The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

halves, quarters or thick slices. Do not sweeten but pass sugar and unwhipped cream with them. Almond or cocoanut cream are especially suitable for peaches. PEACH SNOW Add sweetened cream to stiffly-beaten whites of eggs (⅓ cup to each white) and pour over peaches just before serving. All must be cold. Peaches combine nicely with bananas and with red raspberries. The juice of the berries may be served over the peaches instead of cream. PINEAPPLES The pineapple is another of the universal favorites and deservedly. Its delightful flavor is unequaled and the fresh juice contains bromelin, a remarkably active principle which aids digestion both in the stomach and in the intestinal tract. A slice or two of pineapple taken at the close of a meal gives a marked laxative effect. The use of pineapple in diphtheria is well known. I knew a very successful physician in one of our large cities who always had quantities of pineapple canned each year for use in diphtheria cases. The digestive ferment is not quite so active in the cooked fruit as in the uncooked. SHREDDED PINEAPPLE Use only choice large well ripened sound pineapples. Wash and drain; give the crown a twist with the hand, when it will come out easily if the fruit is ripe. Set the pineapple on a board and with a large sharp knife pare it by cutting slices down from the top all around, cut thick enough to remove all the woody covering (the fruit in connection with that has very little flavor), leaving only the deepest eyes. After removing the eyes, take the pineapple in the left hand with the base up and shred it by picking up small pieces all around with the tines of a silver fork. It will come off easily from that end, leaving the core, which should be wrung to obtain all the juice. Let the fruit stand in layers with sugar, ¼ to ½ cup, (or ¼ to ⅓ cup sugar, ½ to 1 tablespn. lemon juice and ¾ cup water) to each pint, for some time before serving, or, serve