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Bavarois of Pineapple

Peel the pine, cut it into slices one-eighth inch in thickness, put them in a preserving pan with eight ounces of loaf sugar, one-half ounce of isinglass and one-half teacupful of water. Put the pan over a moderate fire, and stew the contents till tender, keeping them well stirred. Rub the pine through a fine hair-sieve into a basin, stand it on ice and keep it stirred till on the point of setting, them mix in thoroughly one pint of well-whipped cream. Pour the bavarois into a mould, close it, and pack it in pounded ice and salt. In about two hours time or more, dip the mould in tepid water, wipe it, and turn the bavarois out on a glass or fancy dish, and serve.