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Pineapple Sponge

One small fresh pineapple or a pint and a half can of the fruit, one small cup of sugar, half a package of granulated gelatine, one cup and a half of water, the whites of four eggs. Soak the gelatine in a half cup of water, until dissolved. Chop the pineapple, and put it, together with the juice, in a saucepan with the sugar and remainder of the water. Simmer ten minutes, add the gelatine, take from fire immediately, and strain into a basin. When partially cooled, add the whites of the eggs and heat until the mixture begins to thicken.

Pour into a mold, and set it away to harden. Serve with soft custard. -Mrs William Lansing.