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Charlotte à la St. José (II)

(Pineapple Charlotte.) Ingredients.

Fifteen to twenty Sponge Finger Biscuits.

Half a pint of Cream.

Half a gill of Milk.

Quarter of a pound of preserved Pineapple, rather more. Half an ounce of Gelatine.

One ounce of castor Sugar.

About a gill of Wine Jelly.

Sherry to flavour Creamo Mask the bottom of a plain mould with jelly; ornament it with fancifully cut slices of pineapple, with half a glacé cherry in the centre. When nearly set pour the rest of the jelly on this, and let it set on the ice; line the sides of the mould with finger biscuits neatly trimmed.

Soak the gelatine in the milk. Let it dissolve over the fire; whip up the cream; mix it with the remainder of pineapple cut into small dice; add the sugar and a tablespoonful of pineapple syrup; strain the gelatine and milk into the A cream; mix well, and when cool enough pour it carefully into the mould. Keep in a cool place until required. Turn out and serve.