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Pineapple Sauces for Puddings

Pare a pineapple, and carefully remove the specks. Cut it into slices, and then into dice, and place these in a saucepan. With twelve ounces of fruit put four table-spoonfuls of water, let the fruit simmer gently, and when it is quite tender mix with it half a pound of powdered and sifted sugar. Let it boil a few minutes, and pour it over the pudding. Or, pare the fruit as above directed, weigh it, and cut it into dice. Put a quarter of a pound into a saucepan with its juice, and a dessert-spoonful of water, and let it simmer very gently until tender; then add four ounces of powdered and sifted sugar, and boil gently until the sauce looks bright and clear. Before sending to table stir into it a table-spoonful of strained lemon-juice. A superior sauce, and one which will keep for some time, may be made as follows. Put a pound of the minced flesh of a pineapple into a saucepan with three-quarters of a pint of cold water. Let it simmer gently until tender; strain the juice, and mix with it a pound of refined loaf sugar broken small. Let it heat until the sugar is dissolved, then boil it over a moderate fire. If it is not wanted immediately, pour it into a jar, and cover like jam. Time to boil the juice with the sugar, a quarter of an hour. Probable cost pineapples, when cheap, 1s. 6d. to 2s. each.