Scald one pint of milk in a double boiler; add one tablespoonful of flour smoothly blended with a little cold milk and stir until slightly thickened; then cover and cook for fifteen minutes. Beat well together three eggs and one cupful of sugar. Add to the scalded milk, stir until the sugar is dissolved and the custard thickened, add a pinch of salt, take from the fire, strain and cool. Peel, eye and finely chop a good-sized pineapple. Add this to the custard with one pint of rich cream, turn into the packed freezer and freeze, repack and set aside for at least two hours to ripen.
One quart of sugar and one quart of water made into a syrup and set aside to cool. Add to this cold syrup the juice of four lemons and one can of grated pineapple; strain and put in the freezer. Beat the whites of two eggs, add two spoonfuls of white sugar, beat into a meringue, and add just before freezing. This makes one gallon.
1 pineapple 1 cupful sugar 1/3 cupful water.
Cut fresh pineapple in one-half inch slices, then in cylinders, using an apple-corer. Put in cocktail glasses and cover with syrup. For syrup boil sugar and water three minutes, cool, add orange and grapefruit juice, and color a delicate pink with a small amount of color paste.
Three cupfuls granulated sugar, two cupfuls water. Stir until sugar is dissolved, then boil five minutes. Add the juice of one good-sized lemon and one large pineapple. Put it through the food chopper first, then press the juice out in vegetable press. In this way every bit of juice is extracted. The juice from one can of pineapple might be used as well. Keep the mixture all together in a large bowl standing in a vessel of cold water until cool, then pour into freezer. When partly frozen add the stiffly beaten white of one egg and continue freezing. Let stand an hour or so to ripen.
6 slices of pineapple.
1 gill of water.
2 heaping tablespoonfuls of.
Pint of whipping cream 1 tablespoonful of sugar some custard sauce powdered gelatin.
Chop the pineapple fine. Beat up the cream and mix it with the pineapple, adding sugar. Dissolve the gelatin in the water over the fire, and strain into the other ingredients. Mix well and pour into a wet mold. When firm, turn out and serve with custard sauce.
The complete sterilization of scalding in boiling water of jars, rubbers, covers and all utensils used in the process of canning pineapple is necessary to insure preservation of the fruit. Pare pineapple with a silver knife, removing the eyes, and grate or shred with a silver fork. Weigh the fruit, and to every pound allow three-fourths of a pound of sugar. Mix fruit and sugar and bring quickly to the boiling point in a porcelain-lined preserving kettle. Cook slowly fifteen minutes, can and seal. If pineapple is sliced for canning, cook in boiling water until tender, then make a syrup of the water and sugar. Boil the fruit a second time and seal in the usual way.
One can of sliced pineapple, one large sponge cake, three heaping tablespoonfuls of butter, a few drops of red coloring, and some glace cherries. Cut the sponge cake into slices a quarter of an inch in thickness. Melt the butter in a small frying pan, and when hot, put in the slices of cake and brown them lightly on both sides. Drain on sugared paper and allow them to cool. Then arrange the slices neatly on a dish, with the pineapple cut in pieces on the top. Take the syrup from the can, add the red coloring, and pour this over all. Decorate with glace cherries.
One can pineapple chopped or grated, tablespoonful granulated gelatin, one-half pound marshmal-lows, one-quarter pound walnut meats, two egg whites, sugar to taste. Drain juice from pineapple, add water to make a pint of liquid; sweeten. Dissolve gelatin in very little water, add to above and bring to boiling point. Cut marshmallows into small pieces with scissors and add to hot liquid. When gelatin commences to congeal, add pineapple, broken nut meat and whites of eggs, beaten stiff. When cold, serve with whipped cream and garnish with maraschino cherries.
4 oranges 2 lemons 2 1/2 cupfuls sugar whites of 2 eggs.
1 quart of milk 1 pint cream 1/2 cupful powdered sugar 1 can shredded pineapple.
Squeeze the juice of lemons and oranges into a bowl, add the granulated sugar, then add the shredded pineapple. Place this mixture in your freezer and turn until it begins to freeze. Remove top from freezer and add the beaten whites of eggs, to which has been added the powdered sugar. Lastly add the cream and milk, and freeze and pack until ready to serve.
Turn the contents of a can of pineapple chunks in the serving dish, cut the pieces much smaller and sprinkle over them four tablespoonfuls of shredded cocoanut. Mix thoroughly, adding about a tablespoonful of sugar. Cover closely and let stand in a cool place till needed. Over night will improve the taste and soften the cocoanut.