1 quart pineapple - 2 cans.

11/2 cups sugar - 12 ounces.

1 cup cream.

12 yolks of eggs.

If fresh pineapple grate it; if cans save the juice for sauces and mince the fruit first and then mash it, and stir it over the fire in a saucepan with the sugar for a few minutes; add the cream and the yolks well beaten and fill into small, open pies, these mixtures being richer than ordinary fruits. The same mixture stirred over the fire after the yolks are added makes a rich pineapple conserve for spreading on layer cakes and filling tartlets. Use the whites of eggs for frosting cabinet pudding and in the sherbet.

Cost, according to pineapple, probably sixty cents for four pies.