91 

 pineapple syrup will have formed in the fruit dish, and the 

 flavor and palatableness will have "been improved greatly, espe- 

 cially if it has "been standing in a refrigerator. A good 

 pineapple should "be so tender that it can "be eaten with an 

 ordinary fruit sp9)on. 



Dug out, For this pui'pose select a large pineapple. 

 Cut the "base off square and take the crovm out. Then witti a 

 thin-"bladed, sharp kitchen knife cut around just tmder the 

 peel, so as to remove the entire meat and leave the peel 

 intact. Cut or shred the meat into suitable shape for use 

 and sprxn>:le thoroughly v/ith sup:ar. Set the cylinder made "by 

 the peel on a large plate, right end upward. Put the prepared 

 pineapple into this cylinder and place 'the crown in position 

 until ready to serve. This makes a rery pretty ornament on 

 the dining table, as it looks like a whole pineapple. To 

 serve, the crown is taken off and the prepared pineapple taken 

 out with a fruit ladle or a large fruit fork. Only large 

 fruits can i:)e ijsed in this way, and they must "be used soon 

 after "being prepared, or else the sugar should "be withheld 

 tmtil the fruit is served. 



To Flavor other Pruit, Some fruits when put up to keep 

 lack character or special flavor. A small amount of pine- 

 apple prepared with them imparts a flavor and tartness that is 

 pleasing. This Is specially true of oriental pears and 

 quinces. 



