Some only take the Harts-horn Shavings, six Ounces
to two Quarts of Water, and boil it gently till the Liquor will jelly,
without the expence of a Sand-heat, or setting it on hot Embers. The
boiling it is the best way, but requires more Patience.
To make a Tart of the _Ananas,_ or _Pine-Apple._ From Barbadoes.
Take a Pine-Apple, and twist off its Crown: then pare it free from the
Knots, and cut it in Slices about half an Inch thick; then stew it with a
little Canary Wine, or Madera Wine, and some Sugar, till it is thoroughly
hot, and it will distribute its Flavour to the Wine much better than any
thing we can add to it. When it is as one would have it, take it from the
Fire; and when it is cool, put it into a sweet Paste, with its Liquor, and
bake it gently, a little while, and when it comes from the Oven, pour Cream
over it, (if you have it) and serve it either hot or cold.
_Marmalade_ of _Pine-Apples,_ or _Ananas._
When you have small Pine-Apples in Fruit, which are not noble enough to be
brought to the Table, twist off their Crowns, and pare them; then slice
them, and put them into a Syrup of Water, Sugar, and Pippins; and boil them
with half their quantity of Sugar added to them, with a little White Wine,
breaking them with a Spoon, as they boil, till they come to a Mash, or are
a little tender.
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