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Pare and cut some large, ripe pineapples into small pieces; put them in a stone jar or large bowl; sprinkle a little sugar between and let the pineapples stand covered with a cloth in cellar for 36 hours, or until they have bubbles on top; then strain through a sieve or coarse bag, and if not clear enough strain again through a flannel bag; add to each pint of juice 1 pound of sugar; stir until the sugar is melted; then put it over the fire and simmer 3 minutes; skim and put the syrup in bottles; cork well and keep them in cool place. This syrup may be thinned with 2 parts plain syrup.
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What do we use all these nice sauces with?
"mithunchowdhury" > wrote in message ... > > Pare and cut some large, ripe pineapples into small pieces; put them in > a stone jar or large bowl; sprinkle a little sugar between and let the > pineapples stand covered with a cloth in cellar for 36 hours, or until > they have bubbles on top; then strain through a sieve or coarse bag, and > if not clear enough strain again through a flannel bag; add to each pint > of juice 1 pound of sugar; stir until the sugar is melted; then put it > over the fire and simmer 3 minutes; skim and put the syrup in bottles; > cork well and keep them in cool place. This syrup may be thinned with 2 > parts plain syrup. > > > > > -- > mithunchowdhury > |
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