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purée, and add the pineapple dice. Dissolve the gelatine and sugar in the water, add the lemon-juice, and when sufficiently cool, stir it lightly into the cream, etc. Pour into the prepared mould, and set on ice or in a cold place until firm.

Time.—From 30 to 40 minutes. Average Cost, 1s. 9d. to 2s. Sufficient for 1 medium-sized mould.

Pineapple (Fr. ananas).—The pineapple is a native of tropical South America, but is now widely found in all tropical countries. It is a peculiar growth of the Ananassa sativa. The fruit, which much resembles a pine-cone, is of a delicious and delicate flavour, slightly reminiscent of turpentine, containing sugar, and is a sub-acid. In proper condition it should be soft, sweet and full of juice. It is much appreciated as a dessert fruit, and, owing to its delicious and characteristic flavour, is well adapted for use in the kitchen in preparing a large variety of sweet dishes. The finest fruit for table use is grown in the United Kingdom in specially heated glass pine-houses. Enormous quantities are also imported from the West Indies, the Azores, etc. These are packed while still hard, and ripen on the journey. Pineapples are also preserved in tins, in glass with syrup, and candied, in all of which forms they are most useful to the cook. It was first known in Europe about 250 years ago, and appears to have been cultivated in England in the middle of the eighteenth century. From the fibre of the pineapple a beautiful cloth, called "pina," is manufactured.

2049.—PISTACHIO CREAM. (Fr.Crème aux Pistaches.)

Ingredients.—1 pint of cream, 4 ozs. of pistachio nuts, 2 ozs. of castor sugar, 1 oz. of leaf gelatine, a little sap-green liquid colouring.

Method.—Blanch, skin and chop the pistachios finely. Dissolve the gelatine and sugar in 3 tablespoonfuls of water. Whip the cream stiffly, add the gelatine when cool, the pistachios, and sap-green drop by drop, until the desired colour is obtained. Pour into a decorated mould (see p. 985), and let it remain on ice or in a cold place until firmly set.

Time.—About ½ an hour. Average Cost, 3s. 9d. to 4s. 3d. Sufficient for 1 medium-sized mould.

2050.—RASPBERRY CREAM. (Fr.Crème aux Framboises.)

Ingredients.—1 pint of cream, ¼ of a pint of milk, 1½ ozs. of castor sugar, ½ an oz. of gelatine, the juice of 1 lemon, ¼ of a pint of raspberry syrup, or 2 tablespoonfuls of raspberry jam.

Method.—When raspberry jam is used instead of syrup, pass it through a hair sieve, dilute with water to make the required quantity, and add a few drops of cochineal. Dissolve the gelatine and sugar in the milk, add the lemon-juice, mix with the raspberry syrup, and stir in the stiffly-whipped cream.

Time.—About ½ an hour. Average Cost, 2s. 3d. to 2s. 6d. Sufficient for 1 medium-sized mould.

2051.—RICE CREAM. (Fr.Riz à l'Impératrice.)

Ingredients.—2 ozs. of Caroline rice, 4 ozs. of castor sugar, ¼ of an oz.