248 FRUIT RECIPES 



fresh strawberries, or oranges, etc.), also a half dozen each 

 of lemons and oranges, unless the latter have been used with 

 the pineapple, when substitute lime or grape-fruit in suf- 

 ficient proportion. The citrus fruit juice prepared, may 

 be squeezed out and the pulp allowed to remain in the 

 fruit or may be sliced across very thin. Over this pour 

 a hot syrup made as for ices (see Introductory Recipes) 

 and let stand about three hours when strain and add a 

 half gallon of ice water and shaved ice. (The preserved 

 fruit added need not be strained out or, if preferred, 

 fresh, diced, or sliced fruit may be substituted.) 



PINEAPPLE CHAMPAGNE 



For this the parings alone may be used or in conjunction 

 with the chopped fruit, allowing to and pouring over the 

 parings of one small pine a pint of boiling water. After 

 letting it steep till cold sweeten to taste, then strain and 

 bottle, fastening corks very tight. If kept in warm place 

 (bottles on the side) it should be ready in twenty-four 

 hours. When ripe cool the bottles in ice water. 



PINEAPPLE 3EER 



This, while similar, is more simple than the "champagne." 

 The parings must stand in a covered crock for three days-^ 

 covered with cold water and sweetened to taste. At the 

 end of this time the beer is ready to strain and use. 



PINEAPPLE VINEGAR 



Pineapple parings should never be thrown away as there 

 is no finer vinegar in the world in flavour and colour than 

 that made from pineapples. The fruit parings (fruit may 

 also be added) should be placed in crocks and covered with 

 water, sugar or syrup being added in quantity according to 



