Pineapple Parfait Recipe

Pare and shred a ripe pineapple, add one cup of sugar and let stand for

several hours. Drain off one cup of the juice, boil it with

three-quarters of a cup of sugar for 10 minutes. Add slowly to well

beaten yolks of four eggs, and cook in a double boiler, stirring all the

time, until the mixture will coat the spoon. Remove from the fire and

beat until cold. Then add two tablespoons of lemon juice and two cups of

cream whipped to a stiff froth.



Pack in a mold, cover tightly and surround with ice and salt for four

hours.

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