Miss Corson's practical American cookery and household management

Choose perfectly ripe pineapples, pare them thinly, remove the eyes, and grate them ; to each pound of fruit add half a pound of white sugar, and let them stand two or three hours ; then put them over the fire in a porcelain-lined preserving-kettle, and let them slowly approach the boilingpoint, and boil gently until the fruit is tender ; hang a jellybag over an earthen bowl, pour the hot pineapple and sirup into it, and let the sirup run through the bag without pressing it ; do not squeeze the bag, and let the pineapple remain in it until every particle of the juice or sirup has drained from it ; it is well to let it drain over night. To each pint of the juice add half a pound of sugar, and boil it gently and steadily, removing all scum as fast as it rises ; after the jelly has boiled about fifteen minutes, take up a little on a saucer, and cool it to see if it will harden ; if it does not harden, continue the boiling a few moments, and then test it again ; when the jelly hardens upon cooling, remove it from the fire, cool it until it is lukewarm, then pour it into glasses, and let it get quite cold ; when the jelly is quite cold and firm, cover each glass with a piece of white paper dipped in brandy, and then paste over the tops of the glasses pieces of white paper dipped in the white of egg slightly beaten, taking care to completely exclude the air from the glasses. Keep the jelly in a cool, dark, dry closet. SUGARED PINEAPPLE. Use sound, ripe pineapples ; peel and slice them about half an inch thick, removing the little brown circles with a small, sharp knife ; after the fruit is peeled, weigh it, and allow a pound and a quarter of crushed sugar to each pound . of fruit ; roll the sugar until it is quite fine ; .put the pineapple and sugar into glass jars, in alternate layers, using the sugar profusely ; after filling the jars, seal them air-tight, and keep them in a cool place until the pineapple is required ; the fruit will keep a long time if the jars are properly sealed. PINEAPPLE PRESERVES. Use perfectly sound, ripe pineapples ; peel and slice them, and for each pound of fruit allow a pound of sugar ; put the sugar and fruit in layers in a deep bowl, having sugar at the top and bottom, and let the pineapple stand over night. In the morning strain the sirup into a preserving-kettle, place it over the fire, and boil it gently, skimming it until it is quite clear ; after the sirup is free from scum, continue to boil it slowly and steadily until a little of it, cooled upon a saucer, thickens to a medium consistency; then pour the sirup again upon the pineapple, and let it cool. When the preserves are quite cold, put them up as directed in the recipe for pineapple-jelly. CRAB-APPLE JELLY. Wash and stem the apples, cut them in halves, put them over the fire in enough cold water to cover them, and stew them to a pulp ; then pour them into a jelly-bag, and let the juice drain from them. The apple-pulp may be sweetened and used for luncheon. To make the jelly, allow a pound of sugar to a pint of juice ; boil them together, removing all scum, for about twenty minutes, or until a little of the juice forms a jelly on being cooled. Then partly cool the jelly, and put it up as already directed for jellies. CRAB-APPLE JELLY WITH LEMON.