Take the largest, ripest, and most perfect pine-apples. Pare them, and cut out whatever blemishes you may find. Weigh each pine-apple, balancing the other scale with an equal quantity of the best double refined loaf-sugar, finely powdered. Grate the pine-apples on a large dish, omitting the hard core in the centre of each. Put the grated pine-apples and the sugar into a preserving-kettle, mixing them thoroughly. Set it over a moderate fire, and boil and skim it well, at times stirring it up from the bottom. After the scum has ceased to appear, still stir, till the marmalade is done, which will generally be in half an hour after it has come to a boil; but if not clear, bright, and smooth in that time, continue to boil it longer. When done, put it into a tureen, and cover it closely, while it is growing cold. Afterwards, remove it into tumblers, covering the top of each with double white tissue-paper, cut round so as exactly to fit the inside. Lay this paper closely on the marmalade, and press it down round the edges. Then paste on covers of thick paper.

This preparation of pine-apples is far superior to the usual method of preserving it in slices. It will be found very fine for filling tart-shells, and for jelly-cake.