PINEAPPLE CREAM.
Drain the syrup from a tin of pineapple, boil it down to half. Cut the best part of the pineapple into neat little squares, pound the remainder, which press through a strainer. Make a custard with half-a-pint of milk and three yolks of eggs. Measure the quantity of syrup and fruit juice, and dissolve Nelson's Gelatine in the proportion of half-an-ounce to a pint of it and custard together. Mix the gelatine with the custard, then put in the pieces of pineapple, and when it is cold the syrup, the juice, and two tablespoonfuls of whipped cream. Have ready a little of Nelson's Bottled Cherry or Port Wine Jelly melted in a fancy mould, which turn round so that it adheres to the sides, and when the first quantity is set, put in a little more. As the cream is on the point of setting, put it into the mould and allow it to stand until firm. When turned out, ornament the cream with the remainder of the bottled jelly lightly chopped.