THE PINEAPPLE 247 



PINEAPPLE CHIPS 



The pines should be sliced thin and pared, placed on dishes, 

 and covered thickly with powdered sugar. For ten days 

 these dishes must be kept in a slow oven or other heated 

 place, and the slices turned each day. At the expiration 

 of this time place the slices in a quick oven for just ten 

 minutes, then remove, cool, and place between layers of 

 paper with powdered sugar sifted over the fruit. 



PINEAPPLEADE 



Boil the parings of pineapple (or with the chopped fruit), 

 and allow the liquid to cool. Add juice of lemon or limes 

 and sweeten to taste. 



PINEAPPLE, LEMON OR LIMEADE 



For each glass to be served take one tablespoon each of 

 pineapple and lemon or lime juice,- and a half -teaspoon 

 of grated orange-peel. Sugar to taste. Fill up the glass 

 with hot or iced water. 



PINEAPPLE SYRUP 



Slice, pare, and dice three pounds of pineapple. Place 

 in preserving kettle, add one quart of water and one 

 pound of sugar. Cook till very soft, when the fruit should 

 be mashed and strained. Replace in kettle and to each 

 pint of juice add one pound of sugar and cook to a rich 

 syrup. Bottle when hot and cork tightly and it will be 

 ready for use at any time for sauces or drinks. 



PINEAPPLE PUNCH 



Grate one fresh pine or use a quart can of the preserved, 

 grated apple, or chop fine one can of the sliced pineapple. 

 Add to this at least one quart syrup from any preferred 

 fruit, preserved or fresh (as canned raspberries, cherries. 



