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Show I? I Mary's Kitchen 4 The pineapple Is an excellent I spring fruit. It comes Just at the time other fruits are beginning to be I scarce and whets Jade 1 appetites like a tonic. Use pineapple as a breakfast :ruit. a luncheon dessert or a dinner salad. sal-ad. BREAKFAST PI.VKAPPIiK Cut off the base of the pineapple j and pare. "ut oil, the eyes'" w ith a sharp knife. Divide In sections I with a fork, but do not shred. A silver fork is better to use than a steel kitchen one as the silver t..rk has coarser tines. Put fruit In a bowl and sprinkle with one up gr initiated in-itiated sugar for a medium sized pineapple pine-apple iine-half teaspoon sail I ed j with the sugar is an Improvement. Let stand, closely covered, over I night In a cold place. In the morning morn-ing serve In glass fruit pistes. PINT 11 PI l PI1 ! One-half cup shredded pineapple, i i up "ugar. 3-t cup pineapple i -k tablespoons cornstarch, i .x. Shred fresh pineapple and cover j with sugar. Let stand an hour to I dra wout Ihe Jui-.e There is ii! i : a large amount of Juice escapes from ! the fruit as it is shredded Save this. There should ! one and one -.111.1 r-ter r-ter cup pineapple pulp. I After the pineapple and sugar haVe stood for an hour cook five minutes. ITillute cornsiarcn to .1 smooth r itfi with a little cold water and :,dd to ! flint mixture. stirring constantly. Cook until mixture Is transparent. Add yolk of egg. slightly beaten. Turn ' Into a baked pie shell. Beat white of eg till stiff and dry I with two tablcspoonn sugar r.nd I spread over pineapple mixture. P ike eight minutes in .1 moderate oven till lightly browned. PI E PPl l 11 DDI . Two cups chopped fresh pineapple, 1 cup ugar. 1 cup water. -' -u . (WhitesMJ lablesjioon gelatine, few grains salt. Cook pineapple In sugar and water for 10 minute.-. Soften gelatine In one-quarters eup obi water. Add pineapple and sirup and stir till gelatine gela-tine Is dissolved. Turn Into a mold. When cool and beginning (o "set," fold in the w hites of th.' eggs be iten till stiff and dry with a few . . aln-of aln-of salt Let stand two or three hours to chill and become firm Serve -. it'i bolkd custard made with the yolks of the eggs. PRES11 PI N EAPPLE SALAD Pare pineapple and remove "eyos.'V Cut In as large slices as possible, keeping the shape as near a "half-moon" "half-moon" as can be done. For four s..I-ids s..I-ids Use One package neufchatel cheesea two tablespoons peanut butter, but-ter, eight inside leaves of head lettuce, let-tuce, eight narrow strips pimento, boiled salad dressing Arrange two leaves of lettuce on each plate. Put two slues of pineapple pine-apple on lettuce with the round sides almost meeting. Work cheese and peanut butter together ill smooth ind perfectly blended. Form in oval shapes and put between the slices of fruit. Mask with salad dressing and put tWO strips of pimento at one end 01 each cheese mold to form "antennae." "anten-nae." 00 |