Pineapple Chips

Take a perfectly ripe sound pine for this purpose, carefully remove all the peel with a sharp-pointed knife and clear all the pips out, cut the fruit into four pieces straight down (or it can be left whole if preferred); cut it into slices about a quarter-inch thick, and lay it out without bruising on a dish. Take rather Letter than half the weight of the fruit in finely-powdered castor sugar, sprinkle the pineapple well with it and let it remain until the following day till a juice forms; then put all together into a very clean preserving pan, and steadily boil till the fruit is quite bright looking (which will take about half an hour), remove the scum as it rises; take the pan from the fire and set aside in the syrup till next day when the fruit should be put on sieves in the screen or cool oven till dry. Put away in boxes in a dry place, placing between each layer a sheet of wafer or tine foolscap paper. The syrup can be used for ices or puddings.

Pineapple Marmalade

Take some sound not over-ripe pineapples, peel and core them, re-moving all the eyes, chop or pound them into a puree or fine pulp, weigh the puree and put it in a clean preserving pan and stir it till boiling; then add the same weight of castor sugar and the very finely chopped peel of one lemon to the pound of fruit; boil together for half an hour, during which time stir the mixture frequently and keep the scum cleared off; pour into clean pots or jars, and when cool cover over and finish and store as usual.

Pineapple Jam

Take some sound but fully-ripe pineapples and peel them, also take out all the eyes, cut each pine lengthwise into four pieces, then cut it up into very fine slices; weigh the fruit after it has been prepared and ready for use, then weigh an equal quantity of the best loaf sugar; put the sugar into a clean preserving pan with half a gill of water to each pound of sugar and a teaspoonful of strained lemon juice, and boil into a syrup; remove any skim with a clean iron spoon, then add the fruit and boil together for forty minutes, stirring frequently and skimming well. When cooked put into clean jars and cover with brandied paper; when cold cover the top of the jars with bladder or paper and store away in a cool dry place till wanted.

Plum Jam

Take the plums freshly gathered; if large ones are used cut them in halves, remove the stones; for one pound of the fruit take three-quarters of a pound of preserving sugar and one tablespoonful of water; boil in a clean thick pan for about half an hour, keeping well stirred and skimmed while cooking; put into clean jars, and when cool cover with brandied paper and tie down with bladder or thick paper; store in a cool dry place till wanted for use. The kernels may be added to the jam if time allows for preparing them, and should be boiled with the jam; they greatly improve the flavour of the preserve.

Compote Of French Plums

Cook two dozen French plums in half a pint of claret and an ounce of castor sugar to the consistency of thick cream; put aside on ice till wanted. These are nice to serve for a sweet for luncheon or with cutlets of mutton, venison, or roast meats.