Pineapples in Vogue

Food in Vogue, Six Decades of Cooking and Entertaining, 1976 UK  (1940s recipes section)

Mutton chops with pineapple  

Allow one chop and one slice of pineapple per person. Roast or fry the chops. Season with salt, pepper and paprika. Dip slices of pineapple into flour and fry in margarine to a golden brown. Top each slice with chop sprinkled with parsley and paprika.

Thanks for the fabulous1960/70s Bessemer steak plates, Renae. I love them! Anne

Ananas en surprise

Cut a slice from the top of a ripe pineapple. Scoop out the centre and remove any woody parts. Cut flesh into small pieces. Prepare a thick custard, enrich with a few tablespoons of evaporated milk, scalded and cooled; fold in the fruit; fill the case. Set on ice. Place on a dish with a napkin around to hold it steady. Cover with the tufted top.

Vogue Australia Cook Book, 1969 Compiled by Sheila Scotter and Elizabeth Reeve

“LUNCH AT A HOLIDAY HOUSE

(Mrs Walter Pisterman)

Melon and Prosciutto Ham

Meat Cheese and Stuffed Hard-Boiled Eggs

Slices of Baby Veal Sausage topped in French Dressing with finely-chopped Onion

Thick slices of Beef Fillet

French Bread with faintly Garlicky Butter

or

                        Jellied Tomato Ring            

Asparagus, radishes, pickled cucumbers, ham and fresh pineapple served in a divided dish

This meal would be prefaced by Pimms mixed with equal quantities of soda and dry ginger ale, with mint, cucumber and lemon garnish. A chilled rose would be drunk with the meal.”

Illustration from "Food in Vogue, Six Decades of Cooking and Entertaining"

Chiffon Pie the Davis Gelatine Way

Desserts, Salads and Savoury Dishes the Davis Gelatine Way, 1950s, Australia

Pineapple Chiffon Pie

1 envelope or 3 tspns Davis gelatine; 150ml hot water;2 eggs (separated); 300ml canned grated pineapple; 1 tspn lemon juice; 1 tspn lemon rind; ½ cup sugar; pinch of salt; ½ cup whipped cream; 1 baked pie shell (23cm)

Dissolve gelatine in hot water. Beat egg yolks, add ¼ cup sugar, pineapple, lemon rind and juice, salt. Stir over boiling water until thickening slightly. Add dissolved gelatine. Cool. Beat egg whites with balance of sugar and fold through mixture. Place in the baked pie shell. Spread with whipped cream.

Pineapple Halos

National Trust of Australia (Tasmania) Recipe Book Produced by Southern Regional Women’s Committee 1969

Pineapple Halos  

1 packet plain cake mix; 3 tblspns cornflour (slightly rounded); 1 egg; pineapple rings; 2 tblspns undiluted evaporated milk; chopped preserved ginger; cherries

Place cake mix in basin and stir in cornflour. Mix to a stiff dough with egg and undiluted evaporated milk. Knead and roll out to 5mm thickness. Cut into 8cm rounds. Place rounds on a greased tray and top with slices of pineapple. Fill centre with chopped ginger, cover with remaining pastry circles and place a cherry on top. Prick tops, bake 200°C 12 to 15 minutes. Serve with cream or custard.

Jane “The way the ginger suffused with the pastry was sublime.”

Pineapple Sago

P.W.M.U. Cookery Book 8^th Impression 1950 Arranged by Miss A. M. Campbell, M.A., Issued by the Presbyterian Women’s Missionary Union of Victoria.

Pineapple Sago 

2 large tblsps sago, ½ pint (280ml) fruit juice and water combined, ½ tin pineapple, 1 tblsp sugar, 1 tblsp honey or Golden Syrup (I used honey)

Soak sago in enough water to cover it for half an hour, strain off the water and add the po9neapple juice and water to sago; stir over the fire till it boils, then let it simmer till it is clear. Mince the pineapple, stir in honey or Golden Syrup into the sago, add pineapple and put aside to set. Serve with cream or custard.

This is a great recipe to make if you want to taste what a sago dessert is like. I made a couple of changes – I didn’t mix in any sugar and I served it with natural yoghurt and a trickle of honey.