The Syracuse Journal, Volume 20, Number 20, Syracuse, Kosciusko County, 15 September 1927 — Page 6

P ‘NEAPfU Vv >r > dteg|©

FRUIT THAT IS ALWAYS FRESH

ALL fruit* contain a high per* centage of the precious vitamines, as well as fruit acids, sugar, mineral salts and protein in varying quantities. The process of canning is now brought to such • point of perfection that these valuable elements are captured and practically no loss sustained. Ha* waiian pineapple is particularly rich in food values, and,also possesses medicinal qualities—among the Utter a high percentage of bromelin —an aid to protein digestion. This all increases its food value, and since the American housewife has become better ac quainted with its adaptability to any part of the menu, it has grown steadily in favor. Either the crushed or the sliced Eineapple is ready to serve just as i comes from the can. Though it combines admirably with other foods in various more or less complicated recipes, the most convenient way to use either kind is tn unadorned simplicity, either by itself or with congenial accompaniments. To have this fresh fruit ready to serve without any i Ereliminary hulling, coring, peelig. or cleaning, means a great deal to any housewife, not only in an emergency but in the regular course of household affairs. A few ■uggestions follow for serving pineapple either by itself or in quick combinations. Crushed nlneannle may b* r-HM *' , neamle sauce, for it is j drllrht*n| as v«*rt>t he. v-t*h hot h s »r«*t« or e>V«. nr a« r<i „f hreak-

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250,000 PINEAPPLES A DAY

THAT’S the number of ripe pineapples that travel down from the foothills daily, during midsummer, to keep the biggest fruit cannery in the world running full tilt. This is the, cannery of- the Hawaiian Pineapple Company located in Honolulu, the principal city of the Hawaiian Islands. Pickers, men and women, pass down the milelong rows in the uplands, and break the pineapples off. They are carried to the ends of the rows in bag* ‘arid there workers cut off their spiky tops, and pack them into field crates, according to sixe, because each diameter of pineapple fits a certain diameter of can. These pineapples are shipped to the United States. and nobody in Hawaii, where they came from, gets finer fruit than that put in the cans. Even in the public markets of Honolulu the fresh pineapples are seldom as good, because they often wait two or three days for a purchaser, while the canned pineapples are put up on the day they ripen. The pineapple cannery people know this, and often buy the canned fruit in preference to the fresh, right in Hawaii where it grows. Many Ways to Use Pines pole There are so many wnys to use this popular, sun-ripened fruit it is hard to select from so many outstanding recipes. But. in addition to eating the or drinking the juice ’ust as it comes from the can previously ehilled in the iee-box. here are a few ways in which to serve it Pineapple Marguerite: Bring one and one-half cups of sugar and one-half cup of water ' and the juice of one lemon to a boil and add one ean «f crvsh«d Hawaiian pineapple. Cool and freexe. Serve Tn sherbet glass** with whipped eream on top. Fre«h sponge cake ■sakes a delectable accompaniwu>nt for Hila

> fast It takes its place as a salad ■ tqo, and is excellent for mixing , with otner fruits for a fruit comi pote, or as a sauce for ke cream, i or for use as a filling in cantai loupe. Sliced pineapple has many emer- ' gency uses. An easy salad is made by placing slices on lettuce leaves, sprinkling with walnuts, adding a ' square of cream cheese and serv- ; ir.g with mayonnaise dressing. 1 .neappie slices with ham, lai. b i chops, roast veal, chicken, or turkey make an excellent combinn--1 tion, the succulent tartness of tha pineapple actirg as a digestive for ' the meats. For a dessert, place 1 slice of cake cut with a round cutter, “bn slices of pineapple, and tep the fake with whipped cream or use crushed pineapple as filling for a cake. Ice cream or custard heaped on sliced pineapple makes a welcome variation in quick desserts. <One of the quickest substantial luncheon d’«hes th-'t esn be mode is an omelet? A pineappl” omelet is a dl»’>ht'ul ro"pl*v. Jfrko the omelet in the u’ual w".v, and when it is ready to be folded. 1-v slices cf vi*neannle or we’l-drair.ed '"■n«hed pineapple on half of it. V-M over, and s«rve imme'*l"te , v. ev nuld e-’"'ne like the ♦»m> Mindrit b<>re it I® - /d«J oneer»w»*irt» tef > «®'' > **n «->’♦ to <«’•*• r'-'-s *w| MeM. three hot water. one huH*r in s f’Mnff-nsn I --4 j n the mixture. Cook

Pineapple Mousse: Whip one pint of cream and one-half cup sugar until they are very stiff. Add half a cup of pineapple juice. Put in a mold. Pack the mold in the ice-cream freezer with ice and salt for three hours or until it freexe*. Turn the mousse out of the mold and sprinkle chopped English walnuts over the top just before serving. Brown Cream Mold' Put one quart of milk in a double boiler. When hot add two cups of brown sugar. Mix four tablespoon* cornstarch with a little mjlk and add. Stir until it thickens. Cook for half an hour. Take from fire and add one teaspoon of vanilla flavoring and half a cup of chopped walnuts. Put in a mold and chill. For a sauce use chilled crushed pineapple. Some Hot Pineapple Dishes Pineapple Turnovers: Drain a can of sliced Hawaiian pineapple. Roll out rich pastry and cut in sheets three by six inches and lay on a baking tin. Lay a slice of pineapple on one end of the pastry. fill center with strawberry or other preferred jam. Wet edges of pastry, bring together over the pineapple, press firmly together, trimming away extra pastry. Bake in hot oven until pastry begins to brown, then reduce heat and finish hah ing. Ham and Egg Special: With the old -fashioned but ever popular ham and eggs, fry rings of sliced canned pineapple. The ham. eggs and not only look well together but taste good too. DMserte and a Sa lad Pineapple Souffle: Melt two tablespoons shortening, add four tablespooas flour and stir till smooth. Add one-quarter tea«noon salt, one-third cup sugar, one cup milk, and bring to a boil. •Erring constantly. Pour sauce

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A Wealthy Traveler

CENTURIES ago, when white men first went to the Amazon, they were presented with pineapples by the Indians, as choice gifts. The strangers took suckers from which pineappl s are grown with them in their ships to Spain. It was grown the e, and later in England. The pi leappie that is now grown in Hawaii, known as the Smooth Cayenne variety, was brought there from Jamaica by Captain John Kidwell in 1893. It now comes back from the Hawaiian Islands to the I lited States at the rate of 200,0 0.000 cans a year. Thus the pineapple is a rlobe trotter that has grown in many lands. It is wealthy too, rich in food values as well as taste. Ripe pineapple contains about twelve per cent of sugar, equal to cane sugar, and is a wholesome food. It stands well in calories, and is also rich in vitamins A and B, and especially rich in vitamin C. Professor Cary D. Miller, of the University of Hawaii, who has conducted experiments to ascertain its vitamin content, says: “As an all-around source of vitamins, the pineapple takes an unusually high rank. Canned pineapple is an article of diet of substantial food value, and is not to be regarded as a luxury of pleasing flavor.” A Dessert and an Entree The pleasing flavor is there, however, in whatever way you serve pineapple. Here are a few suggestions for its usA

over beaten egg yolks and mix well. Add one can crushed pineapple. Fold in stiffly beaten whites. Pour into a greased baking-dish, set in pan of hot water and bake in a moderate oven. Date Goodiest Stuff pitted dates with pieces of sliced pineapple and roll in ground walnuts or powdered sugar. Pineapple Marvel: Soak two and a half tablespoons gelatine ia one-quarter cup cold water for ten minutes. Add one cup boiling water, one cup sugar, and |wo tablespoons lemon juice and stir till all is dissolved. Add one and a half cups crushed Hawaiian pineapple and juice. When mixture begins to thicken, beat till frothy. Pile lightly into sherbet passes. Serve with crushed strawberries or whipped cream or both. Olives with Pineapple: A salad green arid pale gold in color, is cool-looking on a hot day. Such a one is this combination: Crisp lettuce leaves as a foundation, then a slice of canned pineapple, then a row of asparagus tips, and lastly sliced olives stuffed with pimiento. Serve with mayonnaise. Pineapple Pastry: Some cooks introduce various flavorings Into their pie crusts with excellent effect. Fruit pies with sweetened crusts flavored with lemon, spices, or the fruit that is in the pie are much more delicious than when made with plain crusts. For a pineapple filling use this crust: Sift together two level teaspoon* baking-powder, three level cups flour, one level teaspoon sr*t, and •nt into it with a knife one-quar-ter cup each of lard Rub lightly into it with 'the fingers three level tab’espooris sugar, one well-beaten egg, and half a cup of pineapple juice. This makes enough for two large cov. e-M vies.

THE SYRACUSE JOURNAL

Pineapple - Putterscotch -Parfait : This is a rather rich but delightful' dessert for a company occasion. Boil one-half cup white sugar, one-half cup brown sugar, two tablespoons butter with onehalf cup water until it forms a soft ball in cold water. Beat two egg whites; pour syrup over them, beating until cool. Chill, and fold in one-half pint wl ; nped cream with one and onehalf cups drained crushed Hawaiian pineapple and one teaspoon vanilla. Soak one and one-half teaspoons gelatine in one-quarter cup cold water, then melt over hot water and add to mixture. Eeat thoroughly and put in icebox for two hturs. Serve in parfait glasses copped with maraschino cherries. Pineapple Stuffing for EggPlant’. Cut an egg plant in two lengthwise. Scoop out most of the pulp, cut in small pieces, and boil in salted water until tender. Drain well and mix with one cup breadcrumbs, three-fourths cup crushed Hawaiian pineapple, two tablespoons butter, one-half teaspoon grated nutmeg, a beaten egg, and enough rich milk to make a good stuffing cons istency. Stir all together and scas»m with salt and pepper and stuff egg plant shells. Cover the top with buttered crumbs. Place in a deep pan, with enough hot water to reach half-way up the sides of the egg plant. Bake slowly for one hour.

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Lower Left: Aisle in main building showing central conveyor which brings corse from core room in distance. On either side are mold conveyors on which core and flask are assembled. These lines move toward foreground of picture, where pouring occurs. Upper Right: Pouring engine castings. Note that workmen merely guide operations, ladles being suspended from electric hoists running on monorails above. Two big ladles, on electric overhead trucks which brought them from cupolas, may be seen in background. The pouring workmen are on a moving platform which keeps pace with the conveyor carrying the flasks. Note the conveyor entering steel hood which shields the room from the castings* blazing heat and gas after pouring. «

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THE most inviting spot after an exciting set of “doubles” is one where chairs are drawn up tete-a-tete near a table under a sheltering tree, where icne tinkles in tall glasses and a tempting salad is set forth on a cool nest of lettuce leaves. Into this salad, whether it be one of meat, cheese, fnfit or vegetable, the versatile pineapple finds its way. The cooling juices of a canned Hawaiian pineapple are V soothing to the throat while its tart tast adds the zest which youth demands. The following summer salads present pineapple in some of its most alluring combinations. Pineapple Salad De Luxe: Dice a cold boiled chicken and add two-thirds as much finely-cut celery as chicken. For each person place a slice of Hawaiian pineapple on a bed of lettuce leaves. On each slice lay four tips of canned asparagus and cover asparagus with chicken mixture. Garnish with slices of stuffed olives and serve with mayonnaise dressing. Treasure Island Chicken Salad: Mix two-thirds cup of. drained, crushed Hawaiian pineapple with two cups chopped cooked chicken, one cup chopped celery, one-half cup chopped walnuts, one-half teaspoon salt. Garnish with lettuce or celery tips and serve with mayonnaise dressing. Oahu Island Salad : Remove skin from three bananas, cut in halves, then into quarters lengthwise and slice. Mix with one cup well-drained, crushed Hawaiian pineapple and mix thoroughly with French dressing. Set aside in a cold place at least one hour before serving. Serve on lettuce. Hawaiian Pineapple Salad: Mix the contents of a medium-size can of Hawaiian pineapple tidbits (or slices of pineapple cut into pieces), one-half grapefruit sliced, one tart apple cut in small cubes. Place on crisp lettuce leaves and garnish with the contents of one small bottle of maraschino cherries. Serve with French d rockin'*.

COOL SUMMER SALADS

Pineapple and Cream Cheese Salad: Use the heart leaves of lettuce, arranging a ring of these on individual salad plates. On each ring place a whole slice of canned Hawaiian pineapple drained and slit across with a sharp knife so that it can be easily divided by the salad fork yet does not show the cutting. Rub a fresh cream cheese through a ricer or colander on the pineapple so that it stands up in light flakes, then with a teaspoon gently put in the hole of the pineapple guava or currttnt jelly. Finish by sprinkling with a French dressing in which lemon juice is used instead of vinegar. Serve fingers of whole wheat bread and butter with this salad. Tomatoes Stuffed with Pineapple: Peel large ripe tomatoes, being careful to keep their shape. Cut a slice from the stem end of each and carefully remove pulp from the center. Cut the pulp in pieces and drain. Drain one cup of crushed Hawaiian pineapple and mix with the tomato pulp. Add one-half cup walnuts broken in pieces, one-fourth teaspoon salt and one-eighth teaspoon paprika. Mix thoroughly with thick mayonnaise and refill tomatoes with the mixture. Garnish with lettuce and walnut halves. Pineapple and Cucumber Salad: Thoroughly drain one cup of crushed Hawaiian pineapple. Mix with one cup of finely diced cucumber and add mayonnaise to moisten well. -Arrange on lettuce and garnish with strips of red pimiento. Pineapple and Pimiento Salad: Thoroughly drain two cups of crushed Hawaiian pineapple. Add one cup of diced celery and two chopped red pimientos. Mix with mayonnaise and serve on lettuce. Celery Stuffed with Pineapple and Cheese: Wash, scrape, and cut celery stalks in four-inch pieces. Work one tablespoon butter until creamy, add two tablespoons cream cheese and two tablespoons crushed Hawaiian pineapple and stir until thoroughly blended, then season highly with salt and paprika. Spread mixture on inside of celery stalks and serve on bed of chonned ice.

Upper Left: The maze of cooling conveyor which‘‘kills time” between foundry and cleaning plant, giving hot castings time to cool before they are handled. It d P ub,e ’ ings hanging from it every few feet. With the portion inside the bl Lower Right* Core'making with modern pneumatic equipment. Core sand is delivered to the benches automatically by conveyor, and finished cores are carried to core ovens and thence to core assembly by conveyor racks at left. . platform below, pushes it into the cupola, and dumps it. ■

Deviled Pineapple: Cut six hard-boiled eggs lengthwise. Remove yolks and mix with one cup of crushed Hawaiian pineapple, one tablespoon vinegar and one-half teaspoon salt. Pile pineapple mixture in the eggs and serve on lettuce leaves with mayonnaise dressing. Garnish with two tablespoons chopped salted peanuts. Since much of the success of the salad depends on the goodness of the salad dressing, the following suggestions are offered for unusual dressings: French Fruit Dressing: Mix four tablespoons olive oil, one-half teaspoon salt, dash of pepper, one tablespoon lemon juice or vinegar and one tablespoon of sour cherry juice. Cooked Salad Dressing: I> especially good with chicken salad. Scald one-half cup of cream and add one tablespoon of butter. Thoroughly mix one-half teaspoon salt, one teaspoon mustard, onehalf tablespoon flour, one teaspoon sugar with three tablespoons vinegar. Add to eream. Stir and cook until thick, cover and continue cooking ,for ten minutes. Add one egg slightly beaten, stir and cook for one minute. Strain and cool before using. Fruit Salad Dressing: Mix one-third cup of orange juice, one and one-half tablespoons pineapple juice, and add one egg, slightly beaten, and one cup of sugar. Cook in a double boiler ten minutes. Cool and fold in one-half pint of heavy cream, beaten until stiff; then add a few grains of salt Hawaiian Salad Dressing: Heat one cup of syrup drained from crushed Hawaiian pineapple. Mix three tablespoons sugar, three tablespoons flour, one-fourth teaspoon salt one-half teaspoon mustard and one-eighth teaspoon paprika. Add the hot syrup/stirring constantly, and bring to the boiling point. Add one-fourth cup of vinegar and allow to boil slowly for three minutes. Chill and serve on any fruit salad in place of mayonnaise or other cooked salad dressing.