Pine-apple Chips
INGREDI- ENTS. Pine-apples; sugar to taste.
Pare and slice the fruit thinly, put it on dishes and strew over it plenty of pounded sugar. Keep it in a hot closet, or very slow oven, 8 or 10 days, and turn the fruit very every day until dry; then put the pieces of pine on tins and place them in a quick oven for 10 minutes. Let them cool, and store them away in dry boxes, with paper between the layers.
TIME -8 to 10 days.
SEASONABLE. - Foreign pines, in July and August.
Pine-apple Fritters. (An Elegant Dish.)-INGREDIENTS for dish for 4 or 5 persons. A small pine-apple, or a tinned one, a small wineglassful of brandy or liqueur, 2 oz. of sifted sugar; batter as for apple fritters (which see). AVERAGE COST, 2s.
This elegant dish, although it may appear extravagant, is really not so if made when pine-apples are plentiful. We receive them now in such large quantities from the West Indies, that at times they may be purchased at an exceedingly low rate; it would not, of course, be economical to use the pines which are grown in our English pineries for the purposes of fritters, but tinned pines, which preserve their flavour better than any other fruit, answer well for fritters. Pare the pine with as little waste as possible, cut it into rather thin slices, and soak these slices in the above proportion of brandy or liqueur and pounded sugar for 4 hours; then make a batter the same as for apple fritters, substituting cream for the milk, and using a smaller quantity of flour; when this is ready, dip in the pieces of pine and fry them in boiling lard from 5 to 8 minutes; turn them, when sufficiently brown, on one side, and, when done, drain them from the lard before the fire, dish them on a white doyley of paper, strew over them sifted sugar and serve quickly.
TIME. 5 to 8 minutes.
SEASONABLE in July and August.
PINE-APPLE, PRESERVED.