1 can sliced pineapple 1 cupful heavy cream 1/4 cupful powdered sugar.
1/2 teaspoonful vanilla 1/4 cupful very finely chopped walnuts.
Drain the syrup from the pineapple. Whip the cream, add powdered sugar, vanilla and chopped nut meats. Spread this cream between the slices of pineapple. Garnish the top with whipped cream and nut meats.
1/4 box gelatin 1 can grated pineapple.
1/2 cupful sugar 1 pint cream.
Soak the gelatin in as little cold water as possible. Mix pineapple and sugar together and bring to a boil. Add gelatin and let stand (about three hours) until it begins to get stiff. Then beat in the whipped cream. Serve, very cold, in tall glasses with a maraschino cherry on top of each. This recipe will serve six persons.
Arrange slices of Hawaiian pineapple on a salad plate and over them grate a little nutmeg. In the center of each slice make a cup of tiny lettuce leaves and in this lay a smaller piece of pineapple, on top of which place a pimola or ball of cream cheese. Pour French dressing over all.
One cupful of butter, two cupfuls of powdered sugar, two cupfuls of flour, one cupful of milk, whites of four eggs, a little salt. cream butter and sugar, add milk and beat hard before putting in the whites of the eggs. Sift two teaspoonfuls of cream of tartar and one of soda in the flour, beating lightly.
Boil one cupful of granulated sugar and one-fourth cupful of pineapple juice carefully strained, for six minutes, after adding one teaspoonful of lemon juice. Beat the white of an egg to a stiff froth, add the boiled syrup gradually to it, whipping the mixture as the syrup is added with the egg whip. Beat six minutes longer and ice the cake thickly. For filling add enough finely chopped pineapple to the icing to make it moist and thick.
Turn one can of grated pineapple over one-half pound of marshmallows and let stand over night, then add one pint of whipped cream.
Three cupfuls rhubarb peeled and cut in small pieces, six slices canned pineapple cut in small pieces, four cupfuls granulated sugar, the juice of one orange and one lemon. Add the peel cut fine. Cook slowly, stirring carefully about one-half hour. Add one-fourth pound blanched almonds chopped fine about five minutes before it is done.
One cupful chopped pineapple, two-thirds cupful sugar and one cupful water. Cook these ten minutes and strain. Into this hot juice dissolve one envelope gelatin. When cool beat into it one cupful heavy cream well whipped. If you use the fresh pineapple allow one cupful sugar. Put in a mold and set away in a cool place.
Make a syrup by boiling one and one-quarter cupfuls of sugar to a pint of water for ten minutes. Add contents of one can of grated pineapples. When cool, add juice of four lemons and one cupful of strawberry juice. Strain, add five or six cupfuls of ice-water, according to taste, and garnish with whole strawberries, sprigs of mint and diced fresh or canned pineapple, as desired.