One-half box gelatine, whites of 3 eggs, 2 cups sugar, pint of hot water, juice of 1 lemon. Dissolve gelatine in water. Add lemon juice and sugar, mix well and strain through cheese cloth into a large mixing bowl. When cool enough to begin to thicken, stir in whites of eggs beaten to a stiff froth. Beat mixture until it is thick and snow white all through. Add 5 tablespoons grated pineapple. Place in molds to harden. Serve with whipped cream.

Pineapple Pudding

One cup grated pineapple, 1 cup water, whites of 5 eggs, juice of one lemon. Thicken with cornstarch to consistency of blanc mange and sweeten to taste. Directions: Put water and fruit on to' boil; when boiling thicken with cornstarch and let boil 15 minutes very slowly; add juice of lemon and place dish in cold water. After whipping whites of eggs stiff, beat them into hot mixture for 5 minutes. Put into mold and place on ice. Serve with sweetened, whipped cream.

Pineapple Pudding

One box Knox's gelatine, 1 1/2 pints warm water, enough to dissolve gelatine, 1 pint sugar, juice of 2 lemons, and juice from 1 pound can of pineapple. Strain this mixture and pour over pineapple, which has been cut into small pieces. Set in a cool place to harden and serve with sweet cream.

Pineapple Tapioca

Soak 1 cup pearl tapioca over night; then cook until transparent; if too thick add hot water. When done, add one can chopped pineapple and the juice also. Sugar to taste. Serve with cream.