Cassell's dictionary of cookery

Pine -apple Cream, made with Tinned Fruit. — Cut half a pound of preserved pine-apple into dice. Put the sjTup into a stewpan with three ounces of loaf-sugar and half a pint of water. When the sugar is dissolved, put in the fruit, and boil all quickly for ten minutes. Add three-quarters of an ounce of isinglass, and boil ten minutes longer. Pour the mixture into a bowl, and whisk it well with one pint and a quarter of cream. As soon as it begins to thicken, pour it into a mould, and set it upon ice. Stir it for a few minutes after it is on the ice to prevent the fruit settling to the bottom. Time, three-quarters of an hour. Sufficient for seven or eight people. Pine-apple Creams Served in Glasses. — Pare a ripe pine-apple, and cut the rind into pieces. Boil it in a quarter of a pint of milk until the flavour is drawn out> then strain it, and mix with it four ounces of loaf-sugar, a pint of cream, and a tea-spoonful of lemon-juice. Pour the mixture into a saucepan, and stir over a gentle fire until it begins to thicken. Pour it out, let it cool, then whisk until it is nicely frothed, and put it into the glasses. AVhen pine-apple cream is made in this way, the pulp may be cut up and used for dessert. Time, half an hour to boil the rind in the milk. Probable cost, 3s. 2d. Sufficient for half a dozen glasses. Pine-apple Drops.— Pare a very ripe pine-apple, bruise the pulp in a mortar, and press it through a coarse sieve. Put it, with its juice, into a basin, and stir into it, very gradually, as much coarsely-sifted sugar as will make it into a stiff paste. Put it into a small sugar-boiler, and stir over the fire until it boils. Let it fall in drops upon an oiled baking-sheet, and when the drops are cold lay them on a sieve, and place them in a hot screen until they are quite dry. Pine-apple Fritters. — Pare a pineapple with as little waste as possible. Cut it into thick slices, and place these in a shallow dish. Sprinkle two ounces of powdered and sifted sugar upon them, pour a wineglassful of brandy, curaçoa, or maraschino over them,, and let them soak for five hours. Make a frying batter as follows: — Mix a salt-spoonful of salt with three-quarters of a pound of flour ; add the well- whisked yolks of two egga and two ounces of clarified butter, and pour in, very gradually, a little more than half a pint of lukewarm water or, if preferred, beer. Beat the mixture thoroughly whilst the water is being added, so that it may be quite smooth. This batter should be sufficiently thick to drop from the spoon. It should be made at the time that the slices are put into the liqueur, and then put aside, as it is best when made two or three hours before it is wanted. Ten minutes before it is to be used, add the whites of the eggs whisked to a firm froth. Dip the pieces of pine-apple into the batter, and drop them into boiling lard. Turn them lightly in this until they are crisp and brown on both sides, then drain from the fat, and serve them quickly. They should be piled on a neatly-folded napkin, and have powdered sugar sifted over them. Time to fry, six or eight minutes. Probable cost, pine-apples, when cheap. Is. to 2s. each. Sufficient for three or four persons. Pine-apple Glace for Dessert.— Take