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PINEAPPLE(Fresh Fruits And Compote) - (The International Jewish Cook Book)
Peel the pineapple, dig out all the eyes, then cut from the core
downward, or chop in a chopping-bowl, and set on ice until ready to
serve. Then sugar the fruit well, and form into a mound in a dish.
Garnish the base well with leaves or small fruit of any kind. You may
squeeze the juice of one orange over all.
PINEAPPLE AND BANANA COCKTAILTake equal parts of banana and fresh or canned pineapple; cut into small
cubes and cover with lemon or pineapple juice. Serve in glasses or
orange shells placed on autumn leaves or sprays of green fern.
PINEAPPLE SOUFFLÉTake a nice ripe pineapple, grate it and sweeten to taste. Beat the
whites of two eggs stiff and mix with the pineapple. Before serving,
whip half a pint of cream and put on the pineapple.
COMPOTE OF PINEAPPLECut off the rind of a pineapple, core and trim out all the eyes. Cut
into desired slices. Set on to boil with half a pound of sugar, and the
juice of one or two tart oranges. When the pineapple is tender and
clear, put into a compote dish and boil the syrup until clear. Pour over
all and cool. The addition of a wineglass of brandy improves this
compote very much.
BOILED RICE WITH PINEAPPLEBoil as much rice as desired and when done slice up the pineapple and
add, with as much sugar as is required to sweeten to taste.
PINEAPPLE FRITTERSSoak slices of pineapple in sherry or white wine with a little sugar and
let stand one hour. Drain and dip slices in batter and fry in hot oil.
Drain on brown paper and sprinkle with powdered sugar.
Fresh pears, apricots and peach fritters made the same as pineapple
fritters. Bananas are cut in slices or mashed and added to batter.
PINEAPPLE PIE, No. 1Line your pie-plate with a rich paste, slice pineapples as thin as
possible, sprinkle sugar over them abundantly and put flakes of sugar
here and there. Cover and bake.
You may make pineapple pies according to any of the plain apple pie
PINEAPPLE PIE, No. 2Pare and core the pineapple and cut into small slices and sprinkle
abundantly with sugar and set it away in a covered dish to draw enough
juice to stew the pineapple in. Bake two shells on perforated pie-plates
of a rich pie dough. When the pineapple is stewed soft enough to mash,
mash it and set it away to cool. When the crust is baked and cool whip
half a pint of sweet cream and mix with the pineapple and fill in the
PINEAPPLE ICEMake a syrup of four cups of water, two cups of sugar and boil fifteen
minutes. Add one can grated pineapple and juice of six lemons. Cool and
add four cups of ice-water. Freeze until mushy, using half ice and half
PINEAPPLE LEMONADEPare and grate a ripe pineapple; add the juice of four lemons and a
syrup made by boiling together for a few minutes two cups of sugar and
the same quantity of water. Mix and add a quart of water. When quite
cold strain and ice. A cherry, in each glass is an agreeable addition,
as are a few strawberries or raspberries.
PINEAPPLETake off rind and trim. Cut into slices and divide into thirds. Fill
into glass jars and dissolve sugar in water enough to cover the jars to
overflowing, allowing half a pound of sugar to a pound of fruit, and
pour this sweetened water over the pineapples; proceed as in "Canning
Fruit in a Water Bath" and let them boil steadily for at least twenty
minutes. Draw the boiler aside or lift it off the coal range and allow
the cans to cool in the water in which they were boiled even if it takes
until the following day. Then remove each can carefully, screwing each
can as tightly as possible. Wipe dry and put away in a cool place. All
canned fruits should be examined carefully in one or two weeks' time
after being put up. If any show signs of fermenting, just set them in a
boiler of cold water and let them come to a boil slowly. Boil about ten
minutes, remove boiler from the fire and allow the cans to cool in the
boiler. When cold screw tight and put away.
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