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Pineapple Cream

Place in a stewpan with a small quantity of water one ounce of gelatine, and put over the fire until it is quite dissolved. Rub through a fine hair-sieve half a teacupful of pineapple jam, and stir it in with the gelatine, adding four heaped teaspoonfuls of caster-sugar; stir over the fire with a wooden spoon until boiling, and then skim it well and turn it into a basin. A pint of thick cream should now be whisked to stiff snow, and when the pineapple mixture has become nearly cold, stir the two together, beating them well. Rinse a mould out with cold water, and pour the mixture into it, setting it on the ice; when cold and firm, remove from the mould, and place on a glass dish, and serve.