Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Preserved Uncooked Pineapple.

Pare the pineapple and take out all the eyes. With a sharp knife, cut the fruit in thin slices, cutting down the sides until the heart is reached (this is to be discarded). Weigh the sliced pineapple and put it in an earthen dish. Add to it as many pounds of granulated sugar as there are pounds of fruit. Stir this gently; then pack the fruit and sugar in pint jars, leaving space for two tablespoonfuls of Jamaica rum in each jar. Add the liquor; then put on the covers and tighten them. Set away in a cool, dark place.

Wine or brandy may be substituted for the rum; or, the jars may be packed solidly to the top, and sealed, without using any spirit. This fruit will keep well, and is so tender that it will melt in the mouth. It is, of course, very rich.