Fruit recipes

PINEAPPLE SPONGE Grate one small pine (or use one-half pint can of preserved fruit), add two-thirds cup of sugar and one-half cup of water; place on stove and let simmer: Meantime have ready one-half package of gelatine which should have been dissolving for half an hour in one cup of water. When the pine has simmered for ten minutes add the gelatine; strain into a mould and let cool for half an hour. Now add the stiff-beaten whites of three eggs and a little lemon juite; place mould in outer dish ofice-water and beat the mixture until it thickens somewhat, when set on ice to harden. It should be remembered that when gelatine is used with pineapple the resulting concoction must be chilled as soon as possible and used not later than two hours after making on account of the chemical action of the peculiar elements of this fruit on the gelatine. A variation of the above is found in the recipe below. PINEAPPLE MOUSSE Place in a saucepan with one cup grated pineapple, half a cup of sugar, one-fourth cup of water, and simmer for five minutes. Add juice of half a lemon; take from fire; cool, stir in one cup of whipped cream or one-fourth cup gelatine (dissolved in one-fourth cup of water), pack the mould round about with ice, and let stand two hours. PINEAPPLE ICE For one can grated pineapple or one pint fresh fruit use one pint each of sugar and water and juice of one lemon. Mix and freeze. Or see Introductory Recipes. PINEAPPLE SHERBET See Introductory Recipes or use the following: To one quart of boiling water add one and one-fourth pounds of sugar and juice of two lemons. Cook this for five minutes. Take from the fire and add two large pineapples grated, or one quart can of grated pineapple. Strain through a cloth, pressing hard to get out all the juice. Then freeze partially, when add beaten whites of two eggs and complete the freezing. PINEAPPLE ICE CREAM Make as in Introductory Recipes and let cool. Meantime have ready grated pineapple—one pint to each quart of cream and milk. Let it stand in a little sugar and lemon or orange juice. Partially freeze the cream before adding fruit, then ,stir it in and finish the process. The reserved pineapple syrup may be substituted for the fruit. In this case a little dissolved gelatine may be used. FROZEN PINEAPPLE CUSTARD Add to a quart of milk a tea-cup of sugar and bring to a boil. Add four well-beaten eggs and let the mixture thicken, watching carefully, however, that the mixture does not again boil. Let this cool, then add one pint of pineapple juice or one pint of grated pineapple and freeze. A little lemon juice added will bring out the fruit flavour. FROZEN PINEAPPLE Grate or chop fine one quart of pineapple, adding sugar in proportion of one cup to one quart of fruit, if tart; if sweet, less. Or, the grated pineapple may have syrup added to it instead of the sugar. The white of egg or other fruits make variation, also. PINEAPPLE JELLY No. x Dissolve one package of gelatine in a pint of cold water, gradually heating it through on the stove. When at boiling point add one cup of sugar and take off to cool. When the gelatine is beginning to harden beat into it the juice of one pineapple and a teaspoonful of lemon juice, and place on ice to harden. PINEAPPLE JELLY (WITHOUT GELATINE) No. 2