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L( »r over half a century PINEAPPLE’ Brand Pure, food Products have occupied an envied position on the tables of the Nation.

Such hitfh rescu'd has not been won luj mere chance.

Quality is the secret of PINEAPPLE sun ess uualify huilr on an unfaillnguetcrm-inarion to produce the finest pork products for nil people who are particular about the things they eat.

'PINEAPPLE" products may be distinguished ipdfe easily by the 2 blue Stripes isee hack poKef.

In avoid substitution and to he rertain of PINEAPPLE quality always look for the 2 Blue Stripes.

J C MUTTON l,TYLrD-

INDEX

Page

Pork Sausage Section—


Pork Sausage in Blanket . .    . .

Ham Delight Section

Summer Luncheon


Windsor Sausage


Ham Section page

How to Bake a "Pineapple” Ham . .    . .    3

How to Boil a "Pineapple” Ham . .    . .    4

Ham    Roast Stuffed    .    .    4

Ham    Fritters    . .    .    .    4

Baked Slice of Ham 5

Ham    Loaf...... 5

Breaded Ham . .    . .    5

Potted Ham for Sandwiches ...... 6

Spiced Baked Ham . .    6

Ham and Eg*? Club

Sandwich...... 7

Ham    Soup ...... 7

Ham    Scones.....7

Smothered Ham ..    . .    8

Scrambled Eggs with Minced Ham . .    . .    8

Bacon Section

Scalloped Potatoes with

Bacon.......10

Bacon and Cheese

Savouries......10

Pan - Broiled Kidneys and Bacon . .    . . 1C

Haricot Beans and

Bacon.......11

Luncheon Bacon .    ..11

Pigs in Blankets .    . . 11

Bacon Meat Loaf . . 12 Bacon and Egg Pasties 12 Bacon and Tomatoes 13 Liver and Bacon .    . . 13

Aberdeen Sausage . . 14 Candied Sweet Potatoes with Bacon . . 14 Cheese Toast with

Bacon.......15

Bacon and Apple

Relish.......15

Bacon Dressing . .    . . 15

Cheese and Bacon

Relish.......18

Bacon Salad . .    .. 18

Green Olive and Bacon Sandwich Filling .. 18

Pork Sausage Section

Breaded Pork Sausage 19 Pork Sausage Surprise 20 Larded Sausages .    .. 20

Continued.

Fresh Pork Sausage

Stuffing ......20

Pork Sausages

Browned ......20

Scalloped Pork

Sausages......21

Egg and Sausage Delight ........21

Scotch Egg Savoury .. 21 Pork Sausage Omelet 22 Baked Sausages, Rice and Pineapple .    .. 22

Dish ........23

Ham Delight and

Potato Pats . .    . . 24

Luncheon Snacks . . 24

Lard Section

Hot Griddle Cakes . . 25 A Perfect Pastry .    . . 26

Scones ........26

Apple Pie ......27

Cherry Pie......27

Frankfurt Section

Frankfurts au Gratln 28 Frankfurts and Green

Peas........29

Frankfurt Banana

Saute........29

Frankfurt Pate . .    .. 29

Cheerios Section

How to Serve Cheerios 30

Section

Grilled Windsor

Sausage ......31

Windsor Sausage and

Eggs........32

Windsor Sausage Cutlets ........32

Macaroni with Windsor Sausage . .    .. 32

Scalloped Sausage and Spaghetti......32

LPineapple ” Brand Ham

CT^INEAPPLE Brand Hams have no superior in quality anywhere. Each ham is carefully selected and the secret method of curing brings out to perfection the unique tang of the meat. When you are buying a ham always ask for PINEAPPLE Ham. First, see the PINEAPPLE Brand on the cloth and then see the two blue stripes on the rind.

How to Bake a PINEAPPLE Ham

Soak for four hours in cold water and then completely cover the I lam with a thick pastry of flour and water.

Place in a medium oven and allow to bake a quarter of an hour for every pound weight of I lam. Cool for half an hour before removing crust and rind.

Dress with bread raspings, ground cinnamon 01 cloves, as desired.

How to Boil a PINEAPPLE Ham

Soak for four hours in cold water. Remove Ham from soaking water and place in boiler with fresh supply of cold water, bring to the boil. As soon as that point is reached, remove boiler from strong fire and allow same to merely simmer. Add a cupful of fat to the water. The object of this is to prevent evaporation and create a steadier heat. The addition of a large spoonful of brown sugar helps to establish a nice colour to the Ham. Usual time is a quarter of an hour to the pound weight of 1 lam.

Remove rind and dress with bread raspings, ground cinnamon or cloves, as desired. Place Ham in moderately hot oven for a quarter of an hour, remove and allow Ham to cool before cutting.

Ham Roast Stuffed

Remove a boiling PINEAPPLE Ham from water just before it is done. Carefully take out bone, and fill space with meat stuffing. Bake in moderately hot oven for one hour. (Serves twelve —preparation 4 hours.)

Ham Fritters

2 cups fresh bread- 1 cup milk, crumbs

2 cups chopped boiled PINEAPPLE Ham.

2 beaten eggs.


i teaspoon soda, salt and pepper to taste, flour.

Mix the ingredients well together with flour to make a batter that can be dropped from a spoon. Drop by tablespoonfuls into hot fat and fry a delicate brown. Serve hot.

(■ dozen

2 lb. slice (uncooked) PINEAPPLE Ham. 10 whole cloves.

tart apples.


1£ cups light brown sugar.

4 cup water, parsley.


Rub ^ cup sugar into ham. Sprinkle with cloves. Place in baking pan and surround with apples peeled, cored and sliced in half, crosswise. Sprinkle remaining sugar over apples; add water to pan; bake in a moderately hot oven until done (about 45 minutes). Serve on hot plate garnished with watercress or parsley. (Serves four to six persons—preparation 50 minutes.)

Ham

1    lb. uncooked PINEAPPLE Ham.

2    lb. lean pork.

| cup milk.

\ small onion minced.


Loaf

2 eggs.

I teaspoon minced parsley.

I breakfast cup pulped tomatoes.

Grind meat. Add all ingredients but tomatoes. Mix thoroughly. Pack into greased baking dish. Pour over the tomatoes and bake in moderate oven 1^ hours. Unmould and serve on heated plate. Garnish with slices of hard boiled eggs. (Serves six—preparation If hours.)

Breaded Ham

Dip thin slices of uncooked PINEAPPLE Ham in beaten egg, roll in crumbs and saute in drippings or broil (grill) until golden brown. ( Preparation 20 minutes.)


1 o make a large jar full, take half a pound of cooked PINEAPPLE Ham, about three parts lean and one part fat. Cut it up small, and add just a sprinkling of pepper and a good pinch of powdered mace. Put it through a mincing machine, using a fine blade. Now mix with it well two ounces of hot butter, press it into jars and cover with liquid butter if you want to keep it some days. If it is for use at once, just leave it until it is cold.

Sliced Baked Ham

12 lb. PINEAPPLE I cup vinegar.

Ham.    6 large eating apples.

I teaspoon mustard. 4 dozen cloves.

\ cup brown sugar.

Choose a 10 to 12 lb. PINEAPPLE HAM. Plunge it into boiling water, boil ten minutes, reduce heat, and simmer two hours. Take ham from water, remove skin from two-thirds of ham, leaving skin on knuckle end. Bake slowly in moderately hot oven only for one hour with fat side up, basting with a mixture of 1 cup vinegar, 1 cup of hot water, and 1 teaspoonful dry mustard. Rub fat with brown sugar, using back of spoon, basting frequently. Place apples, halved and cored, around ham, return to oven, bake until done. It takes about five hours to prepare this ham. Allow 2^ hours for half a PINEAPPLE Ham. (Serves sixteen to eighteen—preparation 5 hours.) lake 2 slices of buttered toast, spread a little horseradish on the bottom one. On this lay slices of fried PINEAPPLE llam. Cover with toast, put slices of hard-boiled egg on top, then a little mayonnaise sprinkled with chopped gherkin.

I packet dried split


2 quarts water.

peas.

2 tablespoons flour. 2 strips celery.


I PINEAPPLE Ham

bone.

2 onions.


Wash and soak peas over-night. Put into saucepan with the ham bones and water and bring to a boil. Add the vegetables sliced, and simmer at least three hours. Rub through a wire sieve. Return to saucepan. Add flour and water paste. Boil. Season to taste. Serve with tiny squares buttered toast. (Serves six—preparation 3 hours.)

Ham Scones

2 tablespoons butter. i cup milk, pinch salt.


2 cups plain flour.

powder.


2 teaspoons baking

Sift (lour, baking powder and salt together, rub the butter in with the tips of fingers; add the milk, make into a dry dough. Turn on to a floured board, roll out about one-eighth of an inch in thickness, cut out with a round cutter; spread each with butter, sprinkle with chopped PINEAPPLE Ham, cover with another layer of pastry; glaze with a little milk. Place on well-greased Swiss roll tins; cook in a hot oven 12-15 minutes.

Have the slices cut from the middle of the ham. Put in a baking pan. Pour over 1 cup boiling water. Stick the cloves in the top. Scald the milk, add the breadcrumbs and soak until soft. Then add seasoning and spread over the ham. Cover the bread with a layer of brown sugar and bake in a moderate oven. (Serves four to five— preparation 2\ hours.)

am


Scrambled Eggs with Minced H

4 eggs.

1 tablespoonful of butter.

pepper and salt.


Sliced uncooked PINEAPPLE Ham, 2in. thick.

6 whole cloves.

1 cup stale breadcrumbs.


1 cup milk.

\ teaspoon salt, pepper to season.

1 tablespoon chopped onion.

brown sugar.


parsley.

minced PINEAPPLE I lam.

buttered toast.

Put the butter into a frying pan. When it is hot, stir in the well-beaten eggs, seasoned with salt and pepper and a little chopped parsley. Stir them for three minutes. Have ready some slices of buttered toast cut into rounds with a pastry cutter. Spread on these finely-minced PINEAPPLE Ham. I leap the stirred egg upon these in mounds and serve very hot.


Pineapple” Brand Bacon

PINEAPPLE Brand Bacon has a m taste that has made it the favourite brand all over Australia. It has a tenderness that makes eating a sheer delight. There is no other bacon to compare with it in quality, and to protect. you from substitution when you buy, we brand it on the rind with two blue stripes, These blue stripes are visible even on the rashers.

Scalloped Potatoes with Bacon

Peel 4 medium-sized potatoes and cut them into thin slices. Grill | lb. of sliced bacon (PINEAPPLE) until brown, and cut each slice of bacon into several pieces. Oil baking dish with melted butter and place a layer of potatoes in it, then a layer of the bacon and some fried-out bacon fat. Sprinkle with flour, salt and pepper. Repeat until all ingredients are used; the top layer should be bacon. Add milk until it reaches the top layer. Bake in moderate oven for one hour or until much of the milk is evaporated and potatoes are tender. Serve hot.

Bacon and Cheese Savouries Cut quarter-inch slices from a sandwich loaf of bread, remove crusts, butter bread and cut each slice into quarters. Cover each quarter with thin slices of tasty PINEAPPLE Cheese and some PINEAPPLE Bacon (lean), put into hot griller and toast until bacon is brown and crisp and the cheese is melted. Serve at once.

Pan-Broiled Kidneys and Bacon Wash and split lamb or veal kidneys, remove skin and centre core. Cook kidneys and thinly-sliced PINEAPPLE Bacon in a frying pan, cover, reduce heat and cook for ten minutes. Remove kidneys, make gravy by adding two tablespoons of flour and one cup of boiling water (or soup stock) to fat in pan. Pour gravy over bacon and kidneys and serve immediately. (Preparation, IS minutes.)

1 lb. haricot beans.    1 teaspoon salt.

2 or 3 lbs. tomatoes.    2 cloves, garlic.

\ cup water.    £ lb. PINEAPPLE

1 tablespoon butter.    Bacon Rashers.

1 dessertspoon sugar.

Soak beans 24 hours in cold water. Change water once or twice. Then melt butter in saucepan. Add the garlic. Strain and throw away water off beans. Add them to the melted butter and garlic. Leave rind on PINEAPPLE bacon—cut into 2in. pieces —mix in with beans. Add cut-up tomatoes, sugar, salt, and ^ cup water. Put on stove, bring to boiling point. Cook gently for three hours or till beans are tender.

Luncheon Bacon

bread toasted on one PINEAPPLE Bacon, side.    in thin slices,

grated PINEAPPLE Cheese.

Use slices of bread toasted on one side only. Place on untoasted side 2 thin slices of PINEAPPLE Bacon. Sprinkle with grated cheese and crisp in a very hot oven.

Pig s in Blankets

Roll a piece of thinly-sliced PINEAPPLE Bacon around an oyster. Secure with a toothpick. Grill until bacon is crisp. Serve on hot dish garnished with quartered lemon and parsley. Tomato sauce may be served sparingly as a sauce. (Preparation —13 minutes.)

i lb. PINEAPPLE Bacon (not slices). L lb. lean veal.

1    lb. lean beef.

2    eggs.


6 slices PINEAPPLE Bacon.

I cup milk.

1 cup breadcrumbs.


Grind the meat, including the $ lb. bacon. Mix with eggs, milk and breadcrumbs. Line a baking pan or casserole with strips of PINEAPPLE Bacon. Fill with the meat mixture. Lay strips of bacon over the top. Bake well for 45 minutes. Turn upside down on a large plate and garnish with vegetables or mashed potatoes. (Serves six—preparation 1 hour.)

Bacon and Eqq Pasties

First cut the rind off PINEAPPLE Bacon and

soak 5 minutes in boiling water. Line small patty tins with pastry. Put in each thin strip PINEAPPLE Bacon cut in pieces. 1 raw egg, little finely-chopped parsley, little finely-chopped eschalot, few more small pieces PINEAPPLE Bacon. Cover with pastry and glaze with a little milk. Bake half-hour in moderate oven. Recipe for Pastry: 3oz. butter, 8oz. self-raising flour. 1 egg. and enough water to make a stiff dough. Rub butter into flour with finger-tips, break in egg. Mix with knife, add water. Roll out lightly on floured board.

Wipe three large, firm tomatoes and cut in halves crosswise. Sprinkle with a little salt, pepper and sugar, and place in a pan. Arrange two or three slices of PINEAPPLE Bacon on each piece of tomato and place in a hot oven or under a griller until bacon is crisp. Remove to hot plate. (Serves four—preparation 10 minutes.)

Li ver and Bacon

6 slices PINEAPPLE


Bacon.

6 slices calves’ liver.


liver.    stuffed olives.


1 cup water, salt and pepper.

2 tablespoons flour.

Pour boiling water over liver, let stand five minutes, then drain. Trim off outer membrane, sprinkle with salt and roll in flour. Place in a frying pan with four level tablespoonfuls of PINEAPPLE Lard and cook slowly 15 minutes, turning occasionally. Cover closely and steam five minutes before removing from fire. Serve on hot plate. Place a strip of fried bacon on each piece of liver. Garnish with sliced stuffed olives and parsley. Add flour to drippings in pan. Brown. Gradually add water, stirring constantly. Cook five minutes; season with salt, a little pepper, and add half a dozen chopped olives. Or a pan of gravy may be made by adding a little cream or milk to the drippings in the pan. Let it come to the boil, season with salt and pepper and pour around the meat. (Serves six—preparation 3? minutes.)


Aberdeen Sausag<


e


I lb. lean steak.


i lb. fat PINEAPPLE


1 tablespoon tomato sauce.


Bacon.

1 cup white bread-


crumbs.

1 teaspoon salt.


1 tablespoon LEA & PERRINS Worcestershire SAUCE.


1 egg.


J teaspoon pepper.

Have boiling water ready. Cut meat and PINEAPPLE Bacon finely and add breadcrumbs, salt and pepper. Beat up egg, add it to the two sauces and mix with other ingredients. Press into a roll (like Windsor Sausage) and tie it up in a floured cloth. Place in boiling water and boil for 2 hours. Then unroll on to dried breadcrumbs. Serve cold, sliced thinly, with Lea & Perrins Worcestershire Sauce.

Candied Sweet Potatoes with Bacon

6 medium-sized sweet 6 slices PINEAPPLE potatoes.    Bacon.


\ cup brown sugar. | cup water.


1 tablespoon bacon drippings (or lard). 1 tablespoon nutmeg.


Boil sweet potatoes 15 minutes. Drain, peel, split lengthwise and place on flat baking pan. Mix sugar, bacon drippings, water and nutmeg, and boil until sugar is dissolved. Pour over sweet potatoes and bake ten minutes in hot oven, turning once or twice. Remove to hot plate, pour over any remaining syrup and surround with slices of fried bacon. (Serves six—preparation 30 minutes.)


Fry one-half pound of PINEAPPLE Bacon until delicately browned. Make a sauce of four tablespoons bacon drippings (or lard), four tablespoons flour, and two cups milk. Season with j- teaspoon salt, 2 teaspoon pepper, ) teaspoon sauce if desired, and stir in j cup of grated cheese. Cook about two minutes or until the cheese is melted. Pour over six slices of toast and place two or three slices of bacon on each slice of toast. (Serves six — preparation 15 minutes.)

Bacon and Af>f>1e Relish

Spread some unsweetened apple sauce over a slice of bread, cover with thin slices of PINEAPPLE Bacon and place in a hot oven until bacon is crisp. Serve at once.

Bacon Dressing

Cut six to eight slices of PINEAPPLE Bacon into dice and fry until delicately browned, then drain on soft paper. 11 eat six tablespoons of the drippings and two tablespoons of vinegar or lemon juice. Beat the yolks of two eggs with } teaspoon pepper and mustard and add to the bacon fat mixture. Place over hot water and cook until mixture thickens. Cool and serve as dressing for vegetable or meat salad. (Serves twelve—preparation 20 minutes.)




PINEAPPLE Pressed Beef

Made in a way that will please your palate. Ideal for luncheons and sandwiches.


To be certain of delicious taste and melting tenderness, ask for PINEAPPLE Brawn.


PINEAPPLE Ham and Tongue Sausage

Made from the choicest Pork and Tongue.


PINEAPPLE Ham Cured Shoulders

I'or delightful Ham flavour, a PINEAPPLE Ham Cured Shoulder is not surpassed. Branded with 2 Blue Stripes.


PINEAPPLE PUR-E FOOD ftODUCTS.

Cheese and Bacon Rehsh

Cut off rinds of PINEAPPLE BACON and soak 3 minutes in boiling water, and place PINEAPPLE Bacon on enamel plate; grate cheese on vegetable grater and sprinkle over PINEAPPLE Bacon. Season with pepper and place in moderate oven until cheese is melted and the PINEAPPLE Bacon is soft and cooked. Serve with hot toast.

Bacon Salad

cup diced celery.

1 small head of lettuce.

mayonnaise.


I cup cold fried PINEAPPLE Bacon cut into strips.

\ cup diced apples.

Mix the apples, celery and mayonnaise and allow to stand for five to ten minutes. Shred a small head of lettuce, and to it add the bacon cut into narrow strips. When ready serve, combine with the apples, celery and mayonnaise, tossing them all lightly together with a fork.

Green Olive and Bacon Sandwich Filling

\ cup chopped and £ cup chopped nut stoned green olives.    meats.

\ cup chopped PINE- £ cup mayonnaise. APPLE Bacon.

Mix ingredients together; add salt to taste. Butter bread slightly, using brown or white bread. Spread olive mixture about £ inch thick on half the slices. Cover with remaining slices. Cut in desired shapes and serve. (Serves twelve—preparation 25 minutes.)



“Pineapple” Brand All Pork Frying Sausages

J~\INEAPPLE All Pork Sausages are j[ renowned for their superior quality.

They have a flavour that makes you want them always. We make them from the tenderest pork and under hygienic conditions. Then, to be certain that they reach you with perfect freshness and purity, we pack them in 1-lb. transparent-wrapped packages. To enable you to identify them when purchasing, each package is branded with two blue stripes.

1A1


Make a good scone dough. Roll out and cut into pieces a half-inch thick. Place a PINEAPPLE All Pork Sausage on each, fold over, pinching the edges together; brush the tops with milk and bake in a hot oven for 30 minutes.

•w•• 1 • * *

Larded Sausages

Remove skin from PINEAPPLE All Pork Sausages and make balls of sausage meat; wrap each with a strip of bacon, and fasten with a skewer or toothpick. Fry slowly until a golden brown colour.    I

Fresh Pork Sausage Stuffing The following proportions will make sufficient dressing for a 12-pound turkey. For smaller birds or other smaller poultry use quantities in proportion to weight. Six cups stale breadcrumbs, \\ cups PINEAPPLE All Pork Sausages with skins removed, 1 small minced onion, 1£ tablespoons salt, 2 tablespoons finely-chopped parsley, juice of one lemon, 1 teaspoon herbs.

Mix together in order given, moisten with a little water or stock if necessary to hold together, and stuff turkey, not too tightly.

Pork Sausages Browned

Place PINEAPPLE All Pork Sausages in a frying pan, cover with cold water, bring the water to a boil; then pour the water off, turn the sausages frequently in the pan over a slow fire until nicely browned.

Arrange half a dozen PINEAPPLE All Pork Sausages in the bottom of a baking dish, pile on top mashed potato which has been well seasoned with salt, pepper, butter and chopped eschalots, and into which a cup of hot milk has been beaten; bake for a half-hour in a hot oven.

E99 and Sausage Delight

Boil some eggs hard, remove shell, and dip in milk with a little cayenne dissolved in it; while wet, cover each with sausage meat (remove skins from PINEAPPLE All Pork Sausages), dip in beaten egg, then in vermicelli, broken up small, and fry in deep fat. Drain, and serve very hot with slices of lemon and sprigs of parsley.

Scotch Egg Savoury

Remove the shells from six hard-boiled eggs, cut lengthwise, fill the opening with this mixture: ^Ib. sausage meat (remove skins from PINEAPPLE All Pork Sausages), tablespoon of cream or milk with a bit of butter in it, the yolk of a raw egg well mixed and seasoned. After the eggs are stuffed stick together with a little white of egg, crumb carefully, and fry in melted butter: cut them in halves (quickly), dish so that each half overlaps the other, place in centre some parsley, and round the eggs some cooked pulped tomato and a little chopped egg if liked.

Remove the skin from PINEAPPLE All Pork Sausages and make the sausage meat into very flat patties. Brown them in the frying pan for 5 minutes. Place the brown meat in the middle of an omelet, just ready to fold over. Serve with a bit of lemon jelly as a garnish.

Baked Sausages, Rice and Pineapple

Put layer of boiled rice in bottom of shallow baking dish. Parboil PINEAPPLE All Pork Sausages 15 minutes, then arrange on a bed of cooked rice so they radiate from the centre like spokes of a wheel. Put spoonful of grated pineapple in centre of dish and between sausages. Bake in a moderate oven for one-half hour, then place under grilling flame for a few minutes to brown sausages. Pineapple will brown slightly, too, making pretty and appetising dish.

Pork Sausage in Blanket.

Brown PINEAPPLE All Pork Sausages in frying pan and cool them; cover each sausage with cold mashed potato, roll them in flour and brown them in a pan in the oven for about 12 minutes. I'hen add the following to the sausage fat in the frying pan, 4 tablespoons flour, then brown it, 2 small minced onions, 3 or 4 tablespoons tomato sauce, l| cups water, and seasoning to taste. Cook slowly for 5 minutes, stirring to blend well. Lay the sausages on freshly-made toast and pour the gravy over them.

“ Pineapple ” Brand Ham Delight

T J ERE is a meat treat that has a / 1 taste all its own. Do not compare it with sausage meat, for its flavour is distinct and original.

But beware of substitutes. All ham delight is not PINEAPPLE Brand Ham Delight. Look for the two blue stripes on the skin. These blue stripes are your guide to the genuine PINEAPPLE Brand.

Su mmer Luncheon Dish

Cut thin slices of PINEAPPLE Mam Delight and place in centre of plate. Garnish at sides with sliced tomato and sprigs of parsley. Sprinkle chopped, hard-boiled eggs (cold) over meat, season with pepper and salt and serve.

Ham Delight and Potato / ati Place slices of PINEAPPLE Ham Delight under grilling flame for a few minutes, with a dot of butter on each. In the meantime, make flat pats of cold mashed potatoes and fry in bacon fat until a deep brown and well heated through. Lay the potato pats on the slices of Ham Delight and serve with a crisp salad for luncheon.

Luncheon Snacks

Fry slices of PINEAPPLE Ham Delight which have been dipped in egg and breadcrumbs. Place on plate and serve with mashed potato into which finely-chopped parsley has been mixed.

~"    * * *

Or cut PINEAPPLE Ham Delight into small

cubes or pieces, place in a dish with two or three , sliced boiled potatoes and several pieces of chopped celerv. Season with mayonnaise, salt and pepper.

* * *

Or frizzle slices of PINEAPPLE Ham Delight in a little butter or bacon fat. Scramble eggs in the usual manner and place on the pieces of fried Ham Delight for individual service.

* * *

Or place slices of PINEAPPLE Ham Delight under grilling flame with a dot of butter on each. Then place them on pieces of buttered toast and top each slice with a freshly-poached egg and serve immediately.


“Pineapple” Brand Pure Lard


[NEAPPLE Brand Pure Lard is a

pure leaf lard of snowy whiteness and even, velvety texture. Its use in pastrymaking and in frying adds a deliciousness that cannot be secured in any other manner. PINEAPPLE Lard is packed in lib. packages which are branded with two blue stripes for easy identification.

Hot Griddle Cakes

Mix and sift 2 cups S.R. flour with \ teaspoon salt, IL cups milk, and 2 tablespoons PINEAPPLE Pure Lard; beat well. Bake on a slightly greased hot griddle.


A Perfect Pastry

1£ cups self-raising    tablespoons cold

flour.    water.

\ teaspoon salt.    \ cup PINEAPPLE

Pure Lard.

Sift the salt and flour together and cut in the lard. For this operation use a fork or two knives, although many good cooks prefer to use the finger 'tips, but this demands experience in working quickly so that the warmth of the fingers does not affect the flakiness of the dough. Next, add the cold water, putting in just enough to make the dough hold together but not enough to make it sticky. The next step is to mix the dough. Use a fork and work quickly and deftly to avoid too much handling. When the dough is thoroughly mixed, shape it into a ball, flour the board slightly, and roll it out to proper thickness.

Scones

2 tablespoons PINEAPPLE Pure Lard. | cup milk or half milk and half water.


2 cups flour.

4 teaspoons baking powder.

^ teaspoon salt.

Sift together flour, baking powder, and salt, add lard and rub in very lightly (self-raising flour may be used and baking powder omitted); add liquid slowly to make soft dough; roll or pat out on floured board to about one-half inch in thickness, handling as little as possible; cut with cutter. Bake in a hot oven 15 to 20 minutes.

Afyftle Pie

4 apples or 1 quart I tablespoon butter.

sliced apples.    4 tablespoons sugar

Place apples, which have been washed, pared and cut into thin slices, in pastry shell made with PINEAPPLE Pure Lard; sprinkle with sugar and small pieces of butter; flavour with cinnamon or nutmeg; wet edges of crust with cold water; roll out remainder of pastry; cover pie, pressing edges tightly together and trim off extra; prick top, and bake in moderate oven 30 minutes.

Cherry Pie

2 cups tart stoned k teaspoon salt.

cherries.    I to 2 tablespoons

\ to 1 cup of sugar,    flour,

according to taste.

Wash and stone the cherries. Place them in a saucepan, bring to the boiling point, and simmer for 5 minutes. Drain the fruit, and with each cup of cooled juice add two tablespoons of flour. Cook until thickened. Add the sugar and the cherries, and mix well.

Line a deep pie tin with pastry made with PINEAPPLE Pure Lard and bake until the crust is golden brown. Pour in the hot fruit mixture, moisten the rim of the crust, and place the uncooked crust over the fruit. Turn the dough well over the cooked crust, so the juice will not escape during the cooking. If desired, strips of dough can be used in place of the top crust. Bake pie at a low temperature.



“Pineapple” Brand Frankfurt*

PINEAPPLE Brand Frankfurts make a tasty and highly nutritious meal. They are firm and have a full-flavoured richness that you’ll like. Packed in convenient bundles of four, they are inexpensive to buy and a real treat for any meal. Look for the PINEAPPLE tab on every bundle.

Frankfurts au Gratm

Put a layer of seasoned mashed potato in a deep baking dish. Arrange on top of the potatoes four PINEAPPLE Frankfurts, which have been browned in butter. Cover with the rest of the potatoes. Sprinkle thickly with grated cheese and rolled corn flakes, and brown in a moderately hot oven for 20 minutes. (Recipe makes two servings.)

1 cup cooked green

butter.

salt and pepper. 4 PINEAPPLE Frankfurts.


peas.

1 teaspoon chopped onion.

Fut peas into a saucepan, adding chopped onions. Bring to the boil and drain. Place in a long baking dish, dot with butter, and season to taste with salt and pepper. Put a little fat in a hot pan and grill frankfurts until a rich, crusty-looking brown. Lay these on top of the peas, sprinkle lightly with chopped parsley and serve very hot. (Recipe makes two servings.)

Frankfurt Banana Saute

Brown four PINEAPPLE Frankfurts in butter. Put on a hot dish. Split two sound peeled bananas, roll them in flour and fry a golden brown. Serve together.

Frankfurt Pate

Cut pastry into oblongs, and in the centre of each piece put a PINEAPPLE Frankfurt. Fold the pastry over and pinch together. Bake in a hot oven until a golden brown. Have shredded the required amount of cabbage and put into a quart of water one tablespoon of butter, a little salt and pepper. Put in cabbage, cover tightly and boil just twelve minutes. Drain and serve with the plates on a side dish with a little butter on top. Garnish plates with gherkins or pickles.


“I*ine«pple” Brand Cheerios

PINEAPPLE Cheerios are delicious midget smoked sausages that have become exceedingly popular as delicacies suitable for serving at cocktail parties and bridge suppers. Each little sausage is a delightful morsel that will make instant appeal to your guests.

Think of Cheerios when next you require a novelty for supper.

'W

How to Serve Cheerios

Serve Cheerios hot and with them a plate of biscuits or fingers of toast. You impale a Cheerio with a wooden toothpick, convey it to your mouth —away goes the Cheerio at one delicious bite.

“Pineapple” Brand Windsor or Strasbourg Sausage

S^ENUINE PINEAPPLE Windsor \_T c:r Strasbourg Sausage carries the C7 familiar two blue stripes on the skin. Whether you buy the whole sausage or a pound sliced you can identify PINEAPPLE quality by the two blue stripes. Always insist on PINEAPPLE Brand Windsor Sausage. It has a flavour that appeals to every taste.

Grilled Windsor Sausage Cut PINEAPPLE Windsor Sausage in thin slices, sprinkle each slice with cayenne and grill until delicate brown. Spread on a very thin layer of wet mustard and squeeze a bit of lemon juice on them.


Cut slices of PINEAPPLE Windsor Sausage. Fry over quick (lame. Poach or fry sufficient eggs and place one egg on each portion. Serve with sprigs of parsley.

Windsor Sausage Cutlets

Dip slices of PINEAPPLE Windsor Sausage in egg and crushed toast biscuits. Fry quickly until delicate brown. Serve with tomato sauce or chutney.

Macaroni with Windsor Sausage

Cut PINEAPPLE Windsor Sausage into small squaies or pieces, line a greased baking dish with cooked macaroni sprinkled with salt, pepper and grated cheese. Cover the macaroni with a layer of sausage and continue the layers until the dish is filled. Pour a white sauce, seasoned with tomato sauce and grated cheese, over the macaroni and sausage; sprinkle the top with buttered crumbs and bake in a hot oven long enough to heat through.

Scalloped Sausage and Spaghetti

Cook spaghetti in boiling salted water and drain. Moisten with a cream sauce and place in a buttered glass dish in alternate layers with chopped PINEAPPLE Windsor Sausage. The macaroni should form the top layer. Cover with crumbs and bits of butter or a thin layer of grated cheese and brown in a hot oven.

JACKSON a O SULLIVAN BRISBANE

CTke Story ojthe Jvvo Blue Stripes


bacon was simply bacon and


OT very many years ago

ham was ham. Even the


careful housewife, who considered Quality above all else, frequently asked for her favourite brand cyily to receive a substitute which, very often, did not give complete satisfaction. Hutton's, who for half a century had made Quality an ideal, pioneered the field to prevent substitution by introducing an ingenious method of marking the rind of “ Pineapple ” Hams and Bacon. This marking took the form of two blue stripes of harmless vegetable dye. So great was the welcome accorded to the new manner of marking that the idea was extended to other “Pineapple” Products, and to-day the buyer who is wise insists upon seeing the two blue stripes on pork products purported to be Hutton’s “Pineapple” Brand.

J.C Hutton Ptu. Ltd.