Oxford Democrat., 1909-03-02
Uses for Canned Fruits.

With q fiuted c00ky-cutter cut some
slices Of stale cake into rounds; lay
these on fat dish, and on each one put
a small pyramid of grated pineapple
drained Of juice, and press into shape
with knife. Put the juice from the
can into a saucepan on the fire, and to
one cupful add teaspoonful of arrow
root moistened with a little cold water;
cook till it clears and thickens, and
sweeten to taste; pour slowly from
spoon over the cones, coating them with
a Jelly; let them stand until cold and
firm and then lift on to another dish to
serve. Pass with them cream, or Gus
tard, or fruit juice. Corn starch or con-
fectioners' sugar may be used in place OF
the arrowroot if desired, to give the
cones a white cover.
PINEAPPLE SANDWICH.
Cut from a stale loaf of cake some
oblong slices, or buy small sponge cakes
and split them open; spread each piece
with grated pineapple and press to-
gether; cover with powdered sugar and
stick them full of blanched almonds;
pass with these very cold soft boiled
custard.
PINEAPPLE SPONGE.
Take grated pineapple, and to aeup-
full add half box of gelatine, soaked in
cold water and dissolved over steam;
sweeten to taste with sugar and water
syrup if it Is not sweet enough already.
Beat till it cools, and then fold in lightly
the stiffly beaten whites of four eggs;
put into a mould to harden, and serve
with fruit juice or cream.
PINEAPPLE JARDINIERE.
Take canned pineapple, either sliced or
grated, and drain we'll. Set on ice, and
prepare one banana finely diced, the
pulp of q grapefruit, and half-pound
of white grapes seeded. Mix lightly,
sweeten with sugar-and-water syrup,
and serve in glasses, topping each with
cherry. If the pineapple is sliced shred
it before adding the other fruits.
PINEAPPLE JELLY.
Shred into small pieces can of pine
apple; drain off the juice, and measure
it.; to half pint add as much water and
the juice of lemon, with more sugar If
not sufficiently sweet; add to this heap
ing tablespoonful of gelatine dissolved in
cold water, and heat with the juice; put
the pieces of fruit into mould, prefer.
ably a circle, and pour over the strained
Jelly; set on ice, and when firm turn out
and fill the centre with stif1y whipped
cream. Chopped almonds add greatly
to this dessert.
PINEAPPLE AND CREAM.
Take large, fine slices of canned pine
apple and arrange on fiat glass dish;
on each one put a spoonful of stitfiy
whipped cream, sweetened and favored,
and top with a cherry. Serve we'll
chilled. Spoonfuls Of ice cream may be
used in place of the plain cream.
PINEAPPLE PUDDING.
Take three small cupfuls of scalded
milk, one-fourth of cup of cold milk,
one third of cup of corn starch, one
fourth of cup of sugar, the whites of
three eggs, and pinch of salt. Mix
corn starch, sugar, and salt, add to the
cold milk, stir into the hot milk, and
cook fifteen minutes in the double boiler,
then half a can of grated pineapple; stir
we'll, cool, and fold in the stiff whites OF
the eggs; put into a mould and set on
ice; serve with cream.
PINEAPPLE sHERBET.
Boil two cups of water with one OF
sugar; dissolve tablespoonful OF gela-
tine in cold water and stir in the hot
syrup; beat till cold; then add four we'll
beaten egg whites and the contents of a
can of grated pineapple, with the juice
of lemon; freeze and serve in glasses.
PINEAPPLE EGGNoG (FoR AN INVALID
Beat slightly lone very fresh egg; add
two tablespoonfuls of water and two OF
and sweeten to taste.
CHERRY TART.
Drain can of rich preserved cherries;
make delicate crust, aud line a pie tin;
bake this light brown; fill with the cher
ries, and cover with the juice off the can
boiled down thick with more sugar;
turn this hot very slowly over the fruit,
and set in a warm oven for fifteen min
ntes; serve cold with or without cream.
DEEP CHERRY TART.
For this use canned cherries, not pre-
served. Fill deep baking dish with
the fruit and juice, dust with flour, add
bits of butter, and over the top put a
thin crust; bake brown and serve slight
ly warm.
CHERRY JELLY.
Drain a can of preserved cherries;
put the fruit into mould and add
tablespoonful of gelatine to large pint
of juice heated; pour over the cherries,
and set on ice; if necessary add more
sugar. Serve with cream.
CHERRY TAPIOCA.
Drain a pint can of cherries; soak
cup of pearl tapioca in two cups of cold
water till the water Is absorbed; sim
mer them with the juice off the cherries
for half an hour; add the cherries, turn
into a mould, and set away; when cold
serve with q sauce made of cup of
cream whipped stiff, mixed with the
stiff white of one egg, half cup of
powdered sugar, and f1avoring to taste.
FANCY JELLY.
Take any highly favored prepared
iOluOus Va oeh0A vi "oA0
a quart of clear lemon jelly. Into a
fancy mould drop cherries from can.
fitting one into each point; fill up the
mould with the hot jelly and set on ice;
surround with fruit.
CHERRY ICE CREAM.
Make a plain rich white cream and
flavor with the cherry juice, which must
be very rich and sweet. Freeze, serve
in glasses, and over each one put table,
spoonful of finely chopped cherries.
STRAWBERRY CAKE.
Make any nice layer cake; between
the layers put mashed preserved straw
berries, drained of juice, and on top put
lightly whipped, sweetened cream; dot
with large berries. Or bake a shallow
angels food and pile the top with whip
mad cream and herriea after ICING the