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Pineapple Sponge

Grate one small pine (or use one-half pint can of preserved fruit), add two-thirds cup of sugar and one-half cup of 243 water; place on stove and let simmer. Meantime have ready one-half package of gelatine which should have been dissolving for half an hour in one cup of water. When the pine has simmered for ten minutes add the gelatine; strain into a mould and let cool for half an hour. Now add the stiff-beaten whites of three eggs and a little lemon juice; place mould in outer dish of ice-water and beat the mixture until it thickens somewhat, when set on ice to harden.

It should be remembered that when gelatine is used with pineapple the resulting concoction must be chilled as soon as possible and used not later than two hours after making on account of the chemical action of the peculiar elements of this fruit on the gelatine.

A variation of the above is found in the recipe below.