COOL PINEAPPLE

Wairarapa Times-Age, 6 March 1939, Page 8

COOL PINEAPPLE

Pineapple Caramel Pudding..

, Take 3 eggs, 1 cupful flour, 1 teaspoonful vanilla, 1 heaped teaspoonful baking powder, 41b butter, 1 cupful castor sugar, 3 tablespoonfuls hot water, 1 teaspoonful salt, 1A cupfuls brown sugar, slices cooked pineapple. Beat eggs and castor sugar together till light'and creamy. Stir in hot water, flour, vanilla, salt, and baking powder. Beat well. Melt butter in a pie dish. Spread over it the brown sugar. Arrange slices of pineapple on top, and pour over the mixture. Bake in a slow oven for half an hour. Leave to cool, ■and serve with whipped cream. Pineapple Tartlets. Take lib short crust, whipped cream, pineapple marmalade, vajiilla essence. Roll pastry out thinly on a lightly floured board. Cut into rounds to fit greased tartlet tins. Prick inside with a fork. Bake in a hot oven until risen and set. Reduce heat. Bake till brown. When cold, store in a tightly closed tin. When required, half fill with pineapple marmalade. Top with cream, flavoured to taste with a few drops of vanilla essence.

Pineapple Upside Down Cake, j Take 4 slices turned pineapple, a few Maraschino cherries, 1 cupful sifted flour, teaspoonfuls baking powder, J cupful granulated sugar, 1 egg (well beaten), 1 cupful milk; J teaspoonful vanilla, 4 cupful melted shortening, 3 tablespoonfuls butter, j cupful firmly packed brown sugar. Mix and sift flour, baking powder, salt, and granulated sugar. Beat egg well, and mix with milk and vanilla essence. Gradually add flour-sugar mixture, stirring until well mixed. Stir in melted shortening, and beat well for one minute, or until creamy. Melt butter in a frying pan, or square cake tin; add brown sugar, and stir until sugar is dissolved. Arrange pineapple slices and cherries in syrup, and cover with cake batter. Bake in a moderate oven about fifty minutes. Loosen cake from sides and bottom with spatula, and turn out on to a cake plate. Serve with whipped crearn if desired. Pineapple and Tomato Salad. Take G xablespoonfuls diced pine-

apple, 1 tablespoonful mayonnaise, 1 lettuce or endive. 4 large round tomatoes. Remove a slice from the top of each tomato, and carefully scoop out the pulp. Turn shells upside down to drain properly, then season insides with salt and pepper to taste, and fill with the pineapple mixed with me mayonnaise. Serve in a salad bowl lined with endive' or lettuce leaves.