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INDIVIDUAL (Make the preceding pineapple)

Make the preceding pineapple souffle mixture in all respects as directed, and bake in deep tin gem pans or dariole moulds well buttered, Bake ten or fifteen minutes, keep hot, light and spongy as possible without drying them. Take out with a small knife and dish up in saucers with cream sauce. There need be nothing wasted. The two foregoing compositions and the one to follow all make nice cream pies if diluted with a pint of milk, or with a quart of milk and 2 eggs.