THE PINEAPPLE- 241 



still quite moist sprinkle on top of one-half the omelet a 

 cupful of grated or chopped pineapple (fresh or canned), 

 fold over and serve at once, sprinkling sugar on top. 



PINEAPPLE souffle; 



This may be made by adapting to Introductory Recipe 



for Souffles. 



PINEAPPLE MUFFINS 



To two well-beaten eggs add gradually one teacup of 

 sweet milk and one-third cup of melted butter. Thicken 

 this with one (sifted) quart of flour in which has been mixed 

 three teaspoons of baking-powder, a heaping tablespoon of 

 sugar, and teaspoon of salt. When thoroughly beaten add 

 one cup of grated pineapple and bake until quite done 

 (which will be in about half an hour) in hot, greased muffin- 

 rings. Pill the muffin rings a little more than half full. 



PINEAPPLE FRITTERS 



See Apple Fritters. If the chopped fruit is preferred use 

 one cupful to the quantity of batter given. 



PINEAPPLE CAKE 



Beat together one and one-half cups sugar, and one-half 

 cup butter. When creamy add one cup of sweet milk and 

 two and a half cups of flour through which has been sifted 

 one teaspoon of baking powder and a saltspoon of salt. 

 Flavour with a few drops of almond and vanilla. Lastly 

 beat in lightly the whites of four well-whipped eggs and 

 bake in one loaf. Do not ice, till cake is cold. For icing 

 the top and sides soak one-third box gelatine in a httle 

 water, then beat till quite dissolved. In a separate bowl 

 whip well the whites of two eggs, adding to them when stiff, 

 one-half cup sugar, the dissolved gelatine, and two cups 



