|My beautiful niece, Georgina, enjoying a glass of Spiced Pineapple Punch on |
Christmas Eve, Anne.
Saturday, 28 December 2013
St George and the Pineapple
The St George “All Electric” Cookery Book published by St George County Council, 1960s, Australia
Baked Hawaiian Charlotte
Slices of bread and butter; 6 bananas; ½ cup pineapple juice; 1 can pineapple; ½ cup breadcrumbs; 1 egg, separated; 1 tspn lemon rind; 1 tblspn lemon juice
Method: grease a mould and line with sliced bread and butter. Moisten the bread with pineapple juice. Mix the breadcrumbs, lemon rind, sliced bananas and chopped pineapple together and mix in the beaten egg yolk and lemon juice. Fold in the stiffly beaten egg white and pour into the lined mould. Sprinkle the top with breadcrumbs. Oven 230°C, top element off and bottom on medium – 35 minutes. Serve hot or cold with cream or custard. Auto. 230°C, reduce to 200°C.
Spiced Pineapple Punch
1 cup sugar; 4 cups pineapple juice; 1 ½ cups water; ½ cup lemon juice; 1 tspn ground cinnamon; crushed ice; 12 cloves; 1 cup orange juice
Method: Boil together the sugar, water and spices. Strain through cheese cloth and add fruit juices. Chill and pour over crushed ice.