16. Pine Apple Sweet.
Put into a pan a quarter pound of butter, with a quarter pound of sugar, and two ounces of fine florador; stir well till it gets quite smooth, then add four slices of pine-apple that have been mashed to a complete pulp and passed through a sieve; add a spoonful or two of water, and let it cook till the florador is quite done and looks clear. Pour into a mould that has been rinsed in cold water. When quite cold, turn out with care in a glass dish, surround the dish with cream, nicely flavoured with pine-apple flavouring. Decorate with either dried fruits or pretty sweets.