Pineapple and raspberries
Trim the bottom of a large pineapple so that it will stand upright. Cut off the top, but do not throw it away. With a sharp knife dig out the inside of the fruit, taking care that the knife does not penetrate the sides or walls of the pineapple. Put this hollowed case and the top into the refrigerator until needed. Pick the inside of the pineapple into tiny bits, and mix with it a cupful of red raspberries. Sweeten abundantly with granulated sugar, and turn the fruit into a glass, or a china jar, with a closely fitting cover. Put on the lid and bury the jar in the ice for several hours. Just before time to serve it, remove from the ice, fill the hollowed shell with the fruit mixture, replace the top on the pineapple and send to table.