***•/• TX 813 .P5H6 1914 I Author Title Imprint. 16 — 47372-2 OPI HAWAII is a land of perpetual wonder, where some strange and beautiful scene, unknown before, confronts you at every turn. Among the most beautiful sights of the Islands are the immense pineapple fields which are full of fascinating subtleties of tint and form. The long rows of pineapple plants are grayish green in color, the leaves sweeping away from the center of the plant in graceful arcs. These arching lines stretch as far as the eye can reach, making a wonderful perspective of tropic beauty. The first sign of the pineapple is the appearance of a tiny crown which develops slowly into a miniature of the matured pineapple. Blue blossoms come out, a tiny flower at each eye, but these disappear while the fruit is still small. Pineapple fields are most beautiful when the crop is ready for harvesting, and heavy golden fruits top every plant. The perfume of a fully ripened pineapple cut in the field is of exquisite quality, unapproached by any other fruit odor. To preserve this fragrance intact it must be imprisoned at once, so the great canneries of Hawaiian Pineapple are located as nearly as possible to the plantations. In this way ripe pineapple, the most delicious and one of the most wholesome of all fruits, can be brought to our tables in its fullest perfection at any season of the year. ©CI.A376582 JUL 17 1914 ( . (SECOND edition; Copyright 1914 by Hawaiian Pineapple Packers' Association Honolulu, Hawaii How We Serve Hawaiian Canned Pineapple Fannie Merritt Farmer Christine Terhune Herrick Alice Getchel! Kirk Marion Harris Neil Sarah Pearson Stuart BY Josephine Grenier Janet McKenzie Hill Anna W. Morrison Lilian Dynevor Rice Emma Paddock Telford Marion Harland Helen Louise Johnson Marion Harris Neil Sarah Tyson Rorer Virginia Terhune Van de Water Each of these authorities on cooking who has been good enough to contribute to the pages of this book has used Hawaiian Canned Pineapple and found it worthy of her recommendation. In securing the co-operation of these experts, the publishers consider that they have done their readers and themselves a great service and take this oppor- tunity of thanking the contributors individually and collec- tively. The recipes by Marion Harland, Mrs. Herrick, Miss Johnson, Mrs. Kirk, Miss Parloa, Mrs. Rorer and Mrs. Van de Water were originated especially for this book. Those furnished by Miss Farmer, Miss Grenier, Mrs. Hill, Miss Morrison, Miss Neil, Miss Rice, Mrs. Stuart and Mrs. Telford are printed from well-known magazines with which these writers are or were connected and credit is given to both authors and magazines. When the author's name is not known, credit is given to the magazine. Hawaiian Canned Pineapple is very different from other pineapple, in its beautiful golden color, in texture, in flavor, in ripeness, in digestive and tonic properties. It is so much finer in every way because Hawaiian Pineapples are of the Smooth Cayenne variety ("the garden pine"), grown extra big, yellow, tender and luscious, in a sub-tropical climate, in a soil which exactly suits them; and especially because they are picked and properly canned on the very day they reach perfection. Pineapples fully ripened on the plant contain over ten per cent, of pure sugar. Most of this is absorbed by the fruit during the final days of ripening and gives a flavor and tone to the fruit that green-cut pineapples ripened in the vessel hold, the refrigerator car and the storehouse can never get. Canned Hawaiian Pineapple is picked at its best and packed immediately in a pure cane sugar syrup; retains all of its native deliciousness and cannot be injured on its way to your table because it is shipped in hermetically sealed sanitary tins, while fresh pineapples bruise easily and seldom reach the housewife without the deterioration which comes from much handling. Six minutes from the time a pineapple is delivered to the packing kitchen table it is pared, cored, sliced, and the hermetically sealed can is thoroughly sterilized. No human hand touches the fruit. Absolutely nothing is added except pure granulated sugar. Every process is accomplished by safe, modern, sanitary methods. Regardless of its quality and the distance it has to come, Hawaiian Canned Pineapple is not expensive. It is so good and healthful and can be easily utilized in so many ways that it adds greatly to the comfort and joy of living. Briefly, the advantages of Hawaiian Canned Pineapple over other canned pineapple and the finest fresh pineapples are these: It is a better variety than any which can be shipped satisfactorily; it has been ripened to full perfection on the plant; having no woody fiber (wood grows but poorly on the Islands) it cuts with a fork or spoon like a peach; it is more economical because there is no loss from bruising and no trouble or waste with skins and cores; it comes sliced, crushed or grated, in two or more qualities. The finest ( usually labeled Extra ) consists of selected perfect slices packed in very heavy cane sugar syrup. This quality costs no more than domestic fruits. The pineapple is very much larger than the No. 2^ can Other grades (usually labeled Standard) are packed from the same delicious, field- ripened pineapple, but the slices are not always evenly trimmed and the syrup is not so sweet, permitting a lower price. These photographic reproductions ( see left hand marginal cut) of four typical Ha- waiian Pineapples, with a No. 2 J/2 can in front of each, show why there are two diameters of cans. The fruit is not the same diameter at all points and when the large ripe pineapple has been pared and cored by machinery, the peeled fruit is cut ( also by machinery) into a cylinder in one of two sizes (see right hand marginal cut). This makes the Sliced Pineapple. Large outside pieces of the best part of the fruit are left. These are put up as Crushed and Grated Pineapple in two ways : The cheapest in clear, unsweetened pine- apple juice, the higher priced in pure cane sugar syrup. Just a word about the Crushed and Grated. The Crushed is slightly coarser than the Grated, but they are practically interchangeable, so that whenever a recipe calls for one, the other may be used if your grocer has but one of these forms. Let us illustrate and emphasize the advantage of opening a can around the sides directly under the cover. The old way of sticking the opener in the top too often resulted in injured hands and ir> mi j r> tA\ [mutilated contents. (Lonhnued on rage 24) l No. 10 No. 2% No. 2 No. 2 S.juat Tall Cim Sizes Slice Diameter No. 10-1 gal. 3>s inches No. 2 l /z 3^ inches No. 2 Squat ~b 3 /& inches No. 2 Tall 3yi inches Crushed and Grated are packed in sizes Nos. 10, 2/2 and 2 Tall Pineapple and Rice Compote Recipes by Fannie Merritt Farmer in Woman's Home Companion LEMON JELLY is far from the ordinary if a trick or two is played with it. To 2|/ 2 cupfuls of boiling water add 1 cupful of sugar and 4 cloves; again bring to the boiling point and boil 2 minutes. Remove from the range. Add 2 tablespoonfuls of granulated gelatine soaked in J/ 2 cupful of cold water, and J/ 2 cupful of lemon juice. Cover, and let stand until nearly cool. Strain half the mixture into a brick mold first dipped in cold water. To the remaining half add the white of 1 egg beaten until stiff, y 2 cupful of can- ned sliced pineapple cut in pieces and !4 of a cupful of raisins seeded and cut up. Fill the mold with the second mixture, and chill thoroughly. Remove from the mold and garnish with sections of candied cherries and slices of pineapple, cut in fancy shapes, as illustrated. — Fannie Merritt Farmer. PINEAPPLE SOUFFLE— Beat the yolks of 3 eggs slightly, add the grated rind and juice of one lemon, J/ 2 cupful of sugar and a few grains of salt. Cook, stirring constantly, until the mixture thickens; then remove from the range, and add 2/3 of a cupful of shredded pineapple, and 1l/ 2 tablespoonfuls of granulated gelatine which has been soaked in 2 tablespoonfuls of cold water. When the mixture begins to thicken, beat J/ 2 cupful of heavy cream and the whites of 3 eggs beaten until stiff. Turn into a mold first dipped In cold water, and chill. Remove from the mold, and serve with or without thin cream. — Fannie Merritt Farmer. PINEAPPLE COMPOTE-Wash 1 cupful of rice, cover with cold water, and let stand several hours. Put 1J/ 2 cupfuls of boiling water in the top of a double boiler, and add 1 teaspoonful of salt. Add gradually the drained rice, stirring with a silver fork, to prevent adhering to the boiler. Boil 5 minutes, cover, place over the under part of the double boiler, and steam until the rice has absorbed the water; then add from 1(/ 4 to 1%. cupfuls milk, and steam until the kernels are soft. The whole cooking process will take about forty-five minutes, but must depend on the age of the rice; again, the amount of liquid required depends upon the same thing. To the steamed rice add 2|/ 2 tablespoonfuls of sugar, V 2 tablespoonfuls of butter, a few grains of nutmeg, 2 egg-yolks slightly beaten and a little of the juice from the slices of canned pineapple. Mound rice on a compote, and arrange pineapple as shown in illustration. — Fannie Merritt Farmer. Lemon Jelly with Pineapple The most luscious sherbet was made from the new canned Hawaiian pine- apple, as juicy and lively as the fresh fruit. The shredded (grated) variety was used. — Good Housekeeping. Experiment Station. Crushed or grated Hawaiian pine- apple, right from the can, makes a fine sauce with meats. [5] Recipes by Josephine Grenier in Harper's Bazar Hawaiian Canned Pineapple is delicious, even better than home made, and goes farther in cooking. — Josephine Grenier. PINEAPPLE AND ICE CREAM— Take large fine slices of canned Hawaiian pineapple and arrange on a flat glass dish; on each one put a spoonful of ice cream or stiffly whipped cream sweetened and flavored, and top with a cherry. Serve well chilled. 1 llustrated. — Josephine Grenier. PINEAPPLE EGGNOG (for an invalid)— Beat slightly 1 very fresh egg; add 2 table- spoonfuls of water and 2 of Hawaiian pineapple juice; strain over crushed ice, and sweeten to taste.— Josephine Grenier. PINE CONES — With a fluted cookie-cutter cut some slices of stale cake into rounds; lay these on a flat dish, and on each one put a small pyramid of grated Hawaiian pine- apple drained of juice, and press into shape with a knife. Put the juice from the can into a saucepan on the fire, and to 1 cupful add a teaspoonful of arrowroot (or cornstarch or confectioners' sugar) moistened with a little cold water; cook till it clears and thickens, and sweeten to taste; pour slowly from a spoon over the cones, coating them with a jelly; let them stand till cold and firm and then lift to another dish and serve. Pass with them cream, or custard, or fruit juice. — Josephine Grenier. PINEAPPLE SANDWICHES— Cut from a stale loaf of cake some oblong slices, or buy small sponge-cakes and split them open; spread each piece with grated Hawaiian pineapple and press together; cover with powdered sugar and stick them full of blanched almonds; pass with these a very cold soft-boiled custard. Illustrated on page 5. — Josephine Grenier. PINEAPPLE SHERBET— Boil 2 cups of water with 1 of sugar; dissolve a tablespoonful of gelatine in cold water and stir in the hot syrup; beat till cold; then add 4 well-beaten egg whites and the contents of a can of grated Hawaiian pineapple, with the juice of a lemon; freeze and serve in glasses. — Josephine Grenier. PINEAPPLE PARFAIT— Beat stiff the yolks of 6 eggs and put into the double boiler; add slowly to this a cup of sugar boiled in a cup of water for 5 minutes. When the whole thickens so it will coat the spoon, beat till cold; add a pint of cream beaten very stiff, 2 cups of grated Hawaiian pineapple and the m _ _ l * juice of a small lemon; pack in a mold; bury in ^ ice and salt 5 hours. — Josephine Grenier. *' V 'iSt, PINEAPPLE CUP— Put into a bowl the juice of 3 lemons, 2 oranges, a can of grated MtfF Hawaiian pineapple, and a cup of sugar. Let this stand an hour, then put through a fruit- Ht ^^ press; add as much water — plain or effervesc- ,- ing — as you desire, and put into a large bowl „L— -"""" with a block of ice; on top put sliced pineapple cut into small pieces. — Josephine Grenier. Ice Cream on Sliced Pineapple [ 6 1 Recipes by Marion Harland Hawaiian (canned) pineapple promises to drive out of the market the tough-fibered, comparatively sour fruit we have up to now known as pineapple. Let us rejoice and be exceedingly glad that the "most delicious of fruits" is decreasing in cost and increas- ing in goodness, while meat and cereals are on the steady (and sinful) rise. — Marion Harland. PINEAPPLE AND CHESTNUT CHARLOTTE-Line a chilled glass dish with lady- fingers or slices of stale sponge cake. Lay thickly upon this small cubes of canned Hawaiian pineapple. Have at hand a generous cupful of boiled and cold Spanish chest- nuts which you have rubbed through a sieve, or put through the vegetable press. Cover the pineapple with this, and upon the chestnut stratum scatter more pineapple. The upper layer should be chestnuts. Sugar lightly; add to the liquor from the can a glass of sherry, and pour around the edges of the mass that it may soak into the cake. The deliciousness and the appearance of this dessert are improved by heaping whipped cream, or sweetened meringue over all. Serve ice-cold. — Marion Harland. JELLIED PINEAPPLE — Drain the liquor from a can of Hawaiian pineapple, and heat to a boil — strain through a jelly bag and stir into it half a box of gelatine which was soaked for 3 hours in water enough to cover it. Return to the fire and when it is heated through and the gelatine dissolved, cool until barely lukewarm. Put a layer of pineapple in a glass bowl; pour in enough of the jelly to cover it well and set on the ice to stiffen. Keep the jelly liquid by setting in a bowl of lukewarm water. When the first layer will bear the weight of more fruit, put on the second, cover with jelly and proceed as before until the ingredients are used up. Serve in the bowl. Several hours on the ice will be required to make it firm. — Marion Harland. STRAWBERRIES AND PINEAPPLE mixed make a delightful change for a few meals, particularly as a sauce for a plain steamed pudding. To a can of crushed Ha- waiian pineapple add twice as much strawberries. Fill jars with this mixture. Cover to overflowing with a syrup made of twice as much sugar as water, put on covers, put in boiler with water coming 2/3 up the jars, and let cook J/ 2 hour. Remove jars, screw on tops and cool slowly. — Good Housekeeping. PINEAPPLE PIE— Beat y 2 cupful butter, 1 cupful sugar and yolks of 3 eggs to a cream. Add 1 can grated or crushed Hawaiian pine- apple. Dissolve 1 tablespoonful cornstarch in a cup of sweet cream and add to the pineapple. Mix thoroughly. Beat the whites of the eggs until stiff and fold in lightly. Have ready a pie tin lined with crust. Fill with the pine- apple mixture and bake in a moderate oven. Serve cold. — Pictorial Review. [7] Flawauan Ptrreapple Sandwichrs '/ Individual Recipes by Marion Harland ^ W flubut PINEAPPLE SYLLABUB— Drain the liquor from a can of grated ^S W^See va«e 16 Hawaiian pineapple, and let the pulp drain for 10 minutes or more. Whip a cupful of fresh, rich cream stiff and mix with the minced fruit, lightly tossing up with a silver fork into a conical heap. Fruit and cream should be ice-cold and the bowl in which they are heaped chilled. Do not touch with the hands and work swiftly. Have ready a handful of peach, or other pointed leaves, and set about the base of the cone. Stick smaller leaves in the top, and serve. The cream will be firmer and hold the shape better if you beat into it y$ as much stiff meringue. Serve with sponge cake. — Marion Harland. PINEAPPLE PATTIES — After draining juice from a can of grated Hawaiian pineapple, add sugar to taste and a spoonful of butter. Set over the fire in a porcelain vessel and simmer from 8 to 10 minutes. This filling is rich amber in color, and delectable in odor and taste. Have ready a number of pastry shells lightly browned. Arrange them in a broad baking-pan and fill to overflowing with the conserve. Put into the oven and bake until a film forms upon the pineapple. Ten minutes should suffice. Eat cold. — Marion Harland. PINEAPPLE SHORTCAKE— Cut Hawaiian canned pineapple in small cubes and stew with a cup of sugar. When cool put on the ice so it will become very cold. Strain off the juice to use in a pudding sauce, and add whipped cream to the fruit. Pile between and on top of the cakes and decorate with a red cherry or berry. — Good Housekeeping. FOAMY PUDDING SAUCE— Beat J4 of a cup of butter to a cream; add gradually '/ 2 cup- ful sugar and beat until smooth and light. Add the whites of 2 eggs, unbeaten, one at a time, beating after each is added until the mixture is very light. When ready to serve put the mixture over hot water; add V 2 cup of boiling water and 1 cup of grated Hawaiian pineapple, with or without one tablespoonful of sherry. Stir until the sauce foams throughout, then serve hot at once. — Helen Louise Johnson. RICHELIEU SAUCE — Boil a cupful of sugar with a cupful of water for 5 minutes. Add a teaspoonful cornstarch moistened with a little water. Cook until clear, remove from fire. Add |/ 2 cupful grated Hawaiian pineapple and a tablespoonful of maraschino. Mix well and when ready to serve stir in 2 tablespoonfuls of chopped maraschino cherries. — Helen Louise Johnson. MARSHMALLOW AND PINEAPPLE DAINTY— whip 1 cupful of thick cream, then add V z pound of marshmallows cut in quarters, and 1 can of pineapple cut in small pieces. Mix and serve in dainty glasses. — The People' s Home Journal. (Tested by Marion Harris Neil.) PINEAPPLE AND SAGO PUDDING— Put 1 cup fine sago Into a saucepan, add 3 cups water; boil and stir until clear, then add the strained juice of 1 lemon, V 2 cupful of sugar, and 1 cup sweetened grated pineapple. Turn out, cool and serve with whipped cream.— The People's Home Journal. (Tested by Marlon Harris Nell.) [8] Recipes by Christine Terhune Herrick FRUIT DESSERTS in warm weather, and even quite late into the auturr.n, are a simple matter to plan two or three times a week. How late into the season do you preserve this habit? As soon as fruits become a little scarce do you drop back into the routine of puddings and pies and the like, and make up your mind that fruits are out of the question until springtime? Don't do this. Canned fruits there are aplenty on the market, but few of them hold their natural flavor. Hawaiian canned pineapple does, however, and should be better known. Pine- apple comes from two sections of our country — from Florida and from Hawaii. The Hawaiian pineapple is canned where it is grown, and so can be picked perfectly ripe and holds the flavor of the mature fruit. If you have never eaten it, try it either as it comes from the can with the taste of the freshly picked pineapple, or else combine it with other fruit, as in a fruit salad, or what is known as MARYLAND AMBROSIA. In this are mingled lobes of oranges, slices of banana, dice of pineapple, a few Malaga grapes, and a handful of nuts. The juice from the different fruits may be increased by the addi- tion of sugar a short time before the dish is served, or by a little wine, if you use this. Have the ingredients ice-cold, and just before sending them to the table heap whipped cream on the top. The pineapple Is no less valuable prepared in other ways. Take the slice as it comes from the can and dip it into a good frying batter. Turning the slice in flour first makes the batter stick better. Then drop the coated slice into the boiling fat in your deep frying kettle and brown it delicately, and you have a delicious PINEAPPPLE FRITTER to sprinkle with powdered sugar and serve as a dessert. The shredded (grated) pineapple to which I have referred is better for PINEAPPLE SHORTCAKES than that which comes in slices. It may be mixed like any other short- cake — either as biscuit dough or as a plain cake baked in layers, using the shredded or crushed, or the sliced pineapple cut into dice, for a layer between the thicknesses of biscuit dough or of cake. Or when you are making up a batch of pies save enough pastry to shape into patties or rings for PINEAPPLE TARTS. Fill these with the Hawaiian pineapple cut into small cubes, either sprinkled with sugar or in a syrup made by cooking down the liquid from the can with added sugar, to a thick, rich sauce. Put a little whipped cream on each tart or patty if you wish a really elegant dessert. Pineapples are as valuable an item of the diet as oranges, and in some respects possess greater merits. The use of the juice in cases of throat troubles has long been known, but the discovery is comparatively recent that the same juice is so potent an aid to digestion that it is employed as a component part of certain pre-digested foods. Let this be laid to heart by whose who, having eaten the pineapple picked green, and therefore tough, have declared it a hard morsel for the stomach. — Christine Terhune Herrick. [9] Canned Peaches, Hawaiian Pineapple and Bananas ; the year- round dessert Just a TDisft of Fruit Recipes by Christine Terhune Herrick PINEAPPLE SNOW PUDDING-Soak half a package of gelatine 1 hour In a cupful of cold water; then stir in 1|/ 2 cups of sugar, the juice of a lemon and a large cupful of boiling water. Let the gelatine dissolve, strain the mixture and put it aside to cool. When quite cold beat the whites of 3 eggs to a stiff froth and into them beat the mixture, a spoonful at a time. Fully half an hour will be required to whip it all properly. When all is stiff put into the pudding a cupful of crushed Hawaiian pineapple drained as dry as possible. Turn the pudding into a mold and set on the ice. For SAUCE you may either cook the pineapple liquid to a syrup, adding to it another cupful of crushed pine- apple, and pour this around the mold when it is stiff enough to turn out on a dish; or you may make a custard of a pint of milk, the yolks of the 3 eggs and '/ 2 cup of sugar; cook together in a double boiler until smooth and thick, set aside to become cold before you pour it around the form of pudding which should be turned out on halved slices of pine- apple. In any case have all ice cold. Illustrated. — Christine Terhune Herrick. PINEAPPLE LAYERS — Strew over a can of grated Hawaiian pineapple J/ 2 cupful of granulated sugar and set it in the ice-box. At the end of an hour drain the juice from the pulp and put them aside in separate vessels. Cover the bottom of a glass fruit dish or china pudding dish with a layer of sponge cake and moisten this with a little of the pineapple juice. Spread this with part of the pineapple pulp. Put another layer of the moistened cake and another of pineapple and continue until the dish is filled. Make a meringue of the whites of 2 eggs beaten light with a tablespoonful of sugar, spread this over the top of the pineapple and set in the oven just long enough to brown the meringue delicately. Let this become cold before serving and pass with a pitcher of cream or custard.— Christine Terhune Herrick. PINEAPPLE CUSTARD— Beat the yolks of 5 eggs stiff and add to them Vz cup of sugar and a can of grated Hawaiian pineapple. Have ready either one good sized mold with plain sides, wet with cold water or several small timbale cups, and fill with the pineapple mixture. Set in a pan of warm water, cover, put in the oven and bake steadily but not too fast, until the custard is set. Be careful that it cooks only to firmness and not long enough for the custard to break. Set aside until cold, turn out on a flat dish and surround with whipped cream. — Christine Terhune Herrick. :' 'x HARD SAUCE WITH PINEAPPLE— Beat 4 table- spoonfuls of butter with '/ 2 cupful sugar until the mixture is white and light. Add a teaspoonful of vanilla ^F\%_ and a cup of grated Hawaiian pineapple. Mix well, and chill before serving. The success of a hard sauce depends upon thorough beating. It should be creamy, light and smooth. — Helen Louise Johnson. Hawaiian Pineapple Snow [10] Puddin, 8 Recipes by Janet McKenzie Hill in The Boston Cooking School Magazine PINEAPPLE BAVAROISE — Line a mold holding 1'/ 4 quarts with slices of canned pineapple, split evenly in halves (to make the slices half the thickness of the original). Soften !/ 4 package of gelatine in 1/4 cupful of cold water and dissolve by setting the dish in hot water. To the gelatine add a cupful of canned Hawaiian grated pineapple, the juice of a lemon and [/ 2 cupful, generous measure, of sugar. Stir (over ice water) until the mixture begins to thicken, then fold in V/ 2 cupfuls of double cream, beaten solid. When the mixture will hold its shape, turn into the lined mold, leaving the mixture smooth on top. When chilled and molded, garnish with the other |/ 2 cupful of cream and 2 tablespoonfuls of sugar, beaten firm, and candied or maraschino cherries. This cream is easily prepared and makes a very showy dish, one appropriate for any occasion, in the place of ice cream. Illustrated. — Janet McKenzie Hill. ORANGE AND PINEAPPLE SALPICON IN ORANGE SHELLS, DAISY FASHION— Cut a slice from the stem end of an orange and remove the pulp in as neat pieces as possible; reserve these with the juice. With the cover of a tin spice box and a plain pastry tube score two rounds, one inside the other, on each of the four sides of the orange. Remove the rings of rind between the two scorings, cut the edges in points and return each to its proper place, white side out. In scoring and removing the rings of skin and, also, in taking out the pulp, be careful and not cut too deep or the shell will not hold the liquid. Cut slices of Hawaiian canned pineapple in cubes; add the liquid from the can and mix with the orange pulp and juice, and use to fill the shell. Use one for each service for a first course at luncheon, served on small plates covered with paper doilies.— Janet McKenzie Hill. PINEAPPLE PUDDING — 1 pint of heavy cream, % cupfuls of pulverized sugar, '/ 2 box of gelatine, a large can of pineapple, preferably shredded (grated or crushed), a shredded orange, whites of 3 eggs. Put the gelatine to soak in sufficient water to make with the gelatine % of a cupful. When soft, melt by setting in a vessel of hot water. Whip the cream, fold in the sugar and fruit, add the gelatine whipped light. This recipe will make 2 quarts of pudding. „_ »a —Janet McKenzie Hill. £*f „?>£ ^ ;> HOT PINEAPPLE SOUFFLE-Scald a can of crushed or grated Hawaiian pineapple and a cup of water in the blazer; stir in half a cup of any quick-cook- ing tapioca, cover and let cook over hot water until the tapioca is transparent, then stir in Vz cup sugar and fold in the whites of 2 or 3 eggs beaten dry. Let stand, covered, until the egg is "set." Serve hot with sugar and cream. — Janet McKenzie Hill. [11] Hawaiian Pineapple Bavaroise Recipes by Helen Louise Johnson PINEAPPLE ICE— Boil 1 cup of water with 1 of sugar until the JSHtG* syrup spins a delicate thread. Add the juice of 2 lemons, 2 cups of cold water and 1 can of grated Hawaiian pineapple. Freeze to a mush using equal quantities of ice and salt for the freezing. Serve *y in glasses. Illustrated. — Helen Louise Johnson. ~^\ HAWAIIAN CUSTARD — Spread slices of stale cake or cottage pudding thickly with grated Hawaiian Pineapple. Put each slice in the individual dish in which it is to be served, and cover with cold boiled custard. Or, Hawaiian Cut slices of stale cake with a round cutter. Place on each a Pineapple Ice slice of the sliced Hawaiian Pineapple drained from its own liquor and yt soaked in sherry. Cover with cold boiled custard and serve. Or, The slices of cake may be moistened with sherry and the sliced Hawaiian pineapple cut into pieces and piled on the cake. Then the custard, to which has been added some of the pineapple juice from the can, may be served around the cake. Or, The cake may be moistened with maraschino, a slice of Hawaiian pineapple placed on top, garnished with maraschino cherries and a custard of the pineapple juice slightly thickened with arrowroot (teaspoonful to a cupful of liquor), poured over them. — Helen Louise Johnson. CHARLOTTE RUSSE WITH A SALPICON OF FRUIT— Cover / 2 cupful rice in several waters, then put it in the double boiler with 2/ 2 box gelatine with '/ z pint cold water and soak a half hour. Then add to it the juice of a lemon, '/j. lb. sugar and 1 can grated Hawaiian pineapple. Stir over the fire until boiling, remove from the fire and stand aside until cool and just creamy thick. Stir in carefully the well beaten whites of 3 eggs and turn it at once into a mold. SAUCE SABAYON — Heat 1 pt. milk in a double boiler. Beat the yolks of 3 eggs and !/4 cupful sugar together, add the hot milk, return to the boiler, and stir until creamy; cool. Serve the jelly in a pudding dish with the sauce poured around. Garnish with whipped cream or serve plain. — Sarah Tyson Rorer. FRUIT MAYONNAISE DRESSING FOR PINEAPPLE SALADS — Melt 8 rounding tablespoons butter, add 1 of flour, stir until blended; then add J/ 2 pint warm milk, stirring constantly until it becomes like cream; remove from the • //* / • j — ■ _> fire and add 3 beaten eggs, V 2 cup vinegar, 3 ^s^^^^^—. - ^ "^vX ,eve| tablespoons sugar, 1 level teaspoon salt, tftijf M/f 0) |/ 2 teaspoon ground mustard, a tiny bit of red pepper or 1/4 teaspoon black pepper; beat all to- gether and keep in a cool place. When serving add !/ 2 pint cream to it, thoioughly mixing together. — Anna W. Morrison. Hawaiian Cream Pie F 9fi 1 Recipes by Sarah Pearson Stuart Hawaiian Pineapple Salad in The American Housekeeper The canning of Hawaiian pineapple is a very quick and near-to-nature process. A great deal of thought jj^ and capital has been put into this work. The pineapples ¥ JM IS are brought in from the fields to the canneries in truck loads. From that time the fruit is not touched by human hands. The machines pare the pineapples, and as they are thoroughly ripe, this is a delicate operation. Then they are cored by other machines and sliced — and such slices; good, big, thick, generous ones. Then they are put in the specially made sanitary cans, and a syrup of pure granulated sugar is poured over them. The cans are quickly sealed and thoroughly sterilized. Absolutely nothing is added to the fruit except the sugar, and this merely to safely preserve it, in fact, there is nothing that could possibly be added to improve its own delicious pureness. — Sarah Pearson Stuart. HAWAIIAN PINEAPPLE SALAD-For a dainty luncheon there is nothing nicer than a salad made of sliced Hawaiian pineapple. Use 1 can pineapple, 1/2 grape fruit sliced, 1 tart apple cut in small cubes, 1 head of lettuce, and garnish with 1 small bottle mara- schino cherries. Serve with French dressing, or the following special DRESSING: 1 cup of the pineapple juice, the juice of y 2 grapefruit and 5/4 cup of juice from the mara- schino cherries; this makes a sweet dressing. Illustrated. — Sarah Pearson Stuart. HAWAIIAN PINEAPPLE TRIFLE— Cut four oblong blocks of pound cake for each dish. Place two of these in bottom of dish about two inches apart. On top place one slice of Hawaiian pineapple. Then two more blocks of the cake placed in opposite direction from the first two. And again another slice of pineapple. Surmount with a teaspoonful of whipped cream and a maraschino cherry, a strawberry, or any berries in season. For individual service. Illustrated. — Sarah Pearson Stuart. CRUSHED PINEAPPLE SHERBET— Line a sherbet glass with lady fingers, put a layer of vanilla ice cream in the bottom of the glass, then 2 tablespoonfuls of crushed Hawaiian pineapple, and top this with more vanilla cream. Surmount with cherry either fresh or candied according to season. — Sarah Pearson Stuart. HAWAIIAN PINEAPPLE MACEDOINE_Make a smooth, oval mold of rice boiled tender, sweetened, flavored, and moistened with the juice from the pineapple can. Around this arrange the sliced pineapple cut in halves. Around the edge of the serving dish place halved peaches either fresh or canned. — Sarah Pearson Stuart. Hawaiian Pineapple is "Picked Ripe" and "Canned Right." sure you get Hawaiian — all good grocers sell it. [21] Be Pineapple Trifl, Recipes by Emma Paddock Telford in The Delineator Pineapple Mb, Meringue Pie As a digester ripe pineapple has no equal. ^_ It is better, therefore, to serve it toward the last of the meal at breakfast, or as an accom- paniment or follower of the meat course at din- ner, where it assists in the digestion of the food. The old objection to the free use of pine- apples — that their price was prohibitive save during three or four months of the year — no longer obtains. New canning industries enable us to enjoy some of the most delicious pineapples on earth. From the fields these are sent direct to scientifically clean American canneries, where they are packed in sanitary cans, covered with a syrup of pure granulated sugar, sterilized by steam, sealed, and made ready for shipment without the touch of human hands. The woody fibre that gives a hard core to most pineapples, save those grown under glass, is entirely lacking in those grown in a semi-tropical country where wood does not flourish, while prices are no higher than any first-grade fruit canned under sanitary conditions. — Emma Paddock Telford. PINEAPPLE PIE (with and without Meringue.) —Line a pie plate with a good crust and fill with canned, crushed or grated Hawaiian pineapple mingled with a cupful of sugar, a tablespoonful of softened butter, the well-beaten yolks of 2 eggs and lastly the whites of 2 eggs beaten stiff and folded in. Cross strips of crust over the top. If preferred, a teaspoonful of cornstarch dissolved in a little water may be added to the pineapple with the yolks of the eggs, and the whites of the eggs reserved for meringue. After the pie is baked whip the whites of the eggs stiff with two tablespoonfuls of sugar, pile lightly on top of the pie and set in a cool oven to puff and color a golden brown. Illustrated. — Emma Paddock Telford. PINEAPPLE PANCAKES— Make a batter of Vz lb. sifted flour, 3 large eggs and a cup of milk. Have ready a well-buttered sheet-iron frying pan, and pour in about 3 tablespoonfuls of the batter. As soon as brown on one side reverse and brown. Take up carefully, put on a hot service plate and cover with pineapple preserves, made from grated or crushed Hawaiian canned pineapple. Over this put a second cake, then more pineapple and so on until all the batter has been used. Cut in segments like a pie. — Emma Paddock Telford. PINEAPPLE SPONGE— Heat 3 cups of crushed or grated Hawaiian pineapple, add V 2 package of gelatine soaked an hour in J/ 2 cup of cold water, take from the fire and turn into a dish set in a pan of chipped ice. When partly cool add well-whipped whites of 4 eggs and beat until the entire mixture is spongy and thickened. Pour into a mold and set away to harden. Serve with whipped and sweetened cream or a soft custard made from the yolks of 4 eggs, 1 qt. milk and 4 tablespoonfuls of sugar. — Emma Paddock Telford. Pineapple Pie without the Meringue [22] Recipes by Virginia Terhune Van de Water PINEAPPLE TAPIOCA— Cover a cup of pearl tapioca with cold water and soak for 6 or 8 hours. Turn into a porcelain-lined saucepan, add a very little water and boil until clear. Drain the liquor from a can of crushed Hawaiian pineapple. Add to the boiled tapioca y 2 cupful granulated sugar and, when this is dissolved, beat in the pine- apple. When cool, turn into a mold and set on the ice until chilled. Serve on slices of Hawaiian pineapple with sugar and cream or with the sweet pineapple liquor. (Illus- trated on page 17.) — Virginia Terhune Van de Water. PINEAPPLE MOUSSE — For this dish use the grated canned pineapple. Soak Vz box gelatine In a gill of cold water. Beat 4 eggs — the yolks and whites separate — very light. Put the soaked gelatine into a double-boiler, add a gill of boiling water and when the gelatine is dissolved add 1 lb. granulated sugar. As soon as this is melted stir in the juice of a lemon and take from the fire. Beat the grated and drained pineapple gradually Into the egg-yolks and add — also gradually — the gelatine. Set the bowl containing these Ingredients into an outer vessel of crushed ice, and beat in by the great spoonful the egg whites. When well-blended, and the mixture begins to stiffen, add a pint of whipped cream and beat 4 or 5 minutes longer. Turn into a freezer and freeze. Serve in tall glasses with a maraschino cherry on the top of each. (Illustrated on page 12.) — Virginia Terhune Van de Water. BAKED APPLES — Pare and core the apples. Fill the centers with grated Hawaiian pineapple to which has been added a little butter melted and some sultana raisins. Put the apples in a pan with a little water to which has been added a teaspoonful of lemon Juice and bake until tender, but they should not lose their shape. Baste frequently, remove from the oven and sprinkle with granulated sugar to which has been added a little cinnamon. — Helen Louise Johnson. PINEAPPLE PUDDING SAUCE-Beat the whites of 4 eggs to a stiff dry froth with 2 tablespoonfuls of powdered sugar. Add 2 cupfuls of grated Hawaiian pineapple, beat the mixture well, and serve. — Helen Louise Johnson. PINEAPPLE JELLY WITH WAFERS— Cut sliced pine- apple (Canned Hawaiian) into small pieces, put it into a saucepan with the juice and 3 cupfuls of water, simmer for half an hour. Strain into another saucepan, add another cup- ful of water, 3 tablespoonfuls of powdered gelatine, 2 of sugar, rind and juice of a lemon, crushed shells and beaten whites of 2 eggs. Keep hot for twenty minutes without boil ing, then strain and when nearly cold line a square mold with some of it. Decorate with four sugar wafers, setting them with a little of the jelly, then fill up mold with the rest of the jelly. Set away in a cool place. Turn out carefully, decorate with wafers and serve with the grated pineapple. Illustrated. — Marion Harria Neil. [23] Pineapple Jelly with Wafer$ ( Continued from Page 4 ) mutilated contents. Remove enough of the label to expose the seam on the side of the can; lay the can on its side and in- sert the opener (Fig. 1 ) right next to the seam and close to the top; then hold the can firmly on the table in an upright posi- tion (Fig. 2) and work the opener away from the seam until you have cut entirely round the can; In serving Sliced Hawaiian Canned Pine- apple, do not forget that the fragrance of the perfectly ripened fruit is imprisoned in the her- metically sealed can, that all fragrance is more or less volatile, and therefore, the quicker you can serve after opening the can, the more exquisite will be the aroma added to the delicious flavor. It is needless to say that no fruit should be left in the can after the can has been opened; also it should be kept in a covered dish while await- ing use. HAWAIIAN PINEAPPLE PACKERS' ASSOCIATION Honolulu, Hawaii now you can turn back the entire top (Fig. 3) and carefully pour out the fruit without breaking a single one of the tender slices (Fig. 4). V LIBRARY CONGRESS