No. 3287 — Whole Preserved Pineapples

Peel whole pineapples, removing only the thinnest skin from each scale, no thicker than a sheet of writing paper. Boil in as little water as possible until tender enough to pierce easily with a straw, then put into a jar.

For each medium pineapple allow 1½ pounds sugar. Make a thin syrup using the pineapple-cooking water, cool until about as warm as fresh milk, pour over the fruit and leave for two days.

For a week, drain the syrup daily, add sugar to it and pour it back after cooling. Once it becomes sufficiently thick and sweet, bring the pineapples to the boil in the syrup four times, removing the pan from the heat each time.

Let cool, then after two days cook once more until the pineapples become translucent.