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Pineapple Charlotte

A charlotte mould should be lined with paper and some lady-fingers pointed on one side and arranged like a rosette with their glazed sides at the bottom of the mould; then place some long thin biscuits the same height as the mould, around the sides, standing upright, and place the mould in pounded ice. Mix with a pint of pine-apple syrup, three-quarters of an ounce of dissolved gelatine, a small quantity of grated lemon-peel and the juice of an orange; strain the liquor through a sieve into a sugar-boiler and stir it over a fire until it becomes of the consistency of cream, then remove and mix with it half a pint of whipped cream and half a pound of either fresh pineapple cut into small pieces, or the preserved pineaple. Then fill the lined mould with this preparation and leave it for about an hour to become set. Turn the charlotte out onto a folded napkin, and serve.