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.
A Simple Susan.
Two cups of fine, dry bread crumbs.
Three cups of chopped apple.
One cup of sugar.
One teaspoonful of mace, and half as much allspice.