Drain the syrup from a tin of pineapple, boil it down to half. Cut the
best part of the pineapple into neat little squares, pound the
remainder, which press through a strainer. Make a custard with
half-a-pint of milk and three yolks of eggs. Measure the quantity of
syrup and fruit juice, and dissolve Nelson's Gelatine in the proportion
of half-an-ounce to a pint of it and custard together. Mix the gelatine
with the custard, then put in the pieces of pineapple, and when it is
cold the syrup, the juice, and two tablespoonfuls of whipped cream. Have
ready a little of Nelson's Bottled Cherry or Port Wine Jelly melted in a
fancy mould, which turn round so that it adheres to the sides, and when
the first quantity is set, put in a little more. As the cream is on the
point of setting, put it into the mould and allow it to stand until
firm. When turned out, ornament the cream with the remainder of the
bottled jelly lightly chopped.