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Pineapple Pudding, Cold, or Pain D'Ananas, Rich

Pare a large ripe pineapple, and carefully take out the specks or eyes. Slice it, and cut it into dice. Boil for ten minutes in a quarter of a pint of syrup, and put the fruit aside until wanted. Tear the rind into small pieces, and pour over these half a pint of boiling cream. Let them infuse for half an hour, then stir in the yolks of six eggs, well beaten, and three table-spoonfuls of sugar. Stir the custard over a moderate fire until it begins to thicken, strain it, and when it is quite cold add the syrup and the fruit. Ornament a plain mould according to the directions given in the preceding recipe, set it in ice, and fill it with the preparation. Put a baking-sheet over it, lay some ice on this, and let it remain until the pudding is wanted. Turn it out of the mould carefully, and serve. Time to prepare, an hour or more. Probable cost, 3s. 6d. Sufficient for four or more persons.