FLORIDA .STATE HORTICULTURAL SOCIETY. 
I3S 
Roll— 
4 eggs 
i cup sugar 
i cup flour 
i small teaspoonful baking pow¬ 
der 
Mix and bake as usual. While hot 
spread on the following and roll quickly, 
i pint can sliced pineapple, or 
1 cup grated fresh pineapple 
2 tablespoonfuls cornstarch 
2 tablespoonfuls lemon juice 
1 tablespoonful butter 
Sugar to taste 
Heat the fruit juice and sugar. Add 
the cornstarch wet with one-half cup of 
cold water. Cook this and cool. 
Foam Toast — 
i J4 cup pineapple cut in small blocks 
8 slices zweiback or dry toast 
)/2 cup sugar 
Whites of two eggs 
Juice of one lemon 
2 level tablespoonfuls cornstarch 
i tablespoon ful butter 
Moisten the zwieback slightly with hot 
water and put in warming oven. Add to 
the lemon juice enough boiling water to 
make one cup liquid. Let, it come to a 
boil and stir in the sugar and cornstarch. 
When clear and thick, add the butter and 
pineapples. Cook for a moment, and 
then fold in stiffly beaten whites of eggs. 
As soon as foamy turn on zweiback and 
serve. 
Salad —Mix with grapefruit, celery, 
and nuts. Heap on lettuce leaves and 
pour over it mayonnaise. 
Waldorf Salad With Pineapple Dress¬ 
ing — 
1 cup celery 
2 cups apples 
cup pecan nuts 
Pineapple Dressing: 
Whites of four eggs 
1-3 cup sugar 
1-2 cup pineapple juice 
1-3 cup lemon juice 
1 tablespoouful cornstarch 
Sauce With Ice Cream —Put a cupful 
of pineapple juice into a cup of granu¬ 
lated sugar and cook, ten minutes. Add 
the yolks of two eggs and whip over 
boiling water with an egg beater until 
foamy. Take it from the fire and whip 
again with the stiffly beaten whites of 
eggs. 
Pyramids —Arrange with unpeeled 
fruit. Cut a fresh unpeeled pineapple 
into pyramid-shaped pieces (it will easily 
break into such sections, by using a fork 
and beginning at the bottom taking an 
eye at a time) each extending to the 
heart of the fruit. Lay the pyramids on 
their sides in a circle on a fancy plate 
with a little mound of sugar in the cen¬ 
ter. They are eaten with the fingers and 
afterwards finger-bowls are passed. This 
is both a pretty and delicious introduc¬ 
tion for a ladies luncheon. 
Crystallized —Peel and cut fruit in neat 
cubes. Boil in water until tender. Drain 
and pour over it a heavy syrup made of 
granulated sugar and water. Let cool 
and repeat until it is well sugared. Place 
on plates to dry. 
Frozen Custard — 
1 quart milk 
1 cup sugar 
5 egg yolks. 
2 cups grated pineapple 
1 teaspoon ful lemon juice 
Scald the milk and add sugar. Pour 
one-half over the beaten eggs. Mix this 
