THE PINEAPPLE 243 



water; place on stove and let simmer; Meantime have 

 ready one-half package of gelatine which should have been 

 dissolving for half an hour in one cup of water. When 

 the pine has simmered for ten minutes^ add the gelatine; 

 strain into a mould and let cool for half an hour. Now add 

 the stiff-beaten whites of three eggs and a little lemon 

 juice; place mould in outer dish of ice-water and beat the 

 mixture until it thickens somewhat, when set on ice to 

 harden. 



It should be remembered that when gelatine is used with 

 pineapple the resulting concoction must be chilled as soon 

 as possible and used not later than two hours after making 

 on account of the chemical action of the peculiar elements of 

 this fruit on the gelatine. 



A variation of the above is found in the recipe below. 



PINEAPPLE MOUSSE 



Place in a saucepan with one cup gtated pineapple, half 

 a cup of sugar, one-fourth cup of water, aild simmer for five 

 minutes. Add juice of half a lemon ; take from fire; cool, 

 stir in one cup of whipped cream or one-fourth cup gelatine 

 (dissolved in one-fourth cup of water), pack the mould 

 round about with ice, and let stand two hours. 



■ PINEAPPLE ICE 



For one can grated pineapple or one pint fresh fruit use 

 one pint each of sugar and water and juice of one lemon. 

 Mix and freeze. Or see Introductory Recipes. 



PINEAPPLE SHERBET 



See Introductory Recipes or use the following: To 

 one quart of boiling water add one and one-fourth 

 pounds of sugar and juice of two lemons. Cook this for 

 five minutes. Take from the fire and add two large 



