World Famous Recipes

PINEAPPLE SOUFFLE.

Pare, and remove the eyes from two good-sized pineapples; then chop

into bits, and sprinkle with one-half pound of sugar; let the whole

stand until quite soft; then mash, and strain through a fine sieve.

To one quart of juice so obtained, add one quart of water and twelve

eggs, which have been rubbed to a cream with one and one-half pounds

of sugar. Put the mixture in a farina kettle, and cook till it

assumes the thickness of soft custard; then strain, and beat briskly

till cold. Freeze, and serve with sweet cream, flavored with fruit

juice.

Jewish Recipes