XVI. Pineapple Desserts

Baked Pineapple Pudding (Five portions)

(An unusual bread pudding.)

One cup bread crumbs One cup sugar One cup shredded or diced pineapple Three level tablespoons flour One-fourth level teaspoon salt One level teaspoon baking-powder One teaspoon lemon extract One teaspoon vanilla extract Three eggs, well-beaten

Mix the crumbs, sugar and pineapple and let stand for five minutes. Add the flour, salt and baking-powder mixed and sifted. Add all the rest of the ingredients and beat for five minutes. Pour into a well-buttered baking dish and set in a pan of hot water. Bake in a moderate oven for thirty minutes or until the mixture sets.

Hard Sauce

Four level tablespoons butter One teaspoon vanilla Three tablespoons boiling water One-eighth level teaspoon salt One and one-half cups powdered sugar

Cream the butter, add the vanilla, water and salt and slowly add the sifted powdered sugar. Beat until light and creamy. Set in a cold place to chill and then serve on the pudding.

Pineapple Delicious (Four portions)

(A light and appetizing concoction.)

One and one-half cups diced pineapple One-half cup sugar Three tablespoons lemon juice One cup diced marshmallows One-half cup nut-meats One-half cup cocoanut

Mix all the ingredients. Arrange in glass serving cups. Set in a cold place for half an hour.

Pineapple Fluff (Four portions)

(A fluffy, delicious dessert with which to follow a rather heavy meal.)

Two level tablespoons granulated gelatin One-third cup cold water One cup boiling pineapple juice One-fourth cup lemon juice One-half cup sugar Two egg whites, stiffly-beaten One cup diced pineapple One cup whipped cream

Soak the gelatin in the cold water for five minutes. Add the boiling pineapple juice and stir until the gelatin is dissolved. Add the lemon juice and sugar. Set in a cold place until the mixture hardens around the edge. Beat until frothy. Add the stiffly-beaten egg whites. Beat for five minutes. Add the pineapple and whipped cream. Pour into a moistened mold. Set in a cold place for one hour. Unmold and cut in slices.

Pineapple Cottage Pudding

(A good old recipe pleasingly varied.)

See recipe for Plain Cottage Pudding. Serve with Pineapple Hard Sauce.

Pineapple Hard Sauce for Cottage Pudding

One-third cup butter or butter substitute Two tablespoons lemon juice One-fourth level teaspoon salt One and one-half cups powdered sugar One-half cup diced or grated pineapple

Cream the butter, add the lemon juice and salt. Beat for one minute. Add the powdered sugar, sifted. Add the pineapple and beat for one minute. Serve cold on cottage pudding.

Pineapple Marshmallow Gelatin Pudding (Six portions)

(Bob is very fond of this light dessert.)

Two level tablespoons granulated gelatin One-third cup cold water One-half cup boiling pineapple juice One-half cup boiling water One-fourth cup lemon juice One-half cup sugar One cup cherries One cup diced pineapple One cup diced marshmallows One-half cup nut-meats, cut fine Two egg whites

Soak the gelatin in the cold water for five minutes. Add the boiling pineapple juice and boiling water. Stir until the gelatin is dissolved. Add the lemon juice and sugar. Set in a cold place until the gelatin mixture hardens slightly. Beat for three minutes. Add the cherries, pineapple, marshmallows and nut-meats. Beat for two minutes. Add the egg whites, stiffly beaten. Beat until the mixture will hold its shape. Pile lightly in glass sherbet cups. Set in a cold place for one hour or more.

Serve with cream or whipped cream.

Pineapple Pudding (Four portions)

(A good home recipe.)

Two level tablespoons cornstarch One-third cup sugar One-fourth level teaspoon salt One-half cup pineapple juice Three-fourths cup water One egg yolk One cup diced pineapple One teaspoon lemon extract One egg white Two level tablespoons sugar

Mix the cornstarch, sugar and salt in the upper part of a double boiler. Add the pineapple juice and water and cook over hot water for fifteen minutes. Add the egg yolk and diced pineapple. Cook for one minute. Add the lemon extract and pour into a buttered baking dish. Beat the egg white, add the sugar and pile lightly on top of the pudding. Set in a slow oven for twenty minutes.

Serve warm with cream.

Pineapple Rice Dainty (Four portions)

(Try this; you’ll like it if you like the pineapple flavor.)

Three-fourths cup cooked rice Three-fourths cup diced pineapple Three-fourths cup powdered sugar One teaspoon vanilla One-half teaspoon lemon extract Three-fourths cup stiffly-whipped cream

Mix the rice, pineapple, sugar and the extracts. Just before serving, add the stiffly-beaten cream. Pile lightly in tall serving glasses. Serve at once.

(Have all the ingredients very cold before combining.)

Pineapple Snow Pudding (Four portions)

(Easy to make and very good.)

Two level tablespoons granulated gelatin Four tablespoons cold water One cup boiling pineapple juice and water mixed Two-thirds cup sugar Three tablespoons lemon juice One-eighth level teaspoon salt Two egg whites, stiffly beaten Two-thirds cup diced pineapple

Soak the gelatin in the cold water for five minutes; add the boiling pineapple juice mixture, and stir until dissolved. Add the sugar, lemon juice, and salt. Set in a cool place and allow partially to congeal. Beat up with a Dover egg-beater until frothy, add the stiffly-beaten egg whites, and continue beating until the mixture is stiff enough to hold its shape. Add the diced pineapple and pile in glass sherbet cups. Set in a very cold place for one hour or more, and serve.

Pineapple Tapioca (Four portions)

(For the simple home meal.)

One-third cup quick-cooking tapioca One and one-half cups water One-fourth level teaspoon salt One cup grated or diced pineapple One-third cup sugar Three tablespoons lemon juice

Cook the tapioca, water, salt, pineapple, sugar and lemon juice together for forty minutes. Serve cold with cream.

Pineapple Turnovers (Four portions)

(A rather elaborate “company” recipe.)

One cup flour One-fourth level teaspoon salt Five level tablespoons lard Cold water

Mix the flour and salt, and cut in the lard with a knife. Slowly add just enough cold water to make the dough stick together. Toss upon a floured board and roll out very thin. With a knife cut out four-inch squares and place a tablespoon of the pineapple filling in the center. Turn over the corners in three-cornered style. Press down the corners with a fork. Slip onto a baking sheet and bake in a hot oven for fifteen minutes. Remove from the sheet and when the turnovers are cold, cover with a spoonful of icing.

Pineapple Filling for the Turnovers

One-half cup diced pineapple Four level tablespoons sugar Two tablespoons pineapple juice or water

Mix all the ingredients and cook slowly, stirring constantly, until a thick mixture is formed. Cool and drop on the squares of dough.

Icing

One tablespoon pineapple juice Two tablespoons water One-half teaspoon lemon extract One cup powdered sugar

Mix the juice, water and extract, and slowly add enough sifted powdered sugar to form a soft icing that will spread easily upon the turnovers. More sugar may be needed, or less, as the exact amount cannot be given.

Spread over the centers of the turnovers, not entirely covering them.