Sarah Bernhardt garnished with pineapple

It was so time consuming to make these delectable biscuits (for another blog I write eatwithanartist.wordpress.com) that I decided if I decorate them with edible gold dust and a piece of candied pineapple I could also include them in the Pineapple Princesses’ collection of recipes.

One of my parents’ nicknames for me as a child was “Sarah Bernhardt” I can’t imagine why 😊  

So I have a soft spot for this French actress, who I found out recently, was also a sculptor.

Sarah Bernhardt biscuits were created in 1911 by Johannes Steen, a Danish pastry chef as a tribute to Sarah Bernhardt when she visited Copenhagen for the publication of her memoirs in Danish, Anne

https://www.saveur.com/article/recipes/sarah-bernhardt-cookies-iceland/

Sarah Bernhardt Cookies

Makes about 54 Cookies

Ingredients: 8 oz. whole blanched almonds; 1 3⁄4 cups confectioners' sugar; 4 egg whites; 8 egg yolks; 1 cup granulated sugar; 2 cups unsalted butter, softened; 4 tbsp. cocoa powder; 16 oz. semi-sweet chocolate

Instructions:

1. Heat oven to 350°. Line two baking sheets with parchment paper; set aside. Process almonds in bowl of food processor until finely ground, 1 minute. Add confectioners' sugar and process for 2 minutes. Scrape bottom and insides of bowl to loosen clumped almond mixture, then continue to process until very finely ground, 3 minutes more; set aside.

2. Beat egg whites in the bowl of a standing mixer fitted with a whisk on medium-low speed until frothy, about 2 minutes. Increase speed to medium-high and beat until stiff, glossy peaks form, about 3 minutes more. Transfer whites to a large bowl. Fold in almond mixture a third time. Transfer to a large pastry bag fitted with a 1⁄2" plain pastry tip. Pipe 1" rounds about 1⁄2" apart onto baking sheets. Set aside for 10–12 minutes; bake 15–18 minutes, until stiff. Leave to cool.

3. Combine granulated sugar and 3⁄4 cups water in a 2-qt. saucepan over medium high; heat until a deep-fry thermometer reaches 242°, about 20 minutes. Meanwhile, whisk egg yolks in a medium bowl with a hand mixer; slowly add sugar syrup, then butter and cocoa powder. Mound 1 tbsp. to the bottom of buttercream onto each meringue. Freeze for 15 minutes. Pour enough water into a 4-quart saucepan that it reaches a depth of 1". Bring to a boil; reduce heat to low. Place chocolate in a medium bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat; set aside. Dip cookies, buttercream side only, in chocolate to fully coat. Place meringue-side down on a baking sheet and refrigerate until chocolate has hardened.

How we serve pineapple in Hawaii

How We Serve Hawaiian Canned Pineapple, Hawaiian Pineapple Packers Association, Honolulu Hawaii, originally published 1914

"This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilisation as we know it." Google Books

Recipe by Josephine Grenier in Harper’s Bazar:

“Hawaiian Canned Pineapple is delicious, even better than home made, and goes farther in cooking” Josephine Grenier

Pineapple and Ice Cream

Take large fine slices of canned Hawaiian pineapple and arrange on a flat glass dish; on each one put a spoonful of ice cream or stiffly whipped cream sweetened and flavored, and top with a cherry. Serve well chilled.

A classic!

Recipe by Helen Louise Johnson:

Baked Apples

Pare and core the apples. Fill the centers with grated Hawaiian pineapple to which has been added a little melted butter and some sultana raisins. Put the apples in a pan with a little water to which has been added a teaspoonful of lemon juice and bake until tender, but they should not lose their shape. Baste frequently, remove from the oven and sprinkle with granulated sugar to which has been added a little cinnamon.

Patriotic Pineapple

Khaki Cookery Book

Compiled by our friend, Bill Dowling’s  grandfather’s niece, Ella Dowling from “The Oaks”, to raise funds for the troops during World War I. Eastern Telegraph Print, Dungog NSW.

This book contains some advertisements for long gone businesses that operated in Dungog such as “V.R. Watt Dungog’s Live Jeweller” and “U R Next! E.P. Hutton, Hairdresser and Tobacconist”, plus recipes that include the classic “Australian soup” with the main ingredient being kangaroo tail, “Picnic Pie” which includes 2 sheep’s heads in the ingredients, “Dardanelles Pudding” and “Retrenchment Cake”.

Pineapple Custard, Contributed by Mrs J Lean

Make a custard of 1 quart of milk, 2/3 cup sugar and 4 eggs; heat the milk to boiling in a double saucepan; then add the eggs and sugar, beaten together. Stir well, and when done, set aside to cool.  Have a nice, ripe pineapple picked to pieces with a fork, and sprinkled with sugar. Just before serving the custard, stir in the pineapple.

I couldn’t serve custard without pudding! So I choose

Golden Pudding, Contributed by Mrs Luscombe

2 tblspn sugar, 2 tblspn butter, beat together well, add 1 egg, beat again. Add ½ cup milk, then stir in 1 cup flour in which 1 tspn of baking powder has been mixed. Butter a mould, put in 2 tblspn golden syrup, pour mixture into the syrup, cover with buttered paper, and steam 1 ½ hours.

And in keeping with the theme of Empire this cloth was crocheted by my grandmother, Mabel May Bridge, Anne.