PINEAPPLE LEMONADE
Pare 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.
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PILAF (RUSSIAN STYLE)
Follow recipe below but substitute cooked lamb for the chicken, and add chicken livers fried and cut in small pieces. ... PILAF (TURKISH STYLE)
Soak one cup of rice in cold water for one hour. Pour off the water, and put the rice with two cups of soup stock and one-quarter of a white onion on to boil. Stew until the rice absorbs all the stock. Stew one-half can of tomatoes thoroughly and season w... Pilau
Chop sufficient cold boiled mutton to make one pint; mash fine three anchovies. Put two tablespoonfuls of butter into a saucepan, add one sliced onion, cook until the onion is soft and yellow, add a clove of garlic mashed, add to this the anchovies and a ... PILAUF
From SEÑORA TERESA ARMIJO DE SYMINGTON, of New Mexico. First prepare your puffs by the following recipe. Ingredients: Two cupfuls of milk, two of flour, two eggs and a piece of butter the size of an egg melted; a little salt; heat the eggs separately and... PINEAPPLE
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... PINEAPPLE
Take 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... PINEAPPLE À L'ANVERS
Take sponge biscuits and arrange them on a dish, joining each to the other with jam. (You can make a square or a circle or a sort of hollow tower.) Pour your rum over them till they are well soaked. Then pour over them, or into the middle of the biscuits,... PINEAPPLE AND BANANA COCKTAIL
Take 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 CREAM
This is a delicious dessert, taught Mary by Aunt Sarah. She used 1 quart sweet cream, 1-1/2 cups sugar, beaten together. It was frozen in an ice cream freezer. She then pared and cut the eyes from one ripe pineapple and flaked the pineapple into small pie... PINEAPPLE FRITTERS
Soak 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 a... PINEAPPLE HONEY
Pineapple honey was made in a similar manner to quince honey, using one large grated pineapple to one quart of cold water and three pounds of sugar. Boil 20 minutes. ... PINEAPPLE ICE
Make 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 salt. ... PINEAPPLE ICE CREAM
1 quart of cream 10 ounces of sugar Juice of 6 large oranges Grated rind of one orange Put the sugar, grated yellow rind of the orange and half the cream in a double boiler over the fire; when the sugar is dissolved, take from the f... PINEAPPLE JAM.
Peel, grate, and weigh the apple. Put pound to pound of pineapple and sugar. Boil it in a preserving kettle thirty or forty minutes. ... PINEAPPLE LEMONADE
Pare 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... PINEAPPLE PIE, No. 1
Line 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 recipes. ... PINEAPPLE PIE, No. 2
Pare 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 s... PINEAPPLE SHERBET
From MRS. M. D. OWINGS, of Washington, Lady Manager. Take twelve fine, sound apricots; wipe carefully, cut them in two, remove the stones, and put them in a vessel with half a pound of powdered sugar, mashing them thoroughly. Then take two ounces of bitte... PINEAPPLE SOUFFLÉ
Take 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. ... PINEAPPLE SOUFFLÉ
From MRS. M. D. OWINGS, of Washington, Lady Manager. Mix into a half pound of confectioner's sugar the yolks of six eggs. Work this mixture with a spoon until very light and frothy; then mix into it the whites of six eggs that have been beaten stiff, addi... PINEAPPLE SOUFFLE.
Pare, and remove the eyes from two good-sized pineapples; then chop into bits, and sprinkle with one-half pound of sugar; let the whole stand until quite soft; then mash, and strain through a fine sieve. To one quart of juice so obtained, add one quart of... PINEAPPLE WATER ICE
12 good sized pomegranates 1 pint of water 1 pound of sugar Cut the pomegranates into halves, remove the seeds carefully from the inside bitter skin; press them with a potato masher in the colander, allowing the juice to run through into a b... PINEAPPLE, No. 1
The large juicy pineapple is the best for this purpose. Have your scales at hand, also a sharp-pointed knife and an apple-corer, a slaw-cutter and a large, deep porcelain dish to receive the sliced pineapple. Pare, do this carefully, dig out all the eyes ... PINEAPPLE, No. 2
Prepare the pineapples as above, allowing half a pound of sugar to two pounds of fruit. Steam the sliced pines in a porcelain steamer until tender. In the meantime make a syrup of the sugar, allowing a tumblerful of water to a pound of sugar. Skim the syr... PINK RICE
Take a slice or two of plain sponge cake and cut out rounds two inches across. Then whip up in a basin the whites only of four eggs, coloring them with the thinner part of strawberry jam. As a rule this jam is not red enough, and you must add a little coc... PINOCHE
Take one cup of (packed) medium brown sugar, one-quarter cup of cream, one-third cup of nut meats, one-quarter pound pecans, weighed in shell, and one-third pound hickory in shell. Cook sugar and cream to soft ball test. Cool until you can bear your hand ... PISTACHIO CREAM
Take out the kernels of half a pound of pistachio nuts and pound them in a mortar with one tablespoon of brandy. Put them in a double boiler with a pint of rich cream and add gradually the yolks of three eggs, well beaten. Stir over the fire until it thic... PISTACHIO ICE CREAM
Make precisely the same as raspberry ice cream, substituting one quart of strawberries for the raspberries. ...