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Pineapple Charlotte Russe

Half a box of gelatine dissolved in a cup of milk, one pint of cream, whites of four eggs, half a can of grated pine apple. Beat whites of the eggs very light, also the cream, add one and a half cups of sugar to the whipped cream, then pineapple; strain in the gelatine, then add beaten whites, stirring them in lightly. Line your mold with sponge cake, pour in mixture and set away to cool.