244 FRUIT RECIPES 



pineapples grated, or one quart can of grated pineapple. 

 Strain through a cloth, pressing hard to get out all the juice. 

 Then freeze partially, when add beaten whites of two eggs 

 and complete the freezing. 



PINEAPPLE ICE CREAM 



Make as in Introductory Recipes and let cool. Meantime 

 have ready grated pineapple — one pint to each quart of 

 cream and milk. Let it stand in a little sugar and lemon or 

 orange juice. Partially freeze the cream before adding 

 fruit, then .stir it in and finish the process. The reserved 

 pineapple syrup may be substituted for the fruit. In this 

 case a little dissolved gelatine may be used. 



FROZEN PINEAPPLE CUSTARD 



Add to a quart of milk a tea-cup of sugar and bring to a 

 boil. Add four well-beaten eggs and let the mixture 

 thicken, watching carefully, however, that the mixture does 

 not again boil. Let this cool, then add one pint of pineapple 

 juice or one pint of grated pineapple and freeze. A little 

 lemon juice added will bring out the fruit flavour. 



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FROZEN PINEAPPLE 



Grate or chop fine one quart of pineapple, adding sugar 

 in proportion of one cup to one quart of fruit, if tart; if 

 sweet, less. Or, the grated pineapple may have syrup added 

 to it instead of the sugar. The white of egg or other fruits 

 make variation, also. 



PINEAPPLE JELLY No. i 



Dissolve one package of gelatine in a pint of cold water, 

 gradually heating it through on the stove. When at boiling 

 point add one cup of sugar and take off to cool. When the 



