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PINEAPPLES, PRESERVED (for a short time only)

Pare the fruit, cut it into slices, and remove the specks and the hard part from the centre. Tear the rind into small pieces; put these and the waste portions into a stewpan with as much water as will cover them, and let them simmer gently for a quarter of an hour, or until the liquid is pleasantly flavoured. Strain it, and put it back into the saucepan with the slices of fruit, and let them simmer a quarter of an hour: then add sugar to taste, and simmer another quarter of an hour. Turn it out, and it is ready for serving. Probable cost of pineapples, when cheap, 1s. 6d. to 2s. each.