Cassell's dictionary of cookery

Put in the slices of pine, and boil gently until they look bright and clear. Put the preserve into jars, cover closely, and store in a cool, dry place. Time to boil, at least half an hour after the fruit reaches the boiling point. Probable cost, when pine-apples are cheap. Is. 3d. per pound. Pine-apples, Preserved (for a short time only). — Pare the fruit, cut it into slices, and remove the specks and the hard part from the centre. Tear the rind into small pieces ; put these and the waste portions into a stewpan with as much water as will cover them, and let them simmer gently for a quarter of an hour, or until the liquid is pleasantly flavoured. PIN (576) PIN Strain it, and put it back into the saucepan with the fruit, and let it simmer a quarter of an hour : then add sugar to taste, and simmer another quarter of an hour. Turn it out, and it is ready for serving. Probable cost, pineapples, when cheap. Is. 6d. to 2s. each. Pine-apple Pudding.— Boil haH a pint of milk with three ounces of butter and three ounces of sugar. As soon as the milk rises in the pan, lift it from the fire, stir four- ounces of flour into it, and beat it well until it is quite smooth. Put it on the fire again, and stir until it leaves the sides of the saucepan with the spoon. Pour it out, and mix in the well-beaten yolks of three eggs and three ounces of preserved pine-apple cut into dice. Butter a mould rather thickly, and just before pouring the mixture into it, add the whites of the eggs, which have been beaten to a firm froth. Steam the pudding by placing it in a saucepan upon an inverted pudding-plate, and keeping it surrounded with about three inches of boiling water until it is done enough. Turn the pudding out upon its dish, with a little wine sauce poured over it. Time to steam, about three-quarters of an hour. Probable cost. Is. 6d. Sufficient for four persons. Pine-apple Pudding (another way).— Cut three ounces of preserved pine-apple into dice, and carefully preserve the syrup for the sauce. Crumble three ounces of stale spongecake. Pour over them a quarter of a pint of milk or cream, and add three well-beaten eggs, the fruit, and a dessert-spoonful of powdered and sifted loaf sugar. Beat all thoroughly for a quarter of an hour. Pour the mixture into a well-oiled mould, cover with buttered writingpaper, and steam the pudding by placing the mould upon a plate turned upside down in a saucepan, and keeping round it two inches of boiling water. Let it steam until done enough, then turn it out carefully, and send it to table with the sauce poured round it. To make the sauce, put two table-spoonfuls of the pine-apple syrup into a saucepan, with two table-spooniuls of water, a table-spoonful of apple- jelly, and a small lump of sugar crushed to powder. Let the syrup boil, then thicken it with half a tea-spoonful of arrowroot, mixed smoothly with a small quantity of cold water. Boil it a minute or two, add a table-spoonful of brandy or curaçoa, and serve. Time to steam the pudding, about fifty minutes. Probable cost. Is. 6d., if made with milk. Sufficient for three or four persons. Pine-apple Pudding, Cold, or Pain