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Pineapple Creams Served in Glasses

Pare a ripe pineapple, and cut the rind into pieces. Boil these until the flavour is drawn out in a quarter of a pint of milk, then strain it, and mix with it four ounces of loaf sugar, a pint of cream, and a tea-spoonful of lemon-juice. Pour the mixture into a saucepan, and stir over a gentle fire until it begins to thicken. Pour it out, let it cool, then whisk until it is nicely frothed, and put it into the glasses. When pineapple cream is made in this way, the pulp may be cut up and used for dessert. Time, half an hour to boil the rind in the milk. Probable cost, 3s. 2d. Sufficient for half a dozen glasses.