The Hawaiian gazette., 1908-06-09
Pineapple Juice as National Beverage


/ II you wish to serve your pineapple
quite decoratiyely at breakfast or
luncheon. after You have divided the
fruit In this way into its natural lines
of cleavage. put the pieces together
IN their original position. tie narrow
ribbon. fasten on the crown where II
belongs and serve by simply unsying
the little bow.
A connoisseur IN the service OF the
pine says thar the heart Of the crown
contains the choicest bonbouche OF ALL
Pull or all the leaves carefully to the
very heart and there viii be found two
dainty soft white leaves In z spike
about half an inch long. Dip this
tender morsel in a few drops OF tabas-
co and the flavor of that heart Of pine
will linger on the palate for many a
day.
CURE FOR DIPHTHERrA.
| In the south the pure pineapple Juice
/ is used in dlphtheria- Physicians also
recommend its use as a gargle for or
binary sore threats and promise heal
ing in catarrhal affections.
PINEAPPLE WITH GELATTNE.
In using pineapple for fruit jellies or
creams IL is absolutely essential that IL
be cooked first. II the fresh pineapple
is used with gelatine the jelly viii
never harden, as many cook has
found TO her sorrow. Neither should
pineapple be cut nor peeled with & steel
knife. as it corrodes II almost imme-
diately. If necessary 10 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 thorcughly 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 thu
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
-four 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 saltspoonfui salt.
Lastly fold in the stihly 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
pulled. Turn on to a hot platter and
sprinkle with powdered sugar.
PRESERVED PINEAPPLE.
| For preserving. the sugar loaf pines
are best. Cut in slices, then peel thu
fruit carefully, removing the eyes.
core and weigh. Allow three-quarters
| OF a pound of sugar to each pound
fruit. Sprinkle the sugar over the Sic
| ed fruit, cover and let stand over
night In the morning turn the pine
apple and the thick Juice which covers
it into the preserving kettle. adding
for each pound fruit a quarter cup
water. Boil ten minutes. then take
out the slices and let stand on pat
tiers in the SUMTER thirty minutes
while he,sslfup is allowed to simmer
.ssrrsy. Return the slices 10 the sirup-
cook ten minutes longer, then put into
sterilized cans.
PRESERVED ONCOOhED.
If one has a good cold cellar or store
room the fresh pineapple may be grated
and preserved, uncooked, for culinary
or medicinal use. Allow a pound OF
sugar 10 each pound grated fruit and
let stand in the ice box for twelve
hours. Then pack into sterilized jars.
screw tight. and as an additional pre-
caution cover the top with sterilized Z
cotton batting and tie down firmly
Keep in a cold, dark place.
PINEAPPLE MARMALADE.
Peel. core and chop the pine. Weigh
and allow a pound Of sugar TO each
pound Of fruit. Mix well and let stand
in a cold place over night. In the
morning cook about half an hour, then
run through a sieve. Return 70 pre-
serving kettle and simmer. stirring al
most constantly for half or three
quarters Of an hour until clear am
ber-colored paste that Will be firm
when cooled. Pack In small jars.
PINEAPPLE Strip.
Slice. peel and dice enough pineapple
to make about three pounds. Place in
a preserving kettle with a pound OF
sugar and quart Of water and cook
until very soft. Mash and strain Re
turn to the kettle. and 10 zach pint
juice allow q pound Of sugar. Cook To
a rich strip and bottle whsie hot. Use
patent shoppers or sealing wax to make
alright. This will be ready for use
al any time for sauces or cooling
drinks.