246 FRUIT RECIPES 



as much depends upon quality of fruit. If extremely 

 jtiicy some of the liquor should be strained from the fruit 

 before cooking. 



PRESERVED PINEAPPLE (Sliced and Cooked) 



Cut in slices, then pare the fruit, placing alternate 

 layers of pineapple and sugar (pound for pound) in pre- 

 serving kettle. To each pound of fruit add one-half cup 

 of water, pouring this in after fruit is placed with sugar. 

 Heat to boiling point, then take out the slices and spread 

 in the sun on dishes. Meantime gently boil the syrup for 

 forty minutes. At the end of ,this time place pineapple 

 again in kettle and cook all together for twenty minutes. 

 Then remove the fruit, placing it in jars and pouring on it 

 the boiling syrup. Seal at once. 



PRESERVED PINEAPPLE (Uncooked and Grated) 



In the North, where the climate is less trying to preserved 

 fruits than in the extreme South, pineapple may be grated 

 and preserved uncooked for culinary or medicinal use. 

 Use one pound of sugar to each pound of grated fruit and 

 let stand twelve hours in covered jar in a cold place, if 

 possible, on ice. Then place in jars which (with tops and 

 bands) have been thoroughly sterilised. As an additional 

 safeguard the tops may be dipped in sealing wax or par- 

 affine. 



CANNED PINEAPPLE (Without Sugar) 



Slice, pare, and heat thoroughly the ripe pineapples to 

 be canned. When boiling remove and place immediately 

 in sealed jars. 



CANNED PINEAPPLE (With Sugar) 



Use three-fourths pound of sugar to each pound of 

 shredded fruit and to each pint of sugar one teacup of 

 water. Heat through and when boiling, can. 



