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Pineapple, Brandied

Pare, trim, and slice the fruit, weigh it, and allow one pound of powdered sugar to each pound of fruit. Choose glass jars which are as nearly as possible the size of the slices of fruit. Fill them lightly with alternate layers of sugar and pineapple, without pressing them down, remembering always that the undermost and uppermost layers must consist of sugar. Pour in as much brandy as will a little more than cover the slices, put on closely-fitting covers to exclude the air, and store in a cool, dry, dark place.