FRUITS 41 



The Queen ; Ripley Queen ; St. Vincent, and Black 

 Jamaica. 



Very few people with small gardens, and no 

 first-rate gardeners, ever dream of growing pines ; 

 but there is no reason that amateurs should not 

 try, if they have the appurtenances, and after study- 

 ing the proper way of growing them. 



RECIPES 

 Entremet of Pineapple 



Take two and a half ounces of flour, half-pint of cream, 

 an ounce of butter, and the yolks of four eggs ; put these 

 into astewpan and cook over the fire for a few minutes ; then 

 take it from the fire and mix in two more eggs, and the 

 white of eggs whisked to a stiff froth ; add a cupful of pine- 

 apple puree, then place in a mould and bake for an hour and 

 a half. Boil the peel and use the liquor by adding the yolks 

 of two more eggs, half a pint of sherry, one teaspoonful of 

 potato flour, and a little sugar. Whisk over the fire and serve 

 as sauce. 



Pineapple Fritters 



Make a thick and smooth batter with three-quarters of a 

 pint of cream, the yolks and whites of three eggs beaten 

 separately, a pinch of salt and sufficient flour to make it a 

 proper consistency. Take the peel from the pineapple, cut 

 it into slices and let them soak in two glasses of curacoa, 

 mixed with two ounces of powdered sugar, for a few hours ; 

 then dip the pieces into the batter, and fry them in boiling 

 fat ; then drain them on a sieve before the fire, sift powdered 

 sugar over them and serve quickly. 



