FLORIDA STATE HORTICULTURAL SOCIETY. 
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with sharp knife remove the eyes, cutting 
a line each side of the eyes diagonally 
around the fruit. This gives a series of 
spiral grooves. Cut smooth at the base 
and slash lengthwise into segments near¬ 
ly to the top of the fruit. Place the pine¬ 
apple on a cup in the center of a fruit 
bowl and arrange some green foliage to 
hide the cup. Tradescantia or guava 
leaves are good for this purpose. A few 
small flowers may be artistically placed 
among the leaves. 
Take the pineapple from the bowl and 
place on a plate. Hold the fruit in the 
left hand and cut off the top. Replace 
the top to the fruit bowl. The sections 
will fall apart ready to be served on the 
individual plates. In the north, especially 
in hotels, the pineapple tops are frequent¬ 
ly used as center pieces. 
Shortcake -— 
1 cup flour 
1 tablespoon lard 
1 teaspoonful baking powder 
1 cup grated pineapple 
y 2 cup sugar 
1 teaspoonful lime juice 
Milk to make soft dough 
Bake the dough in either one large tin 
or several individual tins, and split open. 
Butter and spread with prepared fruit. 
Sauce No. 1— 
1 cup grated pineapple 
y 2 cup of water 
y> cup of sugar 
1 teaspoon butter 
Heat and add 1 tablespoon corn starch 
or flour. 
Sauce No. 2—One tablespoon butter 
beaten to cream. Add one and a half 
cups powdered or granulated sugar and 
beaten white of one egg. Beaten until 
very light and just before serving add 
one cup grated pineapple. 
Cake —Make a favorite cake batter, 
flavor with lemon and bake in two layers. 
Boil one cup granulated sugar and two 
tablespoons pineapple juice until it spins 
a thread. Ice the top layer. Then add 
two tablespoons of strained pulp to the 
remainder of the icing and spread this 
between layers. This cake is at its best 
if eaten soon after baking. If it is to 
be kept a day or two use water instead 
of pineapple juice to cook sugar for icing, 
and put pineapple pulp into the icing after 
icing top layer. 
Marmalade —Use one quart of pulp 
and one pint of sugar. Peel and grate 
the pineapple or grind through a food 
chopper. Mix and stir well and then 
place the pulp and sugar on the stove and 
stir carefully until the boiling point is 
reached. Put the fruit in and boil until 
it is clear and transparent. Then put in 
well sterilized jars and seal at once. A 
supply of marmalade is the housekeeper’s 
friend. In this she has the basis for 
many quickly prepared desserts. 
Canned —Prepare the fruit and proceed 
as for marmalade using less sugar. Or 
the fruit may be picked to pieces as de¬ 
scribed for use as a fresh dessert. Cook 
it in water until tender Then place in 
boiling syrup and boil ten minutes. Put 
in well sterilized jars and seal. Long 
boiling in the syrup toughens the fibre. 
Marmalade With Pears — 
1 peck LeConte or Keiffer pears 
2 large pineapples 
2 quarts of sugar 
