The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-05-20
Pineapple Recipes
Preserved Pineapple Uncooked.

served uncooked for culinary or me-
dicinal use. Allow a pound of sugar
to each pound of grated fruit, and
let it stand in the ice-box for twelve
hours. Then pack into sterilized jars
screw tight, and as an addition pre-
caution, cover the top with steriliz-
ed cotton batting and tie down firm
ly. Keep in a cold dark place.
candled Pineapple.
Drain the contents of can of slic-
ed pineapple-preferabliy the Ha-
waiian, which has no tough fiber
and cut into pieces of even size
about half an inch thick at the out
er edge. Place on plate so they
do not touch, and dry in the sun
or the gentle heat of an open oven.
When the pieces are dry (for this IS
essential to successful candying) put
one pound of granulated sugar in a
saucepan. add a cupful of water, and
stir over the fire until the sugar IS
dissolved. Remove the spoon and do
not stir again or shake the sauce
pan, or else the strip will grain.
Have at hand dish Of cold water
and a small, clean sponge.
AS the strip boils wiring the
sponge out and wipe the crystals and
steam from the sides of the sauce
pan so they will not fall back into
, the strip.
AS soon as the surface bubbles be-
gin to look tough, add two table
spoonfuls of vinegar and lift from
} the fire. Set in basin of hot water,
then with a fine skewer impale the
pineapple slices and dip in the boil
ing strip. Place on oiled paper to
harden.
, Like all other glaces, pineapple
, glace sould be made only on a dry
, day, as moisture makes the surface
sticky.
e Pineapple sorbet.
D Peel and cut a sugarloaf pineap
n pie in small pieces, add two cups
4 of sugar and let it stand over nigh
t in a cool place; in the morning
Y strain off the juice and press The
O pulp through a colander. Add t
:. this two cups of water and the graf
d ed yellow rind of an orange. TAX,
I from the fire, add the Juice of tw'
oranges and one lemon cool am
- oh fA fbfe
+; granite, pack in equal quantities C
II ice and salt, and set away for tire,
70 hours, scraping the frozen parts oc
1T casionally from the sides of the can
d. and stirring the whole long enough
~ to mix the ice with the mass, blu
10 not enough to beat it into an evel
Id cream. Serve in dainty cups of crys
I'd tai or china.
IL Pineapple Marmalade.
!, Use perfectly ripe sweet pines
Ie Slice and pare. then cut into smaI
D. pieces. Allow three-fourths pound 81
he gar to each pound fruit, mix in graz
so tie or porcelain bowl and let it stan
over night, preferably on ice In tn
20 morning take from ice and coo
gently for half an hour. At the en-
nt of this time press through a frul
X crusher or, coarse sieve with a potf
e. to masher Replace on stove an
3, cook half an hour longer until clea
n, and golden in color, and until it curl
ct gently when the finger is thrust int
?; it. Place in little pots.
t. Pineapple Sauce to Serve with Ic
a, Cream.
I Put a cupful of pineapple juice il
h, cupful of granulated sugar ant
IS cock ten minutes. Add the we'll beat
h en- yolks of two eggs and whip ovel
= boiling water with an egg heater un
b til foamy. Take from the fire ant
e whip again. with the stiffly heater
k whites of the eggs.
Pineapple Sponge.
For this you will require three cup
fuls of the crushed or shredded pine
q apple, one small cupful of sugar, G
! half package gelatin soaked an hour
: in a half cupful cold water, and the
whites of four eggs. Put the pine
apple and sugar in a saucepan with
:, a cupful of water and simmer ten OF
fifteen minutes if the fresh pine is
used. All that the canned requires
is simply heating. Add the soaked
gelatin, take at once from the fire
: and strain into dish set in a pan OF
! Clipped ice Where the canned
crushed pineapple is used it does not
i require straining. When partially
y cooled add the we'll whipped whites
= Of the eggs and beat until the entire