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Pineapple Cream

Mrs. Ida Bulkley. 1 large can pineapple 3 event gelatine ½ C sugar 1 pt. cream whipped stiff Cherries or slices of orange Cut pineapple into very small pieces and boil down juice with 2 C sugar. Dissolve gelatine in little cold water, add to juice and pour over pineapple. When cool, add whipped cream and pour into mould. Use cherries or slices of orange for garnish. Will serve 12 persons. Linna M. Corlett.

Note: Mrs. W. J. Dillon adds 1 T lemon juice to this recipe.