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Pineapple Mousse

1 tablespoon granulated gelatine 2 tablespoons lemon juice 14 cup cold water 1 cup pineapple syrup 1 cup sugar 1 quart cream Heat one can pineapple, and drain. To one cup of the syrup, add gelatine soaked in cold water, lemon juice, and sugar. Strain and cool. As mixture thickens, fold in the whip from cream. Mould, pack in salt and ice, and let stand four hours.