PINEAPPLE RECIPES

Wanganui Chronicle, Volume 76, Issue 302, 22 December 1933, Page 2

PINEAPPLE RECIPES

I’incapple Cream.—Ingredients; One packet pineapple jelly crystals, some freshly-cooked or tinned pineapple, loz. sugar, i pint milk or milk and cream, joz. gelatine, few crystallised cherries. Method: Dissolve the jolly crystals in on e pint boiling water. Pour a Ihiu layer of jelly in the. bottom of the mould, set a ring of pineapple in the centre, decorate with the cherries. When set, put about one inch jelly in th e mould and leave till lirm. Melt the gelatine in one cup of syrup from the pineapple, add the sugar, milk or cream, end i cup chopped pineapple. When beginning to thicken, our into the mould. If not sufficient to fill the mould, add some of the jelly. When set, turn out, garnish with chopped jelly and slices of pineapple. Pineapple Sponge.—ingredients: One tablespoon gelatiue, 4 cup sugar, rind and juice of one lemon, pinch salt, 3 eggs, f eu P crushed or chopped pineapple (cooked), i pint cream. Method: Moisten the gelatine with a little cold water. Put the grated rind and juice of th 0 lemon, the sugar, and yolks of eggs into a double saucepan, stir until the mixture thickens, add the gelatine, stir till dissolved. Mix in the crushed pineapple, leave in a cool place. When th e mixture begins to thicken, fold in the cream, slightly whipped, and the stiffly-beaten whites of eggs. Pour into a wetted mould; leave till firm. Pineapple Souffle.—Ingredients; One and a-half ounces butter, loz. flour, 3 tablespoons milk, 3 tablespoons pineapple syrup, loz. sugar, 3 yolks eggs, 4 whites of eggs, 2 tablespoons tinned pineapple, cut into dice. Method; Melt the butter in a saucepan, add the flour, mix well, cook for one minute, add the milk and pine apple syrup, stir till thick. Remove from the fire, cool a little, add the sugar and yolks of eggs, one at a time, beating well, then add the pineapple. Whip the whites stiffly and fold them lightly into the mixture. Pour into a prepared souffle mould and steam gently about 40 to 45 minutes. Serve with sauce made with half cup pineapple syrup, loz. castor sugar, 3 tablespoons sherry, few drops carmine. Simmer all together till sugar is melted, colour and pour round the souffle.