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Frozen Pineapple

Grate or chop fine one quart of pineapple, adding sugar in proportion of one cup to one quart of fruit, if tart; if sweet, less. Or, the grated pineapple may have syrup added to it instead of the sugar. The white of egg or other fruits make variation, also.

PINEAPPLE JELLY No. I Dissolve one package of gelatine in a pint of cold water, gradually heating it through on the stove. When at boiling point add one cup of sugar and take off to cool. When the gelatine is beginning to harden beat into it the juice of one pineapple and a teaspoonful of lemon juice, and place on ice to harden.

PINEAPPLE JELLY (WITHOUT GELATINE) No. 2 Wash thoroughly one pineapple, cut off stem and crown and slice in thick slices unpeeled, then cut across. With this slice in thinly two lemons, including rind, and simmer, with one pint of water, for several hours. Strain and squeeze through jelly bag, and place again on stove. When at boiling point strain again into another pan, bring to boiling point and add sugar, pint for pint. Cook about ten minutes, when it will jell. Pineapple makes up into everything in the way of marmalade, and preserves, however, a little more satisfactorily than in the pure jelly form (without gelatine), as its juice is inclined to be sticky and rich rather than sharp and firm.