1 large pineapple

1/2 cupful of granulated sugar

1 tablespoonful of butter

4 level tablespoonfuls of cornstarch

2 ounces of candied violets

1/2 pint of cream

Pare and remove the eyes from the pine-apple, grate it, rejecting the core, and add sufficient water to make a pint. Mix the cornstarch thoroughly with the sugar, add to the pineapple, turn the mixture in a double boiler, and stir constantly until it begins to thicken and the water surrounding the boiler boils rapidly. Then add the butter, and turn the mixture into a fancy pudding mold. Stand in a cold place to harden. When ready to serve, loosen the pudding and turn out on a round or oblong dish. Heap the cream, which has been whipped to a stiff froth, around the base, garnish with candied violets, and send to the table.