Mash through a colander, add a little sugar and a little grated pineapple or lemon peel.

Mix the fruit with 1/3 cup sugar 1 tablespoon lemon juice 1/2 cup orange juice 1/2 cup syrup from canned pineapple, and Few grains salt.

Add two and one half cups of water and cook in a double boiler until transparent, then add one cup of sugar and one juicy pineapple minced fine with a sharp knife.

If desired, the apple may be flavored with a little pineapple or lemon, or mixed with grape, cranberry, or apricot, thus making a number of different toasts.

PINEAPPLE SOUFFLÉ Take a nice ripe pineapple, grate it and sweeten to taste.

Part of the charge was made over soft, plowed ground, a part through a lot of prickly pineapple plants and barbed-wire entanglements.

Serve with shredded pineapple.

Skim the syrup carefully, put in your steamed pineapples and can as above.

Above squared stone steps, the double doors with the fanlight above them are framed by two engaged columns supporting an elaborate pediment that has the symbolic pineapple in the centre.

PINEAPPLE PIE, No. 1 Line your pie-plate with a rich paste, slice pineapples as thin as possible, sprinkle sugar over them abundantly and put flakes of sugar here and there.

INGREDIENTS.A small pineapple, a small wineglassful of brandy or liqueur, 2 oz. of sifted sugar; batter as for apple fritters No. 1393.

Tribute overflowed from the table to the chairs and from the chairs to the floor; pineapples, their knobby jackets all yellow from ripening in the field, with the full succulency of root-fed and sun-drawn flavor; monstrous navel oranges, leaden with the weight of juice, richer than cloth of gold and velvet soft; and every fruit of the fertile soil and benignant climate; and jellies, pies, and custards.

The fruit is something like a coarse pineapple, and the blossoms are very fragrant.

In a bowl put one-fourth pound of crystallized cherries, cut in half; one-fourth pound of crystallized pineapple cut up, one ounce of citron cut fine, one-fourth cup of stoned raisins and one-half cup of maraschino cordial.

The edible pineapple and other foods which I have carefully studied above also grow in Guadaloupe, and it is even supposed that it was the inhabitants of this island who originally carried the seeds of all these delicious fruits to the other islands.

At the time of our visit there were few fruits ripe; but when we were about to sail the mango of delicious flavour began to be common; besides which there were coconuts, guavas, papaws, grapes, the letchy (or let-chis, a Chinese fruit) and some indifferent pineapples.