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To Properly Pare and Thus Prepare

An almost invariable mistake is made by Northerners in the peeling of this fruit whole and the attempt to remove the eyes with the peel. The pineapple should first be sliced across, rind and all, according to the thickness desired, then each slice taken in turn, in the left hand, held with the rind toward one and pared with the right hand by means of a slim, sharp knife, inserting point and peeling downward, toward one, close to the rind. The eyes may now (left exposed without the hard skin) be easily and quickly removed with none of the usual awkward hacking and loss of juice attendant upon the ordinary method. AS A SIMPLE BREAKFAST OR LUNCHEON DISH Serve the pineapple in either the simple slices, one for each fruit-plate, with or without sugar, as the pine may require, or as follows: Take a fully mature, juicy, small, unpeeled pine, cut off the stem and twist off the top or crown. In the pitted space now exposed drive two slender but stout wooden skewers straight down through the apple until the points appear at the stem end. Pull the skewers through the pine, outward, thus dividing it in half, and then again divide, so that the fruit lies in quarters. This can be done with little loss of juice. Now tie the quarters together with a narrow ribbon, re-insert the crown and place upright on the fruit dish from which it is to be served. Serve by untying the ribbon and placing the quarters on fruit plates. The ordinary small, sharp, silver fruit-knife will dismember the tiny sections of rind so that these little tender squares may be conveyed to the mouth by the fingers quite properly and conveniently. If the pine is in proper condition sugar will not be needed but if a trifle tart the bits may be dipped in sugar placed on the individual plates.