No. 1235 Gelée à l’Ananas.
Procure a middling-sized pineapple, peel it carefully, cut in halves lengthwise, then into slices, (rather thin,) have a quart of jelly in which you have infused the rind of the pineapple, previously well washed, place a little at the bottom of the mould, and when nearly set lay a border of the pineapple over one upon another, forming a ring, cover with more jelly, let it nearly set, then add another border of the pineapples, proceeding thus until the mould is filled.