Pine-Apple Pudding-Sauce

• Rasped pine-apple, 6 oz.
• water, 2 tablespoonsful: 10 to 15 minutes gentle stewing.

Rasp down on a fine bright grater sufficient of the flesh of a ripe Jamaica or English pine-apple from which the rind has been thickly pared, to make the quantity of sauce required. Simmer it quite tender, with a very small quantity of water; then mix with it by degrees from half to three-quarters of its weight of sugar, give it five minutes more of gentle boiling, and pour it over the pudding.