PINEAPPLE RECIPES

Wairarapa Times-Age, 16 February 1939, Page 10

PINEAPPLE RECIPES

TASTY DISHES. Pineapple Charlotte. Take 1 cupful crushed pineapple (cooked), I cupful cream, i cupful marshmallows, | cupful castor sugar, 1 tablespoonful gelatine, lady finger biscuits, or sponge cakes, 1 tablespoonful lemon juice, | cupful cold water. Beat cream until thick. Add marshmallows cut in small pieces. Soak gelatine in cold water, then dissolve, and add to pineapple. Add sugar and lemon juice; let it stand in a large basin of cold water till cold, stirring constantly. When it begins to thicken, fold in the beaten cream and marshmallows. Line small glasses with lady fingers. Pile mixture lightly in centre. Cool and serve. Pineaople Trifle. Take 1 tin pineapple, J pint packet pineapple jelly crystals, 6 sponge fingers, 1 gill cream, 1 teaspoonful castor sugar, 1 teaspoonful rum, 2oz glace pineapple, 6 drops pineapple essence. The pineapple should be whole or in slices, not in chunks. Cut the pineapple in rings, then cut each ring in half. Put the sponge fingers in a glass dish, mix the rum with a gill of pineapple syrup, and pour it over. Place the cut pineapple all round the sides of the glass dish, standing them up. Pour the jelly (made according to directions) gently in. Pineanole Marmalade. Take 6 cupfuls shredded pineapple, 5 cupfuls sugar, the pulp 1 orange, finely sliced; mix thoroughly and let it stand overnight. Chop orange peel very fine. Cover with cold water, and also let stand overnight. Cook rind until tender; add to pineapple mixture, and cook until it thickens. Pot in the usual way, and store until required.