Cold Pineapple Souffle

Yolks 3 eggs Grated rind 1 lemon Juice 1 lemon 1/2 cup sugar Few grains salt.

2/3 cup grated canned pineapple 1 1/2 tablespoons granulated gelatine 1/3 cup cold water 1/2 cup heavy cream.

Whites 3 eggs.

Beat egg yolks slightly and add grated rind, lemon juice, sugar and salt. Cook over hot water, stirring constantly until mixture thickens. Remove from range and add pineapple and gelatine, which has soaked in water five minutes. When mixture begins to thicken, add cream, beaten until stiff, and egg whites, beaten until stiff. Turn into a mould, garnished with pieces of canned sliced pineapple and candied cherries, and chill thoroughly. Remove from mould to chilled serving dish and garnish with half slices of canned pineapple and candied cherries. The garnish may be omitted if a simpler desert is desired.

Cold Pineapple Souffle.

Cold Pineapple Souffle. - Page 273.

Pineapple Pyramids

1 can sliced pineapple.

1 cup pineapple juice.

2 tablespoons lemon juice 1/4 cup sugar.

Few grains salt.

3 tablespoons granulated gelatine 1/4 cup cold water 1 1/2 cups thin cream 1 cup heavy cream.

1 glass Red Bar-le-duc currants.

Drain canned pineapple from syrup. Finely chop fruit and again drain. To fruit pulp add pineapple juice, lemon juice, sugar, salt and gelatine, which has been allowed to soak in water fifteen minutes. Heat mixture until gelatine has dissolved. Remove from range, set in pan of cold water and when mixture begins to thicken, fold in whip from thin cream and when well mixed, add heavy cream, beaten until stiff, and currants. Turn into a slightly oiled mould and chill thoroughly.