Four tablespoonfuls of crushed pineapple, one cupful of milk, half a teaspoonful of butter, four eggs, two ounces of flour and two tablespoonfuls of sugar.
Melt the butter in a saucepan, stir in the flour, and cook for two minutes, add the milk, and stir until the flour is thoroughly cooked. Remove from the fire, add sugar and the pineapple, stir and allow to cool a little. Stir in the yolks of the eggs, one at a time. Add the whites of the eggs, beaten to a stiff froth. Pour into a mold that has been decorated with pieces of pineapple, cover with a buttered paper and steam gently for fifty minutes. Remove the paper, turn out onto a hot dish and garnish with some pieces of pineapple. Serve with some of the juice.
Boil one cupful of sugar and half a cupful of grated pineapple, pulp and juice, or juice alone, until the syrup threads from the tip of a spoon. Pour, in a fine stream, onto the white of one egg, beaten until foamy, and, when all is added, beat occasionally until cold, then fold into one cupful of double cream, beaten solid.
8 slices pineapple.
2 teaspoonfuls butter.
6 graham crackers.
Butter a baking dish and cover the bottom with graham crackers, finely crumbed. Then put in a layer of sliced canned pineapple, keeping the slices whole. Dot with butter and add another layer of crumbs, continuing in this way until all is used. Pour over the pineapple juice and bake three-quarters of an hour. Either canned pineapple or fresh cooked pineapple and juice may be used in this recipe.
Take two and one-half teaspoonfuls of granulated gelatin, one-third cupful of cold water, one-third cupful of boiling water, one cupful of sugar, the strained juice of four lemons, one can of sliced pineapple and juice, two cupfuls of whipped cream and the stiffly beaten whites of three eggs. Mix the gelatin with the cold water and leave for ten minutes, then add the boiling water and dissolve over the fire. Take from the fire and add the lemon juice, chopped pineapple and juice. Chill and beat until foamy, then add the whites of eggs and cream. Turn into a wet mold and set in a cool place over night. Serve with milk or cream.
One can of chopped pineapple, one-half box of gelatin dissolved in one pint of cold water; add juice of pineapple and let come to boil. Two cupfuls of sugar and juice of two lemons beaten until light. Pour hot gelatin over mixture and stir well, then add pineapple. Put in cold place and let stand until it thickens a little, then add whites of two eggs beaten stiff. Beat ten minutes, mold and serve with whipped cream.
To a quart of pineapple jelly, which has stiffened to a syrupy consistency, add the stiffly beaten whites of three eggs. Beat together until the surface will hold a drop of the mixture, turn into eggshells from which one end has been cut, having first moistened them with ice cold water. When the sponge is firm, remove the shells and serve in a bed of whipped cream with a garnish of candied cherries.