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Pineapple Pudding, Cold, or Pain D'Ananas

Cut a ripe pineapple into slices, and boil these for ten minutes in a pint of syrup. Lift out the fruit, and press it through a sieve. Soak an ounce of gelatine in half a pint of cold water for twenty minutes, drain it, put it into the syrup in which the pineapple was boiled, and stir it over the fire until it is dissolved. Strain through a napkin, and when the syrup is cold mix the pineapple pulp with it. Decorate a plain mould with an ounce of pistachios cut into strips, a large pear cut into dice, and some preserved cherries. The fruit may be stuck upon the mould with a little melted gelatine. Pour in the mixture, and place the pudding upon ice until it is wanted. Turn it out before serving. Time to prepare, about an hour. Probable cost, 3s. Sufficient for six or seven persons.