1 pt crushed pineapple
1 C. pineapple juice
1 pkg lemon jelly
1 C. boiling water
2 C. cold cooked rice
1 C. whipped crea,
1 C. sugar
Method - Drain pineapple - dissolve jello in boiling water and add pineapple juice. Allow to thicken. When set, whip to consistency of heavy cream. Add pineapple pulp to rice and fold into whipped jello. Add sugar to whipped cream and fold into rest. Set in cold place to harden. You may serve with more whipped cream.
Found in "The Middle Twenties" by John Farrar. Published by George H. Doran, 1924.
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