Gelatin, 1/4 box, Pineapple, 1 can, Thick cream, 1/2 cup, Eggs, 2.
Cover the gelatin with 1/4 cup of cold water. Drain the syrup from the can of pineapple, measure it, and add enough water to it to make 1 1/2 cups.
Heat this to the boiling point, take it from the fire and add the gelatin to it, and stir until it is dissolved. Strain it and set it aside until it begins to thicken, then add the cream which has been whipped to a solid froth, also the whites of the eggs beaten until stiff and dry.
Stir carefully together, and when quite thick, add 1 cup of the pineapple which has been cut in tiny bits.
Turn into molds previously wet with cold water, and stand them in a cool place until firm.