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Pineapple Cream in a Mould

Take a moderate-sized pineapple, fully ripe, pare it carefully, pick out the specks or eyes, strip all the pulp from the core, and cut it into dice with a silver knife. Strew over the fruit nine ounces of pounded and sifted loaf sugar, add two table-spoonfuls of brandy, and let it soak for two hours. Put the peel into a sauce-pan with half a pint of water, and let it simmer gently for an hour; strain it, and let it cool. Return the liquid into the saucepan, with the fruit, sugar, and juice, and boil all gently together for a quarter of an hour. Skim the mixture, and add to it three-quarters of an ounce of best isinglass. Boil it ten minutes longer, pour it out, and mix with it a pint and quarter of thick cream. Whisk the whole briskly until it begins to thicken, then pour it into a mould, and set it on ice. The cream should be stirred for a few minutes after it is put upon the ice, or the fruit will sink to the bottom. Probable cost, 4s. 6d., with pineapples at 1s. 6d. each, and cream at 1s. 6d. per pint. Sufficient for a quart mould.