1 can pineapple or 3/4 pound.

2 cups sugar. 4 cups cream.

Chop the pineapple small and put it in a bright pan or kettle with the sugar and a few spoonfuls of juice or water to dissolve the sugar to syrup. Simmer at the side of the range a short time.

Whip the cream till it is halt froth, then freeze it first by itself, because the pineapple added before freexing has a tendency to curdle it. Pound the pineapple and syrup through a colander, mix it with the partly frozen cream, and freeze again.

It can and ought to be managed to have the pineapple in syrup prepared beforehand to be cold. In making these bisques it is not best to pound the fruit perfectly fine but the small pieces about like grains of wheat should be perceptible and show that the creams are mixed with fruits and not merely flavored.

Cost of material - pineapple 20, sugar 10, cream 24; 54 cents - ice and salt 20 - 74 cents for 2 quarts or about 6c per plate.