Required : Half a pound of ground almonds. Half a pound of castor sugar. Four ounces of flour. About three whites of eggs. Vanilla and lemon-juice. A pot of red-currant jelly. One and a half gills of cream. One ounce of preserved violets. One sponge cake. A small tin of pineapple. Brandy or liqueur for flavouring. (Sufficient for six or eight)

Butter some cornet-moulds - they may be bought for a few pence per dozen. Mix together the flour, almonds, and sugar. Whip the whites of the eggs lightly, then add enough of them with lemon-juice and vanilla to taste, to the flour, etc. Mix all well together, then knead and roll out this paste, cut it into squares and fold and mould these neatly so as to fit the cornet-tins. Trim the edges of the paste evenly and lay the cornets on a slightly greased baking-sheet. Bake them in a quick oven until they are firm and a very delicate brown tint. Let them cool for a few minutes, then gently draw the almond-paste cases off the tins. If possible, make or buy a sponge-cake border, or procure an ordinary sponge-cake, and stamp out a piece from the centre. Cut deep notches round the cake, one to hold each cornet.

Warm the currant jelly and brush the cake, all but the notches, lightly over with it. Very gently press a cornet into each notch, and keep in place by tying round a piece of narrow, prettily tinted ribbon.

Cut the pineapple in small dice, mix about half a teacupful of its syrup with liqueur to taste, then pour it over the fruit.

Whip, sweeten, and flavour the cream. Just before serving, fill the cornets with the fruit and a very little syrup, and decorate the top of each with piped cream and a violet.

If possible, arrange a border of chopped clear jelly round the base. Cost, 4s.