The Boston cooking-school cook book

by Fannie Merritt Farmer

Pineapple Mousse

1 tablespoon granulated gelatine

¼ cup cold water

1 cup pineapple syrup

2 tablespoons lemon juice

1 cup sugar

1 quart cream

Heat one can pineapple, and drain. To one cup of the syrup, add gelatine soaked in cold water, lemon juice, and sugar. Strain and cool. As mixture thickens, fold in the whip from cream. Mould, pack in salt and ice, and let stand four hours.