_

Pare the pines, and cut them in slices of about the same thickness as
you would apples for fritters. Take the weight of the fruit in the best
sugar; sift it very fine, and put a layer of sugar, then a layer of
pineapple; let it stand till the sugar is entirely dissolved. Then
drain off the syrup, and lay the pine in the pot in which you intend to
keep it; boil the syrup, adding a little more sugar and water to make it
rich; pour it, but not too hot, upon the fruit. Repeat this in about ten
days; look at it now and then, and, if the syrup ferments, boil it up
again, skim it, and pour it warm upon the pine. The parings of the
pineapple boil in the water you use for the syrup, and extract all the
flavour from them.

_Pineapple Chips._

Pare the pineapples; pick out the thistle part: take half its weight of
treble-refined sugar; part the apple in halves; slice it thin; put it in
a basin, with sifted sugar between; in twelve hours the sugar will be
melted. Set it over a fire, and simmer the chips till clear. The less
they boil the better. Next day, heat them; scrape off the syrup; lay
them in glasses, and dry them on a moderate stove or oven.

_Plums, to dry green._

Take green amber plums; prick them with a pin all over; make some water
boiling hot, and put in the plums; be sure to have so much water as not
to be made cold when the plums are put in. Cover them very close, and,
when they are almost cold, set them on the fire again, but do not let
them boil. Do so three or four times. When you see the thin skin
cracked, put in some alum finely beaten, and keep them in a scald till
they begin to green; then give them a boil closely covered. When they
are green, let them stand in fresh hot water all night; next day, have
ready as much clarified sugar, made into syrup, as will cover them;
drain the plums, put them into the syrup, and give them two or three
boils. Repeat this twice or three times, till they are very green. Let
them stand in the syrup a week; then lay them out to dry in a hot stove.
You may put some of them in codling jelly, and use them as a wet
sweetmeat.

_Green Plum Jam._

Take the great white plums before they begin to turn, when they are at
their full growth, and to every pound of plums allow three quarters of a
pound of fine sugar. Pare and throw the plums into water, to keep their
colour; let your sugar be very finely pounded; cut your plums into
slices, and strew the sugar over them. You