The Washington herald., 1909-07-09
OF INTEREST TO THE WOMEN
PINEAPPLE DISHES.

It Is said OF the pineapple that It Is So
agreeable nc one has to learn to ike
e." Besides this praise OF It's flavor q
Is also said that the fruit contains an
active principle called 'ananasine." which
possesses active digestive properties. Il
is hardly necessary TO produce more
truths that favor the pineapple. Enough
has been said TO warrant a discussion OF
variety OF ways for bringing the fruit
TO the table. says the Boston Tran
script.
First. OF course, there is sliced pine
apple. The best way to slice II Is 70
peel It. remove the eyes and cut IN
slices half an inch thick. Sprinkle each
slice with sugar and let the pineapple
remain on Ice for three or four hours or
even for a longer time before serving.
To shred pineapple, peel, and remove
the eyes and then with a strong silver
! fork tear the meat from the core. Add
\ the sugar and let IL stand for e time
before serving. Pineapple for preserving
may be prepared in either OF the fore
going ways. For preserving. put the
fruit into a Jar. after weighing II, cover
with three-quarters OF IT'S weight in
sugar, cover closely and set away for
twenty-four hours. Put into the pre-
serving kettle, cook for five minutes.
remove the scum that rises and put
into Jars at once. Pineapple may be
prepared with the sugar. left over night
and then put into jars without cooking
and kept for some time If II Is IN cool
place
Crate the pineapple for marmalade and
add TO It an equal amount of sugar Mix
well and let stand for twenty-four hours.
| Cook for half ar hour or longer, so that
it win thicken into a clear amber jelly
when cool When done. put into small
Jars and seal
Pineapple glace Is easy OF accomplish
ment If one goes about It IN this way.
Peel and slice the fruit and wipe each
slice I'll quite dry Boil together. without
stirring. one pound OF sugar and a gill OF
water. When a little OF this dropped
into water is brittle remove the sauce
pan from the Ere and set into a pan OF
boiling water. Stir into It three table
spoons OF lemon juice. Take each slice
OF pineapple up quickly with the sugar
ltongs dip II into the scalding syrup and
lay on waxed paper 70 dry. Let the
drying process 60 on IN a place where
the afr Is warm and dry
Coming 10 q consideration OF pineapple
dishes 70 be served IN the course OF an
hour or so after their making. shall we
speak first OF salads2 Every one who
makes a salad from the fruit Is licensed
20 add some new and untried thing 70
il. and the end usually justifes the
means. But simple pineapple salad.
composed only OF the fruit and of
shredded lettuce, is the standby. Let
its dressing be a teaspoon Of tarTsgon
vinegar. a teaspoon OF claret vinegar.
a teaspoon OF lemon juice and six tea
spoons OF oil. with half level teaspoon
OF salt and a very little white pepper.
Sour apples. pears. white grapes and
nuts are additions 70 this salad that VIII
be approved. Some say celery is happily
combined with II also.
This pineapple sponge. an English
sounding AFFAIR. viii be found pleasing
at dessert time: To half pint OF grateo
pineapple add half 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 gelatine IS dissolved remove
, from the FIRE. add teaspoon OF lennoz
, juice, one Of vanilla and cool by stand
, ing IN ice water. Whip occasionally
with an egg beater and as Il begins q
, set, fold IN carefully half a pint o.
; whipped cream. Turn into mold, pacl
IN ice and salt for three or four hours
/ and serve. Garnish with Strawberries ol
! Taspberrses sprinkled with fine sugar
when IL Is unmolded.
, To make a pineapple shegbet add 70 q
! pint of shredded pineapple one pound o.
, sugar and a quart OF water. with ths
! juice OF two lemons and one orange LA
this stand for two or three hours. stirrinr
II occasionally, strain and freeze till &
IS Just a little bit thick Add 70 II ther
the whites OF three eggs beaten till verl
stin. three tablespoons OF sugar and con
tinue the freezing.
An oddity is the pineapple canepe: Cool
for ten minutes half a pint Of shredded
pineapple with two tablespoons OF butter
Add a quarter OF a cup Of sugar a fev
drops OF lemon juice and serve on slice
OF dried bread. This. too. Is a dish o.
&ngiish descent and is AZ its best az III
breakfast table with a pot OF tea.
Turning 10 the matter Of drinks mad
OF pineapple. there are two that WI
seem suitably mentioned IN this place
/ One declares Itself 70 be a nectar II
each pint OF grated pineapple add hal
a pint Of water. Let stand for three O.
: four hours and press through g fin
sieve. To each quart OF liquid add
pound Of sugar that has been boile,
with half a pint OF water 20 form
syrup. Leave until cool. add a whlppet
= white Of an egg for each quart and ic
when serving
The other drink announces itself as
ipunch: Pour a pint OF boiling water owe
a quart OF shredded pineapple and is
stand for two or three hours. Pres
through a sieve to extract as mucl
liquid as possible. Add half a pint o
raspberry juice. the juice Of two lemon
and a syrup made by boiling one poun
OF sugar with a pint and a half o
water. Ice well and just before servinl
add a pint Of charged water