Pineapple Royal

Press, Volume C, Issue 29623, 20 September 1961, Page 3

Pineapple Royal

“Pineapples are now tempting us in the shops and offer a host of new ideas for luxurious sweets. One which always looks exotic and tastes delicious is a fruit salad served in a scooped out pineapple shell. This trick usually leaves you sufficient pineapple over to make another sweet. Here is the simplest possible way of turning a whole ripe pineapple into the most delectable sweet you ever tasted.

Ingredients: 1 large ripe pineapple V 4 pint cream 1 dessertspoon gelatine Cold water ¥« cup boiling water % cup sugar

Method: Slice pineapple into thick slices—about half an inch. Peel, removing all eyes, and cut out central core. Cut slices in halves and place in a glass bowl. Spinkle the sugar over and cover with a plate. Refrigerate for two days. Soften gelatine with cold water and stir in *4 cup boiling water, stirring until all is dissolved. Pour in the liquid from the pineapple and stand in a cold place until on setting point. Whisk until fluffy and stiff. Pour in cream, a little at a time, continuously beating until the mixture is stiff. Spoon some of the chilled pineapple into serving glasses and top with the pineapple cream.

Grated Apple.— Raw cooking apple grated and sprinklec with sugar makes a good substitute or alternative to grapefruit as a fruit dish for breakfast.

Nutty Flavour.— Roll fish cakes in finely chopped nuts before frying. This gives the fishcakes a delicious flavour.