Recipe for...Pineapple-Rum, Melon Soup with Mint


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Pineapple-Rum, Melon Soup with Mint This recipe is rated : 0 Recipe Ingredients 1 pineapple 1/2 cup sugar 1/2 cup light rum 1/2 honeydew 1/2 cantaloupe 1 pt blueberries Mint sprigs for garnish Cooking Procedures Peel the pineapple and remove the hard core. Cut 1 whole slice of pineapple, about 1/4-inch thick. Slice it into 1/2-inch pieces and set them aside for garnish. Cut the rest of the pineapple into chunks and puree them in a blender. You should have about 2 cups. Put the puree through a strainer and discard the solids. Add sugar and rum to the blender and mix until the sugar is dissolved. Using a melon-baller, scoop out most of the flesh of the honeydew and cantaloupe into little balls. Set aside. Pour 1/3 cup of the fruit soup into each of 6 chilled glass dessert bowls. Add the pineapple, melon balls and blueberries to the bowls. Garnish with mint and serve immediately.	recipe titles recipe ingredients Your Ad Here Excerpt from the wayback cook-book collection: ee. Bake in two loaves in slow oven one and one-fourth hours. (Revised.) Mrs. Barnhart. 1 tsp. cinnamon. 2 cups barley flour. 1 cup corn or rice flour. 2 tsp. soda, dissolved in 1 tsp. hot water. COFFEE CAKE (New England) 1 cup cold coffee, or sour milk, or half of each. 1/2 cup shortening (chicken fat may be used). 1 cup sugar. j cup corn flour. 1 cup molasses. 1 tsp. salt. 1 cup rice flour. 1 egg. 1 cup barley flour. 2 tsp. soda (level). 2 tsp. each, cloves and cinnamon. Ad
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