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.