I enjoy collecting old cookbooks, and pick them up at yard sales and flea markets whenever I can. Each Saturday, I post excerpts from my collection. Today’s post comes from the Sergeantsville Methodist Episcopal Church 1922 Cook Book.

Rhubarb and Pineapple Marmalade

7 lbs. rhubarb cut small, 7 lbs. sugar, 1 large pineapple or two small ones, cut fine, juice of one lemon. Let stand over night, next day cook until thick.

Frozen Pineapple Delight

Ingredients:

• 1/4 cup simple syrup
• 1/2 cup pineapple juice
• 1/4 teaspoon minced ginger
• 1/4 cup triple sec
• 1/4 cup vodka
• 1 cup pineapple chunks, frozen

Combine all ingredients in a blender and pulse until smooth. The frozen pineapple gives the drink a slushy consistency.

Serves 4.

In keeping with the Hawaiian theme from yesterday and today, here’s a drink recipe from that same catering file, doctored up a bit for the cocktail hour. Enjoy!

Luau Lemonade

Ingredients:

• 2 parts lemon juice
• 2 parts simple syrup
• 2 parts pineapple juice
• 3 parts ginger ale
• 1 part apricot brandy

Shake all ingredients over ice and strain into a chilled glass. Garnish with a maraschino cherry or pineapple chunk (and an umbrella, of course.)

Fruit salsas are traditionally served as a topping or a side dish, but I like substituting them for tomato salsa in a chips-and-dip setting. This particular salsa pairs nicely with chili and lime tortilla chips. To make your own, brush store-bought tortillas with a solution of lime juice, chili powder, and salt, cut into wedges, and bake until crisp.

Papaya-Pineapple Salsa

Ingredients:

• 1 papaya
• 1/2 pineapple
• 1 bunch cilantro
• 2 red bell peppers
• 1 small red onion
• 2 chipotle peppers, re-hydrated if dried
• 1/4 cup freshly squeezed lime juice
• 1/2 teaspoon kosher salt

Wash, peel, seed, and core all ingredients. Cut papaya and pineapple into 1/2″ dice, and bell peppers, chipotle, and onion into 1/4″ dice. Toss fruits and vegetables with lime juice; cover and refrigerate 2-4 hours to allow flavors to mingle.

Just before serving, roughly chop cilantro and stir into salsa. Sprinkle with salt.

Serves 12-16 as a hearty dip.