COOL PINEAPPLES

Wairarapa Times-Age, 2 March 1939, Page 10

COOL PINEAPPLES

appetising ano refreshing. I WELCOME CHANGE DISH. Pineapple with veal and ham makes a very welcome change from the more stereotyped luncheon dishes, while pineapple sweets are always cool and refreshing on the hottest days. Ham Cutlets with Pineapple. Take 3 slices ham, i inch thick, 6 tablespoonfuls brown sugar, 3 tablespoonfuls bread crumbs, 5 cupful pineapple juice, 6 slices pineapple, 2 tablespoonfuls butter. Cut ham slices in halves, parboil ten minutes, and place over bottom of baking dish. Cover pieces with brown sugar, and sprinkle with bread crumbs; pour pineapple juice over all. Bake, uncovered, in a moderate oven, about twenty-five minutes, basting occasionally. When ham has baked twenty minutes, arrange pineapple slices on top, sprinkle with a little more brown sugar, dot with pieces of butter, and continue baking about ten minutes, or until pineapple is glazed. Arrange on the serving dish, and garnish with parsley.

Pineapple Veal Patties. Take 2 cupfuls chopped cooked veal, 2/3 cupful cracker crumbs, J teaspoonful salt, 1 teaspoonful minced onion, 1 egg slightly beaten, 6 slices cooked pineapple, 3 tablespoonfuls butter, 5 tablespoonfuls brown sugar, A teaspoonful cloves, } cupful pineapple juice. Mix together veal, crumbs, salt, onion, and beaten egg; shape in six patties, put one on each pineapple slice, and lay in a greased baking dish. Heat butter, sugar, cloves, and pineapple juice, and pottr over the patties. Bake, covered in a moderate oven, about forty minutes, basting occasionally. Chicken and Pineapple Sandwich. Saute pineapple slices in butter for two minutes, or until brown; place one slice of pineapple, with sliced chicken between two slices of buttered toast, and serve at once. Spiced Pineapple Sticks. Take 1 large pineapple, J cupful vinegar, 3 cupfuls sugar, 16 whole cloves, 1 stick cinamon, 1 teaspoonful grated lemon rind. Cut peel from pineapple and remove eyes. Remove sections lengthwise from core, and cut into little sticks, three inches long and a quarter of an inch wide. Bring vinegar, sugar, spices, and lemon rind to the boil, add pineapple sticks, and boil for fifteen minutes, or until pineapple becomes transparent. Skim out sticks, place upright, ih clean, hot- half-pint jars, fill to the top with boiling syrup and sbal at once.