Pineapple contains an enzyme which digests protein; for this reason, pineapple jelly made with animal gelatin is not satisfactory; in fact, if the gelatin is not chilled before the pineapple is added, it will entirely digest the gelatin, which keeps it from solidifying. No matter how long it stands, it never will form a jelly.

A good pineapple jelly can be easily made from gelose, and without cooking the pineapple. Take the full amount of prepared gelose, put it in a saucepan with a cupful of warm water and a half cupful of sugar, stir, until the gelose is dissolved, take it from the fire and when partly cool add one and a half cupfuls of grated pineapple. Turn at once into dainty molds to harden. This will keep for several days.

Use in cases of tonsilitis, quinsy and whooping cough.