Pineapple Trifle.
One package of gelatine.
Two cups of white sugar.
One small pineapple, peeled and cut into bits.
One-half teaspoonful of nutmeg.
Juice and grated peel of a lemon.
Three cups of boiling water.
Whites of four eggs.
Soak the gelatine four hours in a cup of cold water.
Put into a bowl with the sugar, nutmeg, lemon-juice, and rind and minced pineapple.
Rub the fruit hard into the mixture with a wooden spoon, and let all stand together, covered, two hours.
Then pour upon it the boiling water and stir until the gelatine is dissolved.
Line a colander with a double thickness of clean flannel, and strain the mixture through it, squeezing and wringing the cloth hard, to get the full flavor of the fruit. Set on ice until cold, but not until it is hard.
It should be just “jellied” around the edges, when you begin to whip the whites of the eggs in a bowl set in ice water. When they are quite stiff, beat in a spoonful at a time the gelatine. Whip a minute after adding each supply to mix it in perfectly.
Half an hour’s work with the “Dover” will give you a white spongy mass, pleasing alike to eye and taste.
Wet a mould with cold water, put in the sponge and set on ice until you are ready to turn it out.
This is a delicious dessert. For pineapple substitute strawberries, raspberries, or peaches.