(Six to eight persons)

2 3/4 table spoons Knox Gelatine. Juice 1 lemon. 1 can sliced pineapple. 1/4 cup sugar. 1/2 pint (1 cup) whipped cream. A few preserved cherries.

Chop finely about 1/3 of the sliced pineapple. Put the gelatine into a saucepan with the pineapple juice made up with water to 3/4 of a pint, add sugar and lemon juice, dissolve gently over the fire. Strain and when cool mix in the whipped cream. Pour into a wet ring mold. When firm, turn out onto some slices of pineapple, fill up the center with chopped pineapple; decorate with whipped and sweetened cream and preserved cherries. Mrs. E. I. Chase.