90 

 fruit. Por the cheaper trade, such as the soda water fountains 

 in villages of the United States, this ground fruit is put up 

 in sioall tins holding about half a pound, Por larger trade 

 it is put up in large cans, and for the "best trade in glass 

 jars. This method of putting up fruit for flavoring "by means 

 df preservatives is injurious. The fruit to "be used for 

 flavoring may "be prepared by 'boiling and sterilizing the ground 

 fruit in the same way as the sliced fruit in canning. This 

 has the disadvantage of losing a part of the flavor, Taut this 

 avoids the "bad effects of the preservatives used. 



Preparing foi- Tahle Use , While canned pineapple voa-y be 

 used when the fresh fruit cannot be obtained, it is only an 

 inferior substitute. To secure the tnll benefit of this fruit 

 it should be allowed to ripen fully, preferably on the plant. 

 No matter how daintily a pineapple is eerved it is not quite 

 equal in flavor to the dead ripe fruit just picked from the 

 plant and eaten out of hand. 



Sliced, With a large knife remove all the peeling, 

 being careful to remove the last bit of the eyes that remain. 

 Any part of the peel is liable to prove quite acrid. The 

 crown may be used as a part to hold the fruit by, or it may be 

 removed and the fruit held by the use of a carving fork. 

 Beginning at the base of the fruit, slice off whole segments 

 three-qiiarters of an inch or an inch thick. Sprinkle each 

 segment with sugar to give the desired sweetness. After the 

 entire friiit has been sliced and treated with sugar, set aside 

 for twelve hours. At the end of this time considerable 



