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Pine-apple, Preserved

INGRE DIENTS. - To every lb. of fruit, weighed after being pared, allow 1 lb. of loaf sugar ; 1/4 pint of water. AVERAGE COST, 10d. per pot.

The pines for making this preserve should be perfectly sound but ripe. Cut them into rather thick slices, as the fruit shrinks very much in the boiling. Pare off the rind carefully, that none of the pine be wasted; and, in doing so, notch it in and out, as the edge cannot be smoothly cut without great waste. Dissolve a portion of the sugar in a preserving-pan, with pint of water; when this is melted, gradually add the remainder of the sugar, and boil it until it forms a clear syrup, skimming well. As soon as this is the case, put in the pieces of pine, and boil well for at least 1/2 hour, or until it looks nearly transparent. Put it into pots, cover down when cold, and store away in a dry place.

TIME. hour to boil the fruit.

SEASONABLE.-Foreign pines, in July and August.

Pine-apple, Preserved. (For present use). INGREDIENTS EDIENTS - Pine-apple, sugar, water. AVERAGE COST, 10d. per lb.

Cut the pine into slices 1/4 inch in thickness; peel them, and remove the hard part from the middle. Put the parings and hard pieces into a stewpan, with sufficient water to cover them, and boil for 1/4 hour. Strain the liquor, and put in the slices of pine.

Stew them for 10 minutes, add sufficient sugar to sweeten the whole nicely, and boil again for another 1/4 hour skim well, and the preserve will be ready for use. It must be eaten soon, as it will keep but a very short time.

TIME. hour to boil the parings in water; PINE-APPLE WATER ICE. 10 minutes to boil the pine without sugar, 1/4 hour with sugar.

SEASONABLE. - Foreign, in July and August; English, all the year.