt.
Lastly fold in the stiffly whipped
whites of the five eggs, and cook a
moment or two on top of the stove
Then set in the oven and bake slowly
until the eggs are set and the omelet