THE PINEAPPLE 239 



should be eaten, sameness sometimes palls with even the 

 most delicious of foods and of this there is no necessity as 

 there are many tempting ways of preparing and serving 

 the pineapple. 



TO PROPERLY PARE AND THUS PREPARE 



An almost invariable mistake is made by Northerners in 

 the peeling of this fruit whole and the attempt to remove 

 the eyes with the peel. The pineapple should first be 

 sliced across, rind and all, according to the thickness de- 

 sired, then each slice taken in turn, in the left hand, held 

 with the rind toward one and pared with the right hand by 

 means of a slim, sharp knife, inserting point and peeling 

 downward, toward one, close to the rind. The eyes may 

 now (left exposed without the hard skin) be easily and 

 quickly removed with none of the usual awkward hacking 

 and loss of juice attendant upon the ordinary method. 



AS A SIMPLE BREAKFAST OR LUNCHEON DISH 



Serve the pineapple in either the simple slices, one for 

 each fruit-plate, with or without sugar, as the pine may 

 require, or as follows: Take a fully mature, juicy, small, 

 unpeeled pine, cut ofE the stem and twist off the top or crown. 

 In the pitted space now exposed drive two slender but stout 

 wooden skewers straight down through the apple until the 

 points appear at the stem end. Pull the skewers through 

 the pine, outward, thus dividing it in half, and then again 

 divide, so that the fruit lies in quarters. This can be done 

 with little loss of juice. Now tie the quarters together 

 with a narrow ribbon, re-insert the crown and place up- 

 right on the fruit dish from which it is to be served. Serve 

 by untying the ribbon and placing the quarters on fruit 

 plates. The ordinary small, sharp, silver fruit-knife will 

 dismember the tiny sections of rind so that these little 



