242 'FRUIT RECIPES 



grated pineapple. Stand in a cold place for half a day 

 before serving. 



Or a more simple batter may be made and baked in layers, 

 the filling to be made of one pint whipped cream and one 

 cup grated pineapple sweetened to taste. 



PINEAPPLE AKD tapioca PUDDING 



To a half-cup of tapioca, prepared with a quart of milk 

 or water (see Introductory Recipes) allow one pint of diced 

 or grated pineapple, pouring it in when the pudding has 

 partly cooled. 



pineapple PUDDING OR PIE FILLING 



Slice, pare, and chop a pineapple, which if not thoroughly 

 tender and sweet should stand an hour with sugar liberally 

 sprinkled over it. Arrange in a buttered pudding-dish 

 slices of bread, over which pour the juice from the apple 

 and sugar. Beat the yolks of three eggs vii'ith half a cup of 

 sugar, adding last the whites, which should have been beaten 

 separately. (A tablespoon of white wine and half a cup of 

 chopped almonds will improve this.) Pour over the juice- 

 soaked slices and bake. The pudding minus the bread may 

 be used as pie-filling. 



COMPOTE OF PINEAPPLE 



Dissolve one-half box of gelatine in one-half cup of water. 

 Make a syrup of one cup of water and one-hd,lf cup of sugar 

 in which, while hot, mix thoroughly one (whole) shredded 

 pineapple. When at boiling point remove and when slightly 

 cooler add the gelatine, pour into mould, cool, then place 

 on ice. 



PINEAPPLE SPONGE 



Grate one small pine (or use one-half pint can of preserved 

 fruit), add two-thirds cup of sugar and one-half cup of 



