Pine-apple Ice-cream Pudding.
Add one pound of pine-apple grated fine to the yolks of eight eggs well beaten with one pound of sugar, one and a half pints of boiled cream, and a very little salt. Stir all together over the fire until it begins to thicken. When beginning to set in the freezer (having stirred it in the usual way), add a pint of cream (whipped). This addition of the whipped cream is a great improvement, although it is generally omitted. Put it into a form. When ready to serve, press the tuft of leaves, cut from the pine-apple and trimmed, in the top of the cream. Surround it with whipped and sweetened cream.