PINEAPPLE, Preserved, for present use.
Ingredients.—Pineapple, sugar, water. Mode.—Cut the pine into slices ¼ inch in thickness; peel them, and remove the hard part from the middle. Put the parings and hard pieces into a stewpan, with sufficient water to cover them, and boil for 1 hour. Strain the liquor, and put in the slices of pine. Stew them for 10 minutes, add sufficient sugar to sweeten the whole nicely, and boil again for another ¼ hour; skim well, and the preserve will be ready for use. It must be eaten soon, as it will keep but a very short time. Time.—¼ hour to boil the parings in water; 10 minutes to boil the pine without sugar, ¼ hour with sugar. Average cost.—Foreign pines, 1s. to 3s. each; English, from 2s. to 12s. per lb. Seasonable.—Foreign, in July and August; English, all the year.