324 FLORIDA FRUITS HOW TO USE THEM. 



syrup, with all the sugar it can dissolve ; let it boil for ten 

 minutes ; and then for twenty-four hours keep it near the 

 boiling point without letting it reach it, then boil it again 

 until no more sugar can be taken up. 



The proportion of sugar absorbed in this process is about 

 eighty pounds to one hundred of the citron rinds. The 

 boiling completed, the rinds are spread on wire netting and 

 dried, either in the sun, or, which is a far superior method, 

 in an evaporator. The writer's experience proves the 

 American Fruit Drier to be especially adapted to this 

 process. 



PINE- APPLES. 



Pine-apple and Tapioca Pudding. Soak a teacupful of 

 tapioca in a pint of water for two or three hours ; then 

 add one quart of milk, two beaten eggs, two thirds of a 

 cup of sugar, a little salt, and a tablespoonful of butter ; 

 bake in a buttered dish, stirring occasionally at first ; when 

 done it must be quite stiff; turn on to a platter and pour 

 over a pint of canned pine-apple, or uncooked pine-apple, 

 previously cut into little dice; sprinkle with sugar, and 

 cover tightly for an hour or two before using. Serve 

 cold. 



Pine-apple Champagne, or "Chichi." The latter is the 

 proper title of this delicious and favorite drink of tropical 

 countries; it is a Spanish name, and pronounced as if 

 spelled chee-chee. Over the peelings of two small pine- 

 apples pour one quart of boiling water ; allow it to steep 

 until cold, then sweeten to taste, strain and bottle, corking 

 tight ; tie down the cork and place the bottle on its side ; 

 if placed in a warm place it will be ripe in twenty-four 

 hours. A small piece of ginger placed in each bottle will 

 improve the flavor. The whole pine-apple, chopped, can 

 be used if desired. 



Pine - appleade. Boil the pine-apple or skins; allow 



