PINEAPPLE CHIPS.
Ingredients.—Pineapples; sugar to taste. Mode.—Pare and slice the fruit thinly, put it on dishes, and strew over it plenty of pounded sugar. Keep it in a hot closet, or very slow oven, 8 or 10 days, and turn the fruit every day until dry; then put the pieces of pine on tins, and place them in a quick oven for 10 minutes. Let them cool, and store them away in dry boxes, with paper between each layer. Time.—8 to 10 days. Seasonable.—Foreign pines, in July and August.