Pineapples cut into dice, mixed with sliced oranges or halved strawberries, or sliced bananas, sprinkled with sugar and moistened with a couple of tablespoonfuls of sherry or claret, make a delicious dessert, if served ice-cold.

Pineapple In The Shell

Cut off the top and lay it aside. Trim the bottom to make it stand steadily upon a plate. Cut out the inside, leaving a wall half an inch thick. Pick the part taken out into small bits with a silver fork. Cut two peeled oranges into small dice, saving all the juice. Mix with the shredded pineapple, sugar well, put into a glass jar, and bury in ice for two hours. When you are ready to serve the fruit fill the shell of the pineapple with this mixture, pour in a tablespoonful of sherry, put on the top and send immediately to table.

You may substitute strawberries for oranges.

Or you may serve simply the shredded pineapple with the wine. In this case, purchase two pineapples. The shredded contents of two will hardly fill one shell.