My father-in-law, Mac, gave this book to Joan when they were married in 1947.
It contains no less than 56 recipes for pineapple!
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Pineapple Biscuits
Prepare: Fluffy Biscuit Dough.
Fluffy biscuits (shortcake dough):
Sift before measuring: 2cups cake flour or 1 ¾ cups bread
flour;
Resift with: 4 tspns baking powder ; 1 ¼ tspns salt; 1 tblspn sugar;
Cut in as directed: 2 tblspns butter (4 tblspns for
richer dough);
Add: ¾ cup part rich
milk and part canned pineapple juice.
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I wonder if Mac was trying to give Joan a subtle hint about her cookery skills when he gave her the book? I love its cover. What did they taste like? They look yummy.
ReplyDeleteThey look nice - and sort of simple flavours too. Did you just use plain flour (not sure I've seen 'cake flour' in a recipe before)?
ReplyDeleteWell at that afternoon tea I was outshone by my friend Sue who made delicious scones! But I intend to take on the challenge and impress everyone with pineapple scones soon! Apparently cake flour is plain flour, that was new to me too.
ReplyDeletePineapple was considered a rare and exotic food before the advent of canning. The first pineapple canned in the US was processed in Baltimore, Maryland, in the mid-1860s.
ReplyDeleteThe presence of pineapple in Baltimore was due to the expansion of the fresh fruit trade from Caribbean to the US in the mid-nineteenth century.