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Show l I Mary's Kitchen 4 ( INKED PINK APPLE. Watch the market and when pine-' pine-' apples are most plentiful and cheap order one or two dozen for canning Sugar Is so reasonably priced again that pineapple preserved can be indulged in-dulged In. These make delicious winter desserts des-serts or can be used with hot biscuits and butter in place of dessert for luncheon PINEAPPLE PRESERVES. Pare pineapple and remove eyes Cut fruit in neat dice of about one-half one-half Inch Weigh fruit and use puund for pound of sugar and fruit. Strain Juice from fruit. Add Jirlce to sugar with more water Is necessary neces-sary to prevent burning and put over a slow fire. Bring to the boiling point and skim. Add fruit and simmer until the fruit is transparent and can be pierced pierc-ed with a silver fork. Pour into Sterilised pint jars while boiling and seal. PIN FA PPLE M ABM IADE. Pare and remove eyes from pineapples pine-apples Remove from 'ore and w Icrh For every pound of fruit use 14 ounces of granulated sugar Grate pineapple and sprinkle with sugar. Bet stand until sugar is dissolved. Cook until the mixture is thick and clear. Try a spoonful of the. marmalade marma-lade on a cold saucer. If the mass Jellies the marmalade is done. Pour into sterilized pint Jars while boiling hot and seal. If the marmalade is cooked until the Jolly is very firm the mixture can be put In Jelly glasses and covered with paraffin when cool. Marmalade stored In this way will not keep over one ear. PINEAPPLE CHIPS. Pineapples, pure cane sugar. Pare and remove eyes from plne-applc-M. Cut in thin slices. Drain off Juice. Put a layer of fruit In preserving pre-serving kettle and sprinkle liberally with sugar. Continue liver for layer until all is used Bet stand over night and drain off Juice Put Juice in preserving kettle and bring to the boiling point. Add fruit and let boll 10 minutes. Spread on platters and dry In a sunny window or a slow oven. When the sirup Is absorbed dip each piece of fruit In sugar and store in a tin box. These chips arc delicious in caJco and desserts. CANNED PINK APPLE. Pare and remove eyas from pineapples. pine-apples. Ketnoe from core in thin sllres. Put slices In a cheesecloth and plunge into boiling water. Boll five rnlnutOH, counting the lime ufter the water begins to boil again. Remove from boiling water and plunge Immediately Into cold water Do not let stand In the. rold water but be sure that each piece is covered. cov-ered. Drain and pack In sterilized jars. Pack to within one-fourth inch from tho top of the can. Pour ever in. cllum thin sirup to cover fruit. Dp rubber Into boiling wator and pi a. e on neck of can. Half screw on top and put Jar In canner The water in the canner must cover the Jars by at least two Inches. Bring water quickly bark to the boiling point and boll 40 minutes. Remove Jars, from boiler and finish sealing. Turn upside down and cool as quickly as possible. MEDIUM THIN SIRUP. Three rupe sugar. 1 1-2 cus water I Mix sugar and water and bring to the boiling point. Skim and boil four minutes |