Wednesday, June 17, 2009

Pineapple Salad

Pare and core a very ripe, sweet pineapple, cut in slices crosswise, lay the slices in a bowl, with a sprinkle of sugar, half a cup rum or sherry, all the juice shed in cutting up, and a grate of nutmeg. Let stand till morning, cool, but not on ice. Make rosettes of small lettuce leaves in the plates, lay a slice of pineapple on each, fill the hole in the center with pink pimento cheese. Make the cheese into a ball the size of a marble, and stick in it a tiny sprig of celery top. Put a little of the syrup from the bowl in each plate, then finish with very sharp French dressing.

Make the pimento cheese by grinding fine half a can of pimento, and mixing it through two cakes of cream cheese, softening the cheese with French dressing, and seasoning it to taste.

From "Dishes and Beverages of the Old South", by Martha McCulloch Williams, 1913

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