An overripe pineapple is just as unsatisfactory as one that is not ripe
enough. When a pineapple becomes too ripe, rotten spots begin to develop
around the base. Such spots can be easily detected by the discoloration
of the skin and such a pineapple should not be selected.

[Illustration: FIG. 19]

101. PREPARATION OF PINEAPPLE.--Some persons consider pineapple a
difficult fruit to prepare, but no trouble will be experienced if the
method illustrated in Figs. 17 to 19 is followed. Place the pineapple on
a hard surface, such as a wooden cutting board, and with a large sharp
knife cut off the tuft of leaves at the top. Then, as shown in Fig. 17,
cut the pineapple into 1/2-inch slices crosswise of the head. When the
entire pineapple has been sliced, peel each slice with a sharp paring
knife, as in Fig. 18. With the peeling removed, it will be observed that
each slice contains a number of eyes. Remove these with the point of a
knife, as Fig. 19 shows. After cutting out the core from the center of
each slice, the slices may be allowed to remain whole or may be cut into
pieces of any desirable size or shape. Pineapple prepared in this way is
ready either for canning or for desserts in which it is used fresh.

102. PINEAPPLE PUDDING.--One of the most satisfactory desserts made from
pineapple is the pudding given here. It is in reality a corn-starch
pudding in which grated pineapple is used for the flavoring.

PINEAPPLE PUDDING
(Sufficient to Serve Six)

2-1/2 c. scalded milk
1/3 c. corn starch