Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-04-29
- ny MRS. NJ. A. WILSON.
lSopyrisht, 1919. by Mrs. NJ. A. VIII
son. All Rights Reserved.)

PIncnpplcn.
.n from the middle Of May until the
snu OF July the main crop OF pine
fppies Is marketed. And about the
beginning OF June this delicious fruit
may be purchased at a reasonabl
Ipr!cc. This is the season to can and
preserve, and serve daily this delicious
fruit.
To eliminate as much as possible
the waste that usually attends the
preparing Of the pineapples. try this
Cut tho pineapplcs into slices and
win sharp knife remove the out
3lde by trimming to include tho eyes.
lhis Will give slice of fruit that
wili look much better and waste less
han IL the fruit were pared and then
me eyes removed. and then the fruit
cut. Cut first into slices l.. inch
thick. now with cutter as small
ts that in the center Of the dough-
nut cutter remove the core. Place the
Ei1ces or pineapple in kettle or dccp
fiish and sprinkle each layer with
sugar: When ready to place in jars
put three pounds OF sugar in clean
saucepan and add two cups of water.
Stir to dissolve the sugar and then
ntes. Add this sirup TO the pineapple
ttuice. Sterilize the jars and MI with
he prepared pineapple. Fill the jars
% OVERLOOKING with strip.
Adjust the rubbers and lids and then
partially tighten. Place in Il hot
water bath and process for one hour.
remove, fastcn the lids securely and
hen store in a cool dry place.
Pineapple Preserves.
Prepare the p!ncapplcs as for can
Wing and then cut into small pieces.
Allow for each pint OF fruit one cup
pr water. Place In the preserving
settle and cook until tender. and
sens aa euD swo cups 5 Of snSar to
lowly until thick and then pour into
iterilized glass jars. Adjust the rub
oers and lids and seal securely.
Pineapple Conservc.
Two pounds of the prepared pine
Ripple cut into small pieces. Cut the
min rind from four oranges into thin
breads. Remove the white pithy part
81 the oranges and slice, disoarding
he seeds. Then cut slices in pieces
md place the pineapple. the oranges
Ind the peel and
Two pounds of sugar,
One pound OF seeded raisins.
One cup Of water
la a preserving kettle. Cook slowly
1ntil Of the consistency Of jam. Pour
- N the Jars and allow to cool, then
cover with melted paraflin.
Pineapple Jam.
Use two pounds OF prepared pine
pple. chopped tine, and two pounds
+ rhubarb. pared and cut In pieces.
Md one cup Of water and cook slowly
nth the fruit is tender. Measure and
hen allow threc-quarters cup OF sugar
10 each cup OF the mixture. Cook until
hick like jam and then pour into steri. :,
lied glasses. Allow the Jam to cool
nd then cover with parailin and seal
in the usual manner.
Use candy thermometer for sue
;essful Jam and jelly making. Put
nc thermometer into the mixture when
he sugar is added. then cook until II
egistcrs e2l degrees Fahrenheit.
Candied Pineapple.
Cut the pineapple into Slices one
nd one-half inches thick. Prepare
10 attracted In plpa.nrl. s.
2hree pounds OF sugar in PRESERVING
ettle and then add one and onc-half
ups of cold water. Heat slowly 10
he boiling point. Add as much fruit
the strip will cover. Simmer slowly
or one hour. Remove from the IRE
nd stand aside for twelve hours.