Grate 1 small pineapple, and add enough sugar to sweeten. Soak 1 oz. gelatine in 1/2 cup milk, then stir into 1/2 cup boiling milk and dissolve. Cool and add the pineapple, then stir in 1 pint stiffly whipped cream. Pour into a cold, wet mould, and set on ice.
Cook 2 cups grated pineapple and 1/2 cup water for about 10 or 15 minutes, then strain through butter muslin. Re-heat juice and dissolve in it 1/4 oz. gelatine softened in 1/4 cup water, and f cup sugar. Allow to cool, then add juice of 1/2 lemon and whites of 2 eggs beaten stiff, and mix thoroughly together. Pour into a cold, wet mould, and leave till firm. Serve with whipped cream or custard.