New-York tribune., 1891-05-17

The piles of luscious looking pneapples displayed
on the frnit stalls at present may tempt many Young
housckeepers to try their skill with that most de-
licOus of all conserves, preserve OF pneapplcs'
These pineapples however the red or strawberry
nine and are inferior to the white varieties that come
LATER The huge Porto Rico pneapples which are
now shown on the stalls are coarse in texture ana
acid in flavor like all red pneapple and are In every
way inferior but fairly suggesting the delicious havor
of a sweet "pine." No one who has had any ex-
perence in marketing is deceived by the har1ng
posters in which the arrival Of sweet pineapples
from Florida for preserving" are announced, or by
t,s Liable over some stalls of sweet Havana" The
surar loaf which is one Of the sweetest and best
pineapples for preserving, has not yet come The
season for this pineapple is at its height about the
Fourth of July, when these delicious pines may
often be purchased for 81 dozen. The best sugar
loaf pneapples come from Havana gardens. In June
the choice Ripley aud the Queen Anne pineapples
NAV be found at the stalls Of fuierers who deal in
choice varieties. These pineapples to our
markets from Jamaica They are both faverte
varieties in England, where they extensively
crown in hothouses They exceedingly rich in
favor and sweet These fancy pines are quite small
and never very cheap, selling on an average at 80
cents apiece English housewives consider them
superior TO any other variety iOf lhe laDle Decauc
Of their rich favor.
The most delicious way OF preserving pineapple
ia I'm it's own Juice without using drop of water to
make the syrup Peel carefully the requisite number
OF uipeapples weigh them after they are peeled and
allow tlnee-quarters Of pound Of sugar TO every
Mound OF pineapple. Put the pneapples in huge
yellow earthen bowl in stone crock and scatter
the sugar thickly them till it is all
used Cover them and let them stand in the
sugar for twenty four hours; clear Juice VIII
nearly cover them then. Now take each pineapple
and tear the pulp of the core, using silver FORK.
Drain off all the Juice from the pulp and also the juice
1,foh fha min los uor
put TO soak in sugar put all this Juice into preserving
tettle Let ii come to the boiling point and boil
for five minutes then skim it and strain il through
gravy strainer the pineapple pulp Let the pulp
boil up in the syrup once, then can nEimmedlatey,
as longer boiling dartens the preserves If you wish
the syrup can be clarified
To make rarmalade continue cooking the pineapple
min for half an hour then strain it through cosnder
Retnrn n 10 the fire and boil the mass, stirring 1t
continually till il curls before the finger which is
pushed through a little taken out 70 cool. Another
way is 10 peel the pneappes for msrmalade ana crate
them saving ali the Juice. The pineapple pulp and
tuce should then be weighed and pound Of sugar
added 20 every pound Of pineapple Wheh the mar
rnaade has boiled half hour, test by pushing the
finger through a little which has been taken out to
cool. II II is not done cook II longer
The most delicious way Of serving pineapple on
the table is to peel it, it thckly with sugar,
and set il away in cool place in as pretty glass
fruit dish as you possess for at least two hours When
Won are ready 10 serve it tear the fruit from the
with silver fork HO2sekeepers need 70 be reminded
that preserved pineapple is especially delicious served
with whipped cream. A pineapple Bavarian cream
IL one of the best desserts have and there is no
better water ice sherbet. as our New England
Cousins prefer 70 call IT, than one of pineapple There
however very little satisfaction to be obtained from
rse-grained, havOress fruit Of any kind and no
frut depends more culture and stock for It's quality
than a pineapple.
There is no more delicious addition TO the breakfast
table than orange marmalade. In England marmaade
of some kind is de ngcur," and even In this country
Il Is fast becoming Of the regular standbys Of the
breafast table The Dundee marmalades, which the
hest are however very expensive The following recipe
gwen by English lady who' year by year, has pro
vtded the healthy appees of her large family with this
wholesome deicacy shows with hnu little trouble II