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Pineapple Glace for Dessert

Take some slices of pineapple, and boil them in syrup as if for a compote (see PINEAPPLE, COMPOTE OF). Let them remain in the syrup until cold, then drain them entirely from it, put a skewer half-way through each slice, and place them in a hot screen to dry. Prepare some sugar as follows. Dissolve a pound of it in a pint of water, put it over a quick fire, skim carefully, and boil it until it has reached the third, or feathered, degree (see SUGAR BOILING). When it is almost done, stir it lightly for a minute or two, and press the side of the pan with the spoon. In order to ascertain when the sugar has reached the proper stage, dip in the skimmer, shake it, and give it a sudden toss. If done enough, the sugar will fly off like snowflakes. When the precise point is reached (a few seconds will make a difference), put in the slices of pineapple by means of the skewers, cover them entirely with the sugar, and then place them on a wire fruit-drainer. In about ten minutes, if the operation has been successful, it ought to be possible to draw away the fruit, without disturbing the sugar, by pressing it with the fingers from beneath. Preparations of this kind are best left to the confectioner. Time to dry the fruit, about an hour. Probable cost, pineapples, when cheap, 1s. to 2s. each.