Pine-apples

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Ingredients 4 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Take equal quantities of pine-apple and the best of loaf sugar.
Slice the pine-apple, put nearly or all the sugar over it.
Put it in a deep pan, and let it stand all night.
In the morning take the apple out and boil the syrup.
When it begins to simmer, put the apple in and boil fifteen or twenty minutes.
Tie a piece of white ginger in a bit of muslin, and boil it in the syrup before adding the apple.
After boiling the whole ten or fifteen minutes, take out the apple and boil the syrup ten minutes longer;
then pour it over the pine-apple.
The apples should be ripe, and yet perfectly sound.
If the syrup does not taste enough of ginger, boil it with the ginger till it suits the taste.
Pine-apples (without boiling).
Select large, fresh pine-apples.
Pare them with a very sharp knife, having a thin blade.
Carefully remove the little prickly eyes.
Slice the fruit round and round about half an inch thick.
Weigh a pound and a quarter of best granulated sugar, to a pound of fruit;
and put into a glass jar a layer of sugar, and then a layer of fruit till it is filled.
Make the layers of sugar very thick, else you will have a quantity left when the fruit is all laid in.
Cover the jar close, and set it in a very cold place.
This will keep perfectly, and have the taste of freshly sugared pine-apples a year afterward.