1 good-sized pineapple

1/2 cupful of cold water

2 good-sized oranges

2 tablespoonfuls granulated gelatin

1 cupful of granulated sugar

1/2 pint of cream

Pare, remove the eyes, and grate the pineapple, rejecting the core. Cover the gelatin with cold water to soak for fifteen minutes. Cut the oranges into halves, remove the seeds and with a spoon scoop out the pulp, and add it to the pineapple. Then add the sugar; stir occasionally until the sugar is dissolved. Stand the gelatin over hot water until dissolved, strain it in the pineapple; turn into small individual molds and stand aside in a very cold place for at least two hours.

This mixture cannot stand all night; the pineapple will digest the gelatin and the mixture will become liquid. At serving time turn the compote on dainty small dishes, whip the cream to a stiff froth, heap it around the compotes, and send to the table.