Fruit recipes

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, however, 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 as much depends upon quality of fruit. If extremely juicy 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 preserving 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 paraffine. 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. 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