Daily Arizona silver belt., 1909-07-16

the eyes and then with strong silver fork tear the meat from the core. Add the sugar and let it stand for time before serving. Pineapple for preserv- ing may be prepared in either of the foregoing ways. For preserving, put the fruit into a jar, after weighing it, cover with three quarters of its weight in sugar, cover closely and set away for twenty-four hours. Put into the preserving kettle, cook for five minutes, remove the scum that rises and put into jars at once. Pineapple may be pre- pared with the sugar, left over night and then put into jars without cooking and kept tor some time if it is in q cool place.
 Crate the pineapple for marmalade and to it an equal amount of sugar Mix well and let stand for twcnty-four hours. Cook for half an hour or longer, so that it will thicken into a clear amber jelly when cool. When done, put into small jars and cal.
 Pineapple glace is easy of accomplish ment if one goes about it in this way: Peel and slice the fruit and wipe each slice till quite dry, Boil together, with out stirring, one pound of sugar and gill of water. When little of this dropped into water is brittle, remove the saucepan from the fire and set into a pan of boiling water. Stir into 1t tah Af lannn 1uiaa Takn each slight of pineapple up quickly with the sugar tongs, dip it into the scalding syrup and lay on waxed paper to dry. Let the drying process go on in a place where the ar is warm and dry.
 Coming to consideration of pine apple dishes to be served in the course of an hour or so after their making, shall we speak first of salads9 Every one who makes salad from the fruit is licensed to add some new and un- tried thing to it, and the end ususlly justfies the means. But simple pine apple salad, composed only of the fruit and of shredded lettuce, is the stand by. Let it's dressing be teaspoon of tarragon vinegar, a teaspoon of claret vinegar, teaspoon of lemon juice and six teaspoons of oil, with half level teaspoon of salt and very little white pepper. Sour apples, pears white grapes and nuts are additions to this salad that will be approved. Some say celery is happily combined with it also.
 This pineapple sponse, an English sounding affair, will be found pleasing at dessert time; To half pint of grated pineapple add hal" a pound of sugar and put over the fire. When boiling add one heaping teaspoon of powdered gelatine dissolved in three tablespoons of water When the gela- tine is dissolved remove from the fire, add teaspoon of lemon juice, one of vanilla and cool by standing in ice water. Whip occasionally with an egg beater and as it begins to set, fold in carefully half pint of whipped cream. Turn into a mold, pack in ice and salt for three or four hours and serve. Gar nish with strawberries or raspberries sprinkled with fine sugar when it is unmolded.
 To make pineapple sherbet add to pint of shredded pineapple one pound of sugar and quart of water, with the juice of two lemons and one orange. Let this stand for two or three hours. stirring it occasionally, strain and freeze till it is just little bit thick Add to it then the whites of three eggs beaten till very stiff, three table spoons of sugar and continue the freez- ing.
 An oddity is the pineapple canape: Cook for ten minutes half pint or shredded pineapple with two table. spoons of butter. Add quarter of cup of sugar, few drops of lemon juice and serve on slices of dried bread. This, too, is dish of English descent and it is at its best at the breakfast table with a pot of tea.
 Turning to the matter of drinks made of pineapple, there are two that will seem suitably mentioned in this place. One declares itself to be nectar. To each pint of grated pineapple add half a pint of water. Let stand for three or four hours and press through fine sieve. To each quart of liquid add a pound of sugar that has been boiled with half a pint of water to form surup. Leave until cool, add whip ped white of an egg for each quart and ice when serving.
 The other drink announces itself as a punch: Pour pint of boiling water over quart of shredded pineapple and let stand for two or three hours. Press through sieve, to extract as much liquid as possible. Add half pint of raspberry juice, the juice of two lem ons and syrup made by boiling one pound of sugar with pint and half of water. Ice well and just before serving add pint of charged water.
 HOUSEHOLD HINTS
 A good lotion for softening and