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Pineapple Chips

Pare some pineapples, and carefully remove the specks or eyes with the point of a knife. Cut them into slices, and place these on a large dish in a single layer with as much powdered and sifted sugar sprinkled over as will cover them. Keep the fruit in a hot closet until it is dry, turning it regularly each day. When the dry point is reached, put the slices on a tin, and place them in a quick oven for ten minutes. When quite cool, store them in single layers in a tin box with writing-paper between each layer. Time, nine or ten days to dry the slices.