THE PINEAPPLE 245 



gelatine is beginning to harden beat into it the juice of one 

 pineapple and a teaspoonful of lemon juice, and place on 

 ice to harden. 



PINEAPPLE JELLY (WITHOUT GELATINE) No. 2 



Wash thoroughly one pineapple, cut off stem and crown 

 and slice in thick slices unpeeled, then cut across. With 

 this slice in thinly two lemons, including rind, and simmer, 

 with one pint of water, for several hours. Strain and 

 squeeze through jelly bag, and place again on stove. When 

 at boiling point strain again into another pan, bring to 

 boiling point and add sugar, pint for pint. Cook about 

 ten minutes, when it will jell. Pineapple makes up into 

 everything in the way of marmalade, and preserves, how- 

 ever, a little more satisfactorily than in the pure jelly form 

 (without gelatine) , as its juice is inclined to be sticky and 

 rich rather than sharp and firm. 



PINEAPPLE MARMALADE 



Use perfectly ripe, sweet pines, slice and pare, then cut 

 into small pieces. Allow three-fourths pound of sugar to 

 each pound of fruit, mix in granite or porcelain bowl, and 

 let stand over night in cool place (preferably on ice). In 

 the morning remove from ice and cook gently for an hour. 

 At the end of this time press through a fruit-crusher or 

 coarse sieve with potato masher. Replace on stove and 

 cook half an hour longer, until clear and golden in colour 

 and it curls stiffly and gently when finger is thrust through 

 it, then place in little pots. 



PINEAPPLE JAM 



Grate the fruit and place in preserving kettle with sugar, 

 pound for pound. Let heat gradually for twenty minutes 

 then simmer for nearly an hour. Less time may be sufficient 



