Pare and cut in half a nice, ripe pineapple; remove the hard part from the center and cut the pineapple into fine slices; put into a bowl and sprinkle 8 tablespoonfuls sugar over them, cover and let stand 2 hours; in the meantime prepare 1 pint white wine jelly; set a plain tin form into cracked ice, pour some jelly into it and let stand till firm; then put a wreath or a star of pineapple over the jelly, sprinkle a few blanched almonds between them and pour some more jelly over it; when this is firm turn form on its side, pour a little jelly in and keep turning in the cracked ice till jelly is firm; lay slices of pineapple on the sides, sprinkle blanched almonds cut into strips between, pour over a little more jelly and turn the form till all is firm; in the meantime boil 1 pound sugar with 1 cup water 10 minutes and add 1 ounce gelatine which has been previously soaked in ½ cup cold water and dissolved in ½ cup boiling water; remove the slices of pineapple, add the juice from pineapple to the boiled syrup, set this into cracked ice and stir till it begins to thicken; then add 1 pint whipped cream and fill the cream into the form alternately with layers of lady fingers and macaroons which have been previously dipped into the syrup; cover the form and pack it in ice for 2 hours; cut the remaining slices of pineapple into dice, mix with some of the cold jelly, put in small tin forms and garnish the pudding, when turned out, with them.
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