Method.—Peel the pears and tie the spices in muslin. Place the vinegar, sugar and spices in a preserving pan; when boiling add the pears, and cook them gently until tender. Remove the pears to a bowl or large basin, boil the syrup for 10 minutes longer, then pour it over the fruit. On the following day boil up the syrup, and repeat the process the two following days. On the third day place the pears in jars or wide-necked bottles, and remove the spices before adding the vinegar to the fruit. Store in a dry, cool place.
Time.—3 days. Average Cost, 1d. each.
2575.—PINEAPPLE MARMALADE.
Ingredients.—Pineapple pulp. To each lb. add 14 ozs. of loaf sugar.
Method.—Peel, core and slice the pineapples, and either pound or grate them finely, preferably the latter. Boil the pulp and sugar together until thick and clear, then turn into pots, cover first with brandied paper, and afterward with parchment. Store in a cool, dry place.
Time.—2 to 3 hours. Average Cost, from 2s. each.
2576.—PINEAPPLE, PRESERVED.
Ingredients.—Pineapples, pounded loaf or castor sugar.
Method.—Pare and slice the fruit thinly, pile it on a large dish, and sprinkle each layer liberally with sugar. Keep it in a hot closet, or put it daily for 7 or 8 days into a cool oven, turning it frequently. When quite dry, bake a few slices at a time, in a moderately hot oven. When quite cold, pack them in air-tight boxes with paper between each layer.
Time.—About 8 days. Average Cost, from 2s. each.
2577.—PINEAPPLE, PRESERVED. (Another Method.)
Ingredients.—To each lb. of fruit, weighed after being pared, allow 1 lb. of loaf sugar and ¼ of a pint of water.
Method.—Pare the pines thinly, and cut them into thick slices. Put the water into a preserving-pan, add the sugar gradually, and when quite dissolved boil and skim well. Add the fruit, simmer gently for about ½ an hour, then transfer carefully to a large jar, and pour the syrup over.
Time.—About 1 hour. Average Cost, from 2s. each.
2578.—PINEAPPLE, TO PRESERVE. (Another Method.)
Ingredients.—Pineapples, castor or loaf sugar.
Method.—Cut the pines into slices ¼ of an inch in thickness, trim off the edges, and remove the hard centre part. Put these trimmings
