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Pineapple Bavarian Cream

Soak one-half box or two tablespoons of granulated gelatine in one-half cup of cold water. Heat one can grated pineapple, add one-half cup sugar, one tablespoon lemon juice and the soaked gelatine. Stir until the gelatine is dissolved, then chill in a pan of ice water, stirring constantly; when it begins to thicken, fold in the whip from three cups of cream. Mold and chill. Serve with cubes of lemon jelly.