Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-05-29

These are especially attractive If
baked in small individual pie pans.
Line the pans with rich pie paste
remembering to put it on the In
verted tin and have a perfectly
shaped SHIELD. Bake a delicate brown
Cut pineapple into small-sized
pieces Allow two-thirds of a cup
of sugar to each cup of pineapple
and let stand for two hours. Drain
all juice and beat one egg and one
teaspoon of corn starch for each cup
of apple. Stir 1t into a cup of the
Juice and boil, stirring all the time
or it will burn. When cool mix the
diced pineapple, fill pie shells. put
ting meringue on top and browning
lightly in the oven.
Grated Pineapple.
Peel three large pineapples. CRATE
them on a coarse crater. To each cup
of the grated pineapple allow one
half cup of sugar Mix thoroughly
and put into pint cans and steam
two hours. Cover while hot. This is
nice for pies or buildings.
Pineapple Salad.
one slice of cold pineapple on let
tuce leaf. Just before sending to
table warm. two teaspoons of French
dressing, made with lemon juice in
place of vinegar Canned pineapple
Is better for salad than the fresh.
Pineapple jam.
Pare the pineapple. Cut into small
dice or pieces. Cook in just enough
water to cover until easily pierced
with a fork. Take out apple and
allow three fourths pound of sugar
TO one pound of fruit Wet the sugar
with the water in which the pine
apple was boiled. Boil the sugar
into syrup, put in pineapple and boil
five minutes. Cool little before
putting into jelly glasses. When cold
cover with thin coating of paraf1ine.
Pineapple Parings.
When trimming a pineapple for
lam or canning drop the peeling into
warm water for about five minutes.
Drain and put into sauce pan with
cold water enough to cover. Simmer
one-half hour. Strain through thin
cloth and add one cup of sugar to
two cups of water and boil until it is
as thick as cream. Cool and bottle.
This is fine for pudding sauces, and
added to any ice drink will improve
its flavor.
GeIatIne Pineapple.
Soak one box of gelatine in one cup
of cold water. Shred one pineapple
with fork and add quarters of
a cup of sugar to each cup. Let
stand two hours Turn off cup of
juice. Heat. but do not boil. Turn
in the gelatine. Stir until all is dis
solved. Now put in one cup of pine
apple slices and turn into wet mold.
Serve with cream or pineapple juice.
Pineapple TapiOca.
Cook two heaping teaspoons of min
ute tapioca in one pint of water and
add a pinch of salt and cook until
clear. Add one cup of diced pine
apple (dice or slice pineapple) and
one cup of sugar. Heat. do not boil.
until sugar is dissolved Remove
from fire and while warm fold in the
stiffly beaten white of one egg. Pour
into buttered molds. Serve ice cold
with cream or top milk.
Pineapple Pie.
Line pie pan with rich paste. Cut
the pineapple into thin small pieces
and add pinch of salt and two thirds
cup of sugar to each cup of pine
apple. Mix together. Then add one
even tablespoon of corn starch. Put
into pie shell, put bits of butter on
top. Cover with top crust and bake
twenty-five minutes in moderate
oven.
Pineapple Shcrbet.
Crate one pint of pineapple. Add
one pint of water. One pint of sugar
juice of one orange. When partly
frozen turn in the stifiy beaten whites
of four eggs.
Pineapple Fritters.
Slice the pineapples in slices quar-.
ter of an inch thick. Cut into pieces
being very careful not to get any Of
the core. Drop these into fritter bat.
ter and drop into hot deep fat. Fry
deep brown. sift powdered sugar
over and serve very hot.
A slice of pineapple, ice cold, witt
powdered sugar sprinkled over, makes
pleasant change from berries OF
other fruit for breakfast.
French Dressing.
Four tablespoons of olive oil. Salt
spoon of salt. One tablespoon O.
lemon juice. Beat all together un
til It becomes creamy and thick.