Evening Republican, Volume 14, Number 283, Rensselaer, Jasper County, 29 November 1910 — Pineapple Cream. [ARTICLE]

Pineapple Cream.

Beat the yolks of three eggs slightly, add the juice and grated rind of one lemon, a pinch of salt and half a cupful of sugar. Let simmer on the fire slowly, stirring all the time until it thickens. Then remove and stir in a cupful of canned pineapple grated fine and one and a half tablespoonfuls of gelatine which has previously been soaked in half a cupful of cold water. When the mixture begins to jell stir in half a cupful of cream beaten to a froth and the whites of the three eggs also beaten stiff. Turn into a mold and chill thoroughly until time to serve.