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.



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