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Charlotte Russe, With Pineapple

Peel and cut a pineapple in slices; put with the slices in a stewpan half a pound of fine white sugar, half an ounce of patent gelatine and half a teacupful of water; stew slowly until very tender; carry through a sieve; put upon ice; stir it well. Just as it is upon the point of setting, add a pint of cream well whipped; mix it well and pour into a mould lined with sponge cake or lady fingers.