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Raisin Eggs

1 ounce (2 tablespoons) gran- 3 tablespoons lemon-juice ulated gelatin

2½ cups pineapple-juice and

½ cup cold water

½ cup boiling water

1 cup steamed and chopped pulp raisins

¼ cup sugar

Follow directions on package for making jelly. When it is beginning to set, add the raisins. Pour into molds the shape of half firm, eggs or into large spoons and place in a cold place until eggs by then remove from the molds and form into the shape of eggs by putting halves together with a little soft gelatin. Let stand in a cold place to stiffen.