Pineapple (served whole). — Where
the pineapple is very fine and ripe,
it may be brought to the table whole ;
it is a pretty dish, and can be served
by digging out the eyes, one or two
at a time, with a cheese - scoop or
pointed spoon. The sections will be
found to run clear to the centre, and
will split as readily as those of an
orange. This method of serving
pineapple is that always used in
England for the fine hot-house fruit,
which usually costs from four to six
dollars. Pineapple thus served is
eaten by holding it in the hand and
dipping the pieces in sugar, in the
manner familiar to us for straw-
berries.
Pineapple, Compote of. — Peel a
pineapple, and pick all the specks or
eyes from it; cut it into slices half
an inch thick, keep one of the largest
of these whole, and divide the rest
into halves. Make some syrup by
boiling 5 ozs. of lump sugar in half a
pint of water✪ Compote of Pineapple for ten minutes, put in
the slices of fruit, and let them boil
for five minutes. Leave them in the
syrup until they are quite cold ; drain
them ; put the whole slice in the cen-
tre of a compote -dish and arrange
the half slices in a circle round it;
pour the syrup over, and serve. Time
to boil the syrup, ten minutes ; with
the fruit, five minutes.
Pineapple Glac6 (for dessert). —
Take some slices of pineapple and
boil them in syrup as if for a com-
pote. Let them remain in the syrup
until cold, then drain them entirely
from it ; put a skewer half-way through
each slice, and place them in a hot
screen to dry. Prepare some sugar
as follows : Dissolve I lb. of sugar in
a pint of water✪ Pineapple Glacé, put it over a quick
fire, skim carefully, and boil it until
it has reached the third, or feathered,
degree. When it is almost done, stir
it lightly for a minute or two, and
press the side of the pan with the
spoon. In order to ascertain when
the sugar has reached the proper
stage, dip in the skimmer, shake it,
and give it a sudden toss. If done
enough, the sugar will fly off like
snow-flakes. When the precise point
is reached (a few seconds will make a
difference), put in the slices of pine-
apple by means of the skewers, cover
them entirely with the sugar, and
then place them on a wire fruit-drain-
er. In about ten minutes, if the op-
eration has been successful, it ought
to be possible to draw away the fruit
without disturbing the sugar, by press-
ing it with the fingers from beneath.
Time to dry the fruit, about an
hour.
172
Plums, Compote of
FRUITS
Prunes, Stewed
Plums, Compote of. — Boil half a
pint of water with from 6 to 10 ozs.
of loaf sugar for ten minutes. Put
in I lb. of plums, and let them simmer
until they are tender without being
broken. Lift them out, place them
on a compote dish, and pour the
syrup over them. The amount of
sugar used, and the length of time
the fruit is boiled, must be regulated
by the quality of the plums.
Plums, Dried, Stewed (for dessert).
— Put them into a saucepan with the
water in which they were soaked,
and let them simmer gently for an
hour. Lift out the fruit, strain the
liquid, and make a syrup of it by boil-
ing with it 4 ozs. of loaf sugar. When
it is quite clear, put in the plums,
the rind and juice of half a lemon,
and a glass of port. Stew gently for
an hour and a half. When the prep-
aration is cold, put the plums into a
glass dish, pour the syrup over them,
and serve. Time, two hours and a half.
Page 198 · 3 recipe records on this page
Presented as published in 1902. 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
Pineapple (served whole). — Where the pineapple is very fine and ripe, it may be brought to the table whole ; it is a pretty dish, and can be served by digging out the eyes, one or two at a time, with a cheese - scoop or pointed spoon. The sections will be found to run clear to the centre, and will split as readily as those of an orange. This method of serving pineapple is that always used in England for the fine hot-house fruit, which usually costs from four to six dollars. Pineapple thus served is eaten by holding it in the hand and
dipping the pieces in sugar, in the manner familiar to us for strawberries.
Pineapple, Compote of. — Peel a
pineapple, and pick all the specks or eyes from it; cut it into slices half an inch thick, keep one of the largest of these whole, and divide the rest into halves. Make some syrup by boiling 5 ozs. of lump sugar in half a pint of water for ten minutes, put in the slices of fruit, and let them boil for five minutes. Leave them in the syrup until they are quite cold ; drain them ; put the whole slice in the centre of a compote -dish and arrange the half slices in a circle round it; pour the syrup over, and serve. Time to boil the syrup, ten minutes ; with the fruit, five minutes.
Pineapple Glacé (for dessert). — Take some slices of pineapple and boil them in syrup as if for a compote. Let them remain in the syrup until cold, then drain them entirely from it ; put a skewer half-way through each slice, and place them in a hot screen to dry. Prepare some sugar as follows : Dissolve I lb. of sugar in a pint of water, put it over a quick fire, skim carefully, and boil it until it has reached the third, or feathered, degree. When it is almost done, stir it lightly for a minute or two, and press the side of the pan with the spoon. In order to ascertain when the sugar has reached the proper stage, dip in the skimmer, shake it, and give it a sudden toss. If done enough, the sugar will fly off like snow-flakes. When the precise point is reached (a few seconds will make a difference), put in the slices of pineapple by means of the skewers, cover them entirely with the sugar, and then place them on a wire fruit-drainer. In about ten minutes, if the operation has been successful, it ought to be possible to draw away the fruit without disturbing the sugar, by pressing it with the fingers from beneath. Time to dry the fruit, about an hour.
Plums, Compote of
Prunes, Stewed
Plums, Compote of. — Boil half a pint of water with from 6 to 10 ozs. of loaf sugar for ten minutes. Put in I lb. of plums, and let them simmer until they are tender without being broken. Lift them out, place them on a compote dish, and pour the syrup over them. The amount of sugar used, and the length of time the fruit is boiled, must be regulated by the quality of the plums.
Plums, Dried, Stewed (for dessert). — Put them into a saucepan with the water in which they were soaked, and let them simmer gently for an hour. Lift out the fruit, strain the liquid, and make a syrup of it by boiling with it 4 ozs. of loaf sugar. When it is quite clear, put in the plums, the rind and juice of half a lemon, and a glass of port. Stew gently for an hour and a half. When the preparation is cold, put the plums into a glass dish, pour the syrup over them, and serve. Time, two hours and a half.
Records on this page
Compote of PineappleCompote of PlumsPineapple Glacé