1 cup crushed pineapple
1/4 cup sugar
1 tsp lemon juice
1 tbsp gelatin
1/4 cup cold water
1/2 cup heavy cream
1/4 cup macaroon crumbs

Scald the pineapple juice with the sugar. Add the lemon juice and dissolve in it the gelatin previously softened in the cold water. Chill and when almost at the setting point fold in the stiffly beaten cream and the macaroon crumbs. Pile high in sherbet glasses or a deep serving dish. Makes 4 servings of Pineapple Macaroon Charlotte.