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Pineapple Sponge

Put half a pint of grated pineapple into a saucepan, with half an ounce of sheet gelatine previously dissolved in a table-spoonful of lemon juice and a little water, and two ounces of sugar, and stir until well mixed and the sugar melted. Add a table-spoonful of sherry, and leave the mixture to cool a little. Whip the white of an egg to a froth, add it to the mixture, and whisk the whole to a firm consistency. It should then be put into a mould and turned out when set. Garnish the dish with a little whipped cream, sweetened, and flavoured with pineapple essence. Probable cost, 2s.