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Raspberry Cream in Pineapple Shells

Cut off the top of a large pineapple, then with a strong spoon scoop out the pulp, separating it from the hard core, which should be rejected. Sugar the fruit, let it stand some time, then pour off from it a cup of juice. Trim the pineapple shell at the bottom so it will stand firm and chill in the refrigerator. Mash well a pint of red raspberries, add a fourth of a cup of water, half a cup of sugar and the pineapple juice, and cook the mixture several minutes. Take from the stove, add the juice of a lemon, more sugar if needed, and strain through a cheesecloth. Beat a quart of cream and a cup of sugar until light and frothy, flavor with vanilla and freeze as ice cream; when half frozen add the fruit juice and finish freezing. Fill into the pineapple shell, set it in a deep mold or the freezer can and let it stand packed in ice and salt for an hour or longer.

To serve, lift it from the mold on to a plate covered with a pretty doily, as shown in the illustration.-See Page XXI.