428 PRESERVES, JELLIES, ETC.
cut them in four or six and shape each piece like a whole pineapple ; to each pound of fruit, put a teacupf ul of water ; put it in a preserving kettle, cover it and set it over the fire and let them boil gently until they are tender and clear ; then take them from the water, by sticking a fork in the centre of each slice, or with a skimmer, into a dish.
Put to the water white sugar, a pound for each pound of fruit ; stir it until it is all dissolved ; then put in tHe pineapple, cover the kettle and boil them gently until transparent throughout ; when it is so, take it out, let it cool and put it in glass jars; let the syrup boil or simmer gently until it is thick and rich and when nearly cool, pour it over the fruit. The next day secure the jars, as before directed.
Pineapple done in this way is a beautiful and delicious preserve. The usual manner of preserving it by putting it into the syrup without first boiling it, makes it little better than sweetened leather.
TO PRESERVE WATERMELON RIND AND CITRON.
PARE off the green skin, cut the watermelon rind into pieces. Weigh the pieces and allow to each pound a pound and a half of loaf sugar. Line your kettle with green vine-leaves, and put in the pieces without the sugar. A layer of vine-leaves must cover each layer of melon rind. Pour in water to cover the whole and place a thick cloth over the kettle. Simmer the fruit for two hours, after scattering a few bits of alum amongst it. Spread the melon rind on a dish to cool. Melt the sugar, using a pint of water to a pound and a half of sugar, and mix with it some beaten white of egg. Boil and skim the sugar. When quite clear, put in the rind and let it boil two hours ; take out the rind, boil the syrup again, pour it over the rind, and let it remain all night. The next morning, boil the syrup with lemon juice, allowing one lemon to a quart of syrup. When it is thick enough to hang in a drop from the point of a spoon, it is done. Put the rind in jars and pour over it the syrup. It is not fit for use immediately.
Citrons may be preserved in the same manner, first paring off the outer skin and cutting them into quarters. Also green limes.
TO PRESERVE AND DRY GREENGAGES.
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To EVERY pound of sugar allow one p6und of fruit, one quarter pint of water.
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