Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-03-01


Few of us will quarrel with the asser-
ton that the pineapple ranks with the
orange and the grapefruit. the banana
and the apple as one Of our everlastinglv
welcome fruits. 1t is as refreshing as the
grapefruit and far more delicate in favor
than the banana or most apples. and
moreover il has an actual therapeutic
value. For pineapple Juice is soothing to
infamed membranes. and, therefore, is
almost an antidote In certain sorts OF
sore throat.
Pineapples can be got in the fresh state
most of the year. but the canned Ha-
watian pineapple is almost equally fine In
flavor and can be substituted for the
fresh fruit in all the following recipes
save that for marnalade. In salad canned
pineapple is really preferable to fresh.
For pineapple marmalades. however,
fresh pineapple is required. To make II
remove the eyes and skin of ripe, big
pine. By the way. every kitchen should
have little device to remove the pine
apple eyes among its utensils. The old
method Of removing the eyes with a sharp
silver knife is tedious and by no means
SO satisfactory as the newer method.
"a
Chop the pine and weigh it. Allow q
pound Of sugar for every pound Of fruit
Mix the sugar and chopped fruit and
cover them. in crockery bowl, to stand
over night. Then cook it slowly for half
an hour and put it through a sieve. This
is difficult, but the pineapple should b.
finely chopped, and the action of the
sugar on it all night softens it to re-
markable degree, as does the cooking.
After it has been put through the sieve
return it to a saucepan and simmer 1t
slowly. stirring it all the time, for half
or three-quarters of an hour, until it is
a clear paste that is Of marmalade con-
| sstency when it cools. Pack in small
jars and cover.
Pineapple fritters can be made in a
great many ways, either of raw or canned
pineapple. Home-canned pineapple, that
is shredded chopped before it Is
canned, can be mixed with good batter
and fried in small fritters, which should
then be rolled in sugar. Raw pineapple
can be eyed, pared and cut in thick slices.
and these slices cut in finger widths.
Steep them for an hour in Maraschino.
dip them in batter, brown them and roll
them in sugar. Hawaiian canned pine
apple slices can be drained. and then
dipped in batter and Drowned.
A good batter is made from one beaten
egg, half cupful of milk. a cupful OF
sifted flour sifted with a teaspoonful and
half of baking powder, a pinch OF salt
and a teaspoonful and a half of granu-
lated sugar. Beat this batter thoroughly
until it is smooth. All pineapple fritters
are best simply rolled in graduated OF
powdered sugar and served very hot.
Pineapple salad can be varied almost
as much as pineapple fritters. The SIM
pIest sort is perhaps the best. Drain
slices of Hawaiian pineapple and then
cover them with French dressing. Serve
tberp IN white lettuce leaves
Diced fresh pineapple can be mixed
with diced oranges and apples and served
with French dressing as a salad. o.
shredded fresh pineapple can be mixed
with chopped nuts and served in lettuce
hearts with mayonnaise.
Pineapple of course, is mast acceptable
for dessert, and perhaps it is never more
delicious than when it is served raw, in
some way.
When choosing pineapple to serve raw
always be sure that it is quite ripe and
juicy 1t is said that if the guile in the
top can be easily pulled out Of the pine
apple it is ripe. But the best way to
tell is to smell it. If its odor is sweet
and penetrating it is doubtless in prime
condition to eat
Pineapple can be shredded and served
with almost any other fruit in glasses.
covered with sirup 1t is good with huled
Strawberries, with raspberries and cur
rants with diced oranges and grapefruit
or with bananas Sliced diced. Some
, times it is diced and slightly sweetened
and served in place of grapefruit as an
appetizer Whenever pineapple is served
in any OF these ways IT should be thor
oughly chilled.
Canned pineapple can be made into
many desserts besides fritters. One IL
prepared in this way: Put ring OF lfa-
waiian pineapple on each plate. On this
pile some stifly whipped, slightly sweet
ened cream, into which have been folded
some crushed macaroons and preserved
Strawberries This should be very cold
when served.
Pineapple tapioca is a simple dessert.
To make 1t use three Tablespoonful OF
tapioca. II it Is the instantaneous kind
it does not need soaking. II 1t is the
other kind soak it over night. Cook 1t
In water until 1t is clear. Chop the con-
tents of a can of pineapple fine and add
it, with three-quarters of a cupful of
sugar. to the clear tapioca. Cook for two
or three minutes, and then chill. Serve
with cream. whipped or plain.
For pineapple scuifie use two cupfuls
of crushed or grated fresh or canned
pineapple and a cupful of water. Scald
this mixture and add half q cupful OF
instantaneous tapioca. Cook in a double
boiler until the tapioca Is clear and then
add half cupful of sugar. Put the mix
ture in double boiler and then add the
whites of three eggs, beaten stiff. Cover
and let stand over hot water until set
Serve hot with sugar and cream