2½ cups water in covered saucepan for 15 minutes. Drain and discard water. Mix cooked pulp with rinds. Measure
2 cups of mixed rind and pulp, adding water if necessary to make up this amount. Add
3½ cups sugar and mix well. Stir constantly and bring to vigorous boil over hot fire. Boil hard for 3 minutes, stirring constantly. Remove from fire, add
¼ cup commercial pectin. Stir well. Let stand 5 minutes only, stirring occasionally. Pour into glasses.
PINEAPPLE SALAD
Drain juice from
1 can sliced pineapple and cut fruit in ¼-inch cubes. Pile in centers of
8 nests of lettuce leaves. Cover
¼ cup pistachio nuts with
Boiling water and boil 1 minute. Remove skins and cut in fine shreds. Sprinkle over the pineapple. Cut
5 ripe olives in narrow strips and sprinkle over the nuts. Serve
Cooked Mayonnaise Dressing separately.
