OCR Text |
Show Pineapple Preserves. Wash clean fine ripe pineapples. Put them in a large kettle or boiler full of cold water, boil until they can be penetrated between the sections with a broom straw. Take them out; when cool, cut them in slices one-half inch thick, pare off the rind and extract ex-tract the cores. Weigh them, and to each pound allow one pound of sugar. Cover a pan with a layer of sugar and then a layer of fruit. Let' stand 12 hours, then drain the slices and put the syrup on to boil. Boil syrup and skim until scum ceases to rise, then drop fruit in syrup and cook slowly about 15 or 20 minutes. Put into hot jars, cover with syrup until overflowing, overflow-ing, and put on the sterilized covers. Quinces prepared in this way are much improved. Good Housekeeping. |