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FLORIDA STATE HORTICULTURAL SOCIETY. 
Peel the fruit and put it through a 
coarse food chopper. Add the sugar and 
boil it until clear. Seal in well sterilized 
jars. 
Punch No. i— 
i quart of syrup from canned 
strawberries 
i quart grated pineapples 
34 dozen lemons 
34 dozen oranges 
i quart sugar 
teaspoon salt 
1 quart boiling water 
2 quarts ice water 
Make the syrup with sugar, salt and 
hot water. Pour this over the fruit and 
let it stand at least four hours. When 
ready to serve add the ice water and a 
generous piece of ice. A pint of fresh 
strawberries cut into small pieces can be 
added to advantage and will improve the 
appearance of the punch. They should 
be added just at serving time. 
Punch No. 2 — 
ij4 pints pineapple juice 
34 pint lemon juice 
34 pint orange juice 
34 pint grapefruit juice 
3 cups sugar 
1 quart of boiling water 
Make syrup of sugar and water. Let 
this cool and add to the fruit juice. 
Strain and pour over cracked ice. 
Sherbet No. 1— 
1 pint grated pineapple 
1 cup sugar 
1 pint boiling water 
34 cup lemon juice 
1 tablespoonful gelatine 
1 cup cold water 
Soak the gelatine in cold water and add 
it to the boiling water and sugar. When 
cool add this to the fruit juice. Strain 
into freezer and freeze. 
Sherbet No. 2 — 
4 cups grated pineapple 
Juice of two lemons 
1 quart of boiling water 
i/4 pounds sugar 
Whites of two eggs 
Pour the boiling water over the sugar 
and let it come to a boil. Remove the 
syrup from the stove and pour it over the 
fruit. Strain into the freezer and let 
chill. Then add the well beaten whites 
of eggs and freeze quickly. 
Tapioca —Cook as directed on the 
package, and when the tapioca is done 
beat in well sweetened grated pineapple. 
This makes a nice dish either hot or cold. 
The tapioca may be cooked in milk and 
eggs added. Then add the 'fruit and 
bake. 
Sponge —Dissolve one-half package of 
gelatine in one cup of cold water. Add 
two-thirds of a cup of sugar and one- 
half a cup of water to one cup of grated 
pineapple. Boil this for ten minutes and 
then set to cool. When cold beat the 
juice into the gelatine and pour the mix¬ 
ture over the stiffly beaten whites of three 
eggs. One-half teaspoonful of lemon 
juice will help to bring out the flavor. 
Set the dish into a pan of cold water and 
beat until it begins to set. Then pour 
into a mold to harden. If canned pine¬ 
apple is used it will not have to be boiled. 
Simply sweeten to taste, add to the gela¬ 
tine and proceed as above. Care must be 
exercised to mix the sweetened juice and 
gelatine when both are cold and chill as 
quickly as possible. Otherwise a chemi¬ 
cal action takes place that makes it im¬ 
possible to harden the mixture. 
