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Cooking with Tropical Fruit - A Selection of Recipes
By Anon Anon
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A book of recipes using tropical fruit. Thoroughly recommended for inclusion on the bookshelf of the amateur and professional cook alike. Contents Include: Pineapple, Bananas, Watermelons, Citrus Melons.
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Cooking with Tropical Fruit - A Selection of Recipes - Anon Anon
Melons
PINEAPPLE
PINEAPPLE CREAM
1 can sliced pineapple
1 cupful heavy cream
1/4 cupful powdered sugar
1/2 teaspoonful vanilla
1/4 cupful very finely chopped walnuts
Drain the syrup from the pineapple. Whip the cream, add powdered sugar, vanilla and chopped nut meats. Spread this cream between the slices of pineapple. Garnish the top with whipped cream and nut meats.
PINEAPPLE WHIP
1/4 box gelatin
1 can grated pineapple
1/2 cupful sugar
1 pint cream
Soak the gelatin in as little cold water as possible. Mix pineapple and sugar together and bring to a boil. Add gelatin and let stand (about three hours) until it begins to get stiff. Then beat in the whipped cream. Serve, very cold, in tall glasses with a maraschino cherry on top of each. This recipe will serve six persons.
PINEAPPLE SALAD
Arrange slices of Hawaiian pineapple on a salad plate and over them grate a little nutmeg. In the center of each slice make a cup of tiny lettuce leaves and in this lay a smaller piece of pineapple, on top of which place a pimola or ball of cream cheese. Pour French dressing over all.
PINEAPPLE TAPIOCA
1 cupful pearl tapioca
1/2 cupful cold water
1 can pineapple
juice 1 lemon
1 1/2 cupfuls sugar
3 egg whites
Soak the tapioca over night in plenty of water. Drain and add cold water, the juice from the can of pineapple and from the lemon. Then cook in a double boiler until clear. Add the sugar to this, then the pineapple, chopped fine, and lastly, pour over the egg-whites, beaten stiff. Chill and serve with cream or custard. This can be made from fresh pineapple, if stewed and not too sweet. It will serve twelve people and will keep two or three days.
PINEAPPLE SHORTCAKE
One cupful of butter, two cupfuls of powdered sugar, two cupfuls of flour, one cupful of milk, whites of four eggs, a little salt. Cream butter and sugar,
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