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Show Sty it A Taste of the Tropics THERE'S a saying that Nature's Na-ture's recipe for the pineapple pine-apple was one-fourth fruit and three-fourths Hawaii. In other words, in the pineapple's appetizing tang, she shook us up a cocktail of blue skies and blue waves, of emerald foliage aud gay blossoms, and of five star pure balmy air that is a tonic in itself. Connoisseurs of flavor declare they can even detect a touch or plaintive serenades from Hawaiian Hawai-ian guitars and a dash of the brightly colored lets of flowers with which the Islanders bid departing de-parting guests "Aloha Oe!" So, if we can't bask on white beaches with red flowers in our hair, let's drink and eat lots of the nearest thing we can get to undiluted tropical sunshine. Not only is it healthy it's delightful. Convenient Pineapple Because pineapple i3 such a favorite to us dwellers in what we laughingly call the temperate zone, it is canned in more forms than most fruits. On the grocer's shelves you'll find pineapple pine-apple juice, sweetened or unsweetened, un-sweetened, pineapple slices, crushed pineapple aud pineapple tidbits. Buy whatever type is best suited to the pineapple dish you have in mind. How about trying this way of using pineapple pine-apple in tonight's dinner? Tomatoes Stuffed with Pine-t Pine-t apple: Cut the tops off four even sized ripe tomatoes, scoop out and drain well. To the pulp add the contents of one 8-ounce can of crushed Hawaiian pineapple from which the syrup has been drained, one small minced onion, two slices bacon, diced and fried, and crumbs to make the proper consistency for stuffing. Season to taste, refill the tomato shells, and top with more crumbs, this time buttered crumbs. Bake until un-til soft ''but not broken. This serves four I 1 i |