This booklet was written by Patricia Collier and published by Dole Hawaiian Pineapple Company, Ltd. sometime in the late 50s or early 60s, judging by the graphics.
In the mid-60s, my folks used to dump my brothers and me off at our grandparents’ house, then jet off to Hawaii on an “incentive trip” for what seemed like ever. They’d finally come back tan and clad in eye-popping florals to collect their pasty, TV-dazed, pancake-stuffed children, a case of pineapple in tow for the long-suffering babysitters.
Back then fresh pineapple was not readily available at the grocery store the way it is today. I still remember the tangy tropical smell wafting up from those cases: it cut through the second-hand smoke of my grandparent’s little ranch house like a glittering tropical knife.
We’d have crisp pineapple for breakfast for at least a week back home. What a wonderful change from Hungry Jack mush!
For some reason, this booklet features a lot of interesting ways to “repurpose” pineapple juice cans. A couple are listed below:
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• Table Display for Food Sale: To avoid that flat look so frequently seen at bazaar food sales, make several high display stands by gluing paper plates to tall pineapple juice cans, then setting a paper plate full of cookies atop of each.
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• Ideas From Outdoor Chefs: Cut tops from tall (46 oz.) Dole pineapple juice cans and use them for boiling ears of sweet corn, up-right, one or two ears to a can, on camp-fire or outdoor grill.
Patricia Collier, Home Economist, makes it sound so simple to brings the Islands back home:
Entertaining the Hawaiian way means putting the emphasis on informality, friendliness, and fun. With background flowers and greenery; with sweet Hawaiian music playing softly; and with simple but oh-so-good things to eat, you have the makings of an Hawaiian style party wherever you live and whatever the occasion.
Let’s all have a luau!
Pineapple cans will make any party Hawaiian, according to this booklet.
Page Six, Issue Nine
Hawaiian Parties
