Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-04-07
Nv MRS. NJ. A. WILSON

,ro,pyjoht, fo2f, bV Mrs. ". a. wilson.
''0p'' An riOhts rcseruedD
THE pineapple Is a general favorite,
and those who have delicate throats
will find its juice soothing and easy to
dtgcst. The active principal of the pine
annie bromcling is vegetable pepsin !;
for this reason it is necessary to cook
,ninconplc ,G before using it, in making
gelatin desserts.
chemists used the pineapple for
,,okinp pcptonc. which Is used by peo-
Mo with delicate stomachs and by in
vnlds. =,
bobit of serving pineapple salad with
Tho meat course because of its digestive
onoIitics. The juice of the pineapple
contains the natural fcrmcnts of healthy
digestion and as an aid for this pur-
pose. it has no equal.
To prepare pincapple-Cut off the
,on md bottom and with n sharp knife
.Iicr the pineapple and then lay each
slice on cutting board and trim off
tLr rind. This method Of preparation
prevents waste and then lessons the
chances of cutting the fingers.
During May and June an abundance
or nncapplcs from the lands Of sun
shinc and roses, will give the house
wife n real opportunity to conserve this
drlicacy. by canning in slices. grated or
in purcr. in jcllics and marmaladcs and
also candied.
So. while tho season is on. treat
rho family to plenty Of the delicious
nincapple dishes as we'll as canning a
dozen or more jars.
Canned Pineapple
Prepare the slices as directed and
then lay the slices in preserving ket =
tie and add just enough water to cover
nnd cook slowly until tender; this
usually takes about twenty minutes.
Let cool aud then lift the slices care :
fully into jars. Now measure the liquid
10 q kettle and add one cup of sugar to
each cup Of liquid Return to the pre-
serving kettle and boil for ten minutes.
Pour over the fruit in the jars and
fill to overHowing. Adjust the rubber
and lid and partially seal. Place in hot
water bath and process for thirty min
utes after the boiling starts.
Crushed Pineapple
The whole pineapple must be pared
for this and then grated Measure and
place in the preserving kettle and add
One cup Of icdter,
Three cups of sugar.
to every FIVE cups of grated pineapple
Stir to dissolve the sugar and then
bring to a boil and cook slowly for
twenty minutes. Cool and then fill into
Jars and adjust the rubber and lid and
partially tighten. Process for thirty
minutes in hot water bath.
Note attentively that when you place
the lids on the jars, just tighten them
as far as they will 20 without forcing
then give one half turn back. This Is
necessary to prevent the steam accumu :
lating in the jars and bursting them.
Pineapple Preserve
Prepare the pineapple the same as
for the crushed pineapple and to six
cups of the pineapple add three and O
half cups Of sugar. Let the sugar melt
slowly and cook until thick. Fill
Scalding hot into half pint jars and sea
securely.
Pineapple Jam Z
Prepare six cups of pineapple as TO,
crushed pineapple and add two pints o,
finely chopped rhubarb and five cups Of
sugar. Let the sugar dissolve slowly
and then cook very slowly until thicl
Ike jam. Place an asbestos mat under
the preserving kettle and stir with Q
wooden spoon. Watch constantly, fol
once burned this is wasted.
Pineapple Jelly
Chop very fine sufficient rhubarb [,
measure two quarts. Add six cups O
pineapple prepared as for crushed pine
apple and two cups Of water. Brin,
slowly to boil and cook until the rhu
barb is very soft. Turn into jelly ba,
and lot drip. Measure and return thi
liquid to the preserving kettle. Boil foI
fifteen minutes and then add three
quarters cup Of sugar for each cup o
Juice. Boil for ten minutes or unit
III degrees Fahrenheit is reached OF
candy thermometer. Fill into sterilizec
glasses and then cool and cover will
mrawax. Store in the usual jell,
manner.
Note that the pineapple must be un
Gcrripc. The fully ripe fruit lacks suf
ing.
Pineapple Pie