Pine-apple Pudding-sauce

Rasp enough flesh of a ripe Jamaica or English pineapple, with the rind thickly pared away, to make the quantity of sauce required.

Simmer the pineapple quite tender with a very small quantity of water.

Mix in by degrees half to three-quarters of its weight of sugar.

Give it five minutes more of gentle boiling.

Pour it over the pudding.

Alternatively, simmer half a pound of pineapple tender in its own juice with one tablespoonful only of water.

Mix with seven ounces of sifted sugar and boil gently until it looks clear.

If too sweet, stir in the strained juice of half a large lemon before serving.

Alternatively, pare every morsel of rind from a ripe, highly flavoured pineapple and cut three-quarters of a pound into very thin slices, then into small dice.

Pour in nearly half a pint of spring water, heat, and boil very gently until extremely tender.

Strain and press the juice closely through a cloth or muslin strainer folded in four, and strain it clear.

Mix the juice with ten ounces of the finest sugar in small lumps.

When dissolved, boil the syrup gently for a quarter of an hour.

Store in a jar with a paper tied over it.