The RURAL NEW-YORKER 
839 
Pineapple Delicacies 
This is the time of the year when jfine- 
apples are the cheapest. A few days ago 
we were able to get half a crate of 
“thirty-sixes” at less than 15c apiece. 
We canned some of them, but the others 
went to test again our fondness for the 
pineapple delicacies that have found their 
place in our recipe book. 1 want to pass 
on a few of them to you. 
Pineapple and Marshmallow Salad.— 
Cut one-fourth pound marshmallows into 
ana 11 pieces and put into three-fourths 
cup of cream which has been whipped. 
Let stand in a cool place for one hour; 
then add to it two cups of fresh or canned 
pineapple, cut into small cubes. Garnish 
with a candied: cherry or a big fresh 
strawberry and serve at once on a bed of 
tender lettuce leaves. 
Pineapple and Cottage Cheese Salad.— 
Arrange whole slices of fresh or canned 
pineapple on lettuce leaves. Fill the 
centers of the slices with well-seasoned 
cottage cheese, sprinkle with finely chop- 
lied nuts and serve with French dressing. 
Pineapple Fritters.—Prepare a large 
pineapple, chop finely or put through a 
food chopper; mix With twice the cpian- 
tity of cold boiled rice and form into flat 
cakes. Melt butter and add to fine sea¬ 
soned crumbs in the proportion of one 
tablespoon to each cup of crumbs. Dip 
the fritters in the crumbs, put in a shal¬ 
low buttered pan and bake in the oven 
until brown. 
Pineapple Pudding.—Two and three- 
quarters cups scalded milk, one-fourth 
cup of cold milk, one-third cup of corn¬ 
starch. one-fourth cup of sugar, one- 
fourth teaspoon salt, one-half can of grat¬ 
ed pineapple, whites of three eggs. Mix 
cornstarch, sugar and salt, dilute with 
cold milk, add to scalded milk, stirring 
constantly until mixture thickens; cook 
15 minutes. Add whites of eggs beaten 
stiff, and last of all add the pineapple. 
Pour into molds, chill and serve with 
cream. 
Jellied Pineapple.—This is best made 
with canned pineapple, though fresh pine¬ 
apple may be used if it is first boiled. 
The uncooked pineapple juice destroys the 
jelling properties of gelatin. Drain the 
liquor from a can of Hawaiian pineapple 
and heat to a boil, strain and stir into it 
h'alf a box of gelatin which has been 
soaked in cold water enough to cover. Re¬ 
turn to the fir.e and when it is heated 
through and the gelatin dissolved, cool un¬ 
til barely lukewarm. Put a layer of 
pineapple in a glass dish, pour in enough 
jelly to cover it and set on the ice to 
stiffen. Keep Ihe rest of the jelly liquid 
by setting in a bowl of lukewarm water. 
When the first layer will bear the weight 
of more fruit, put on the second, cover 
with the jelly, and proceed as before until 
all the ingredients are used. Let stand 
on ice until firm and serve with cream. 
Pineapple Bavarian Cream.—Two 
tablespoons of granulated gelatin, one 
grated pineapple, one and one-half cups 
of sugar, three cups whipping cream, one 
tablespoon lemon juice and one-half cup 
cold water. Soak gelatin in water 10 
minutes. Heat pineapple with the sugar 
and add gelatin and lemon juice. Set in 
a pan of cold water and stir until it be¬ 
gins to thicken ; fold in the whipped 
cream and set on ice until ready to serve. 
Pineapple Ice Cream.—One can of pine¬ 
apple, one quart of cream, two and one- 
half cups granulated sugar. Mash pine¬ 
apple through colander; strain pulp re¬ 
maining in colander through cheesecloth. 
Add the juice from both together, add 
sugar and cream and freeze. 
Some Other Pineapple Suggestions.— 
Grated pineapple on toast is delicious for 
breakfast. Jellied pineapple and chopped 
celery make a good salad. Serve with 
mayonnaise and garnish with strips of 
pimento. Grated pineapple, chopped nuts 
and marshmallows make an easily gotten 
dessert. Equal parts of grated pineapple 
and honey are a delicious accompaniment 
to the hot biscuit. Grated pineapple, 
thickened with cornstarch, makes a good 
filling for a one-crusted pie; add a me¬ 
ringue for a company dessert. 
Canning Pineapple.—Peel the pineap¬ 
ple. pick out the eyes and pull to pieces 
with a fork or a sharp-pointed knife. 
Pack loosely iij sterilized jars, fill with 
boiling syrup (one cup sugar to one and 
one-half cups water), put on the jar rub¬ 
bers and tops loosely and sterilize in hot 
water, 15 to 20 minutes. Remove from 
boiler and seal tightly. The peelings and 
•‘eves” may be boiled and the juice made 
into a delicious syrup for hot cakes. 
MRS. F. W. STILLMAN. 
The Gooseberry as a Favorite 
Gooseberry Charlotte.—Pick two pounds 
of gooseberries, boil them to a pulp, with 
sugar to taste and the grated; rind of a 
lemon. Rub them through a sieve. Then 
line a cake tin or a mold with pieces of 
buttered bread, making the bread" overlap 
round the edge. Fill the mold with goose¬ 
berry puree, and grate a little nutmeg 
over. Cut a piece of bread to fit the top 
of the mold and butter this also. Bake 
in a moderate oven until the bread is 
crisp, taking care not to burn the top. 
Turn out on a dish and serve hot with 
custard or cream. 
Gooseberry Tapioca.—Boil one pound 
of gooseberries with one and one-half 
cupfuls of water until slightly softened : 
then stir in three ounces of tapioca and 
three-fourths cupful of sugar. As soon 
as the tapioca is cooked add the strained 
juice of one lemon and set aside until 
cold. It should be stirred constantly 
while cooking. 
Gooseberry Roly-poly. — Sift into a 
basin two cupfuls of flour, one-half tea¬ 
spoonful of salt, one teaspoouful of bak¬ 
ing powder, and two tablespoonfuls of 
sugar. Rub well into the flour mixture 
three tablespoonfuls of butter; then add 
sufficient milk to make a soft dough. Roll 
out to about the thickness of one inch. 
Cover with gooseberries and sprinkle 
with sugar to taste. Dust with two tea¬ 
spoonfuls of flour, roll the roly-poly up 
and pinch the edges together. Put it into 
a buttered basin, cover with buttered pa¬ 
per and steam steadily for one hour. 
Serve hot with cream and sugar. 
Gooseberry Soup.—Take two quarts of 
gooseberries, two quarts of water, two 
cupfuls of sugar, two tablespoon fuls of 
cornstarch, two yolks of eggs, one inch 
of cinnamon stick and wafers. Wash the 
gooseberries and put them into a. sauce¬ 
pan with the water and sugar. Add the 
cinnamon stick and boil until the fruit is 
reduced to a pulp. Then strain and 
thicken with the cornstarch mixed to a 
smooth paste, with four tablespoonfuls of 
cold water. Simmer for five minutes, 
then pour over the yolks of the eggs, 
which have been beaten in a soup tureen. 
Serve with wafers. 
Gooseberry Ice Cream.—Top and. tail 
some gooseberries, wash them and stew 
them until soft with a little water and 
sufficient sugar to sweeten. Rub the 
stewed fruit through a fine sieve, and 1 to 
every cupful add one cupful of whipped 
cream. Sweeten to taste, add a few drops 
of green color and one-lialf cupful of 
white grape juice to every cupful of 
cream. Freeze and serve in dainty glasses. 
Gooseberry Fritters.—Sift one-half cup- : 
ful of flour into a basin, add a pinch of 
salt, two well-beaten yolks of eggs, two 
tablespoonfuls of milk or cream and two 
tablespoonfuls of water, and work into 
a smooth batter. Let it stand for ?>0 min¬ 
utes. Wash and pick one pint of goose¬ 
berries. Now add the stiffiy beaten whit 
of an egg to the batter. Dip the goose¬ 
berries into the batter and fry them in 
smoking-hot. fat. Sprinkle with sugar 
and serve hot. HELEN' a. lynan. 
Feather Mattresses 
These feather mattresses are made-over 
feather beds, but no extra feathers are 
used. I have had three feather beds made 
over in this way, at a cost of $4 each, 
and the new mattresses were more satis¬ 
factory than I anticipated. I do not 
know of any firm making them. Mine 
were remade by a woman living in the 
neighborhood ; nor do I know where she 
got the idea or information. The feathers 
were evenly distributed and sewed or 
quilted crosswise in form of compart¬ 
ments or corrugations, each corrugation 
being about 12 in. wide. 
It is so quilted or built that one face 
of the mattress was smooth and firm for 
Summer use, then could be turned over 
with the feather corrugations up for Win¬ 
ter use. really to be used above an or¬ 
dinary hair of fiber mattress, and not laid 
directly on the springs. A most unusual 
degree of comfort is thus obtained for a 
weary body during the night. Many peo¬ 
ple in this locality had old feather beds 
remade in this way. There does not ap¬ 
pear to be any stiffening to the under or 
smooth side. H. c. c. 
Choke-cherry Jelly 
Gather cherries when not too ripe. Pick 
over, wash and drain them ; place them 
in an agateware kettle, nearly covering 
them with water. Let cook w T ell; they 
will burst open ; then drain over night. 
To each pint of juice allow 1. lb. of sugar. 
Pour juice back into kettle and let boil 50 
minutes, skimming off all scum. Have 
sugar well heated and pour slowly into 
the juice. Let boil up and then dip into 
sterilized receptacles. If without covers, 
cover with melted paraffin when jelly is 
cold. Apple and choke-cherry jelly is 
prepared the same as the above, only cook¬ 
ing the juice 20 minutes and using one- 
third sour apples to two-thirds choke- 
cherries, an experiment of 1020. 
JENNIE UNO. 
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, 
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High Quality—Delicious Flavor 
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Your choice :—Mixed, Oolong, 
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Breakfast, Uncolored Japan, Young 
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4 lbs. COCOA for $1.00 
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50 BARCLAY ST., NEW YORK, N. Y. 
100 Van Dyk Stores in Thirty Cities. Reference:—Your Own Bank. 
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