132 
FLORIDA STATE HORTICULTURAL SOCIETY. 
carefully and when clear, add the pulp 
and rind. Boil all together for half an 
hour when it should be rich and thick. 
Orange Straws and Candied Peel —See 
Grapefruit Straws. 
Papaya. 
Fresh — 
Experience shows that the rich pulp 
of a fully-ripe papaya, eaten at the end 
of a dinner (with sugar and cream if 
preferred), accelerates digestion. Thus 
eaten, it is in the opinion of some, one of 
the best fruits of the tropics. Some of 
the papayas, however which are grown 
in South Florida are inferior varieties. 
In this fruit nature has provided an effi¬ 
cient remedy for dyspepsia, and as its 
qualities become better known, it will be 
much more in demand.—John Belling, 
Press Bulletin 87, Florida Experiment 
Station. 
Sauce —The green fruit makes an ex¬ 
cellent sauce, resembling that made from 
apples. To prepare for sauce, cut the 
fruit into segments and peel. Add water 
and cook until tender. Add sugar and 
lime or lemon juice to taste. This can 
be used in any way one would use green 
apples, either for pies, dumplings, sauce, 
etc. 
« 
To Make Meat Tender —We have been 
told that to roll tough meat in the leaves 
of this plant will render the meat tender 
and palatable. I wonder who has tried 
it on wiregrass beef or razor back pork. 
Pineapple. 
The pineapple can be used in almost 
as many ways as there are fruit recipes 
in the cook books, but they are at their 
best when well ripened and' used fresh 
from the plant. 
There are many ways to prepare the 
fresh pineapple for table use, but there is 
one way in which it should not be prepar¬ 
ed. A pineapple should never be cut 
crosswise of the fruit. Why? Because 
it leaves a part of the woody unpalatable 
core in the center. Always slice length¬ 
wise of the fruit and reject the core. 
Ground —Cut the pineapple in sections 
lengthwise and remove the peel and core. 
Put the slices through a food chopper. 
The cores should be ground separately 
and only the juice of them used, as they 
are woody and unpalatable. 
Grated —Grated pineapple is not so 
easily prepared as above, but is much nic¬ 
er since the fibre remains attached to the 
core. Small pineapples with tops left on 
are easier to grate than large ones. Cut 
off the rough outside leaves from the top, 
thus making a good handle to hold the 
fruit while grating. The large fruits may 
be quartered before grating. The rough 
skin as well as the eyes should all be care¬ 
fully removed before one attempts to 
grate the fruit. 
Shredded —Prepare the fruit as for 
grating. Then with a silver fork begin 
at the base and pick into small pieces. 
Place these into fruit bowl and serve them 
with or without sugar. If sugar is used 
add it just before serving. This prevents 
toughening the fibre in the fruit. If a 
quantity of juice is desired let the sugared 
fruit stand for several hours before serv- 
• 
mg. 
As a Centerpiece —A handsome and 
economical centerpiece can be arranged 
by using a symmetrical pineapple with 
pretty top. Peel the fruit carefully and 
