Pineapple Chips.
Pare the pineapples; pick out the thistle part: take half its weight of treble-refined sugar; part the apple in halves; slice it thin; put it in a basin, with sifted sugar between; in twelve hours the sugar will be melted. Set it over a fire, and simmer the chips till clear. The less they boil the better. Next day, heat them; scrape off the syrup; lay them in glasses, and dry them on a moderate stove or oven.