Pineapples

—the pineapple when fresh and ripened to perfection, is as mellow and juicy as a ripe peach, and needs no cooking to fit it for the table. Of course it must be pared, and have the eyes and fibrous center removed. Then it may be sliced in generous pieces and piled upon a plate, or cut into smaller portions and served in saucers. No condiments are necessary; even the use of sugar detracts from its delicate flavor. Pineapples found in our northern markets are, however, generally so hard and tough as to require cooking, or are valuable only for their juice, which may be extracted and used for flavoring other fruits. When sufficiently mellow to be eaten raw, they are usually so tart as to seem to require a light sprinkling of sugar to suit most tastes. Pineapples pared, cut into dice or small pieces, lightly sprinkled with sugar, to which just before serving, a cup of orange juice is added, form a delicious dish.