The Washington herald., 1912-05-02
MAKE
DELICIOUS SALADS
May Be Combined with Nuts and
Celery.

The pineapple is not so gruff and spiny
a fruit as II sometimes seems to be. 1t
is simply forbidding to those unacauaint-
ed with Its virtues. When its delightful
and healthful qualities are once fully ap-
preciated the work Of preparing it seems
as nothing.
A good time to make the acquaintance
Of this splendid fruit, II you have not
been so fortunate as to have done so
long before. Is Just about now. when II
Is less expensive than at any other time
Of the whole year. Within the limit OF
month now It will reach its bottom
price. This is one Of the few foods that
is itself digestive and therefore is good
to eat with heavy things.
The getting at the fruit of the pine
apple does seem dificult IL we have not
a sharp knife and some experience. As
to using a silver knife for cutting and
pairing this, II is not necessary II ordi-
nary precautions are used. A steel knife
for this purpose should be absolutely
clean and 1t should not be allowed TO lie
around a minute with any acid fruit
Juice upon it-pineapple or other. The
compound formed is not good for the
knife and It is especially bad for people.
Rinse Knife often.
In slicing and pairing the pineapple the
knife should frequently be rinsed on with
cold water and wiped dry, especially II
there is any suspension Of the work.
II only a part Of the fruit is needed
for a meal or one service, the best way
to do is to cut on only as many slices
as are needed and then 10 put the pine
apple, cut eide down, on a clean plate.
II will keep well so for several days.
even when not in q cool place. but better
in a cool place. where the cut end viii
not dry. Peel the slices as prettily as
you can. going over the eyes, which
may be taken out with less waste after
wards than when peeling. There is al
most no loss OF Juice when prepared In
this way.
The pineapple lends itself to many COM
bInations. 1t may be put up with many
sorts Of fruits and combined vartously in
fruit salads and desserts
The fruit salads are becoming increas-
ingly popular, and the pineapple is an
especially agreeable constituent in these.
It is no longer thought necessary to use
mayonnaise dressing for them. The
whipped cream may be piled on top, even
with a French dressing, IL the oil used
is a sweet and mild one. The oils imported
in cans and coming up to the require
ments OF our pure food laws are best.
II combined with the grapefruit or
orange for a salad the two may be allow
ed to stand together for a time and the
Juice then poured OF for use in a dessert
or sirup. Those with this combination
are improved IL a little brown sherry is
added to them before they are drained
and covered with the dressing.
Combination Salad.
Chopped nuts and celery, orange and
bananas. pimento. &C.. are combined with
the pineapple for these salads. They may
be served with a cress Earnish or in a
fine white leaf of head lettuce resembling
shell.
Miss Anna Barrows has recently recon-
mended the use OF the skins of the pine
apple as holders OF both fruit salads and
desserts. After the fruit is washed she
suggests that the leaves be pulled out
and saved for a garnish, IL desired, and
then that the pineapple be cut in three
or four sections. according to its size,
and the pulp scooped out to make little
cases or baskets for this purpose.
or course, those who do not believe
in using as a garnish anything not eat
able will not use pineapple leaves for
this purpose.