Pineapple Preserves
Take perfectly ripe and fresh pineapples, pare and cut in slices an inch thick. Take an equal weight of white powdered sugar. Lay the sliced pineapple in a deep dish, alternating the slices with sugar sprinkled between them. Reserve 1/2 the sugar. Let the pineapple stand until the nest day, when the syrup may be turned from them and mixed with the remaining sugar, adding 1 large cupful of water for 3 or 4 pounds of pineapple.
Boil the syrup. Skim and take from the fire. When cool drop in the pine-apple and simmer gently until tender. Keep in glass or china jars covered tight and in a cool place. At the least sign of fermentation, turn the syrup off, scald, and turn back hot on the fruit. If the preserves are canned and sealed hot, there is, of course, no danger of fermentation.