Candied pineapple
Peel, slice and weigh the pineapple, and allow a pound and a half of granulated sugar to each pound of fruit. Put the fruit and sugar together in a granite kettle and add just enough water to cover the fruit. Boil until the fruit is tender, remove and spread on a dish to cool while you boil the syrup until very thick. Now lay in the pineapple; cook and stir for five minutes more, and then spread the sliced fruit on platters until dry and “candied.”