spice is derived from the spice resembling in
flavour a mixtiire of cloves, cinnamon, and nut-
meg. The berries are gathered in an unripe
state, when the essential oil contained in them
is most abundant ; they are then di-ied in the
sun. The flavoiu- resides within the sheU of
the pimento, which is, when dried, about twice
the size of a peppercorn. Allspice is inexpensive
in price, and agreeable in flavoiu'. It is much
used in domestic cookery. The berries may be
bought either whole or ground.
Pimento Curry {see Curry, Pimento).
Pine-apple, The. — The pine-api^le is a
fruit of delicious flavour. It is principally
gro-w-n in South America and the West Indies,
though it has been very successfully cultivated
in England, where it sometimes reaches a
large size. The price is exceedingly variable,
owing to the uncertaintj- of the supply.
Pine-apple, Bottled. — Be veiy careful
that the pine-apples are perfectly sound and
ripe. Pare them, and remove the specks.
Cut them into slices half an inch thick, and
divide these into halves. Put them into dry
wide-mouthed bottles, cover them with syrup,
and cork down securely. Wrap a wisp of
hay round each bottle. Put them side by
side in a boiler, with cold water up to their
necks. Bring the water to a boil, and let it
boil gently for twenty minutes. Draw the pan
aside, and let the bottles remain untouched
until they are quite cold. Wax the corks, and
store in a cool cellar. The syrup, which is to
be poured over the fruit, shoxild be made as
follows : — Dissolve three pounds of loaf-sugar
in a quart of water. Stir in half the white of
an egg✪ Pine-apple, Bottled, and stir the' syinip over the fire for two
or tlireo minutes. Let it boil, and skim care-
fullj'. In order to assist the scum in rising,
throw in a spoonful of cold water two or tliree
times. Strain the syrup through a napkin,
and it wiU bo ready for use. Time to boil
the bottled fruit, twenty minutes. Probable
cost, pine-apples, when cheap, Is. to 2s. each.
Pine-apple, Bottled, without Boil-
ing,— Choose pine-apples which, though ripe,
are perfectly sound. Pare theirs, remove the
specks, and cut them into shoes a quarter of an
inch thick. Weigh them, and allow one pound
of powdered and sifted sugar✪ Pine-apple, Bottled, without Boiling to each poimd of
fruit. Put a layer of the sugar half an inch
deep at the bottom of a small glass jar. Place
on this a layer of equal depth of sliced fruit.
Press it down, and repeat until the jar is full,
remembering only that the first and last layer
must be of sugar. Fit the cover as closely as
possible, to keep the fruit air-tight.
Pine-apple, Brandied. — Pare, trim,
and slice the fruit, weigh it, and allow one
i:)ound of powdered sugar✪ Pine-apple, Brandied to each pound of
fruit. Choose glass jars which are as nearly
as possible the size of the slices of fruit. Fill
them lightly, without pressing them dovra,
with alternate layers of sugar and pine-apple,
remembering always that the undermost and
uppei-most layer must consist of sugar. Pour
in as much brandy as will a little more than
cover the slices, put on closely -fitting covers to
exclude the air, and store in a cool, dry, dark
place.
Pine-apple Cardinal (a cooling drink). ✪ Pine-apple Cardinal
Page 1220 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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spice is derived from the spice resembling in
flavour a mixtiire of cloves, cinnamon, and nut-
meg. The berries are gathered in an unripe
state, when the essential oil contained in them
is most abundant ; they are then di-ied in the
sun. The flavoiu- resides within the sheU of
the pimento, which is, when dried, about twice
the size of a peppercorn. Allspice is inexpensive
in price, and agreeable in flavoiu'. It is much
used in domestic cookery. The berries may be
bought either whole or ground.
Pimento Curry {see Curry, Pimento).
Pine-apple, The. — The pine-api^le is a
fruit of delicious flavour. It is principally
gro-w-n in South America and the West Indies,
though it has been very successfully cultivated
in England, where it sometimes reaches a
large size. The price is exceedingly variable,
owing to the uncertaintj- of the supply.
Pine-apple, Bottled. — Be veiy careful
that the pine-apples are perfectly sound and
ripe. Pare them, and remove the specks.
Cut them into slices half an inch thick, and
divide these into halves. Put them into dry
wide-mouthed bottles, cover them with syrup,
and cork down securely. Wrap a wisp of
hay round each bottle. Put them side by
side in a boiler, with cold water up to their
necks. Bring the water to a boil, and let it
boil gently for twenty minutes. Draw the pan
aside, and let the bottles remain untouched
until they are quite cold. Wax the corks, and
store in a cool cellar. The syrup, which is to
be poured over the fruit, shoxild be made as
follows : — Dissolve three pounds of loaf-sugar
in a quart of water. Stir in half the white of
an egg, and stir the' syinip over the fire for two
or tlireo minutes. Let it boil, and skim care-
fullj'. In order to assist the scum in rising,
throw in a spoonful of cold water two or tliree
times. Strain the syrup through a napkin,
and it wiU bo ready for use. Time to boil
the bottled fruit, twenty minutes. Probable
cost, pine-apples, when cheap, Is. to 2s. each.
Pine-apple, Bottled, without Boil-
ing,— Choose pine-apples which, though ripe,
are perfectly sound. Pare theirs, remove the
specks, and cut them into shoes a quarter of an
inch thick. Weigh them, and allow one pound
of powdered and sifted sugar to each poimd of
fruit. Put a layer of the sugar half an inch
deep at the bottom of a small glass jar. Place
on this a layer of equal depth of sliced fruit.
Press it down, and repeat until the jar is full,
remembering only that the first and last layer
must be of sugar. Fit the cover as closely as
possible, to keep the fruit air-tight.
Pine-apple, Brandied. — Pare, trim,
and slice the fruit, weigh it, and allow one
i:)ound of powdered sugar to each pound of
fruit. Choose glass jars which are as nearly
as possible the size of the slices of fruit. Fill
them lightly, without pressing them dovra,
with alternate layers of sugar and pine-apple,
remembering always that the undermost and
uppei-most layer must consist of sugar. Pour
in as much brandy as will a little more than
cover the slices, put on closely -fitting covers to
exclude the air, and store in a cool, dry, dark
place.
Pine-apple Cardinal (a cooling drink).